(Click to View)
| Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream | | International dairy journal |
|
(Click to View)
| Low fat process cheese food containing ultrahigh pressure‐treated whey protein | | Journal of food processing and preservation |
|
(Click to View)
| Characteristics and utilization of sheep and goat milk in the Middle East | | Small ruminant research |
|
(Click to View)
| Enzymatic cross-linking of whey proteins in low fat Iranian white cheese | | International dairy journal |
|
(Click to View)
| Effect of freezing on the viscoelastic behaviour during the ripening of a commercial low-fat soft cheese | | International dairy journal |
|
(Click to View)
| Low intestinal cholesterol absorption is associated with a reduced efficacy of phytosterol esters as hypolipemic agents in patients with metabolic syndrome | | Clinical nutrition |
|
(Click to View)
| Dietary Patterns and Survival of Older Adults | | Journal of the American Dietetic Association |
|
(Click to View)
| Comparison of the sensory properties of ultra-high-temperature (UHT) milk from different countries | | Journal of sensory studies |
|
(Click to View)
| Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese | | Food and bioprocess technology |
|
(Click to View)
| Plasma folate concentrations after a single dose ingestion of whole and skimmed folic acid fortified milks in healthy subjects | | European journal of nutrition |
|
(Click to View)
| Effect of different storage conditions on the lipid fraction of a vegetable cream | | Journal of food quality |
|
(Click to View)
| In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation | | International dairy journal |
|
(Click to View)
| Composition of milk from minor dairy animals and buffalo breeds: a biodiversity perspective | | Journal of the science of food and agriculture |
|
(Click to View)
| Cardiovascular effects of whey from prozyme 6-facilitated lactic acid bacteria fermentation of milk | | Journal of food biochemistry |
|
(Click to View)
| Health information and diet choices: Results from a cheese experiment | | Food policy |
|
(Click to View)
| Chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of traditional Greek yogurts | | Food chemistry |
|
(Click to View)
| Beverage patterns and trends among school-aged children in the US, 1989-2008 | | Nutrition journal |
|
(Click to View)
| Effect of probiotic supplementation on immunoglobulins, isoagglutinins and antibody response in children of low socio-economic status | | European journal of nutrition |
|
(Click to View)
| Consumer perception of fat reduction in cheese | | Journal of sensory studies |
|
(Click to View)
| Application of enzymatic synthesized glycerol monooleate in the manufacture of low fat ice cream | | Journal of food biochemistry |
|
(Click to View)
| Manipulating fat content of familiar foods at test-meals does not affect intake and liking of these foods among children | | Appetite |
|
(Click to View)
| A A randomized controlled clinical trial investigating the effect of DASH diet on insulin resistance, inflammation, and oxidative stress in gestational diabetes. | | Nutrition |
|
(Click to View)
| Intake of Milk with Added Micronutrients Increases the Effectiveness of an Energy-Restricted Diet to Reduce Body Weight: A Randomized Controlled Clinical Trial in Mexican Women | | Journal of the American Dietetic Association |
|
(Click to View)
| Kinetic and thermodynamic parameters of alkaline phosphatase and γ—glutamyl transferase inactivation in bovine milk | | Dairy science and technology |
|
(Click to View)
| Individual and combined action of pancreatic lipase and pancreatic lipase-related proteins 1 and 2 on native versus homogenized milk fat globules | | Molecular nutrition and food research |
|
(Click to View)
| Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers | | International dairy journal |
|
(Click to View)
| Mapping the effect of information about animal welfare on consumer liking and willingness to pay for yogurt | | Journal of sensory studies |
|
(Click to View)
| National trends in beverage consumption in children from birth to 5 years: analysis of NHANES across three decades | | Nutrition journal |
|
(Click to View)
| The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions | | Food research international |
|
(Click to View)
| Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro” | | Dairy science and technology |
|
(Click to View)
| Food Consumption Patterns of Young Preschoolers: Are They Starting Off on the Right Path | | Journal of the American Dietetic Association |
|
(Click to View)
| Milk consumption does not affect body mass index but may have an unfavorable effect on serum total cholesterol in Japanese adults | | Nutrition research |
|
(Click to View)
| Applicability of organic milk indicators to the authentication of processed products | | Food chemistry |
|
(Click to View)
| Effects of sugar substitution with Stevia, Actilight™ and Stevia combinations or Palatinose™ on rheological and sensory characteristics of low-fat and whole milk set yoghurt | | International dairy journal |
|
(Click to View)
| Product samples stimulate choice of unfamiliar healthful food products | | Appetite |
|
(Click to View)
| In vitro susceptibility to antimycotic drug undecanoic acid, a medium-chain fatty acid, is nutrient-dependent in the dermatophyte Trichophyton rubrum | | World journal of microbiology and biotechnology |
|
(Click to View)
| Rapid and selective determination of hydrogen peroxide residues in milk by batch injection analysis with amperometric detection | | Food chemistry |
|
(Click to View)
| The influence of fat globule membrane material on the microstructure of low-fat Cheddar cheese | | International dairy journal |
|
(Click to View)
| Light-induced protein and lipid oxidation in low-fat cheeses: whey proteins as antioxidants | | Dairy science and technology |
|
(Click to View)
| Disparities in Consumption of Sugar-Sweetened and Other Beverages by Race/Ethnicity and Obesity Status among United States Schoolchildren | | Journal of nutrition education and behavior |
|
(Click to View)
| Inulin milk beverages: sensory differences in thickness and creaminess using R-index analysis of the ranking data | | Journal of sensory studies |
|
(Click to View)
| Food group intake patterns and nutrient intake vary across low-income Hispanic and African American preschool children in Atlanta: a cross sectional study | | Nutrition journal |
|
(Click to View)
| Pseudomonas spp. and Hafnia alvei growth in UHT milk at cold storage | | Food control |
|
(Click to View)
| Web-Based Nutrition Education Intervention Improves Self-Efficacy and Self-Regulation Related to Increased Dairy Intake in College Students | | Journal of the American Dietetic Association |
|
(Click to View)
| Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage | | Journal of food engineering |
|
(Click to View)
| Maize silage with a non‐protein nitrogen additive as feed for autumn‐calving cows | | Grass and forage science |
|
(Click to View)
| Surface Acoustic Wave (SAW) Biosensor for Rapid and Label-Free Detection of Penicillin G in Milk | | Food analytical methods |
|
(Click to View)
| Low-fat dairy consumption and reduced risk of hypertension: the Seguimiento Universidad de Navarra (SUN) cohort | | American journal of clinical nutrition |
|
(Click to View)
| Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses | | Food research international |
|
(Click to View)
| Physicochemical properties of low-fat and full-fat Cheddar cheeses | | International journal of dairy technology |
|
(Click to View)
| A survey on occurrence of Tyrophagus putrescentiae (Acari: Acaridae) in Surk, a traditional Turkish dairy product | | Journal of food engineering |
|
(Click to View)
| Production of low-fat Chanco cheese using homogenized milk and adjunct lactic culture | | International journal of dairy technology |
|
(Click to View)
| Inulins improve sensoric and textural properties of low-fat yoghurts | | International dairy journal |
|
(Click to View)
| Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts | | International dairy journal |
|
(Click to View)
| Measurement and manipulation of aroma delivery allows control of perceived fruit flavour in low- and regular-fat milks | | International journal of food science and technology |
|
(Click to View)
| Effect of a commercial adjunct culture on organic acid contents of low-fat Feta-type cheese | | Food chemistry |
|
(Click to View)
| Incorporation of microbial transglutaminase into non-fat yogurt production | | International dairy journal |
|
(Click to View)
| Effect of cream homogenization on textural characteristics of low-fat Iranian White cheese | | International dairy journal |
