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| Associations among Dietary Supplement Use and Dietary and Activity Behaviors by Sex and Race/Ethnicity in a Representative Multiethnic Sample of 11th-Grade Students in Texas | | Journal of the American Dietetic Association |
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| Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream | | International dairy journal |
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| Low fat process cheese food containing ultrahigh pressure‐treated whey protein | | Journal of food processing and preservation |
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| Characteristics and utilization of sheep and goat milk in the Middle East | | Small ruminant research |
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| Enzymatic cross-linking of whey proteins in low fat Iranian white cheese | | International dairy journal |
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| Effect of freezing on the viscoelastic behaviour during the ripening of a commercial low-fat soft cheese | | International dairy journal |
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| Low intestinal cholesterol absorption is associated with a reduced efficacy of phytosterol esters as hypolipemic agents in patients with metabolic syndrome | | Clinical nutrition |
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| Dietary Patterns and Survival of Older Adults | | Journal of the American Dietetic Association |
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| Comparison of the sensory properties of ultra-high-temperature (UHT) milk from different countries | | Journal of sensory studies |
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| Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese | | Food and bioprocess technology |
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| Plasma folate concentrations after a single dose ingestion of whole and skimmed folic acid fortified milks in healthy subjects | | European journal of nutrition |
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| Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride | | Meat science |
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| Effect of different storage conditions on the lipid fraction of a vegetable cream | | Journal of food quality |
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| In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation | | International dairy journal |
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| Effect of micellar lipids, dietary fiber and β-carotene on lutein bioavailability in aged rats with lutein deficiency | | Nutrition |
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| Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage | | Food hydrocolloids |
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| Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan | | Innovative food science and emerging technologies |
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| Composition of milk from minor dairy animals and buffalo breeds: a biodiversity perspective | | Journal of the science of food and agriculture |
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| Cardiovascular effects of whey from prozyme 6-facilitated lactic acid bacteria fermentation of milk | | Journal of food biochemistry |
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| Effects of cowpea flour fractionation on sensory qualities and acceptability of Kpejigaou (a griddled cowpea paste food) | | Journal of food quality |
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| Health information and diet choices: Results from a cheese experiment | | Food policy |
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| Chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of traditional Greek yogurts | | Food chemistry |
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| Beverage patterns and trends among school-aged children in the US, 1989-2008 | | Nutrition journal |
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| Meat, morals, and masculinity | | Appetite |
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| Effect of probiotic supplementation on immunoglobulins, isoagglutinins and antibody response in children of low socio-economic status | | European journal of nutrition |
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| Consumer perception of fat reduction in cheese | | Journal of sensory studies |
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| Application of enzymatic synthesized glycerol monooleate in the manufacture of low fat ice cream | | Journal of food biochemistry |
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| Manipulating fat content of familiar foods at test-meals does not affect intake and liking of these foods among children | | Appetite |
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| A A randomized controlled clinical trial investigating the effect of DASH diet on insulin resistance, inflammation, and oxidative stress in gestational diabetes. | | Nutrition |
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| 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 |
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| Kinetic and thermodynamic parameters of alkaline phosphatase and γ—glutamyl transferase inactivation in bovine milk | | Dairy science and technology |
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| 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 |
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| Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters | | Meat science |
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| Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers | | International dairy journal |
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| Mapping the effect of information about animal welfare on consumer liking and willingness to pay for yogurt | | Journal of sensory studies |
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| Effect of bioactive compounds in lactobacilli‐fermented soy skim milk on femoral bone microstructure of aging mice | | Journal of the science of food and agriculture |
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| National trends in beverage consumption in children from birth to 5 years: analysis of NHANES across three decades | | Nutrition journal |
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| The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions | | Food research international |
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| Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro” | | Dairy science and technology |
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| Food Consumption Patterns of Young Preschoolers: Are They Starting Off on the Right Path | | Journal of the American Dietetic Association |
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| Milk consumption does not affect body mass index but may have an unfavorable effect on serum total cholesterol in Japanese adults | | Nutrition research |
