These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

366 related articles for article (PubMed ID: 15653516)

  • 1. Thermal and structural behavior of anhydrous milk fat. 3. Influence of cooling rate.
    Lopez C; Lesieur P; Bourgaux C; Ollivon M
    J Dairy Sci; 2005 Feb; 88(2):511-26. PubMed ID: 15653516
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Thermal and structural behavior of milk fat. 3. Influence of cooling rate and droplet size on cream crystallization.
    Lopez C; Bourgaux C; Lesieur P; Bernadou S; Keller G; Ollivon M
    J Colloid Interface Sci; 2002 Oct; 254(1):64-78. PubMed ID: 12702426
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Anhydrous goat's milk fat: thermal and structural behaviors studied by coupled differential scanning calorimetry and X-ray diffraction. 2. Influence of cooling rate.
    Amara-Dali WB; Lesieur P; Artzner F; Karray N; Attia H; Ollivon M
    J Agric Food Chem; 2007 Jun; 55(12):4741-51. PubMed ID: 17497873
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Thermal and structural behavior of anhydrous milk fat. 2. Crystalline forms obtained by slow cooling.
    Lopez C; Lavigne F; Lesieur P; Keller G; Ollivon M
    J Dairy Sci; 2001 Nov; 84(11):2402-12. PubMed ID: 11768080
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Anhydrous goat's milk fat: thermal and structural behavior. 1. Crystalline forms obtained by slow cooling.
    Ben Amara-Dali W; Karray N; Lesieur P; Ollivon M
    J Agric Food Chem; 2005 Dec; 53(26):10018-25. PubMed ID: 16366689
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Thermal and Structural Behavior of Milk Fat.
    Lopez C; Lesieur P; Bourgaux C; Keller G; Ollivon M
    J Colloid Interface Sci; 2001 Aug; 240(1):150-161. PubMed ID: 11446797
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Thermal and structural behavior of milk fat. 1. Unstable species of anhydrous milk fat.
    Lopez C; Lavigne F; Lesieur P; Bourgaux C; Ollivon M
    J Dairy Sci; 2001 Apr; 84(4):756-66. PubMed ID: 11352150
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Thermal and Structural Behavior of Milk Fat.
    Lopez C; Lesieur P; Keller G; Ollivon M
    J Colloid Interface Sci; 2000 Sep; 229(1):62-71. PubMed ID: 10942542
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Milk fat thermal properties and solid fat content in emmental cheese: a differential scanning calorimetry study.
    Lopez C; Briard-Bion V; Camier B; Gassi JY
    J Dairy Sci; 2006 Aug; 89(8):2894-910. PubMed ID: 16840605
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The thermotropic phase behaviour and phase structure of a homologous series of racemic beta-D-galactosyl dialkylglycerols studied by differential scanning calorimetry and X-ray diffraction.
    Mannock DA; Collins MD; Kreichbaum M; Harper PE; Gruner SM; McElhaney RN
    Chem Phys Lipids; 2007 Jul; 148(1):26-50. PubMed ID: 17524381
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Milk fat and primary fractions obtained by dry fractionation 1. Chemical composition and crystallisation properties.
    Lopez C; Bourgaux C; Lesieur P; Riaublanc A; Ollivon M
    Chem Phys Lipids; 2006 Oct; 144(1):17-33. PubMed ID: 16860787
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Crystallization properties and polymorphism of triacylglycerols in goat's milk fat globules.
    Ben Amara-Dali W; Lopez C; Lesieur P; Ollivon M
    J Agric Food Chem; 2008 Jun; 56(12):4511-22. PubMed ID: 18494497
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Triglycerides obtained by dry fractionation of milk fat: 2. Thermal properties and polymorphic evolutions on heating.
    Lopez C; Ollivon M
    Chem Phys Lipids; 2009 May; 159(1):1-12. PubMed ID: 19428357
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The binary phase behavior of 1,3-dicaproyl-2-stearoyl-sn-glycerol and 1,2-dicaproyl-3-stearoyl-sn-glycerol.
    Boodhoo MV; Bouzidi L; Narine SS
    Chem Phys Lipids; 2009 Jan; 157(1):21-39. PubMed ID: 18809394
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Metastability and transformation of polymorphic crystals in biodegradable poly(butylene adipate).
    Gan Z; Kuwabara K; Abe H; Iwata T; Doi Y
    Biomacromolecules; 2004; 5(2):371-8. PubMed ID: 15002996
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Phase transformations undergone by Triton X-100 probed by differential scanning calorimetry and dielectric relaxation spectroscopy.
    Merino EG; Rodrigues C; Viciosa MT; Melo C; Sotomayor J; Dionísio M; Correia NT
    J Phys Chem B; 2011 Nov; 115(43):12336-47. PubMed ID: 21928821
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The viscoelastic properties of processed cheeses depend on their thermal history and fat polymorphism.
    Gliguem H; Lopez C; Michon C; Lesieur P; Ollivon M
    J Agric Food Chem; 2011 Apr; 59(7):3125-34. PubMed ID: 21375320
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The binary phase behavior of 1, 3-dipalmitoyl-2-stearoyl-sn-glycerol and 1, 2-dipalmitoyl-3-stearoyl-sn-glycerol.
    Boodhoo MV; Bouzidi L; Narine SS
    Chem Phys Lipids; 2009 Jul; 160(1):11-32. PubMed ID: 19501207
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Firmness and crystallization of milk fat in relation to processing conditions.
    Van Aken GA; Visser KA
    J Dairy Sci; 2000 Sep; 83(9):1919-32. PubMed ID: 11003219
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Crystallization and polymorphism of triacylglycerols contribute to the rheological properties of processed cheese.
    Gliguem H; Ghorbel D; Lopez C; Michon C; Ollivon M; Lesieur P
    J Agric Food Chem; 2009 Apr; 57(8):3195-203. PubMed ID: 19296576
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 19.