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Journal Abstract Search

272 related items for PubMed ID: 31514309

  • 1. Fermentation of Milk into Yoghurt and Cheese Leads to Contrasting Lipid and Glyceride Profiles.
    Furse S, Torres AG, Koulman A.
    Nutrients; 2019 Sep 11; 11(9):. PubMed ID: 31514309
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  • 3. Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids.
    Lordan R, Vidal NP, Huong Pham T, Tsoupras A, Thomas RH, Zabetakis I.
    Food Chem; 2020 Dec 01; 332():127384. PubMed ID: 32615384
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  • 4. Formation and Degradation of Beta-casomorphins in Dairy Processing.
    Nguyen DD, Johnson SK, Busetti F, Solah VA.
    Crit Rev Food Sci Nutr; 2015 Dec 01; 55(14):1955-67. PubMed ID: 25077377
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  • 5. Fermented dairy food and CVD risk.
    Tapsell LC.
    Br J Nutr; 2015 Apr 01; 113 Suppl 2():S131-5. PubMed ID: 26148916
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  • 6. Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
    Gallardo-Escamilla FJ, Kelly AL, Delahunty CM.
    J Dairy Sci; 2005 Nov 01; 88(11):3745-53. PubMed ID: 16230680
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  • 7. Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk.
    Nguyen HTH, Afsar S, Day L.
    Food Res Int; 2018 Jun 01; 108():423-429. PubMed ID: 29735076
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  • 8. Identification of cow, buffalo, goat and ewe milk species in fermented dairy products using synchronous fluorescence spectroscopy.
    Genis DO, Bilge G, Sezer B, Durna S, Boyaci IH.
    Food Chem; 2019 Jun 30; 284():60-66. PubMed ID: 30744868
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  • 9. Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt.
    Settachaimongkon S, Nout MJ, Antunes Fernandes EC, Hettinga KA, Vervoort JM, van Hooijdonk TC, Zwietering MH, Smid EJ, van Valenberg HJ.
    Int J Food Microbiol; 2014 May 02; 177():29-36. PubMed ID: 24598513
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  • 10. Influence of feeding Mediterranean food industry by-products and forages to Awassi sheep on physicochemical properties of milk, yoghurt and cheese.
    Abbeddou S, Rischkowsky B, Hilali Mel-D, Hess HD, Kreuzer M.
    J Dairy Res; 2011 Nov 02; 78(4):426-35. PubMed ID: 22004605
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  • 11. Short communication: Aflatoxin M₁ in dairy products sold in Şanlıurfa, Turkey.
    Temamogullari F, Kanici A.
    J Dairy Sci; 2014 Nov 02; 97(1):162-5. PubMed ID: 24239070
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  • 12. Fermentation of plant-based dairy alternatives by lactic acid bacteria.
    Harper AR, Dobson RCJ, Morris VK, Moggré GJ.
    Microb Biotechnol; 2022 May 02; 15(5):1404-1421. PubMed ID: 35393728
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  • 13. Characteristics of probiotic yoghurts supplemented with Pu-erh tea infusion.
    Najgebaue-Lejko D.
    Acta Sci Pol Technol Aliment; 2019 May 02; 18(2):153-161. PubMed ID: 31256543
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  • 14. Use of acid whey protein concentrate as an ingredient in nonfat cup set-style yogurt.
    Wherry B, Barbano DM, Drake MA.
    J Dairy Sci; 2019 Oct 02; 102(10):8768-8784. PubMed ID: 31351721
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  • 15. Dairy Products and Health: Recent Insights.
    Tunick MH, Van Hekken DL.
    J Agric Food Chem; 2015 Nov 04; 63(43):9381-8. PubMed ID: 25394286
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  • 16. Fate of ivermectin residues in ewes' milk and derived products.
    Cerkvenik V, Perko B, Rogelj I, Doganoc DZ, Skubic V, Beek WM, Keukens HJ.
    J Dairy Res; 2004 Feb 04; 71(1):39-45. PubMed ID: 15068065
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