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Journal Abstract Search

197 related items for PubMed ID: 8376632

  • 21. Qualitative and quantitative determination of proteolysis in mastitic milks.
    de Rham O, Andrews AT.
    J Dairy Res; 1982 Nov; 49(4):587-96. PubMed ID: 6217234
    [Abstract] [Full Text] [Related]

  • 22. Destabilization of UHT milk by protease AprX from Pseudomonas fluorescens and plasmin.
    Zhang C, Bijl E, Hettinga K.
    Food Chem; 2018 Oct 15; 263():127-134. PubMed ID: 29784297
    [Abstract] [Full Text] [Related]

  • 23. Quantitative and qualitative variability of the caseinolytic potential of different strains of Pseudomonas fluorescens: implications for the stability of casein micelles of UHT milks during their storage.
    Baglinière F, Tanguy G, Jardin J, Matéos A, Briard V, Rousseau F, Robert B, Beaucher E, Humbert G, Dary A, Gaillard JL, Amiel C, Gaucheron F.
    Food Chem; 2012 Dec 15; 135(4):2593-603. PubMed ID: 22980847
    [Abstract] [Full Text] [Related]

  • 24. Plasmin activity in UHT milk: relationship between proteolysis, age gelation, and bitterness.
    Rauh VM, Johansen LB, Ipsen R, Paulsson M, Larsen LB, Hammershøj M.
    J Agric Food Chem; 2014 Jul 16; 62(28):6852-60. PubMed ID: 24964203
    [Abstract] [Full Text] [Related]

  • 25. Effects of adding potassium iodate to milk before UHT treatment. ii. iodate-induced proteolysis during subsequent aseptic storage.
    Skudder PJ.
    J Dairy Res; 1981 Feb 16; 48(1):115-22. PubMed ID: 7021616
    [Abstract] [Full Text] [Related]

  • 26. Effect of somatic cell count on proteolysis and lipolysis in pasteurized fluid milk during shelf-life storage.
    Santos MV, Ma Y, Barbano DM.
    J Dairy Sci; 2003 Aug 16; 86(8):2491-503. PubMed ID: 12939072
    [Abstract] [Full Text] [Related]

  • 27. Assessment of heat treatment of various types of milk.
    Sakkas L, Moutafi A, Moschopoulou E, Moatsou G.
    Food Chem; 2014 Sep 15; 159():293-301. PubMed ID: 24767058
    [Abstract] [Full Text] [Related]

  • 28. Changes in Milk Protein Interactions and Associated Molecular Modification Resulting from Thermal Treatments and Storage.
    Liu H, Grosvenor AJ, Li X, Wang XL, Ma Y, Clerens S, Dyer JM, Day L.
    J Food Sci; 2019 Jul 15; 84(7):1737-1745. PubMed ID: 31225661
    [Abstract] [Full Text] [Related]

  • 29. Size exclusion and reversed-phase high-performance liquid chromatography/UV for routine control of thermal processing of cows' and donkey milk major proteins.
    Pinho C, Martins ZE, Petisca C, Figurska AM, Pinho O, Ferreira IM.
    J Dairy Res; 2012 May 15; 79(2):224-31. PubMed ID: 22420770
    [Abstract] [Full Text] [Related]

  • 30. Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment.
    Ye A, Liu W, Cui J, Kong X, Roy D, Kong Y, Han J, Singh H.
    Food Chem; 2019 Jul 15; 286():216-225. PubMed ID: 30827598
    [Abstract] [Full Text] [Related]

  • 31. Role of protein and lactose interactions in the age gelation of ultra-high temperature processed concentrated skim milk.
    Venkatachalam N, McMahon DJ, Savello PA.
    J Dairy Sci; 1993 Jul 15; 76(7):1882-94. PubMed ID: 8345125
    [Abstract] [Full Text] [Related]

  • 32. Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk.
    Santos MV, Ma Y, Caplan Z, Barbano DM.
    J Dairy Sci; 2003 May 15; 86(5):1601-7. PubMed ID: 12778570
    [Abstract] [Full Text] [Related]

  • 33. Micellar changes induced by high pressure. influence in the proteolytic activity and organoleptic properties of milk.
    García-Risco MR, Olano A, Ramos M, López-Fandiño R.
    J Dairy Sci; 2000 Oct 15; 83(10):2184-9. PubMed ID: 11049057
    [Abstract] [Full Text] [Related]

  • 34. Yield and aging of Cheddar cheeses manufactured from milks with different milk serum protein contents.
    Nelson BK, Barbano DM.
    J Dairy Sci; 2005 Dec 15; 88(12):4183-94. PubMed ID: 16291609
    [Abstract] [Full Text] [Related]

  • 35. Plasmin activity in pressurized milk.
    García-Risco MR, Recio I, Molina E, López-Fandiño R.
    J Dairy Sci; 2003 Mar 15; 86(3):728-34. PubMed ID: 12703607
    [Abstract] [Full Text] [Related]

  • 36. Microbiological and chemical changes in high-pressure-treated milk during refrigerated storage.
    García-Risco MR, Cortés E, Carrascosa AV, López-Fandiño R.
    J Food Prot; 1998 Jun 15; 61(6):735-7. PubMed ID: 9709260
    [Abstract] [Full Text] [Related]

  • 37. Comparative study on shelf life of whole milk processed by high-intensity pulsed electric field or heat treatment.
    Odriozola-Serrano I, Bendicho-Porta S, Martín-Belloso O.
    J Dairy Sci; 2006 Mar 15; 89(3):905-11. PubMed ID: 16507684
    [Abstract] [Full Text] [Related]

  • 38. Coagulation and proteolysis of high-protein milks in the gastric environment.
    Lamothe S, Britten M.
    J Dairy Sci; 2023 Aug 15; 106(8):5242-5252. PubMed ID: 37291035
    [Abstract] [Full Text] [Related]

  • 39. Beta-lactoglobulin is a thermal marker in processed milk as studied by electrophoresis and circular dichroic spectra.
    Chen WL, Hwang MT, Liau CY, Ho JC, Hong KC, Mao SJ.
    J Dairy Sci; 2005 May 15; 88(5):1618-30. PubMed ID: 15829652
    [Abstract] [Full Text] [Related]

  • 40. Breakdown of caseins by proteinases in bovine milks with high somatic cell counts arising from mastitis or infusion with bacterial endotoxin.
    Andrews AT.
    J Dairy Res; 1983 Feb 15; 50(1):57-66. PubMed ID: 6341423
    [Abstract] [Full Text] [Related]

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