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Journal Abstract Search

454 related items for PubMed ID: 23553460

  • 21. Physical and sensory properties of dairy products from cows with various milk fatty acid compositions.
    Chen S, Bobe G, Zimmerman S, Hammond EG, Luhman CM, Boylston TD, Freeman AE, Beitz DC.
    J Agric Food Chem; 2004 Jun 02; 52(11):3422-8. PubMed ID: 15161209
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  • 23. Changes in fatty acid profile of feta cheese including conjugated linoleic acid.
    Laskaridis K, Serafeimidou A, Zlatanos S, Gylou E, Kontorepanidou E, Sagredos A.
    J Sci Food Agric; 2013 Jul 02; 93(9):2130-6. PubMed ID: 23288564
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  • 30. High omega-3 fatty acid content in alpine cheese: the basis for an alpine paradox.
    Hauswirth CB, Scheeder MR, Beer JH.
    Circulation; 2004 Jan 06; 109(1):103-7. PubMed ID: 14676141
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  • 33. Genetic parameters of saturated and monounsaturated fatty acid content and the ratio of saturated to unsaturated fatty acids in bovine milk.
    Soyeurt H, Dardenne P, Dehareng F, Bastin C, Gengler N.
    J Dairy Sci; 2008 Sep 06; 91(9):3611-26. PubMed ID: 18765620
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  • 34. Physical and processing properties of milk, butter, and cheddar cheese from cows fed supplemental fish meal.
    Avramis CA, Wang H, McBride BW, Wright TC, Hill AR.
    J Dairy Sci; 2003 Aug 06; 86(8):2568-76. PubMed ID: 12939080
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  • 36. Detailed fatty acid profile of milk, cheese, ricotta and by products, from cows grazing summer highland pastures.
    Bergamaschi M, Bittante G.
    J Dairy Res; 2017 Aug 06; 84(3):329-338. PubMed ID: 28831975
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  • 37. Phospholipid enrichment in sweet and whey cream buttermilk powders using supercritical fluid extraction.
    Spence AJ, Jimenez-Flores R, Qian M, Goddik L.
    J Dairy Sci; 2009 Jun 06; 92(6):2373-81. PubMed ID: 19447969
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  • 38. Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese.
    Branciari R, Mughetti L, Ranucci D, Miraglia D, Valiani A, Acuti G, Selvaggini R, Trabalza-Marinucci M.
    J Dairy Res; 2014 Nov 06; 81(4):455-61. PubMed ID: 25263780
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  • 39. The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk.
    Svanborg S, Johansen AG, Abrahamsen RK, Skeie SB.
    J Dairy Sci; 2015 Sep 06; 98(9):5829-40. PubMed ID: 26142868
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  • 40. Does the dry cow treatment with monensin controlled release capsule affect Parmigiano Reggiano cheese production?
    Mammi LME, Grazia L, Palmonari A, Canestrari G, Mordenti A, Vecchi M, Archilei F, Formigoni A.
    J Dairy Sci; 2018 Oct 06; 101(10):8847-8859. PubMed ID: 30100500
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