BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

205 related articles for article (PubMed ID: 26867520)

  • 1. Physicochemical and sensory characteristics of yoghurts made from goat and cow milk.
    Costa RG; Beltrão Filho EM; de Sousa S; da Cruz GR; Queiroga Rde C; da Cruz EN
    Anim Sci J; 2016 May; 87(5):703-9. PubMed ID: 26867520
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The essential mineral concentration of Torba yoghurts and their wheys compared with yoghurt made with cows', ewes' and goats' milks.
    Güler Z; Sanal H
    Int J Food Sci Nutr; 2009 Mar; 60(2):153-64. PubMed ID: 18608571
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of storage at 4 degrees C on the physicochemical and renneting properties of milk: a comparison of caprine, ovine and bovine milks.
    Raynal K; Remeuf F
    J Dairy Res; 2000 May; 67(2):199-207. PubMed ID: 10840673
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk.
    Nguyen HTH; Afsar S; Day L
    Food Res Int; 2018 Jun; 108():423-429. PubMed ID: 29735076
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Physiochemical properties, microstructure, and probiotic survivability of nonfat goats' milk yogurt using heat-treated whey protein concentrate as fat replacer.
    Zhang T; McCarthy J; Wang G; Liu Y; Guo M
    J Food Sci; 2015 Apr; 80(4):M788-94. PubMed ID: 25808084
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The effect of Isabel grape addition on the physicochemical, microbiological and sensory characteristics of probiotic goat milk yogurt.
    Silva FA; de Oliveira MEG; de Figueirêdo RMF; Sampaio KB; de Souza EL; de Oliveira CEV; Pintado MME; Ramos do Egypto Queiroga RC
    Food Funct; 2017 Jun; 8(6):2121-2132. PubMed ID: 28451663
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Rapid detection of cows' milk in sheeps' and goats' milk by a species-specific polymerase chain reaction technique.
    López-Calleja I; González I; Fajardo V; Rodríguez MA; Hernández PE; García T; Martín R
    J Dairy Sci; 2004 Sep; 87(9):2839-45. PubMed ID: 15375042
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Change in Chemical Composition of Simmental Crossbred Cattle Milk Improved its Physicochemical, Nutritional, and Processed Properties.
    Li X; Ma X; Xiao N; Long W; Wu Y; Tong P; Chen H
    J Food Sci; 2019 Jun; 84(6):1322-1330. PubMed ID: 31132147
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Application of a duplex-PCR for detection of cows' milk in goats' milk.
    Kotowicz M; Adamczyk E; Bania J
    Ann Agric Environ Med; 2007; 14(2):215-8. PubMed ID: 18247453
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Consumer perception, health information, and instrumental parameters of cupuassu (Theobroma grandiflorum) goat milk yogurts.
    Costa MP; Monteiro MLG; Frasao BS; Silva VLM; Rodrigues BL; Chiappini CCJ; Conte-Junior CA
    J Dairy Sci; 2017 Jan; 100(1):157-168. PubMed ID: 27816243
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Evaluation of Different Chemical and Physical Components of Milk in Cows, Buffalos, Sheep, and Goats.
    Abdulwahid Jaber Al-Fayad M
    Arch Razi Inst; 2022 Feb; 77(1):477-481. PubMed ID: 35891760
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk.
    Niro S; Fratianni A; Tremonte P; Sorrentino E; Tipaldi L; Panfili G; Coppola R
    J Dairy Sci; 2014 Mar; 97(3):1296-304. PubMed ID: 24440270
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification.
    Bruzantin FP; Daniel JLP; da Silva PPM; Spoto MHF
    J Dairy Sci; 2016 May; 99(5):3316-3324. PubMed ID: 26971159
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Determination of cows' milk in goats' milk and cheese by capillary electrophoresis of the whey protein fractions.
    Cartoni G; Coccioli F; Jasionowska R; Masci M
    J Chromatogr A; 1999 Jun; 846(1-2):135-41. PubMed ID: 10420605
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage.
    Hovjecki M; Miloradovic Z; Mirkovic N; Radulovic A; Pudja P; Miocinovic J
    J Sci Food Agric; 2021 Nov; 101(14):5898-5906. PubMed ID: 33798268
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of different tea extracts on the physicochemical and sensory parameters of stirred probiotic yoghurts.
    Glibowski P; Karwowska M; Latoch A; Nosowska K; Udeh KO
    Acta Sci Pol Technol Aliment; 2019; 18(2):185-193. PubMed ID: 31256546
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Role of milk protein-based products in some quality attributes of goat milk yogurt.
    Gursel A; Gursoy A; Anli EAK; Budak SO; Aydemir S; Durlu-Ozkaya F
    J Dairy Sci; 2016 Apr; 99(4):2694-2703. PubMed ID: 26874417
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure.
    Costa MP; Balthazar CF; Franco RM; Mársico ET; Cruz AG; Conte CA
    J Dairy Sci; 2014 May; 97(5):2610-8. PubMed ID: 24582442
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Harnessing the untapped potential of indigenous cow milk in producing set-type yoghurts: case of Thamankaduwa White and Lankan cattle.
    Weerasingha V; Priyashantha H; Ranadheera CS; Prasanna P; Silva P; Vidanarachchi JK
    J Dairy Res; 2022 Nov; 89(4):419-426. PubMed ID: 36384645
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat's milk.
    Dushkova M; Kodinova S; Denkova Z; Yanakieva V; Menkov ND
    Z Naturforsch C J Biosci; 2021 Nov; 76(11-12):481-489. PubMed ID: 34147044
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.