7263 related articles for article (PubMed ID: 14727768)
1. Fluorometric determination of chemically available lysine: adaptation, validation and application to different milk products.
Ferrer E; Alegría A; Farré R; Abellán P; Romero F
Nahrung; 2003 Dec; 47(6):403-7. PubMed ID: 14727768
[TBL] [Abstract][Full Text] [Related]
2. Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.
Clare DA; Bang WS; Cartwright G; Drake MA; Coronel P; Simunovic J
J Dairy Sci; 2005 Dec; 88(12):4172-82. PubMed ID: 16291608
[TBL] [Abstract][Full Text] [Related]
3. The FAST method, a rapid approach of the nutritional quality of heat-treated foods.
Birlouez-Aragon I; Leclere J; Quedraogo CL; Birlouez E; Grongnet JF
Nahrung; 2001 Jun; 45(3):201-5. PubMed ID: 11455788
[TBL] [Abstract][Full Text] [Related]
4. New capillary electrophoresis method for the determination of furosine in dairy products.
Vallejo-Cordoba B; Mazorra-Manzano MA; González-Córdova AF
J Agric Food Chem; 2004 Sep; 52(19):5787-90. PubMed ID: 15366821
[TBL] [Abstract][Full Text] [Related]
5. Determination of bovine lactoferrin in lactoferrin-supplemented dairy products and raw milk by an automated latex assay.
Soejima T; Yamauchi K; Yamamoto T; Ohara Y; Nagao E; Kanbara K; Fujisawa M; Okuda Y; Namba S
J Dairy Res; 2007 Feb; 74(1):100-5. PubMed ID: 16987436
[TBL] [Abstract][Full Text] [Related]
6. Effect of iron and lactose supplementation of milk on the Maillard reaction and tryptophan content.
Birlouez-Aragon I; Moreaux V; Nicolas M; Ducauze CJ
Food Addit Contam; 1997; 14(4):381-8. PubMed ID: 9205567
[TBL] [Abstract][Full Text] [Related]
7. Chemical indicators of heat treatment in fortified and special milks.
Mendoza MR; Olano A; Villamiel M
J Agric Food Chem; 2005 Apr; 53(8):2995-9. PubMed ID: 15826050
[TBL] [Abstract][Full Text] [Related]
8. In vitro evaluation of iron solubility and dialyzability of various iron fortificants and of iron-fortified milk products targeted for infants and toddlers.
Kapsokefalou M; Alexandropoulou I; Komaitis M; Politis I
Int J Food Sci Nutr; 2005 Jun; 56(4):293-302. PubMed ID: 16096139
[TBL] [Abstract][Full Text] [Related]
9. Determination of the Maillard product oxalic acidmonolysinylamide (OMA) in heated milk products by ELISA.
Hasenkopf K; Ubel B; Bordiehn T; Pischetsrieder M
Nahrung; 2001 Jun; 45(3):206-9. PubMed ID: 11455789
[TBL] [Abstract][Full Text] [Related]
10. Deterioration of protein fraction by Maillard reaction in dietetic milks.
Evangelisti F; Calcagno C; Nardi S; Zunin P
J Dairy Res; 1999 May; 66(2):237-43. PubMed ID: 10376244
[TBL] [Abstract][Full Text] [Related]
11. Liquid chromatographic determination of thiamin in dairy products.
Akalin AS; Gönç S; Dinkçi N
Int J Food Sci Nutr; 2004 Jun; 55(4):345-9. PubMed ID: 15369988
[TBL] [Abstract][Full Text] [Related]
12. Analysis of advanced glycation endproducts in dairy products by isotope dilution liquid chromatography-electrospray tandem mass spectrometry. The particular case of carboxymethyllysine.
Delatour T; Hegele J; Parisod V; Richoz J; Maurer S; Steven M; Buetler T
J Chromatogr A; 2009 Mar; 1216(12):2371-81. PubMed ID: 19181321
[TBL] [Abstract][Full Text] [Related]
13. Progress of browning reactions during storage of liquid infant milks.
Albalá-Hurtado S; Veciana-Nogués MT; Mariné-Font A; Vidal-Carou MC
J Agric Food Chem; 1999 Oct; 47(10):4033-7. PubMed ID: 10552761
[TBL] [Abstract][Full Text] [Related]
14. [Measure of available and blocked lysine in industrial milks].
Bujard E; Finot PA
Ann Nutr Aliment; 1978; 32(2-3):291-305. PubMed ID: 568443
[TBL] [Abstract][Full Text] [Related]
15. Lactose-hydrolyzed milk is more prone to chemical changes during storage than conventional ultra-high-temperature (UHT) milk.
Jansson T; Clausen MR; Sundekilde UK; Eggers N; Nyegaard S; Larsen LB; Ray C; Sundgren A; Andersen HJ; Bertram HC
J Agric Food Chem; 2014 Aug; 62(31):7886-96. PubMed ID: 25019952
[TBL] [Abstract][Full Text] [Related]
16. Heat-induced and other chemical changes in commercial UHT milks.
Elliott AJ; Datta N; Amenu B; Deeth HC
J Dairy Res; 2005 Nov; 72(4):442-6. PubMed ID: 16223459
[TBL] [Abstract][Full Text] [Related]
17. Assessing the effects of severe heat treatment of milk on calcium bioavailability: in vitro and in vivo studies.
Seiquer I; Delgado-Andrade C; Haro A; Navarro MP
J Dairy Sci; 2010 Dec; 93(12):5635-43. PubMed ID: 21094734
[TBL] [Abstract][Full Text] [Related]
18. Comparison between ultrafiltration and trichloroacetic acid precipitation method for concentration of Staphylococcus aureus enterotoxin in dairy samples.
Soejima T; Nagao E; Kubota T; Yamagata H; Kagi H
Int J Food Microbiol; 2004 Jun; 93(2):185-94. PubMed ID: 15135957
[TBL] [Abstract][Full Text] [Related]
19. Effects of thermal processing and storage on available lysine and furfural compounds contents of infant formulas.
Ferrer E; Alegría A; Farré R; Abellán P; Romero F
J Agric Food Chem; 2000 May; 48(5):1817-22. PubMed ID: 10820100
[TBL] [Abstract][Full Text] [Related]
20. In vitro dialyzability of zinc from different salts used in the supplementation of infant formulas.
Guillem A; Alegría A; Barberá R; Farré R; Lagarda MJ; Clemente G
Biol Trace Elem Res; 2000; 75(1-3):11-9. PubMed ID: 11051592
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
