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| 1 | Water solubility, mechanical, barrier, and thermal properties of cross-linked whey protein isolate-based films显示文摘 | USTUNOL Z r MERT B | 2004 | J Food Sci2004，69，3： | 1 |
| 2 | Growth and acid production by lactic acid bacteria and bifidobacteria growth in skim milk containing honey显示文摘 | CHICK H SHIN HS Ustunol Z 2001 | 2001 | Journal of food science2001，66，： | 1 |
| 3 | Ex vivo effects of lactobacilli,streptococci,and bifidobacteria ingestion on cytokine and nitric oxide production in a murine model显示文摘 | Tejada-Simon MV Ustunol Z Pestka JJ | 1999 | J Food Prot1999，62，2： | 1 |
| 4 | Ingestion of yogurt containing Lactobacillus acidophilus and Bifidobacterium to potentiate immunoglobulin A responses to cholera toxin in mice显示文摘 | Tejada-Sim on MV Lee JH Ustunol Z | 1999 | J Dairy Sci1999，82，4： | 1 |
| 5 | Texture of Cheddar cheese as influenced by fat reduction 显示文摘 | BRYANT A USTUNOL Z STEFFE J | 1995 | Journal of food science1995，60，6： | 1 |
| 6 | Texture of Cheddar cheese as influenced by fat reduction显示文摘 | BRYANTA USTUNOL Z STEFFE J | 1995 | Journal of Food Science1995，60，6： | 1 |
| 7 | Ingestion of Yogurt containing Lactobacillus acidophilus and Bifidobacterium to potentiate immunoglobulin a responses to cholera toxin in mice显示文摘 | TEJADA-SIMON M V LEE J H USTUNOL J Z | 1999 | Dairy Sci1999，82，4： | 1 |
| 8 | Ex vivo effects of Lactobacilli, Streptococci, and Bifidobacteria ingestion on cyto-kine and nitric oxide production in a murine model显示文摘 | TEJADA-SIMON M V USTUNOL Z PESTKA J J | 1999 | Journal of Food Protection1999，62，： | 1 |
| 9 | Texture of Cheddar Cheese as Influenced by Fat Reduction显示文摘 | BRYANT A USTUNOL Z STEFFE J | 1995 | J Food Sci1995，60，6： | 1 |
| 10 | Texture of Cheddar cheese as influenced by fat reduction显示文摘 | BRYANT A USTUNOL Z STEFFE J | 1995 | Journal of Food Science1995，60，6： | 1 |
| 11 | Texture of Cheddar cheese as influenced by fat reduction显示文摘 | Bryant A Ustunol Z Steffe J | 1995 | Journal of Food Science1995，60，6： | 1 |
| 12 | Ingestion of yogurt containing Lactobacillus acidophilus and Bifidobacterium to potentiate immunoglobulin A responses to cholera toxin in mice显示文摘 | Tejada-Simon M V Lee J H Ustunol Z et d | 1999 | Journal of Dairy Science1999，82，4： | 1 |
| 13 | Ingestion of yougurt containing lactobacillus and bifidobacterium to potentiate immunoglobulin a responses to cholira toxin in mice显示文摘 | Tejada-simon M V Lee J H Ustunol Z | 1999 | Journal of Dairy Science1999，82，： | 1 |
| 14 | Water solubility,mechanical,barri-er,and thermal properties of cross-linked whey protein isolate-based films显示文摘 | Ustunol Z Mert B | 2004 | Journal of Food Science2004，69，3： | 1 |
| 15 | Effect of commrial internal pH control media on cheese yield starter culture growth and activity显示文摘 | USTUNOL Z | 1986 | J Dairy sci1986，69，： | 1 |
| 16 | Thermal properties, heat sealability and seal attributes of whey protein isolate/lipid emulsion edible films显示文摘 | KIM S J USTUNOL Z | 2001 | J Food Sci2001，68，7： | 1 |
| 17 | Antimicrobial, mechanical, and moisture barrier properties of low pH whey protein-based edible films containing β-aminobenzoic or sorbic acids显示文摘 | CAGRI A USTUNOL Z RYSER E T | 2006 | Journal of Food Science2006，66，6： | 1 |
| 18 | Ingestion of yogurt containing L acto bacillus ac idophilus and Bifidobacterium to potentiate immunogl obul in A responses to eholeratoxin in mice显示文摘 | Tejada-Simon MV Lee JH Ustunol Z | 1999 | Journal of Dairy Science1999，82，4： | 1 |
| 19 | Ex vivo effects of lactobacilli, streptococci, and bifidobacteria ingestion on cytokine and nitric oxide production in a murinemodel显示文摘 | Tejadasimon M V Ustunol Z Pestka J J | 1999 | Journal of Food Protection1999，62，2： | 1 |
| 20 | Texture of Cheddar cheese as in- fluenced by fat reduction显示文摘 | RYANT A USTUNOL Z STEFFE J | 1995 | J Food Sci1995，60，6： | 1 |
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