Connection

Patrick Gerard to Milk

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This is a "connection" page, showing publications Patrick Gerard has written about Milk.
Patrick Gerard
Connection Strength
0.595
Milk
  1. Flavor variability and flavor stability of U.S.-produced whole milk powder. J Food Sci. 2009 Sep; 74(7):S334-43.
    View in: PubMed
    Score: 0.322
  2. Consumer perception of the sustainability of dairy products and plant-based dairy alternatives. J Dairy Sci. 2020 Dec; 103(12):11228-11243.
    View in: PubMed
    Score: 0.174
  3. Chocolate milk and the Hispanic consumer. J Food Sci. 2007 Nov; 72(9):S666-75.
    View in: PubMed
    Score: 0.071
  4. Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate. J Dairy Sci. 2014 Mar; 97(3):1225-32.
    View in: PubMed
    Score: 0.027
Connection Strength

The connection strength for concepts is the sum of the scores for each matching publication.

Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.