R Noorbakhsh

Summary

Affiliation: Cornell University
Country: USA

Publications

  1. ncbi Determination of the total nitrogen content of hard, semihard, and processed cheese by the Kjeldahl method: collaborative study
    Joanna M Lynch
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J AOAC Int 85:445-55. 2002
  2. ncbi Flavor and stability of pasteurized milk with elevated levels of conjugated linoleic acid and vaccenic acid
    J M Lynch
    Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 88:489-98. 2005
  3. ncbi Precalibration evaluation procedures for mid-infrared milk analyzers
    J M Lynch
    Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 89:2761-74. 2006
  4. ncbi Determination of the lactose content of fluid milk by spectrophotometric enzymatic analysis using weight additions and path length adjustment: collaborative study
    Joanna M Lynch
    Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY 14853, USA
    J AOAC Int 90:196-216. 2007

Collaborators

Detail Information

Publications4

  1. ncbi Determination of the total nitrogen content of hard, semihard, and processed cheese by the Kjeldahl method: collaborative study
    Joanna M Lynch
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J AOAC Int 85:445-55. 2002
    ..The Study Directors recommend that this modified method for the determination of total nitrogen in hard, semihard, and processed cheese by Kjeldahl analysis be adopted First Action as an improved method to replace Method 920.123...
  2. ncbi Flavor and stability of pasteurized milk with elevated levels of conjugated linoleic acid and vaccenic acid
    J M Lynch
    Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 88:489-98. 2005
    ..Similarly, sensory results indicated no difference in susceptibility to the development of oxidized off-flavors between the milk from the control and CLA diet groups, even when oxidation was induced by light exposure...
  3. ncbi Precalibration evaluation procedures for mid-infrared milk analyzers
    J M Lynch
    Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 89:2761-74. 2006
    ..However, the magnitude and sign of the intercorrection factors were significantly affected by the choice of reference wavelengths...
  4. ncbi Determination of the lactose content of fluid milk by spectrophotometric enzymatic analysis using weight additions and path length adjustment: collaborative study
    Joanna M Lynch
    Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY 14853, USA
    J AOAC Int 90:196-216. 2007
    ..The Study Directors recommend that the method for determination of the lactose content of fluid milk by the spectrophotometric enzymatic method using weight additions and path length adjustment be adopted Official First Action...