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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

454 related items for PubMed ID: 23553460

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  • 2. Butter making from caprine creams: effect of washing treatment on phospholipids and milk fat globule membrane proteins distribution.
    Lamothe S, Robitaille G, St-Gelais D, Britten M.
    J Dairy Res; 2008 Nov; 75(4):439-43. PubMed ID: 18620616
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  • 6. Butter composition and texture from cows with different milk fatty acid compositions fed fish oil or roasted soybeans.
    Bobe G, Zimmerman S, Hammond EG, Freeman AE, Porter PA, Luhman CM, Beitz DC.
    J Dairy Sci; 2007 Jun; 90(6):2596-603. PubMed ID: 17517699
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  • 8. Butter serums and buttermilks as sources of bioactive lipids from the milk fat globule membrane: Differences in their lipid composition and potentialities of cow diet to increase n-3 PUFA.
    Lopez C, Blot M, Briard-Bion V, Cirié C, Graulet B.
    Food Res Int; 2017 Oct; 100(Pt 1):864-872. PubMed ID: 28873760
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  • 9. 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
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  • 10. Comprehensive evaluation of fatty acids in foods. I. Dairy products.
    Posati LP, Kinsella JE, Watt BK.
    J Am Diet Assoc; 1975 May; 66(5):482-8. PubMed ID: 1123508
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  • 13. Fatty acid profile of Canadian dairy products with special attention to the trans-octadecenoic acid and conjugated linoleic acid isomers.
    Mendis S, Cruz-Hernandez C, Ratnayake WM.
    J AOAC Int; 2008 May; 91(4):811-9. PubMed ID: 18727541
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  • 16. 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
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  • 18. Lipid fraction quality of milk produced by Minhota (Portuguese autochthonous breed) compared to Holstein Friesian cow's.
    Ramalho HM, Campos SD, Casal S, Alves R, Oliveira MB.
    J Sci Food Agric; 2012 Dec; 92(15):2994-3001. PubMed ID: 22585310
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  • 20. 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
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