BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

210 related articles for article (PubMed ID: 31382452)

  • 1. Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk.
    Tong L; Yi H; Wang J; Pan M; Chi X; Hao H; Ai N
    Molecules; 2019 Aug; 24(15):. PubMed ID: 31382452
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments.
    Pan M; Tong L; Chi X; Ai N; Cao Y; Sun B
    Molecules; 2019 Apr; 24(9):. PubMed ID: 31035485
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization.
    Jo Y; Benoist DM; Barbano DM; Drake MA
    J Dairy Sci; 2018 May; 101(5):3812-3828. PubMed ID: 29501345
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identification of the source of volatile sulfur compounds produced in milk during thermal processing.
    Jo Y; Carter BG; Barbano DM; Drake MA
    J Dairy Sci; 2019 Oct; 102(10):8658-8669. PubMed ID: 31351718
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Does vitamin fortification affect light oxidation in fluid skim milk?
    Schiano AN; Jo Y; Barbano DM; Drake MA
    J Dairy Sci; 2019 Jun; 102(6):4877-4890. PubMed ID: 30904314
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The effect of vitamin concentrates on the flavor of pasteurized fluid milk.
    Yeh EB; Schiano AN; Jo Y; Barbano DM; Drake MA
    J Dairy Sci; 2017 Jun; 100(6):4335-4348. PubMed ID: 28434730
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks.
    Lee AP; Barbano DM; Drake MA
    J Dairy Sci; 2017 Mar; 100(3):1688-1701. PubMed ID: 28088421
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 2-Heptanone, 2-nonanone, and 2-undecanone confer oxidation off-flavor in cow milk storage.
    Xi Y; Ikram S; Zhao T; Shao Y; Liu R; Song F; Sun B; Ai N
    J Dairy Sci; 2023 Dec; 106(12):8538-8550. PubMed ID: 37641261
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism.
    Pan DD; Wu Z; Peng T; Zeng XQ; Li H
    J Dairy Sci; 2014 Feb; 97(2):624-31. PubMed ID: 24359834
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Impact of the Skim Milk Powder Manufacturing Process on the Flavor of Model White Chocolate.
    Stewart A; Grandison AS; Ryan A; Festring D; Methven L; Parker JK
    J Agric Food Chem; 2017 Feb; 65(6):1186-1195. PubMed ID: 28064480
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk.
    Ding H; Han Z; Wang B; Wang Y; Ran Y; Zhang L; Li Y; Lu C; Lu X; Ma L
    Molecules; 2023 Apr; 28(8):. PubMed ID: 37110776
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.
    Zhang S; Yang R; Zhao W; Hua X; Zhang W; Zhang Z
    J Food Sci; 2011; 76(1):C127-32. PubMed ID: 21535640
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Evaluation of whey, milk, and delactosed permeates as salt substitutes.
    Smith ST; Metzger L; Drake MA
    J Dairy Sci; 2016 Nov; 99(11):8687-8698. PubMed ID: 27592435
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography.
    Vazquez-Landaverde PA; Velazquez G; Torres JA; Qian MC
    J Dairy Sci; 2005 Nov; 88(11):3764-72. PubMed ID: 16230682
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components.
    Zhang XM; Ai NS; Wang J; Tong LJ; Zheng FP; Sun BG
    J Dairy Sci; 2016 Nov; 99(11):8665-8679. PubMed ID: 27544861
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The role of heat treatment in light oxidation of fluid milk.
    Harwood WS; Carter BG; Cadwallader DC; Drake MA
    J Dairy Sci; 2020 Dec; 103(12):11244-11256. PubMed ID: 33010920
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits.
    Qiu S; Wang J
    J Food Sci; 2015 Oct; 80(10):S2296-304. PubMed ID: 26416698
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Changes in the volatile profile of skim milk powder prepared under different processing conditions and the effect on the volatile flavor profile of model white chocolate.
    Stewart A; Grandison A; Fagan C; Ryan A; Festring D; Parker JK
    J Dairy Sci; 2018 Oct; 101(10):8822-8836. PubMed ID: 30122413
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The role of packaging on the flavor of fluid milk.
    Cadwallader DC; Gerard PD; Drake MA
    J Dairy Sci; 2023 Jan; 106(1):151-167. PubMed ID: 36357202
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of homogenization and pasteurization on the structure and stability of whey protein in milk.
    Qi PX; Ren D; Xiao Y; Tomasula PM
    J Dairy Sci; 2015 May; 98(5):2884-97. PubMed ID: 25704975
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.