Chen, X., Y. L. Gao, L. H. Zhou, and M. R. Guo. 2009. Development and functionalities of milk
protein-based paper glue. J. Dairy Sci. 92, E-Suppl. 1 361. |
Bao, Y., G. P. Yu, and M. R. Guo. 2009. Chemical composition, probiotic survivability and
sensory property of goat’s milk kefir.J. Dairy Sci. 92, E-Suppl. 1. 406. |
Wang, W.B., Y. Bao, M. R. Guo, 2009. Improving functionality of probiotic goat’s mil yogurt
using polymerized whey protein as a cothickening ageant. 2009 IFT Annual Meeting Book of Abstracts, p. 168. |
Gao, Y., J. Eisenhauer, D. Savin, M.R. Guo. 2008. Lactic acid production, purification and
Polymerization from cheese whey. Book of Abstracts IFT 2008 Annual Meeting, p60. |
Walsh, H., J. Ross, and M.R. Guo. 2008. Physiochemical characteristics, probiotic viability and
microstructure of an oat-based yogurt like product. Book of Abstracts IFT 2008 Annual Meeting, p140. |
Han, X. and M. Guo. 2008. Development of symbiotic low fat buffalo milk yogurt.
J. Dairy Sci. 91, E-Suppl. 1. p216 |
Gokavi, T. Silk, and M. Guo. 2008. Effect of ultrasound treatment on microbial load in milk.
J. Dairy Sci. Vol. 91, E-Suppl. 1. p409 |
Zhang, H., S. Gokavi, C. Maduko, Y. Park, and M.R. Guo. 2007. Evaluation of chemical
composition of traditional Chinese goat’s milk cake. J. Dairy Sci, 90 (Suppl. 1):272. |
| Gao, Y., J. Eisenhauer, D. Savin, M. R. Guo. 2008. Lactic acid production, purification and Polymerization from cheese whey. Book of Abstracts IFT 2008 Annual Meeting, p60. |
| Walsh, H., J. Ross, and M. R. Guo. 2008. Physiochemical characteristics, probiotic viability and microstructure of an oat-based yogurt like product. Book of Abstracts IFT 2008 Annual Meeting, p140. |
| Han, X. and M. R. Guo. 2008. Development of symbiotic low fat buffalo milk yogurt. J. Dairy Sci. 91, E-Suppl. 1. p216 |
| Gokavi, T. Silk, and M. R. Guo. 2008. Effect of ultrasound treatment on microbial load in milk. J. Dairy Sci. Vol. 91, E-Suppl. 1. p409 |
| Zhang, H., S. Gokavi, C. Maduko, Y. Park, and M. R. Guo. 2007. Evaluation of chemical composition of traditional Chinese goat’s milk cake. J. Dairy Sci, 90 (Suppl. 1):272. |
| Gao, Y., F. Zhao, A. Richardson, J. Mendes, D. Savin, and M. R. Guo. 2007. Poly(L-lactic acid) production from whey permeate. J. Dairy Sci. 90 (Suppl. 1):275. |
| Gokavi, S., F. Lee, M. AlmenaAliste, M. R. Guo. 2007. Chemical composition, probiotic viability and sensory qualities of drinkable yogurt. IFT Annual Meeting Book of Abstracts, p75. |
| Gokavi, S.,M. R. Guo. 2007. Effect of ultrasound treatment on component interactions. IFT Annual Meeting Book of Abstracts, p75. |
| Yang, Y., S. Gokavi, X. Wu,M. R. Guo. 2006. Development of a software program for goal Oriented functional food formulations. J. Dairy Sci. 89 (Suppl. 1.):319. |
| Li, J. Q. Sheng, M.S. Alam, M. R. Guo. 2006. Gross composition and nutrient profiles of Chinese Yak milk. J. Dairy Sci. 89 (Suppl. 1.):318-319. |
| Yang, Y., S. Gokavi, X. Wu, M. R. Guo. 2006. Development of a software program for goal Oriented functional food formulations. J. Dairy Sci. 89 (Suppl. 1.):319. |
