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

132 related items for PubMed ID: 23561152

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3. Annatto-entrapped casein-chitosan complexes improve whey color quality after acid coagulation of milk.
    Celli GB, Ravanfar R, Kaliappan S, Kapoor R, Abbaspourrad A.
    Food Chem; 2018 Jul 30; 255():268-274. PubMed ID: 29571476
    [Abstract] [Full Text] [Related]

  • 4. Effects of thermal denaturation on binding between bixin and whey protein.
    Zhang Y, Zhong Q.
    J Agric Food Chem; 2012 Aug 01; 60(30):7526-31. PubMed ID: 22784187
    [Abstract] [Full Text] [Related]

  • 5. Characteristics of activated carbon and carbon nanotubes as adsorbents to remove annatto (norbixin) in cheese whey.
    Zhang Y, Pan K, Zhong Q.
    J Agric Food Chem; 2013 Sep 25; 61(38):9230-40. PubMed ID: 23978061
    [Abstract] [Full Text] [Related]

  • 6. Short communication: Sensitive detection of norbixin in dried dairy ingredients at concentrations of less than 1 part per billion.
    Carter BG, Park CW, Drake MA.
    J Dairy Sci; 2017 Nov 25; 100(11):8754-8758. PubMed ID: 28843687
    [Abstract] [Full Text] [Related]

  • 7. Colorants in cheese manufacture: Production, chemistry, interactions, and regulation.
    Sharma P, Segat A, Kelly AL, Sheehan JJ.
    Compr Rev Food Sci Food Saf; 2020 Jul 25; 19(4):1220-1242. PubMed ID: 33337089
    [Abstract] [Full Text] [Related]

  • 8. Short communication: Development of a novel method for the extraction of norbixin from whey and its subsequent quantification via high performance liquid chromatography.
    Campbell RE, Boogers IA, Drake MA.
    J Dairy Sci; 2014 Mar 25; 97(3):1313-8. PubMed ID: 24377797
    [Abstract] [Full Text] [Related]

  • 9. Generalized and rapid supramolecular solvent-based sample treatment for the determination of annatto in food.
    Cardeñosa V, Lunar ML, Rubio S.
    J Chromatogr A; 2011 Dec 16; 1218(50):8996-9002. PubMed ID: 22071422
    [Abstract] [Full Text] [Related]

  • 10. Binding between bixin and whey protein at pH 7.4 studied by spectroscopy and isothermal titration calorimetry.
    Zhang Y, Zhong Q.
    J Agric Food Chem; 2012 Feb 22; 60(7):1880-6. PubMed ID: 22268806
    [Abstract] [Full Text] [Related]

  • 11. Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide.
    Smith TJ, Foegeding EA, Drake M.
    J Food Sci; 2015 Oct 22; 80(10):C2153-60. PubMed ID: 26317318
    [Abstract] [Full Text] [Related]

  • 12. The effect of bleaching agents on the degradation of vitamins and carotenoids in spray-dried whey protein concentrate.
    Stout MA, Park CW, Drake MA.
    J Dairy Sci; 2017 Oct 22; 100(10):7922-7932. PubMed ID: 28780108
    [Abstract] [Full Text] [Related]

  • 13. The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate.
    Campbell RE, Miracle RE, Drake MA.
    J Dairy Sci; 2011 Mar 22; 94(3):1185-93. PubMed ID: 21338784
    [Abstract] [Full Text] [Related]

  • 14. Studies on interaction of norbixin with DNA: multispectroscopic and in silico analysis.
    Anantharaman A, Priya RR, Hemachandran H, Sivaramakrishna A, Babu S, Siva R.
    Spectrochim Acta A Mol Biomol Spectrosc; 2015 Jun 05; 144():163-9. PubMed ID: 25754392
    [Abstract] [Full Text] [Related]

  • 15. Antigenotoxic and antimutagenic potential of an annatto pigment (norbixin) against oxidative stress.
    Júnior AC, Asad LM, Oliveira EB, Kovary K, Asad NR, Felzenszwalb I.
    Genet Mol Res; 2005 Mar 31; 4(1):94-9. PubMed ID: 15841440
    [Abstract] [Full Text] [Related]

  • 16. Invited review: Annatto usage and bleaching in dairy foods.
    Kang EJ, Campbell RE, Bastian E, Drake MA.
    J Dairy Sci; 2010 Sep 31; 93(9):3891-901. PubMed ID: 20723662
    [Abstract] [Full Text] [Related]

  • 17. Determination of annatto in high-fat dairy products, margarine and hard candy by solvent extraction followed by high-performance liquid chromatography.
    Lancaster FE, Lawrence JF.
    Food Addit Contam; 1995 Sep 31; 12(1):9-19. PubMed ID: 7758636
    [Abstract] [Full Text] [Related]

  • 18. Complexation of bovine β-lactoglobulin with malvidin-3-O-glucoside and its effect on the stability of grape skin anthocyanin extracts.
    He Z, Zhu H, Xu M, Zeng M, Qin F, Chen J.
    Food Chem; 2016 Oct 15; 209():234-40. PubMed ID: 27173557
    [Abstract] [Full Text] [Related]

  • 19. Gum arabic and Fe²⁺ synergistically improve the heat and acid stability of norbixin at pH 3.0-5.0.
    Guan Y, Zhong Q.
    J Agric Food Chem; 2014 Dec 31; 62(52):12668-77. PubMed ID: 25479179
    [Abstract] [Full Text] [Related]

  • 20. Binding of 2-nonanone and milk proteins in aqueous model systems.
    Kühn J, Zhu XQ, Considine T, Singh H.
    J Agric Food Chem; 2007 May 02; 55(9):3599-604. PubMed ID: 17411067
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 7.