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Journal Abstract Search

357 related items for PubMed ID: 20105553

  • 1. Evaluation of increased vitamin D fortification in high-temperature, short-time-processed 2% milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt.
    Hanson AL, Metzger LE.
    J Dairy Sci; 2010 Feb; 93(2):801-7. PubMed ID: 20105553
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  • 2. Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.
    Clare DA, Bang WS, Cartwright G, Drake MA, Coronel P, Simunovic J.
    J Dairy Sci; 2005 Dec; 88(12):4172-82. PubMed ID: 16291608
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  • 3. Fluid milk vitamin fortification compliance in New York State.
    Murphy SC, Whited LJ, Rosenberry LC, Hammond BH, Bandler DK, Boor KJ.
    J Dairy Sci; 2001 Dec; 84(12):2813-20. PubMed ID: 11814039
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  • 5. Effects of sterilization, packaging, and storage on vitamin C degradation, protein denaturation, and glycation in fortified milks.
    Gliguem H, Birlouez-Aragon I.
    J Dairy Sci; 2005 Mar; 88(3):891-9. PubMed ID: 15738222
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  • 6. Estimation and fortification of vitamin D3 in pasteurized process cheese.
    Upreti P, Mistry VV, Warthesen JJ.
    J Dairy Sci; 2002 Dec; 85(12):3173-81. PubMed ID: 12512590
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  • 8. Influence of thermal processing conditions on flavor stability in fluid milk: benzaldehyde.
    Potineni RV, Peterson DG.
    J Dairy Sci; 2005 Jan; 88(1):1-6. PubMed ID: 15591360
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  • 9. Vitamin D3 fortification, quantification, and long-term stability in Cheddar and low-fat cheeses.
    Wagner D, Rousseau D, Sidhom G, Pouliot M, Audet P, Vieth R.
    J Agric Food Chem; 2008 Sep 10; 56(17):7964-9. PubMed ID: 18698796
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  • 11. Vitamin D content and variability in fluid milks from a US Department of Agriculture nationwide sampling to update values in the National Nutrient Database for Standard Reference.
    Patterson KY, Phillips KM, Horst RL, Byrdwell WC, Exler J, Lemar LE, Holden JM.
    J Dairy Sci; 2010 Nov 10; 93(11):5082-90. PubMed ID: 20965322
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  • 18. Chemical characterization of milk after treatment with thermal (HTST and UHT) and nonthermal (turbulent flow ultraviolet) processing technologies.
    Cappozzo JC, Koutchma T, Barnes G.
    J Dairy Sci; 2015 Aug 10; 98(8):5068-79. PubMed ID: 26026762
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