| Li, S., S. Gokavi, and M. R. Guo. 2006. Selective enumeration of different strains of Lactobacillus acidophilus in goat’s milk yogurt beverage. J. Dairy Sci. 89 (Suppl. 1.):182. |
| M. Alam, Li, J., and M. R. Guo. 2006. Production of potassium acetate from cheese whey using Immobilized cell fermentation. J. Dairy Sci. 89 (Suppl. 1.):180. |
| Gokavi, S., M. Alam, M. R. Guo. 2006. Quantification of fructooligosaccharides in infant formula. J. Dairy Sci. 89 (Suppl. 1.):179. |
| Chi, Yujie, Tian Bo, Sun, Bo, M.R. Guo. 2005. Enzymatic hydrolysis conditions for egg white proteins. 6th International Conference on Food Science and Technology, Book of Abstracts. p128, Guangzhou, China, November 9-11, 2005. |
| Pinkam, T. S.. Gokavi, B. Rice, M.R. Guo. 2005. Development of symbiotic soy milk yogurt beverage. 6th International Conference on Food Science and Technology, Book of Abstracts p54, Guangzhou, China, November 9-11, 2005. |
| Ross, J.K. and M. R. Guo. 2005. Sensory Evaluation of Organic Tofu Containing Recipes by College Students in an Introductory Foods Class. J Am Diet Assoc 105(8 Suppl):A48. |
| Li, S., S. Gokavi, M. R. Guo. 2005. Development of symbiotic goat’s milk yogurt beverage. J. Dairy Sci. Vol. 88 (Suppl. 1):267. |
| Rice, B. H., M. R. Guo and S. Gokavi. 2005. Development of oat-based symbiotic yogurt-like product using whey protein isolate as a gelation agent. IFT Annual Meeting Book of Abstracts, 18F-10. |
| Gokavi, S., T. Pinkham, and M. R. Guo 2005. Optimization of inoculationrate and incubation time for development of symbiotic soy yogurt. IFT Annual Meeting Book of Abstracts, 18F-24. |
| M. R. Guo 2005. Seasonal Variations in chemical composition and CLA in commingled water buffalo milk. In: Prospects for Health, Wellbeing and Safety the Proceedings of 4th NIZO Dairy Conference, P05, June 15-17, 2005, Papendal The Netherlands. |
| Lee, F. and M. R. Guo. 2004. Functionality and survivability of probiotics in carbonated yogurt beverage. J. Dairy Sci. 82 (Suppl. 1): 383. |
| Zhang, Lanwei, Gokavi, S., Li, J. and M. R. Guo. 2004. Optimization of fermentation conditions For development of environmentally friendly deicer. J. Dairy Sci. 82 (Suppl. 1. ): 385. |
| Zhang, Lanwei, Gokavi, S., Li, J. and M. R. Guo. 2004. Extraction of acetic acid from fermented whey permeate broth. J. Dairy Sci. 82 (Suppl. 1): 385 |
| Lee, F., J. Page, S. Gokavi and M.R. Guo. 2004. Seasonal variations in chemical composition of water buffalo milk. J. Dairy Sci. 82 (Suppl. 1):232. |
| Li, J. and Guo, M.R. 2003. Effect of polymerized whey proteins on consistency and syneresis of Probiotic goat's milk yogurt. IFT Annual meeting Book of Abstracts, p22. |
| Bouton, A., M. R. Guo, and Farnsworth, J. P. 2003. Survivability of Lactobacillus acidophilus in probiotic Fromage Blanc. IFT Annual meeting Book of Abstracts, p95. |
| D'Amico, D.J., Silk, T.M., and Guo, M.R. 2003. Effect of ultrasound treatment on the natural flora and microstructure of milk. IFT Annual meeting Book of Abstracts, p179. |
| Guo, M. R. and Gokavi, S. 2003. Optimization of fermentation conditions for development of oats based probiotic beverage. The FASEB Journal Experimental Biology 2003: Meeting Abstract, 203.12. |
