Effects of small concentrations of Mucor miehei protease on stability of sterile milk-based dietetic foods von Thunell, R.K, Ernstrom, C.A, Hartman, G.H. Jr

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Removal of phytate from soy protein von Hartman, Grant H.

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Effects of Small Concentrations of Mucor miehei Protease on Stability of Sterile Milk-Based Dietetic Foods1 von Thunell, R.K., Ernstrom, C.A., Hartman, G.H.

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Some Factors Affecting the Stability of Certain Milk Properties. VI. Relation of the Concentration of Dissolved Oxygen to the Oxidation of Ascorbic Acid and to the Development of O... von Hartman, G.H., Garrett, O.F.

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MEMBRANE FILTERED SOY PROTEIN ISOLATE von R.F. MARQUARDT, G.H. HARTMAN, K.C. GOODNIGHT

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LOW PHYTATE, ACID PRECIPITATED SOY PROTEIN ISOLATE von R.F. MARQUARDT, G.H. HARTMAN, K.C. GOODNIGHT

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DEFATTED, AQUEOUS, LOW-PHYTIC-ACID SOY PROTEIN von R.F. MARQUARDT, G.H. HARTMAN, K.C. GOODNIGHT

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Changes in Mixtures of Whey Protein and κ-Casein Due to Heat Treatments von Hartman, G.H., Swanson, A.M.

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Some Factors Affecting the Stability of Certain Milk Properties. VI. Relation of the Concentration of Dissolved Oxygen to the Oxidation of Ascorbic Acid and to the Development of O... von Hartman, G. H, Garrett, O. F

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Some Factors Affecting the Stability of Certain Milk Properties. VII. The Effects of Metals and of Ascorbic Acids on the Oxidation-Reduction Potential von Hartman, G.H., Garrett, O.F., Button, F.C.

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Physical Stability and Tinplate Deterioration in Cans of Evaporated Milk Held Under Refrigeration von Adams, H.W., Hartman, G.H., Oberg, E.B., Pearce, S.J., Greiner, Fred J., Parfitt, E.H.

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Some Factors Affecting the Stability of Certain Milk Properties. IV. A Comparison of Seven Different Roughages on the Color and Flavor of Milk von Garrett, O.F., Arnold, R.B., Hartman, G.H.

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Some Factors Affecting Certain Milk Properties. III. Effect of Roughages on Ascorbic Acid von Garrett, O.F., Arnold, R.B., Hartman, G.H.

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Some Factors Affecting the Stability of Certain Milk Properties. II. Effect of Succulent Roughages and of Storage Conditions on Color von Garrett, O.F., Arnold, R.B., Hartman, G.H.

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Some Factors Affecting the Stability of Certain Milk Properties. I. Effect of Succulent Roughages on Flavor von Garrett, O.F., Hartman, G.H., Arnold, R.B.

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A single dose of self-transcribing and replicating RNA-based SARS-CoV-2 vaccine produces protective adaptive immunity in mice von de Alwis, Ruklanthi, Gan, Esther S., Chen, Shiwei, Leong, Yan Shan, Tan, Hwee Cheng, Zhang, Summer L., Yau, Clement, Low, Jenny G.H., Kalimuddin, Shirin, Matsuda, Daiki, Allen, Elizabeth C., Hartman, Paula, Park, Kyoung-Joo Jenny, Alayyoubi, Maher, Bhaskaran, Hari, Dukanovic, Adrian, Bao, Yanjie, Clemente, Brenda, Vega, Jerel, Roberts, Scott, Gonzalez, Jose A., Sablad, Marciano, Yelin, Rodrigo, Taylor, Wendy, Tachikawa, Kiyoshi, Parker, Suezanne, Karmali, Priya, Davis, Jared, Sullivan, Brian M., Sullivan, Sean M., Hughes, Steve G., Chivukula, Pad, Ooi, Eng Eong

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An LIR motif in the Rift Valley fever virus NSs protein is critical for the interaction with LC3 family members and inhibition of autophagy von Petraccione, Kaylee, Ali, Mohamed G H, Cyr, Normand, Wahba, Haytham M, Stocker, Timothy, Akhrymuk, Maryna, Akhrymuk, Ivan, Panny, Lauren, Bracci, Nicole, Cafaro, Raphaël, Sastre, Danuta, Silberfarb, Andrew, O'Maille, Paul, Omichinski, James, Kehn-Hall, Kylene

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31P Association between breast cancer protein truncating variants and febrile neutropenia breast cancer patients treated with taxane or anthracycline chemotherapy in Singapore von Ong, S.S., Ho, P.J., Khng, A.J., Lim, G.H., Lim, S.H., Ow, S.G.W., Pang, J.S., Tee Tan, B. Kiat, Tan, E.Y., Tan, S.M., Kiak Mien Tan, V., Wong, F.Y., Li, J., Hartman, M.

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OC-0162: Dosimetric feasibility of intensity modulated proton therapy in a transverse magnetic field of 1.5 Tesla von Hartman, J, Kontaxis, C, Bol, G.H, Lagendijk, J.J.W, Van Vulpen, M, Raaymakers, B.W

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Roles of type VI collagen and decorin in human mesenchymal stem cell biophysics during chondrogenic differentiation von Twomey, J D, Thakore, P I, Hartman, D A, Myers, E G H, Hsieh, A H

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