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 *

151 related articles for article (PubMed ID: 36673423)

  • 41. Stability of Aflatoxin M
    Wiseman DW; Marth EH
    J Food Prot; 1983 Jul; 46(7):633-636. PubMed ID: 30921939
    [TBL] [Abstract][Full Text] [Related]  

  • 42.
    Yousefvand A; Huang X; Zarei M; Saris PEJ
    Foods; 2022 Feb; 11(4):. PubMed ID: 35205998
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Sensory, functional, and analytical comparisons of whey butter with other butters.
    Jinjarak S; Olabi A; Jiménez-Flores R; Walker JH
    J Dairy Sci; 2006 Jul; 89(7):2428-40. PubMed ID: 16772559
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Influence of Emulsifiers and Dairy Ingredients on Manufacturing, Microstructure, and Physical Properties of Butter.
    Panchal B; Truong T; Prakash S; Bansal N; Bhandari B
    Foods; 2021 May; 10(5):. PubMed ID: 34065288
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures.
    Rejdlová A; Salek RN; Míšková Z; Lorencová E; Kůrová V; Adámek R; Sumczynski D
    Foods; 2023 Sep; 12(18):. PubMed ID: 37761077
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures.
    Zanirati DF; Abatemarco M; Sandes SHC; Nicoli JR; Nunes ÁC; Neumann E
    Anaerobe; 2015 Apr; 32():70-76. PubMed ID: 25542841
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production.
    Ivanova M; Alinovi M; Dushkova M; Trublet L; Rinaldi M; Barbanti D; Chiavaro E; Petkova Z; Teneva O; Menkov N
    Foods; 2024 Sep; 13(19):. PubMed ID: 39410172
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties.
    Terzić-Vidojević A; Veljović K; Tolinački M; Živković M; Lukić J; Lozo J; Fira Đ; Jovčić B; Strahinić I; Begović J; Popović N; Miljković M; Kojić M; Topisirović L; Golić N
    Food Res Int; 2020 Oct; 136():109494. PubMed ID: 32846575
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Screening of Wild Lactic Acid Bacteria from Algerian Traditional Cheeses and Goat Butter to Develop a New Probiotic Starter Culture.
    Hadef S; Idoui T; Sifour M; Genay M; Dary-Mourot A
    Probiotics Antimicrob Proteins; 2023 Apr; 15(2):387-399. PubMed ID: 36307627
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Properties of Sweet Buttermilk Released from the Churning of Cream Separated from Sheep or Cow Milk or Sheep Cheese Whey: Effect of Heat Treatment and Storage of Cream.
    Sakkas L; Evageliou V; Igoumenidis PE; Moatsou G
    Foods; 2022 Feb; 11(3):. PubMed ID: 35159618
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber.
    Kowalczyk M; Znamirowska A; Buniowska M
    Foods; 2021 Mar; 10(3):. PubMed ID: 33810192
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Effect of buttermilk made from creams with different heat treatment histories on properties of rennet gels and model cheeses.
    Morin P; Pouliot Y; Britten M
    J Dairy Sci; 2008 Mar; 91(3):871-82. PubMed ID: 18292242
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Compositional and sensory differences of products of sweet-cream and whey buttermilk produced by microfiltration, diafiltration, and supercritical CO2.
    Olabi A; Jinjarak S; Jiménez-Flores R; Walker JH; Daroub H
    J Dairy Sci; 2015 Jun; 98(6):3590-8. PubMed ID: 25864057
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures.
    Neffe-Skocińska K; Okoń A; Kołożyn-Krajewska D; Dolatowski Z
    J Sci Food Agric; 2017 Jul; 97(9):2953-2960. PubMed ID: 27859340
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream.
    Khademi F; Naghizadeh Raeisi S; Younesi M; Motamedzadegan A; Rabiei K; Shojaei M; Rokni H; Falsafi M
    Food Chem Toxicol; 2022 Aug; 166():113244. PubMed ID: 35728727
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Probiotic bacteria in fermented foods: product characteristics and starter organisms.
    Heller KJ
    Am J Clin Nutr; 2001 Feb; 73(2 Suppl):374S-379S. PubMed ID: 11157344
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages.
    Menezes AGT; Ramos CL; Dias DR; Schwan RF
    Food Res Int; 2018 Sep; 111():187-197. PubMed ID: 30007675
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Characteristics of probiotic yoghurts supplemented with Pu-erh tea infusion.
    Najgebaue-Lejko D
    Acta Sci Pol Technol Aliment; 2019; 18(2):153-161. PubMed ID: 31256543
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Effects of oil content on the sensory, textural, and physical properties of pecan butter (Carya illinoinensis).
    Wagener EA; Kerr WL
    J Texture Stud; 2018 Jun; 49(3):286-292. PubMed ID: 29052847
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area.
    Verardo V; Gómez-Caravaca AM; Gori A; Losi G; Caboni MF
    J Sci Food Agric; 2013 Nov; 93(14):3625-33. PubMed ID: 23553460
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.