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 *

150 related articles for article (PubMed ID: 23978061)

  • 1. Characteristics of activated carbon and carbon nanotubes as adsorbents to remove annatto (norbixin) in cheese whey.
    Zhang Y; Pan K; Zhong Q
    J Agric Food Chem; 2013 Sep; 61(38):9230-40. PubMed ID: 23978061
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Short communication: norbixin and bixin partitioning in Cheddar cheese and whey.
    Smith TJ; Li XE; Drake MA
    J Dairy Sci; 2014; 97(6):3321-7. PubMed ID: 24704237
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of annatto addition and bleaching treatments on ultrafiltration flux during production of 80% whey protein concentrate and 80% serum protein concentrate.
    Adams MC; Zulewska J; Barbano DM
    J Dairy Sci; 2013 Apr; 96(4):2035-2047. PubMed ID: 23415538
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Short communication: Annatto in Cheddar cheese-derived whey protein concentrate is primarily associated with milk fat globule membrane.
    Zhu D; Damodaran S
    J Dairy Sci; 2012 Feb; 95(2):614-7. PubMed ID: 22281326
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Decolorization of Cheddar cheese whey by activated carbon.
    Zhang Y; Campbell R; Drake M; Zhong Q
    J Dairy Sci; 2015 May; 98(5):2982-91. PubMed ID: 25704972
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Annatto-entrapped casein-chitosan complexes improve whey color quality after acid coagulation of milk.
    Celli GB; Ravanfar R; Kaliappan S; Kapoor R; Abbaspourrad A
    Food Chem; 2018 Jul; 255():268-274. PubMed ID: 29571476
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Short communication: Sensitive detection of norbixin in dried dairy ingredients at concentrations of less than 1 part per billion.
    Carter BG; Park CW; Drake MA
    J Dairy Sci; 2017 Nov; 100(11):8754-8758. PubMed ID: 28843687
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Probing the binding between norbixin and dairy proteins by spectroscopy methods.
    Zhang Y; Zhong Q
    Food Chem; 2013 Aug; 139(1-4):611-6. PubMed ID: 23561152
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The impact of iron on the bleaching efficacy of hydrogen peroxide in liquid whey systems.
    Jervis SM; Drake M
    J Food Sci; 2013 Feb; 78(2):R129-37. PubMed ID: 23330802
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Alternative bleaching methods for Cheddar cheese whey.
    Kang EJ; Smith TJ; Drake MA
    J Food Sci; 2012 Jul; 77(7):C818-23. PubMed ID: 22757703
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Colorants in cheese manufacture: Production, chemistry, interactions, and regulation.
    Sharma P; Segat A; Kelly AL; Sheehan JJ
    Compr Rev Food Sci Food Saf; 2020 Jul; 19(4):1220-1242. PubMed ID: 33337089
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The effect of bleaching agents on the degradation of vitamins and carotenoids in spray-dried whey protein concentrate.
    Stout MA; Park CW; Drake MA
    J Dairy Sci; 2017 Oct; 100(10):7922-7932. PubMed ID: 28780108
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Short communication: Development of a novel method for the extraction of norbixin from whey and its subsequent quantification via high performance liquid chromatography.
    Campbell RE; Boogers IA; Drake MA
    J Dairy Sci; 2014 Mar; 97(3):1313-8. PubMed ID: 24377797
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate.
    Croissant AE; Kang EJ; Campbell RE; Bastian E; Drake MA
    J Dairy Sci; 2009 Dec; 92(12):5917-27. PubMed ID: 19923595
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The use of lactoperoxidase for the bleaching of fluid whey.
    Campbell RE; Kang EJ; Bastian E; Drake MA
    J Dairy Sci; 2012 Jun; 95(6):2882-90. PubMed ID: 22612925
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate.
    Campbell RE; Miracle RE; Drake MA
    J Dairy Sci; 2011 Mar; 94(3):1185-93. PubMed ID: 21338784
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate.
    Fox AJ; Smith TJ; Gerard PD; Drake MA
    J Food Sci; 2013 Oct; 78(10):C1535-C1542. PubMed ID: 24102418
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Adsorption of anionic and cationic dyes on activated carbon from aqueous solutions: equilibrium and kinetics.
    Rodríguez A; García J; Ovejero G; Mestanza M
    J Hazard Mater; 2009 Dec; 172(2-3):1311-20. PubMed ID: 19726130
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Adsorption kinetics of aromatic compounds on carbon nanotubes and activated carbons.
    Zhang S; Shao T; Kose HS; Karanfil T
    Environ Toxicol Chem; 2012 Jan; 31(1):79-85. PubMed ID: 22021047
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Adsorption of Direct Blue 53 dye from aqueous solutions by multi-walled carbon nanotubes and activated carbon.
    Prola LD; Machado FM; Bergmann CP; de Souza FE; Gally CR; Lima EC; Adebayo MA; Dias SL; Calvete T
    J Environ Manage; 2013 Nov; 130():166-75. PubMed ID: 24076517
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.