| Gokavi, S. and Guo M. R. 2003. Chemical composition of garden cress seeds and its use as a functional ingredient. The FASEB Journal Experiental Biology 2003: Meeting Abstract, 457.17. |
| Guo, M. R., Silk, T. and Wu, J. 2002. Effect of ultrasound treatment on total bacteria and Listeria monocytogene s levels in milk. J. Dairy Sci. (Suppl. 1):380. |
| Farnsworth, J. G. Hendricks, V. Gotcheva, R. Akuzawa, and M. Guo. 2002. The effects of enzymatic crosslinking on the consistency and structure of probiotic goat's milk yogurt. J. Dairy Sci. (Suppl. 1.):120. |
| Li, J. and Guo. M. R. 2002. Develop an environmentally safe wood finish product using whey protein as a co-binding material. J. Dairy Sci. (Suppl. 1):380. |
| Smith, C.R., Cattie, M. and Guo, M.R. 2002. Effect of antioxidants on solubility of trace minerals in infant formula. J. Dairy Sci. 85 (Suppl. 1): 382. |
| Smith, C.R., Guo, M.R.,and Tyzbir, R. S. 2002. Effect of heat treatment on carnitine in milk and model systems. J. Dairy Sci. 85 (Suppl. 1): 289. |
| Wright, N.C. and Guo, M.R. 2002. Characterization of an environmentally safe wood finish containing whey proteins. Book of Abstracts. 224th ACS National Meeting, Boston, MA. August 18-22, 2002. |
| Buldo, P., Gotcheva, V. and Guo, M.R. 2001. Survivability of Probiotic Cultures in Symbiotic Goat's Milk Yogurt. J. Dairy Sci. 84 (Suppl. 1): 304 |
| Gotcheva,V., Hristozova, E.T., Hristozova, A.. Roshkova, A. Z. and Guo, M.R. 2001. Characterization of potential probiotic and milk fermenting properties of lactic acid bacteria strains. J. Dairy Sci. 84 (Suppl.):305. |
| Depinovska, A. and Guo, M.R. 2001. Macedonian Dairy Industry current situation and outlook. J. Dairy Sci. 84 (Suppl. 1):317. |
| Grace, T. A., Cai, D. L., and Guo, M.R. 2001. Determination of B12, biotin, and folic acid in infant formula by Biomolecular Interactive Assay. J. Dairy Sci. 84 (Suppl. 1):317. |
| Smith, C.R., Guo, M.R., Hendricks, G.M., & Tyzbir, R.S. 2001. Comparison of Component Interactions and Mineral Distribution in Infant Formulas Prepared with Organic or Inorganic Mineral Salts. J. Dairy Sci. 84 (Suppl. 1):317. |
| Guo, M. R., Dixon, P.H., Park, Y.W., Gilmore, J.A., and Kindstedt, P.S. 2000. Seasonal Changes in the Chemical Composition of Commingled Goat's Milk. J. Dairy Sci. 83 (Suppl. 1): 8. |
| Kindstedt, P.S., M. R. Guo and P.H. Dixon. 2000. Is there a future for goat and sheep milk cheese making in the U.S.? Technical and research considerations? J. Dairy Sci. 83 (Suppl. 1): 9. |
| Pritchard, T., M. R. Guo, A. Zielinski, and P. Kindstedt. 2000. Survivability of lactic acid bacteria and bifidobacteria in a spreadable yogurt cheese. J. Dairy Sci. 83 (Suppl. 1): 87. |
| C.X. and Guo, M.R., Kindstedt, P.S., Metzger, L.E., Rudan, M.A. and Barbano, D.M. 1999. Effect of preacidification on the serum phase of low fat Mozzarella cheese. J. Dairy Sci. 82: (Suppl. 1):14. |
| Guo, M.R., Acosta, L. and Kindstedt, P.S. 1999. Evaluation of syneresis defect in cultured Cream cheese and possible causes. J. Dairy Sci. 82: (Suppl. 1):4. |
| Hendricks, G.M, Guo, M.R. and Kindstedt, P.S. 1999. Increased solubility of copper, iron and zinc by substituting organic salts in an experimental liquid infant formula. 1999 IFT Annual Meeting Technology Program/Book of Abstracts, P62. |
