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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

279 related items for PubMed ID: 22417452

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  • 44. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
    Drake MA, Miracle RE, McMahon DJ.
    J Dairy Sci; 2010 Nov; 93(11):5069-81. PubMed ID: 20965321
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  • 45. Invited review: The effects of processing parameters on the flavor of whey protein ingredients.
    Carter BG, Drake MA.
    J Dairy Sci; 2018 Aug; 101(8):6691-6702. PubMed ID: 29885888
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  • 46. Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization.
    Jo Y, Benoist DM, Barbano DM, Drake MA.
    J Dairy Sci; 2018 May; 101(5):3812-3828. PubMed ID: 29501345
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  • 47. Iron-lactoferrin complex reduces iron-catalyzed off-flavor formation in powdered milk with added fish oil.
    Ueno HM, Shiota M, Ueda N, Isogai T, Kobayashi T.
    J Food Sci; 2012 Aug; 77(8):C853-8. PubMed ID: 22860577
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  • 49. Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology.
    Natrella G, Faccia M, Lorenzo JM, De Palo P, Gambacorta G.
    J Dairy Sci; 2020 Mar; 103(3):2089-2097. PubMed ID: 31954576
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  • 50. The effect of spray-drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70.
    Park CW, Stout MA, Drake M.
    J Dairy Sci; 2016 Dec; 99(12):9598-9610. PubMed ID: 27743674
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  • 52. Effect of somatic cell count on proteolysis and lipolysis in pasteurized fluid milk during shelf-life storage.
    Santos MV, Ma Y, Barbano DM.
    J Dairy Sci; 2003 Aug; 86(8):2491-503. PubMed ID: 12939072
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  • 53. Effects of Pro-Oxidants and Antioxidants on the Total Antioxidant Capacity and Lipid Oxidation Products of Milk During Refrigerated Storage.
    Gutierrez AM, Boylston TD, Clark S.
    J Food Sci; 2018 Feb; 83(2):275-283. PubMed ID: 29243810
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  • 54. Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.
    Hannon JA, Kilcawley KN, Wilkinson MG, Delahunty CM, Beresford TP.
    J Dairy Sci; 2006 Oct; 89(10):3749-62. PubMed ID: 16960049
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  • 57. Change of volatile compounds in fresh fish meat during ice storage.
    Miyasaki T, Hamaguchi M, Yokoyama S.
    J Food Sci; 2011 Oct; 76(9):C1319-25. PubMed ID: 22416694
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  • 59. Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate.
    Campbell RE, Adams MC, Drake M, Barbano DM.
    J Dairy Sci; 2013 Mar; 96(3):1387-400. PubMed ID: 23295111
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