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Journal Abstract Search

201 related items for PubMed ID: 22166042

  • 1.
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  • 2. Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese.
    Santillo A, Albenzio M, Quinto M, Caroprese M, Marino R, Sevi A.
    J Dairy Sci; 2009 Apr; 92(4):1330-7. PubMed ID: 19307614
    [Abstract] [Full Text] [Related]

  • 3. Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks.
    Florence AC, Béal C, Silva RC, Bogsan CS, Pilleggi AL, Gioielli LA, Oliveira MN.
    Food Chem; 2012 Dec 15; 135(4):2207-14. PubMed ID: 22980792
    [Abstract] [Full Text] [Related]

  • 4. Biochemical patterns in ovine cheese: influence of probiotic strains.
    Albenzio M, Santillo A, Caroprese M, Marino R, Trani A, Faccia M.
    J Dairy Sci; 2010 Aug 15; 93(8):3487-96. PubMed ID: 20655416
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  • 6. Conjugated linoleic acid (CLA) and fatty acid composition of milk, curd and Grana Padano cheese in conventional and organic farming systems.
    Prandini A, Sigolo S, Piva G.
    J Dairy Res; 2009 Aug 15; 76(3):278-82. PubMed ID: 19445826
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  • 7. Encapsulation of probiotic bacteria in lamb rennet paste: effects on the quality of Pecorino cheese.
    Santillo A, Albenzio M, Bevilacqua A, Corbo MR, Sevi A.
    J Dairy Sci; 2012 Jul 15; 95(7):3489-500. PubMed ID: 22720908
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  • 8. The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk.
    Manzo N, Pizzolongo F, Montefusco I, Aponte M, Blaiotta G, Romano R.
    Int J Food Sci Nutr; 2015 May 15; 66(3):254-9. PubMed ID: 25657101
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  • 9. Variations in conjugated linoleic acid (CLA) content of processed cheese by lactation time, feeding regimen, and ripening.
    Kim JH, Kwon OJ, Choi NJ, Oh SJ, Jeong HY, Song MK, Jeong I, Kim YJ.
    J Agric Food Chem; 2009 Apr 22; 57(8):3235-9. PubMed ID: 19284724
    [Abstract] [Full Text] [Related]

  • 10. Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures.
    Albenzio M, Santillo A, Caroprese M, Ruggieri D, Napolitano F, Sevi A.
    J Dairy Sci; 2013 May 22; 96(5):2781-91. PubMed ID: 23522678
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  • 13. Chemical characteristics, fatty acid compositions, conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses.
    Donmez M, Kemal Seckin A, Sagdic O, Simsek B.
    Int J Food Sci Nutr; 2005 May 22; 56(3):157-63. PubMed ID: 16009630
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  • 14. Production of conjugated linoleic acid by probiotic Lactobacillus acidophilus La-5.
    Macouzet M, Lee BH, Robert N.
    J Appl Microbiol; 2009 Jun 22; 106(6):1886-91. PubMed ID: 19228257
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  • 15. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk.
    Oliveira RP, Florence AC, Silva RC, Perego P, Converti A, Gioielli LA, Oliveira MN.
    Int J Food Microbiol; 2009 Jan 15; 128(3):467-72. PubMed ID: 19000641
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  • 16. Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese.
    Yilmaztekin M, Ozer BH, Atasoy F.
    Int J Food Sci Nutr; 2004 Feb 15; 55(1):53-60. PubMed ID: 14630592
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  • 17. Milk and cheese fatty acid composition in sheep fed Mediterranean forages with reference to conjugated linoleic acid cis-9,trans-11.
    Addis M, Cabiddu A, Pinna G, Decandia M, Piredda G, Pirisi A, Molle G.
    J Dairy Sci; 2005 Oct 15; 88(10):3443-54. PubMed ID: 16162517
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  • 18. Hot topic: Fatty acid and conjugated linoleic acid (CLA) isomer composition of commercial CLA-fortified dairy products: evaluation after processing and storage.
    Rodríguez-Alcalá LM, Fontecha J.
    J Dairy Sci; 2007 May 15; 90(5):2083-90. PubMed ID: 17430905
    [Abstract] [Full Text] [Related]

  • 19. Microbiological and biochemical properties of canestrato pugliese hard cheese supplemented with bifidobacteria.
    Corbo MR, Albenzio M, De Angelis M, Sevi A, Gobbetti M.
    J Dairy Sci; 2001 Mar 15; 84(3):551-61. PubMed ID: 11286406
    [Abstract] [Full Text] [Related]

  • 20. Kinetics of microbial hydrogenation of free linoleic acid to conjugated linoleic acids.
    Xu H, Lee HY, Hwang B, Nam JH, Kang HY, Ahn J.
    J Appl Microbiol; 2008 Dec 15; 105(6):2239-47. PubMed ID: 19016979
    [Abstract] [Full Text] [Related]

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