| Guo, M.R., Kindstedt, P.S., Metzger, L. and Barbano, D.M. 1998. Low-fat Mozzarella Cheese from Pre-acidified Milk. Aust. J. Dairy Tech. 53:108. |
| Guo, M.R., Kindstedt, P.S., Rudan, M. and Barbano, D.M. 1998. Effect of Homogenization on the Serum Phase of Reduced Fat Mozzarella Cheese. J. Dairy Sci. 81 (Suppl. 1):12. |
| Lee, F.L., Guo, M.R. and Kindstedt, P.S. 1998. Effect of Elevated Storage Temperature on Fat Stability (Free Oil) of Mozzarella Cheese. J. Dairy Sci. 81 (Suppl. 1):29. |
| Metzger, L.E., Barbano, D.M., Rudan, M.A., Kindstedt, P.S. and Guo, M.R. 1998. Whiteness Change during Heating and Cooling of Mozzarella Cheese. J. Dairy Sci. 81 (Suppl. 1):7 |
| Guo, M.R., and Kindstedt, P.S. 1997. Chemical Composition and Serum Phase of Direct-set Cream Cheese. J. Dairy Sci. 80 (Suppl. 1):133. |
| Guo, M. R.,Dixon, P., Kindstedt, P.S. 1997. Seasonal Changes in Chemical Composition of Commingled Goat's Milk. J. Dairy Sci. 80 (Suppl. 1):120. |
| Kindstedt, P.S., Miller-Leach, D. and Guo, M.R. 1997. Chemical, Physico-chemical, and Functional Characteristics of Commercial Low Moisture, Part-skim and Reduced Fat Mozzarella Cheese. J. Dairy Sci. 80 (Suppl. 1):112 |
| Guo, M.R. and Kindstedt, P.S. 1996. Comparison of Age-related Changes in the Expressible Serum Obtained from Brine-salted and Unsalted Mozzarella Cheese. J. Dairy Sci. 79 (Suppl. 1):98. |
| Ouellette, R., Guo, M.R. and Kindstedt, P.S. 1996. Changes in Composition and Melted Consistency of Mozzarella Cheese during Contact with Calcium-fortified and Unfortified Pizza Sauce. J. Dairy Sci. 79 (Suppl. 1):119. |
| Wang, W., Guo, M.R. and Kindstedt, P.S. 1996. Changes in Composition and Meltability of Mozzarella Cheese during Contact with Pizza Sauce. J. Dairy Sci. 79 (Suppl. 1):119. |
| Zhang, B., Guo, M.R. and Kindstedt, P.S. 1996. Effect of Slow Freezing Rates on Proteolysis, Functional Properties, and the Water Phase of Mozzarella Cheese. J. Dairy Sci. 79 (Suppl. 1):118. |
| Guo, M.R., Kindstedt, P.S., Gilmore, J.A., Yun, J.J., Barbano, D.M. and Viotto, W.H. 1995. Effect of Screw Speed and Residence Time at High Stretching Temperature on the Water Phase of Mozzarella Cheese. J. Dairy Sci. 78 (Suppl. 1):116. |
| Wang, W., Guo, M.R. and Kindstedt, P.S. 1995. Compositional Changes in Mozzarella Cheese Stored in Direct Contact with Pizza Sauce at 4癈. J. Dairy Sci. 78 (Suppl. 1):115. |
| Zhang, B., Guo, M.R., Miller-Leach, D. and Kindstedt, P.S. 1995. Effect of Freezing Rate on Proteolysis, Functional Characteristics, and Water Phase of Mozzarella Cheese. J. Dairy Sci. 78 (Suppl. 1):115. |
| Dixon, P., Guo, M.R. and Kindstedt, P.S. 1995. Age-related Changes in the Water Phase of Cheddar Cheese Made from Late Lactation Milk. J. Dairy Sci. 78 (Suppl. 1):121. |
| Guo, M.R., P.S. Kindstedt, P.F. Fox and A. Flynn. 1994. Susceptibility of b-lactoglobulin and casein to Proteolysis by Pepsin and Trypsin. J. Dairy Sci. 77 (Suppl. 1):9. |
| Guo, M. R., Kindstedt, P.S., Fox, P.F. and Flynn, A. 1994. Heat-induced Modifications of Functional Properties of Sodium Caseinate. J. Dairy Sci.77 (Suppl. 1):37. |
