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 *

138 related articles for article (PubMed ID: 33773691)

  • 1. Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharide.
    Ribeiro KCS; Coutinho NM; Silveira MR; Rocha RS; Arruda HS; Pastore GM; Neto RPC; Tavares MIB; Pimentel TC; Silva PHF; Freitas MQ; Esmerino EA; Silva MC; Duarte MCKH; Cruz AG
    Food Res Int; 2021 Apr; 142():110232. PubMed ID: 33773691
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructure.
    Silveira MR; Coutinho NM; Rocha RS; Moraes J; Esmerino EA; Pimentel TC; Freitas MQ; Silva MC; Raices RSL; Senaka Ranadheera C; Borges FO; Fonteles TV; Neto RPC; Tavares MIB; Fernandes FAN; Rodrigues S; Cruz AG
    Food Res Int; 2019 May; 119():564-570. PubMed ID: 30884690
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds.
    Silveira MR; Coutinho NM; Esmerino EA; Moraes J; Fernandes LM; Pimentel TC; Freitas MQ; Silva MC; Raices RSL; Senaka Ranadheera C; Borges FO; Neto RPC; Tavares MIB; Fernandes FAN; Fonteles TV; Nazzaro F; Rodrigues S; Cruz AG
    Food Chem; 2019 May; 279():120-127. PubMed ID: 30611471
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Whey Beverage Emulsified System as Carrying Matrix of Fennel Seed Extract Obtained by Supercritical CO
    Urango ACM; Neves MIL; Meireles MAA; Silva EK
    Foods; 2022 May; 11(9):. PubMed ID: 35564055
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Ohmic heating for processing of whey-raspberry flavored beverage.
    Ferreira MVS; Cappato LP; Silva R; Rocha RS; Guimarães JT; Balthazar CF; Esmerino EA; Freitas MQ; Rodrigues FN; Granato D; Neto RPC; Tavares MIB; Silva PHF; Raices RSL; Silva MC; Cruz AG
    Food Chem; 2019 Nov; 297():125018. PubMed ID: 31253265
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein-based nutritional beverage products: A review.
    Barone G; O'Regan J; Kelly AL; O'Mahony JA
    Compr Rev Food Sci Food Saf; 2022 Mar; 21(2):1254-1274. PubMed ID: 35075762
    [TBL] [Abstract][Full Text] [Related]  

  • 7. High-intensity ultrasound energy density: How different modes of application influence the quality parameters of a dairy beverage.
    Monteiro SHMC; Silva EK; Guimarães JT; Freitas MQ; Meireles MAA; Cruz AG
    Ultrason Sonochem; 2020 May; 63():104928. PubMed ID: 31952002
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Invited review: Shelf-stable dairy protein beverages-Scientific and technological aspects.
    Singh R; Rathod G; Meletharayil GH; Kapoor R; Sankarlal VM; Amamcharla JK
    J Dairy Sci; 2022 Nov; 105(12):9327-9346. PubMed ID: 36207179
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Development of probiotic dairy beverages: rheological properties and application of mathematical models in sensory evaluation.
    Castro WF; Cruz AG; Bisinotto MS; Guerreiro LM; Faria JA; Bolini HM; Cunha RL; Deliza R
    J Dairy Sci; 2013 Jan; 96(1):16-25. PubMed ID: 23102956
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Factors regulating astringency of whey protein beverages.
    Beecher JW; Drake MA; Luck PJ; Foegeding EA
    J Dairy Sci; 2008 Jul; 91(7):2553-60. PubMed ID: 18565912
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Probiotic fermented beverages based on acid whey.
    Skryplonek K; Dmytrów I; Mituniewicz-Małek A
    J Dairy Sci; 2019 Sep; 102(9):7773-7780. PubMed ID: 31301827
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Sensory properties of meal replacement bars and beverages made from whey and soy proteins.
    Childs JL; Yates MD; Drake MA
    J Food Sci; 2007 Aug; 72(6):S425-34. PubMed ID: 17995701
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages.
    Cheng N; Barbano DM; Drake M
    J Dairy Sci; 2019 Oct; 102(10):8670-8690. PubMed ID: 31351726
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Advantages of microfiltration processing of goat whey orange juice beverage.
    Vieira AH; Balthazar CF; Guimaraes JT; Rocha RS; Pagani MM; Esmerino EA; Silva MC; Raices RSL; Tonon RV; Cabral LMC; Walter EHM; Freitas MQ; Cruz AG
    Food Res Int; 2020 Jun; 132():109060. PubMed ID: 32331686
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Potential sources of mouth drying in beverages fortified with dairy proteins: A comparison of casein- and whey-rich ingredients.
    Withers CA; Lewis MJ; Gosney MA; Methven L
    J Dairy Sci; 2014 Mar; 97(3):1233-47. PubMed ID: 24440265
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Evaluation of the Physicochemical Parameters of Functional Whey Beverages.
    Kabašinskienė A; Liutkevičius A; Sekmokienė D; Zaborskienė G; Šlapkauskaitė J
    Food Technol Biotechnol; 2015 Mar; 53(1):110-115. PubMed ID: 27904340
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Use of whey protein soluble aggregates for thermal stability-a hypothesis paper.
    Ryan KN; Zhong Q; Foegeding EA
    J Food Sci; 2013 Aug; 78(8):R1105-15. PubMed ID: 23957418
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Invited review: Astringency in whey protein beverages.
    Carter BG; Foegeding EA; Drake MA
    J Dairy Sci; 2020 Jul; 103(7):5793-5804. PubMed ID: 32448585
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Valorization of whey proteins and beetroot peels to develop a functional beverage high in proteins and antioxidants.
    Abdo EM; Allam MG; Gomaa MAE; Shaltout OE; Mansour HMM
    Front Nutr; 2022; 9():984891. PubMed ID: 36590232
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures.
    Martins CPC; Ferreira MVS; Esmerino EA; Moraes J; Pimentel TC; Rocha RS; Freitas MQ; Santos JS; Ranadheera CS; Rosa LS; Teodoro AJ; Mathias SP; Silva MC; Raices RSL; Couto SRM; Granato D; Cruz AG
    Food Chem; 2018 Jul; 255():58-66. PubMed ID: 29571498
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.