☰

Praveen Upreti, Ph.D.

Affiliations: 
2005 University of Minnesota, Twin Cities, Minneapolis, MN 
Area:
Food Science and Technology Agriculture, Agricultural Chemistry
Google:
"Praveen Upreti"
Mean distance: (not calculated yet)
 
Tree Publications Similar researchers PubMed Report error

Parents

Sign in to add mentor
Lloyd E. Metzger grad student 2005 UMN
 (Influence of calcium and phosphorus, residual lactose, and salt -to -moisture ratio on Cheddar cheese characteristics.)

Children

Sign in to add trainee

Collaborators

Sign in to add collaborator
BETA: Related publications

Publications

You can help our author matching system! If you notice any publications incorrectly attributed to this author, please sign in and mark matches as correct or incorrect.

Upreti P, Metzger LE. (2007) Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: pH changes during ripening. Journal of Dairy Science. 90: 1-12
Upreti P, Metzger LE. (2006) Utilization of fourier transform infrared spectroscopy for measurement of organic phosphorus and bound calcium in cheddar cheese. Journal of Dairy Science. 89: 1926-37
Upreti P, Bühlmann P, Metzger LE. (2006) Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: pH buffering properties of cheese. Journal of Dairy Science. 89: 938-50
Upreti P, Metzger LE, Hayes KD. (2006) Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening. Journal of Dairy Science. 89: 444-53
Upreti P, McKay LL, Metzger LE. (2006) Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: changes in residual sugars and water-soluble organic acids during ripening. Journal of Dairy Science. 89: 429-43
Upreti P, Metzger LE. (2006) Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: manufacture and composition. Journal of Dairy Science. 89: 420-8
Chevanan N, Muthukumarappan K, Upreti P, et al. (2006) Effect of calcium and phosphorus, residual lactose and salt-to-moisture ratio on textural properties of Cheddar cheese during ripening Journal of Texture Studies. 37: 711-730
Upreti P, Metzger LE, Bühlmann P. (2004) Glass and polymeric membrane electrodes for the measurement of pH in milk and cheese. Talanta. 63: 139-48
See more...