| Guo, M.R., Kindstedt, P.S., Fox, P.F. and Flynn, A. 1994. Studies on Protein-protein and Protein-lipid Interactions in Infant Formulae. J. Dairy Sci. 77 (Suppl. 1):51. |
| Guo, M.R., Kindstedt, P.S., and Fox, P.F.1994. Quantitative Measurement of Protein-lipid and Protein-protein Interactions in Infant Formulae Using Nitrogen Distribution by Ultracentrifugation. J. Dairy Sci. 77 (Suppl. 1):51. |
| Guo, M.R., Kindstedt, P.S., Politis, I., Li, Z. and Cheng, T. 1994. Alcohol Stability of Caprine Milk. J. Dairy Sci. 77 (Suppl. 1):13. |
| Guo, M.R., Kindstedt, P.S., Chang, L.W. and Xiao, L. 1994. Changes in the Composition of Human Milk during Lactation. J. Dairy Sci. 77 (Suppl. 1):36. |
| Guo, M.R. and Kindstedt, P.S. 1994. Mineral Distribution in Infant Formulae and Selected Dairy Products. J. Dairy Sci. 77 (Suppl. 1):51. |
| Guo, M.R. and Kindstedt, P.S. 1994. Age-related Changes in the Water Phase of Mozzarella Cheese. 2. Evaluation of Moisture Expelled by Centrifugation. J. Dairy Sci. 77 (Suppl. 1):41. |
| Zhang, B., Guo, M.R. and Kindstedt, P.S. 1994. Age-related Changes in Water Phase of Mozzarella Cheese. 1. Evaluation of Moisture Expelled by Pressing. J. Dairy Sci. 77 (Suppl. 1):41. |
| Stelwagen, K., Guo, M.R., Kindstedt, P.S., Politis, I., Davis, S.R. and Farr, V.C. 1994. Mammary-derived Growth Inhibitor (MDGI) in Bovine Milk: Effect of Milking Frequency and Somatotropin (bST). J. Dairy Sci. 77 (Suppl. 1):176. |
| White, J.H., Zavizion, B., Kindstedt, P.S., Guo, M.R. and Politis, I. 1994. Effects of Various Fractions of Bovine Casein on Bovine Urokinase plasminogen Activator Activity. J. Dairy Sci. 77 (Suppl. 1):1. |
| White, J.H., Zavizion, B., O'Hare, K. Gilmore, J. Guo, M.R., Kindstedt, P.S. and Politis, I. 1994. Localization of Plasminogen Activators in Bovine and Caprine Milk. J. Dairy Sci.77 (Suppl. 1):2. |
| Hendricks, G.M., Guo, M.R. and Kindstedt, P.S. 1994. Characteristics of Protein-lipid and Protein-protein Interaction and Redistribution of Minerals in Infant Formula. Abstracts of Proceedings 52nd Annual Meeting of Microscopy Society of America. Bailey, G.W. and Garratt-Reed, A.J. (eds), pp188-189. San Francisco Press, Inc., San Francisco. |
| Guo, M.R., Fox, P.F. and Flynn, A. 1994. Heat-induced Changes in Nutritional Properties of Sodium Caseinate. J. Dairy Sci. 77 (Suppl. 1):37. |
| Kindstedt, P.S. and Guo, M.R. 1992. The State of the Dairy Industry in P.R. China. J. Dairy Sci. 75 (Suppl. 1):129 |
| Guo, M.R., and Luo, C.X. 1990. Investigation of Mineral Contents and Their Changes in Goats Milk during Lactation. In: Brief Communications and Abstracts of the 23rd Intern. Dairy Congress. Vol. I. p35. Montreal, Canada. |
| Guo, M.R., Flynn, A. and Fox, P.F. 1989. Heat-induced Changes in Nutritional Properties of Sodium Caseinate. J. Ir. Food Sci. Technol. 13:153. |
| Guo, M.R., Flynn, A. and Fox, P.F. 1988. Study on Protein Quality of Premature Infant Formulae. Ir. J. Food Sci. Technol. 12:86. |
| Guo, M.R. and Luo, C.X. 1986. Studies on Physio-chemical Composition of Goats Milk. Milk the Vital Force. p127. IDF, Brussels, Belgium. |
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