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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

200 related items for PubMed ID: 23288564

  • 21. Effects of trans-10, cis-12 conjugated linoleic acid on ovine milk fat synthesis and cheese properties.
    Sinclair LA, Lock AL, Early R, Bauman DE.
    J Dairy Sci; 2007 Jul; 90(7):3326-35. PubMed ID: 17582118
    [Abstract] [Full Text] [Related]

  • 22.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 23.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 24.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 25.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 26. 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; 93(8):3487-96. PubMed ID: 20655416
    [Abstract] [Full Text] [Related]

  • 27.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 28.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 29.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 30.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 31.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 32. Fatty Acid Profile of Milk and Cheese from Dairy Cows Supplemented a Diet with Palm Kernel Cake.
    Oliveira R, Faria M, Silva R, Bezerra L, Carvalho G, Pinheiro A, Simionato J, Leão A.
    Molecules; 2015 Aug 24; 20(8):15434-48. PubMed ID: 26305244
    [Abstract] [Full Text] [Related]

  • 33.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 34.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 35. Monitoring the chemical and textural changes during ripening of Iranian White cheese made with different concentrations of starter.
    Khosrowshahi A, Madadlou A, Ebrahim zadeh Mousavi M, Emam-Djomeh Z.
    J Dairy Sci; 2006 Sep 24; 89(9):3318-25. PubMed ID: 16899664
    [Abstract] [Full Text] [Related]

  • 36.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 37.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 38. CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat.
    Renes E, Gómez-Cortés P, de la Fuente MA, Linares DM, Tornadijo ME, Fresno JM.
    Food Res Int; 2019 Feb 24; 116():819-826. PubMed ID: 30717013
    [Abstract] [Full Text] [Related]

  • 39. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese.
    Avila M, Garde S, Gaya P, Medina M, Nuñez M.
    J Dairy Sci; 2006 Aug 24; 89(8):2882-93. PubMed ID: 16840604
    [Abstract] [Full Text] [Related]

  • 40. Consumer acceptability of conjugated linoleic acid-enriched milk and cheddar cheese from cows grazing on pasture.
    Khanal RC, Dhiman TR, Ure AL, Brennand CP, Boman RL, McMahon DJ.
    J Dairy Sci; 2005 May 24; 88(5):1837-47. PubMed ID: 15829677
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 10.