p38 mitogen-activated protein kinase mediates IL-8 induction by the ribotoxin deoxynivalenol in human monocytes by Islam, Zahidul, Gray, Jennifer S., Pestka, James J.

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LPS priming potentiates and prolongs proinflammatory cytokine response to the trichothecene deoxynivalenol in the mouse by Islam, Zahidul, Pestka, James J.

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Mammoth Cheese by Trout, G.M.

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Your American Dairy Science Association Heritage1 by Trout, G.M.

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Memorial — Earl Weaver by Malcolm Trout, G.

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The Nutritive Value of Homogenized Milk: a Review1 by Trout, G.M.

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Time Required for Making Flavor Judgments of Milk1 by Trout, G.M.

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A Comparison of the Babcock, Gerber, Minnesota, Pennsylvania, and Mojonnier Methods for Determining the Percentage of Fat in Homogenized Milk1 by Trout, G.M., Lucas, P.S.

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A Suggested Modified Babcock Procedure for Testing Homogenized Milk1 by Lucas, P.S., Trout, G.M.

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Influence of Various Treatments on the Bacteria Content of Frozen Cream1 by Fabian, F.W., Trout, G.M.

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The Influence of Several Factors upon the Flavor of Frozen Sweet Cream1 by Trout, G.M., Scheid, M.V.

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The Stability of the Fat Emulsion of Frozen Cream1 by Trout, G.M., Scheid, M.V.

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A fault-tolerant 64K dynamic random-access memory by Cenker, R.P., Clemons, D.G., Huber, W.R., Petrizzi, J.B., Procyk, F.J., Trout, G.M.

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The Solar-Activated Flavor of Homogenized Milk. I. Susceptibility of Individual Cow's Milk1 by Weinstein, Bernard R., Trout, G.M.

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The Solar-Activated Flavor of Homogenized Milk. III. Effect of Deaeration, Surface Area of Fat Globules and Relation of the Kreis Test1 by Weinstein, Bernard R., Trout, G.M.

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The Solar-Activated Flavor of Homogenized Milk. II. The Role of Oxidation and the Effectiveness of Certain Treatments1 by Weinstein, Bernard R., Trout, G.M.

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The Effect of Holder and Flash Pasteurization on some Flavors of Milk. II. The Effect on Corn and Alfalfa Silage Flavors1 by MacCurdy, Robert D., Trout, G.M.

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The Effect of Holder and Flash Pasteurization on some Flavors of Milk. I. The Effect on Miscellaneous Flavors Common to Commercial Raw Milk1 by MacCurdy, Robert D., Trout, G.M.

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Ascorbic Acid and Oxidized Flavor in Milk. II. The Effect of Various Heat Treatments of Milk Upon the Stability of Ascorbic Acid and upon the Development of the Oxidized Flavor1 by Gjessing, Erland C., Trout, G.M.

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Ascorbic Acid and Oxidized Flavor in Milk. I. Distribution of Ascorbic Acid and Occurrence of Oxidized Flavor in Commercial Grade a Raw, in Pasteurized Irradiated, and in Pasteuriz... by Trout, G.M., Gjessing, Erland C.

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