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 *

146 related articles for article (PubMed ID: 20546401)

  • 21. Using high intensity ultrasound as a tool to change the functional properties of interesterified soybean oil.
    Ye Y; Wagh A; Martini S
    J Agric Food Chem; 2011 Oct; 59(19):10712-22. PubMed ID: 21894926
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effect of lipid physical state of palm derivatives on β-carotene bleaching.
    Calligaris S; Manzocco L; Da Pieve S; Arrighetti G; Nicoli MC
    J Food Sci; 2013 Apr; 78(4):E549-54. PubMed ID: 23488868
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Characterization of the physical, microbiological, and chemical properties of sonicated raw bovine milk.
    Van Hekken DL; Renye J; Bucci AJ; Tomasula PM
    J Dairy Sci; 2019 Aug; 102(8):6928-6942. PubMed ID: 31202661
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effect of processing conditions as high-intensity ultrasound, agitation, and cooling temperature on the physical properties of a low saturated fat.
    da Silva TLT; Danthine S; Martini S
    J Food Sci; 2020 Oct; 85(10):3380-3390. PubMed ID: 32918309
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effect of sucrose ester addition on nucleation and growth behavior of milk fat-sunflower oil blends.
    Cerdeira M; Martini S; Hartel RW; Herrera ML
    J Agric Food Chem; 2003 Oct; 51(22):6550-7. PubMed ID: 14558777
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Crystallization behavior of emulsified fats influences shear-induced partial coalescence.
    Moens K; Tavernier I; Dewettinck K
    Food Res Int; 2018 Nov; 113():362-370. PubMed ID: 30195530
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Milk fat as a structuring agent of plastic lipid bases.
    Viriato RLS; Queirós MS; da Gama MAS; Ribeiro APB; Gigante ML
    Food Res Int; 2018 Sep; 111():120-129. PubMed ID: 30007668
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat.
    Truong T; Palmer M; Bansal N; Bhandari B
    Food Res Int; 2017 May; 95():82-90. PubMed ID: 28395828
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Nature and composition of fat bloom from palm kernel stearin and hydrogenated palm kernel stearin compound chocolates.
    Smith KW; Cain FW; Talbot G
    J Agric Food Chem; 2004 Aug; 52(17):5539-44. PubMed ID: 15315397
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Improvement in the functionality of spreads based on milk fat by the addition of low melting triacylglycerols.
    Viriato RLS; Queirós MS; Neves MIL; Ribeiro APB; Gigante ML
    Food Res Int; 2019 Jun; 120():432-440. PubMed ID: 31000259
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Non-triglyceride components modulate the fat crystal network of palm kernel oil and coconut oil.
    Chai X; Meng Z; Jiang J; Cao P; Liang X; Piatko M; Campbell S; Lo SK; Liu Y
    Food Res Int; 2018 Mar; 105():423-431. PubMed ID: 29433232
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Quality of margarine: fats selection and processing parameters.
    Miskandar MS; Man YC; Yusoff MS; Rahman RA
    Asia Pac J Clin Nutr; 2005; 14(4):387-95. PubMed ID: 16326646
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. The effect of butter grains on physical properties of butter-like emulsions.
    Rønholt S; Buldo P; Mortensen K; Andersen U; Knudsen JC; Wiking L
    J Dairy Sci; 2014; 97(4):1929-38. PubMed ID: 24485691
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Crystallization behavior and texture of trans-containing and trans-free palm oil based confectionery fats.
    De Graef V; Foubert I; Smith KW; Cain FW; Dewettinck K
    J Agric Food Chem; 2007 Dec; 55(25):10258-65. PubMed ID: 17994695
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review.
    Hussain M; Gantumur MA; Manzoor MF; Hussain K; Xu J; Aadil RM; Qayum A; Ahmad I; Zhong H; Guan R
    Ultrason Sonochem; 2023 Jul; 97():106464. PubMed ID: 37271028
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil.
    Maruyama JM; Soares FA; D'Agostinho NR; Gonçalves MI; Gioielli LA; da Silva RC
    J Agric Food Chem; 2014 Mar; 62(10):2253-63. PubMed ID: 24547939
    [TBL] [Abstract][Full Text] [Related]  

  • 38. trans-Free margarines prepared with canola oil/palm stearin/palm kernel oil-based structured lipids.
    Kim BH; Lumor SE; Akoh CC
    J Agric Food Chem; 2008 Sep; 56(17):8195-205. PubMed ID: 18707123
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Tailoring physical properties of monoglycerides oleogels using high-intensity ultrasound.
    Giacomozzi A; Palla C; Carrín ME; Martini S
    Food Res Int; 2020 Aug; 134():109231. PubMed ID: 32517895
    [TBL] [Abstract][Full Text] [Related]  

  • 40. The effect of homogenization and milk fat fractions on the functionality of Mozzarella cheese.
    Rowney MK; Hickey MW; Roupas P; Everett DW
    J Dairy Sci; 2003 Mar; 86(3):712-8. PubMed ID: 12703605
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.