The following list of book chapters can also be found in our Publications Database

2004
O'Sullivan, D.J.  Genomic Approaches for Functional Food Cultures.  In Thinking Beyond Tomorrow. D. Troy, T. Beresford, K. Cashman, S. Fanning, L. O'Brien, C. McDonagh, D. Timon, and T. Smith, eds.  Teagasc Publications, Dublin.  pp: 19-27.

Mistry, V.V.  Application of Membrane Separation Technology to Cheese Production.  In Cheese: Chemistry, Physics and Microbiology, Vol 1. General Aspects. 3rd ed., P.F. Fox, P.H. McSweeney, T.Cogan, T.P. Guinee, eds.  Elsevier, London, UK.  Chapter 11, pp: 261-286.

Mistry, V.V.  Fermented Liquid Milk Products.  In Handbook of Food and Beverage Fermentation Technology.  Y.H. Hui, L. Meunier-Goddik, A.S. Hansen, J. Jospehsen, W.K. Nip, P.S. Stanfield, and F. Toldra, eds.  Marcel Dekker, New York.  pp: 817-832.

2001
Budin, J.T., Milo, C., and Reineccius, G.A.  Perceivable Odorants in Fresh and Heated Sweet Cream Butters. In Food Flavors and Chemistry: Advances of the New Millennium. H. Spanier, F. Shahidi, T.H. Pareliment, C.T. Ho, and E. Contis, eds.  The Royal Society of Chemistry, Cambridge CB4,OWF, UK  pp: 85-96.

1999
Busta, F.F., Pachenari, A., Wang, W., Sui, J., O'Shaughnessy, M.J. and Brady, L.J.  Probiotics and Prebiotics, a Coordinated Ecosystem Approach.  In Food Microbiology and Food Safety into the Next Millenium.  ACJ Tuijtelaars, R.A.Samson, F.M. Rombouts and S. Notermans, eds. Foundation Food Microbiology 1999, Zeist, Netherlands, pp: 831-833.

1997
Taoukis, P., Labuza, T.P., and Sagy, S.  Kinetics of Food Deterioration and Shelf Life Pprediction. In Food Engineering Handbook.  S. Sagy, and K. Rotstein, eds.  CRC Press, Denver, CO.  Chapter 9, pp: 363-405.

1996
Baer, R.J.  Production and Utilization of Dairy Cows/Milk Products with Increased Unsaturated Fatty Acids.  In Progress in Dairy Science.  C.J.C. Phillips, ed.  CAB International, Oxon, UK.  Chapter 12, pp: 247-261.

Mustapha, A., Hertzler, S.R., and Savaiano, D.A.  Lactose-Nutritional Significance.  In Advanced Dairy Chemistry, Vol. 3.  P.F. Fox, ed., Chapman and Hall, England.

1995
Mistry, V.V.  Improving the Sensory Characteristics of Reduced Fat Cheese.  In Chemistry of Structure/Function Relationships in Cheese.  E.L. Malin and M.H. Tunick, eds.  Plenum Publishing Corp., New York, NY.  pp: 371-382

Yu, W., Gillies, K., Kondo, J.K., Broadbent, J.R., and McKay, L.L.  Plasmid-Mediated Oligopeptide Transport System in Lactococci.  In Genetics of Streptococci, Enterococci and Lactococci.  J.J. Ferretti, M.S. Gilmore, T.R. Klaenhammer, F. Brown, eds.  Development of Biological standardization, Basel, Karger, Vol. 85, pp: 509-521.

1994
Chuy, L. and Labuza, T.P.  Physical Collapse Phenomena of High Fat Dairy Based Powders.  In Proceedings of the 6th International Congress on the Engineering of Food. Y. Matsuno, ed., Elsevier Press, London

Mills, D.A., Choi, C.K., Dunny, G.M. and McKay, L.L.  Characterization of the Conjugation System Associated with Lactococcus lactis ssp. lactis Plasmid pRS01.  In Genetics of Streptococci, Enterococci, and Lactococci.  J. Ferretti, M. Gilmore, and T. Klaenhammer, eds.  Karger, Basil.  pp: 543-548

Tsoubeli, M. Davis, E.A. and Gordon, J.  Explorations at the Molecular Level: Scanning Tunneling Mmicroscopy and Atomic Force Microscopy.  In Measurement of Cereal Components.  R.G. Fulcher and J.M. Faubion, eds.

1993
Bell, L.N. and Labuza, T.P.  The Influence of pH on Reactions in the Reduced Moisture State.  In Water and Food Stability-ISOPOWV.  P. Fito, ed.  Elsevier Press, London.

Sapru, V. and Labuza, T.P.  Temperature Dependence of Thermal Inactivation Rate Constants of Bacillus stearothermophilus Spores in a Glassy State.  In The Glassy State in Foods.  J. Blanshard and P. Lilliford, eds.  Nottingham University Press, Nottingham, England

Sapru, V. and Labuza, T.P.  A Model for Spore Death Kinetics Based on Glass Transition State.  In The Glassy State in Foods.  J. Blanshard and P. Lilliford, eds.  Nottingham University Press, Nottingham, England.  Chapter 27, pp: 499-505.

1990
Savaiano, D.A.  Lactose Absorption and Tolerance: The Role of Cultured Dairy Foods.  In Proceedings of the 23rd International Dairy Congress.  Mutual Press. Ottawa, Ontario.  1990, Vol 2, pp: 1238-1246

1989
Savaiano, D.A.  Lactose Intolerance: Dietary Management with Yogurt.  In Yogurt: Nutritional and Health Properties.  R.C. Chandan, ed., National Yogurt Association, McLean, VA, 1989, pp: 215-223

Savaiano, D.A.  Lactose Utilization from Yogurt.  In Fermented Milks: Current Research.  Syndifrais, ed.  John Libbey Eurotext Ltd., London.  1989, pp: 165-173