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 *

345 related articles for article (PubMed ID: 25316158)

  • 1. Concentrations of volatile 4-alkyl-branched fatty acids in sheep and goat milk and dairy products.
    Kaffarnik S; Kayademir Y; Heid C; Vetter W
    J Food Sci; 2014 Nov; 79(11):C2209-14. PubMed ID: 25316158
    [TBL] [Abstract][Full Text] [Related]  

  • 2. High enantiomeric excess of the flavor relevant 4-alkyl-branched Fatty acids in milk fat and subcutaneous adipose tissue of sheep and goat.
    Kaffarnik S; Heid C; Kayademir Y; Eibler D; Vetter W
    J Agric Food Chem; 2015 Jan; 63(2):469-75. PubMed ID: 25544157
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Direct determination of flavor relevant and further branched-chain fatty acids from sheep subcutaneous adipose tissue by gas chromatography with mass spectrometry.
    Kaffarnik S; Preuß S; Vetter W
    J Chromatogr A; 2014 Jul; 1350():92-101. PubMed ID: 24881496
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Enantioseparation and optical rotation of flavor-relevant 4-alkyl-branched fatty acids.
    Eibler D; Vetter W
    J Chromatogr A; 2017 Jul; 1505():87-95. PubMed ID: 28533031
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of season and industrial processes on volatile 4-alkyl-branched chain fatty acids in sheep milk.
    Teng F; Reis MG; Ma Y; Day L
    Food Chem; 2018 Sep; 260():327-335. PubMed ID: 29699676
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of cyclodextrins on the flavor of goat milk and its yogurt.
    Young OA; Gupta RB; Sadooghy-Saraby S
    J Food Sci; 2012 Feb; 77(2):S122-7. PubMed ID: 22309481
    [TBL] [Abstract][Full Text] [Related]  

  • 7. From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture.
    Bergamaschi M; Bittante G
    J Dairy Sci; 2018 May; 101(5):3918-3934. PubMed ID: 29454692
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Free fatty acids and oxidative changes of a raw goat milk cheese through maturation.
    Delgado FJ; González-Crespo J; Cava R; Ramírez R
    J Food Sci; 2011 May; 76(4):C669-73. PubMed ID: 22417352
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of somatic cell count in goat milk on yield, sensory quality, and fatty acid profile of semisoft cheese.
    Chen SX; Wang JZ; Van Kessel JS; Ren FZ; Zeng SS
    J Dairy Sci; 2010 Apr; 93(4):1345-54. PubMed ID: 20338411
    [TBL] [Abstract][Full Text] [Related]  

  • 10. An overview on the presence of cyclopropane fatty acids in milk and dairy products.
    Caligiani A; Marseglia A; Palla G
    J Agric Food Chem; 2014 Aug; 62(31):7828-32. PubMed ID: 25033416
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis.
    Tian H; Sun X; Yu H; Ai L; Chen C
    J Food Sci; 2020 Nov; 85(11):3981-3997. PubMed ID: 33063315
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Quantification of volatile compounds in goat milk Jack cheese using static headspace gas chromatography.
    Attaie R
    J Dairy Sci; 2009 Jun; 92(6):2435-43. PubMed ID: 19447975
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of major and trace minerals, fatty acid composition, and cholesterol content of Protected Designation of Origin cheeses.
    Manuelian CL; Currò S; Penasa M; Cassandro M; De Marchi M
    J Dairy Sci; 2017 May; 100(5):3384-3395. PubMed ID: 28237598
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Integrated analysis of genomics and transcriptomics revealed the genetic basis for goaty flavor formation in goat milk.
    Zhang F; Shi C; He Q; Zhu L; Zhao J; Yao W; Loor JJ; Luo J
    Genomics; 2024 Jul; 116(4):110873. PubMed ID: 38823464
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both.
    Sant'Ana AM; Bezerril FF; Madruga MS; Batista AS; Magnani M; Souza EL; Queiroga RC
    J Dairy Sci; 2013; 96(12):7442-53. PubMed ID: 24140324
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening.
    Hayaloglu AA; Tolu C; Yasar K; Sahingil D
    J Dairy Sci; 2013 May; 96(5):2765-80. PubMed ID: 23453516
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Short communication: Volatile profile of matured Tronchón cheese affected by oxytetracycline in raw goat milk.
    Quintanilla P; Hettinga KA; Beltrán MC; Escriche I; Molina MP
    J Dairy Sci; 2020 Jul; 103(7):6015-6021. PubMed ID: 32418695
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Screening of lactic acid bacteria with the ability to reduce goaty flavor related fatty acids in goat milk.
    Yu Z; Han H; Muratkhan M; Ma H; Yue F; Lü X
    Int J Food Microbiol; 2024 Oct; 423():110832. PubMed ID: 39053039
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Volatile fraction and sensory characteristics of Manchego cheese. 2. Seasonal variation.
    Fernández-García E; Serrano C; Nuñez M
    J Dairy Res; 2002 Nov; 69(4):595-604. PubMed ID: 12463696
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses.
    Bergamaschi M; Aprea E; Betta E; Biasioli F; Cipolat-Gotet C; Cecchinato A; Bittante G; Gasperi F
    J Dairy Sci; 2015 Apr; 98(4):2183-96. PubMed ID: 25682146
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 18.