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 *

171 related articles for article (PubMed ID: 20630206)

  • 41. Effect of cream aging temperature and agitation on butter properties.
    Lee J; Martini S
    J Dairy Sci; 2018 Sep; 101(9):7724-7735. PubMed ID: 29960785
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream.
    Rolon ML; Bakke AJ; Coupland JN; Hayes JE; Roberts RF
    J Dairy Sci; 2017 Jul; 100(7):5217-5227. PubMed ID: 28456409
    [TBL] [Abstract][Full Text] [Related]  

  • 43. 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]  

  • 44. Comparison of the rheological properties of ready-to-serve and powdered instant food-thickened beverages at different temperatures for dysphagic patients.
    Adeleye B; Rachal C
    J Am Diet Assoc; 2007 Jul; 107(7):1176-82. PubMed ID: 17604748
    [TBL] [Abstract][Full Text] [Related]  

  • 45. A study on the kinetic behavior of Listeria monocytogenes in ice cream stored under static and dynamic chilling and freezing conditions.
    Gougouli M; Angelidis AS; Koutsoumanis K
    J Dairy Sci; 2008 Feb; 91(2):523-30. PubMed ID: 18218738
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Rheological properties of concentrated skim milk: importance of soluble minerals in the changes in viscosity during storage.
    Bienvenue A; Jiménez-Flores R; Singh H
    J Dairy Sci; 2003 Dec; 86(12):3813-21. PubMed ID: 14740815
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels.
    Lodaite K; Chevalier F; Armaforte E; Kelly AL
    J Dairy Res; 2009 Aug; 76(3):294-300. PubMed ID: 19445828
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment.
    Rønholt S; Kirkensgaard JJ; Pedersen TB; Mortensen K; Knudsen JC
    Food Chem; 2012 Dec; 135(3):1730-9. PubMed ID: 22953915
    [TBL] [Abstract][Full Text] [Related]  

  • 49. [Rheological properties of elastomeric impression materials].
    Kikuchi M
    Aichi Gakuin Daigaku Shigakkai Shi; 1990 Dec; 28(4):1287-302. PubMed ID: 2135157
    [TBL] [Abstract][Full Text] [Related]  

  • 50. An investigation into the use of thermorheology and texture analysis in the evaluation of W/O creams stabilized with a silicone emulsifier.
    Tamburic S; Craig DQ; Vuleta G; Milic J
    Pharm Dev Technol; 1996 Oct; 1(3):299-306. PubMed ID: 9552313
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Physical properties of ice cream containing milk protein concentrates.
    Alvarez VB; Wolters CL; Vodovotz Y; Ji T
    J Dairy Sci; 2005 Mar; 88(3):862-71. PubMed ID: 15738219
    [TBL] [Abstract][Full Text] [Related]  

  • 52. The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom.
    Brickley CA; Auty MA; Piraino P; McSweeney PL
    J Food Sci; 2007 Nov; 72(9):C483-90. PubMed ID: 18034708
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
    Govindasamy-Lucey S; Lin T; Jaeggi JJ; Martinelli CJ; Johnson ME; Lucey JA
    J Dairy Sci; 2007 Jun; 90(6):2675-88. PubMed ID: 17517707
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose.
    Cai Y; Zeng D; Huang L; Zhao M; Zhao Q; Van der Meeren P
    J Sci Food Agric; 2022 Nov; 102(14):6707-6717. PubMed ID: 35620809
    [TBL] [Abstract][Full Text] [Related]  

  • 55. The effects of thickeners upon the viscous properties of sour cream with a low fat content.
    Danylenko SG; Bodnarchuk OV; Ryzhkova TM; Diukareva GI; Malafaiev MT; Verbytsky SB
    Acta Sci Pol Technol Aliment; 2020; 19(3):359-368. PubMed ID: 32978917
    [TBL] [Abstract][Full Text] [Related]  

  • 56. [Salmonella bacteria in double cream (author's transl)].
    Fondén R; Fitger U; Pettersson L
    Nord Vet Med; 1976; 28(7-8):385-91. PubMed ID: 785382
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Evaluation of rice flour for use in vanilla ice cream.
    Cody TL; Olabi A; Pettingell AG; Tong PS; Walker JH
    J Dairy Sci; 2007 Oct; 90(10):4575-85. PubMed ID: 17881678
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Determination of optimal dead sea salt content in a cosmetic emulsion using rheology and stability measurements.
    Abu-Jdayil B; Mohameed HA; Bsoul A
    J Cosmet Sci; 2008; 59(1):1-14. PubMed ID: 18350231
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Effects of buttermilk powders on emulsification properties and acid tolerance of cream.
    Ihara K; Ochi H; Saito H; Iwatsuki K
    J Food Sci; 2011 Mar; 76(2):C265-71. PubMed ID: 21535745
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Dynamic rheological properties of dough as affected by amylases from various sources.
    Doğan IS
    Nahrung; 2002 Dec; 46(6):399-403. PubMed ID: 12577587
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.