BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

188 related articles for article (PubMed ID: 27179852)

  • 1. Effects of milk somatic cell counts on some physicochemical and functional characteristics of skim and whole milk powders.
    Sert D; Mercan E; Aydemir S; Civelek M
    J Dairy Sci; 2016 Jul; 99(7):5254-5264. PubMed ID: 27179852
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Physicochemical properties of whole milk powder derived from cows fed pasture or total mixed ration diets.
    Magan JB; Tobin JT; O'Callaghan TF; Kelly AL; Fenelon MA; Hennessy D; McCarthy NA
    J Dairy Sci; 2019 Nov; 102(11):9611-9621. PubMed ID: 31447155
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Evaluation of milk powder quality by protein oxidative modifications.
    Scheidegger D; Radici PM; Vergara-Roig VA; Bosio NS; Pesce SF; Pecora RP; Romano JC; Kivatinitz SC
    J Dairy Sci; 2013 Jun; 96(6):3414-23. PubMed ID: 23548289
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Use of X-ray micro tomography to study the microstructure of loose-packed and compacted milk powders.
    Chawanji AS; Baldwin AJ; Brisson G; Webster E
    J Microsc; 2012 Oct; 248(1):49-57. PubMed ID: 22897706
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Maillard reaction and protein cross-linking in relation to the solubility of milk powders.
    Le TT; Bhandari B; Holland JW; Deeth HC
    J Agric Food Chem; 2011 Dec; 59(23):12473-9. PubMed ID: 22007925
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of fortification with various types of milk proteins on the rheological properties and permeability of nonfat set yogurt.
    Peng Y; Serra M; Horne DS; Lucey JA
    J Food Sci; 2009; 74(9):C666-73. PubMed ID: 20492099
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Dairy cow feeding system alters the characteristics of low-heat skim milk powder and processability of reconstituted skim milk.
    Gulati A; Hennessy D; O'Donovan M; McManus JJ; Fenelon MA; Guinee TP
    J Dairy Sci; 2019 Oct; 102(10):8630-8647. PubMed ID: 31378501
    [TBL] [Abstract][Full Text] [Related]  

  • 8. "Milk on Ice": A detailed analysis of Ernest Shackleton's century-old whole milk powder in comparison with modern counterparts.
    Bendall JG; Chawanji AS; Fong BY; Andrewes P; Ma L; MacGibbon AKH; Anema SG
    J Dairy Sci; 2024 Mar; 107(3):1311-1333. PubMed ID: 38423728
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Physicochemical properties of skim milk powders prepared with the addition of mineral chelators.
    Sikand V; Tong PS; Vink S; Roy S
    J Dairy Sci; 2016 Jun; 99(6):4146-4153. PubMed ID: 27040785
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of storage conditions on milk powder properties.
    Ryabova AE; Semipyatny VK; Galstyan AG
    J Dairy Sci; 2023 Oct; 106(10):6741-6758. PubMed ID: 37236830
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of dairy powders fortification on yogurt textural and sensorial properties: a review.
    Karam MC; Gaiani C; Hosri C; Burgain J; Scher J
    J Dairy Res; 2013 Nov; 80(4):400-9. PubMed ID: 24182425
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of somatic cell count on proteolysis and lipolysis in pasteurized fluid milk during shelf-life storage.
    Santos MV; Ma Y; Barbano DM
    J Dairy Sci; 2003 Aug; 86(8):2491-503. PubMed ID: 12939072
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Physical characterization of whole and skim dried milk powders.
    Pugliese A; Cabassi G; Chiavaro E; Paciulli M; Carini E; Mucchetti G
    J Food Sci Technol; 2017 Oct; 54(11):3433-3442. PubMed ID: 29051638
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties.
    Alkobeisi F; Varidi MJ; Varidi M; Nooshkam M
    Food Sci Nutr; 2022 Apr; 10(4):1113-1125. PubMed ID: 35432978
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Manufacture of nonfat yogurt from a high milk protein powder.
    Mistry VV; Hassan HN
    J Dairy Sci; 1992 Apr; 75(4):947-57. PubMed ID: 1578031
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. The effect of homogenization pressure on the flavor and flavor stability of whole milk powder.
    Park CW; Drake M
    J Dairy Sci; 2017 Jul; 100(7):5195-5205. PubMed ID: 28456411
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Physicochemical, techno-functional, and fat melting properties of spray-dried camel and bovine milk powders.
    Zouari A; Lajnaf R; Lopez C; Schuck P; Attia H; Ayadi MA
    J Food Sci; 2021 Jan; 86(1):103-111. PubMed ID: 33295013
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Short communication: Proteins in heat-processed skim milk powder have no positive effects on bone loss of ovariectomized rats.
    Du M; Kong Y; Wang C; Gao H; Han X; Yi H; Zhang L
    J Dairy Sci; 2011 Jun; 94(6):2771-4. PubMed ID: 21605746
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality.
    Soukoulis C; Panagiotidis P; Koureli R; Tzia C
    J Dairy Sci; 2007 Jun; 90(6):2641-54. PubMed ID: 17517704
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.