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 *

123 related articles for article (PubMed ID: 35307175)

  • 21. Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.
    Ramírez-Rodrigues MM; Balaban MO; Marshall MR; Rouseff RL
    J Food Sci; 2011 Mar; 76(2):C212-7. PubMed ID: 21535737
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Aspartame stability in commercially sterilized flavored dairy beverages.
    Bell LN; Labuza TP
    J Dairy Sci; 1994 Jan; 77(1):34-8. PubMed ID: 8120202
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Influence of milk pH on the chemical, physical and sensory properties of a milk-based alcoholic beverage.
    Ibáñez RA; Vyhmeister S; Muñoz MF; Brossard N; Osorio F; Salazar FN; Fellenberg MA; Vargas-Bello-Pérez E
    J Dairy Res; 2019 May; 86(2):248-251. PubMed ID: 31138340
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Volatile flavor components of stored nonfat dry milk.
    Karagül-Yüceer Y; Cadwallader KR; Drake M
    J Agric Food Chem; 2002 Jan; 50(2):305-12. PubMed ID: 11782199
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosity.
    Cheng N; Barbano DM; Drake MA
    J Dairy Sci; 2019 Mar; 102(3):2022-2043. PubMed ID: 30612790
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets.
    Cho HM; Yoo B
    J Acad Nutr Diet; 2015 Jan; 115(1):106-11. PubMed ID: 25441963
    [TBL] [Abstract][Full Text] [Related]  

  • 27. 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]  

  • 28. Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life.
    Nguyen Q; Hettiarachchy N; Rayaprolu S; Seo HS; Horax R; Chen P; Kumar TK
    J Food Sci Technol; 2016 Aug; 53(8):3271-3281. PubMed ID: 27784921
    [TBL] [Abstract][Full Text] [Related]  

  • 29. 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]  

  • 30. Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates.
    Evans J; Zulewska J; Newbold M; Drake MA; Barbano DM
    J Dairy Sci; 2010 May; 93(5):1824-43. PubMed ID: 20412896
    [TBL] [Abstract][Full Text] [Related]  

  • 31. The effect of intense pulsed light on the sensory properties of nonfat dry milk.
    Kang MW; Chen D; Ruan R; Vickers ZM
    J Food Sci; 2021 Sep; 86(9):4119-4133. PubMed ID: 34383322
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Multiscale design of a dairy beverage model composed of Candida utilis single cell protein supplemented with oleic acid.
    Buitrago Mora HM; Piñeros MA; Espinosa Moreno D; Restrepo Restrepo S; Cardona Jaramillo JEC; Álvarez Solano ÓA; Fernandez-Niño M; González Barrios AF
    J Dairy Sci; 2019 Nov; 102(11):9749-9762. PubMed ID: 31495617
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effects of Microfluidization on the Physical and Storage Stability of Walnut Protein Emulsion and Beverages.
    Ling Y; Cheng L; Bai X; Li Z; Dai J; Ren D
    Plant Foods Hum Nutr; 2023 Jun; 78(2):467-475. PubMed ID: 37395862
    [TBL] [Abstract][Full Text] [Related]  

  • 34. 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]  

  • 35. A comparison of the stability of beverage cloud emulsions formulated with different gum acacia- and starch-based emulsifiers.
    Reiner SJ; Reineccius GA; Peppard TL
    J Food Sci; 2010 Jun; 75(5):E236-46. PubMed ID: 20629869
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Complex viscosity induced by protein composition variation influences the aroma release of flavored stirred yogurt.
    Saint-Eve A; Juteau A; Atlan S; Martin N; Souchon I
    J Agric Food Chem; 2006 May; 54(11):3997-4004. PubMed ID: 16719526
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Turbidity and protein aggregation in whey protein beverages.
    LaClair CE; Etzel MR
    J Food Sci; 2009 Sep; 74(7):C526-35. PubMed ID: 19895456
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effect of Rose Syrup and Marigold Powder on the Physicochemical, Phytochemical, Sensorial and Storage Properties of Nutricereals and Milk-Based Functional Beverage.
    Kumar A; Kaur A; Tomer V; Gupta K; Kaur K
    J Am Coll Nutr; 2021 Feb; 40(2):133-140. PubMed ID: 32207660
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Impact of lemon oil composition on formation and stability of model food and beverage emulsions.
    Rao J; McClements DJ
    Food Chem; 2012 Sep; 134(2):749-57. PubMed ID: 23107687
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beverages.
    Zhang MT; Jo Y; Lopetcharat K; Drake MA
    J Dairy Sci; 2020 Apr; 103(4):3107-3124. PubMed ID: 32089312
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.