|
(Click to View)
| Modeling Calcium Concentration and Rheological Characteristics of Part-Skim MozzarellaCheese Using Neural Network | | Applied engineering in agriculture |
|
(Click to View)
| Fat-Free Plain Yogurt Manufactured with Inulins of Various Chain Lengths and Lactobacillus acidophilus | | Journal of food science |
|
(Click to View)
| Texture characteristics and pizza bake properties of low-fat Mozzarella cheese as influenced by pre-acidification with citric acid and use of encapsulated and ropy exopolysaccharide producing cultures | | International dairy journal |
|
(Click to View)
| Effect of multiple-species starters on peptide profile and free amino acids in low-fat Kefalograviera-type cheese | | Food chemistry |
|
(Click to View)
| Sugars and satiety: does the type of sweetener make a difference | | TheAmerican journal of clinical nutrition |
|
(Click to View)
| Effects of Fructooligosaccharide and Whey Protein Concentrate on the Viability of Starter Culture in Reduced-Fat Probiotic Yogurt during Storage | | Journal of food science |
|
(Click to View)
| Effect of low-fat, fermented milk enriched with plant sterols on serum lipid profile and oxidative stress in moderate hypercholesterolemia | | TheAmerican journal of clinical nutrition |
|
(Click to View)
| Understanding creaminess | | International dairy journal |
|
(Click to View)
| Aeration of low fat dairy emulsions: Effects of saturated--unsaturated triglycerides | | International dairy journal |
|
(Click to View)
| Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images | | Food quality and preference |
|
(Click to View)
| Preparation and evaluation of formulated functional cheesecake for diabetics | | Journal of food, agriculture and environment |
|
(Click to View)
| Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese | | Journal of dairy research |
|
(Click to View)
| Dairy products and health: Focus on their constituents or on the matrix | | International dairy journal |
|
(Click to View)
| Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream | | Journal of food science |
|
(Click to View)
| Flavouring reduced fat high fibre cheese products with enzyme modified cheeses (EMCs) | | Food chemistry |
|
(Click to View)
| Rheology, flavour release and perception of low-fat dairy desserts | | International dairy journal |
|
(Click to View)
| Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture | | Journal of dairy research |
|
(Click to View)
| Effect of refrigerated storage on water mobility and microwave expansion of imitation cheese containing resistant starch | | Journal of food engineering |
|
(Click to View)
| Comparison of microscopy techniques for the examination of the microstructure of starch-containing imitation cheeses | | Food research international |
|
(Click to View)
| Effect of Variety and Maturation of Cheese on Supercritical Fluid Extraction Efficiency | | Journal of agricultural and food chemistry |
|
(Click to View)
| Understanding consumers' perception of conventional and functional yogurts using word association and hard laddering | | Food quality and preference |
|
(Click to View)
| Effect of Addition of Versagel® on Microbial, Chemical, and Physical Properties of Low-Fat Yogurt | | Journal of food science |
|
(Click to View)
| Growth, Proteolytic, and ACE-I Activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and Rheological Properties of Low-Fat Yogurt as Influenced by the Addition of Raftiline HP® | | Journal of food science |
|
(Click to View)
| Comparative Evaluation of Yogurt and Low-Fat Cheddar Cheese as Delivery Media for Probiotic Lactobacillus casei | | Journal of food science |
|
(Click to View)
| Vitamin D3 Fortification, Quantification, and Long-Term Stability in Cheddar and Low-Fat Cheeses | | Journal of agricultural and food chemistry |
|
(Click to View)
| Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition | | International dairy journal |
|
(Click to View)
| School Meals: Types of Foods Offered to and Consumed by Children at Lunch and Breakfast | | Journal of the American Dietetic Association |
|
(Click to View)
| Parent-reported Eating and Leisure-time Activity Selection Patterns Related to Energy Balance in Preschool- and School-aged Children | | Journal of nutrition education and behavior |
|