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Journal Abstract Search

625 related items for PubMed ID: 22980792

  • 21. Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity.
    Casarotti SN, Carneiro BM, Penna AL.
    J Dairy Sci; 2014 Oct; 97(10):6027-35. PubMed ID: 25087036
    [Abstract] [Full Text] [Related]

  • 22. Differences in sheep and goats milk fatty acid profile between conventional and organic farming systems.
    Tsiplakou E, Kotrotsios V, Hadjigeorgiou I, Zervas G.
    J Dairy Res; 2010 Aug; 77(3):343-9. PubMed ID: 20482951
    [Abstract] [Full Text] [Related]

  • 23. Probiotic administration modifies the milk fatty acid profile, intestinal morphology, and intestinal fatty acid profile of goats.
    Apás AL, Arena ME, Colombo S, González SN.
    J Dairy Sci; 2015 Jan; 98(1):47-54. PubMed ID: 25465559
    [Abstract] [Full Text] [Related]

  • 24. 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; 76(3):278-82. PubMed ID: 19445826
    [Abstract] [Full Text] [Related]

  • 25.
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  • 26. Fatty acid profile of pig meat after probiotic administration.
    Ross GR, Van Nieuwenhove CP, González SN.
    J Agric Food Chem; 2012 Jun 13; 60(23):5974-8. PubMed ID: 22506842
    [Abstract] [Full Text] [Related]

  • 27. Milk production, conjugated linoleic acid content, and in vitro ruminal fermentation in response to high levels of soybean oil in dairy ewe diet.
    Gómez-Cortés P, Frutos P, Mantecón AR, Juárez M, de la Fuente MA, Hervás G.
    J Dairy Sci; 2008 Apr 13; 91(4):1560-9. PubMed ID: 18349249
    [Abstract] [Full Text] [Related]

  • 28. Metabolic diversity in biohydrogenation of polyunsaturated fatty acids by lactic acid bacteria involving conjugated fatty acid production.
    Kishino S, Ogawa J, Yokozeki K, Shimizu S.
    Appl Microbiol Biotechnol; 2009 Aug 13; 84(1):87-97. PubMed ID: 19319523
    [Abstract] [Full Text] [Related]

  • 29. 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 13; 90(5):2083-90. PubMed ID: 17430905
    [Abstract] [Full Text] [Related]

  • 30. Characterization of the Ayran Made with Commercial Probiotic Cultures for Fatty Acids, Cholesterol, Folic Acid Levels, and Anti-Oxidative Potential.
    Shalabi OMAK, Hassan AM, Ismail MM, El-Menawy RK.
    Probiotics Antimicrob Proteins; 2024 Jun 13; 16(3):1065-1075. PubMed ID: 37278952
    [Abstract] [Full Text] [Related]

  • 31. Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus.
    Patrignani F, Burns P, Serrazanetti D, Vinderola G, Reinheimer J, Lanciotti R, Guerzoni ME.
    J Dairy Res; 2009 Feb 13; 76(1):74-82. PubMed ID: 19121239
    [Abstract] [Full Text] [Related]

  • 32. Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks.
    Tavares Estevam AC, Alonso Buriti FC, de Oliveira TA, Pereira EV, Florentino ER, Porto AL.
    J Food Sci; 2016 Apr 13; 81(4):C874-80. PubMed ID: 26989840
    [Abstract] [Full Text] [Related]

  • 33. In vitro antioxidant and angiotensin-converting enzyme inhibitory activity of fermented milk with different culture combinations.
    Li SN, Tang SH, He Q, Hu JX, Zheng J.
    J Dairy Sci; 2020 Feb 13; 103(2):1120-1130. PubMed ID: 31759585
    [Abstract] [Full Text] [Related]

  • 34. Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir.
    Kakisu E, Irigoyen A, Torre P, De Antoni GL, Abraham AG.
    J Dairy Res; 2011 Nov 13; 78(4):456-63. PubMed ID: 22004606
    [Abstract] [Full Text] [Related]

  • 35. Effect of high-pressure homogenization, nonfat milk solids, and milkfat on the technological performance of a functional strain for the production of probiotic fermented milks.
    Patrignani F, Iucci L, Lanciotti R, Vallicelli M, Mathara JM, Holzapfel WH, Guerzoni ME.
    J Dairy Sci; 2007 Oct 13; 90(10):4513-23. PubMed ID: 17881672
    [Abstract] [Full Text] [Related]

  • 36. The changes of proteins fractions shares in milk and fermented milk drinks.
    Bonczar G, Walczycka M, Duda I.
    Acta Sci Pol Technol Aliment; 2016 Oct 13; 15(4):379-389. PubMed ID: 28071015
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  • 37. Use of tuf gene-based primers for the PCR detection of probiotic Bifidobacterium species and enumeration of bifidobacteria in fermented milk by cultural and quantitative real-time PCR methods.
    Sheu SJ, Hwang WZ, Chiang YC, Lin WH, Chen HC, Tsen HY.
    J Food Sci; 2010 Oct 13; 75(8):M521-7. PubMed ID: 21535508
    [Abstract] [Full Text] [Related]

  • 38. The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk.
    Campbell W, Drake MA, Larick DK.
    J Dairy Sci; 2003 Jan 13; 86(1):43-51. PubMed ID: 12613847
    [Abstract] [Full Text] [Related]

  • 39. Immunomodulatory properties of fermented soy and dairy milks prepared with lactic acid bacteria.
    Wagar LE, Champagne CP, Buckley ND, Raymond Y, Green-Johnson JM.
    J Food Sci; 2009 Oct 13; 74(8):M423-30. PubMed ID: 19799669
    [Abstract] [Full Text] [Related]

  • 40. Effect of Pufa Substrates on Fatty Acid Profile of Bifidobacterium breve Ncimb 702258 and CLA/CLNA Production in Commercial Semi-Skimmed Milk.
    Fontes AL, Pimentel L, Rodríguez-Alcalá LM, Gomes A.
    Sci Rep; 2018 Oct 22; 8(1):15591. PubMed ID: 30349012
    [Abstract] [Full Text] [Related]

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