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| Applicability of organic milk indicators to the authentication of processed products | | Food chemistry |
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| 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 |
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| Product samples stimulate choice of unfamiliar healthful food products | | Appetite |
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| 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 |
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| Rapid and selective determination of hydrogen peroxide residues in milk by batch injection analysis with amperometric detection | | Food chemistry |
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| Mechanisms underlying the role of friction in oral texture | | Journal of texture studies |
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| The influence of fat globule membrane material on the microstructure of low-fat Cheddar cheese | | International dairy journal |
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| Sensory acceptability of slow fermented sausages based on fat content and ripening time | | Meat science |
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| Light-induced protein and lipid oxidation in low-fat cheeses: whey proteins as antioxidants | | Dairy science and technology |
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| 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 |
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| Consumer attitudes and opinions toward functional foods: a focus group study | | Journal of sensory studies |
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| Inulin milk beverages: sensory differences in thickness and creaminess using R-index analysis of the ranking data | | Journal of sensory studies |
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| Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: Dynamic rheological properties and technological behaviour during chill storage | | Meat science |
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| 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 |
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| Pseudomonas spp. and Hafnia alvei growth in UHT milk at cold storage | | Food control |
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| Differential effects of natural palm oil, chemically- and enzymatically-modified palm oil on weight gain, blood lipid metabolites and fat deposition in a pediatric pig model | | Nutrition journal |
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| 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 |
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| Is less always more? The effects of low-fat labeling and caloric information on food intake, calorie estimates, taste preference, and health attributions | | Appetite |
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| Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage | | Journal of food engineering |
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| Maize silage with a non‐protein nitrogen additive as feed for autumn‐calving cows | | Grass and forage science |
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| Surface Acoustic Wave (SAW) Biosensor for Rapid and Label-Free Detection of Penicillin G in Milk | | Food analytical methods |
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| Gelling Properties of Tyrosinase-Treated Dairy Proteins | | Food and bioprocess technology |
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| Consumer behaviour towards light products in Belgium | | British food journal |
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| Low-fat dairy consumption and reduced risk of hypertension: the Seguimiento Universidad de Navarra (SUN) cohort | | American journal of clinical nutrition |
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| The role of friction in perceived oral texture | | Food quality and preference |
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| Bayesian survival analysis modeling applied to sensory shelf life of foods | | Food quality and preference |
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| Influence of hazelnut flour and skin addition on the physical, chemical and sensory properties of vanilla ice cream | | International journal of food science and technology |
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| Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses | | Food research international |
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| Sensory properties of probiotic yogurt is comparable to standard yogurt | | Nutrition research |
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| Physicochemical properties of low-fat and full-fat Cheddar cheeses | | International journal of dairy technology |
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| Influences of drying medium and temperature on drying kinetics and quality attributes of durian chip | | Journal of food engineering |
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| The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream | | European food research and technology |
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| Quality of reduced-fat frankfurter modified by konjac-starch mixed gels | | Journal of food science |
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| A survey on occurrence of Tyrophagus putrescentiae (Acari: Acaridae) in Surk, a traditional Turkish dairy product | | Journal of food engineering |
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| The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages | | International journal of food science and technology |
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| Reduced-calorie orange juice beverage with plant sterols lowers C-reactive protein concentrations and improves the lipid profile in human volunteers | | American journal of clinical nutrition |
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| EFFECT OF HIGH HYDROSTATIC PRESSURE PROCESSING ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF PROBIOTIC LOW-FAT YOGURT FERMENTED BY DIFFERENT STARTER CULTURES | | Journal of food process engineering |
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| Production of low-fat Chanco cheese using homogenized milk and adjunct lactic culture | | International journal of dairy technology |
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| Inulins improve sensoric and textural properties of low-fat yoghurts | | International dairy journal |
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| Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts | | International dairy journal |
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| 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 |
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| Effect of inulin on the textural and sensory properties of mortadella, a Spanish cooked meat product | | International journal of food science and technology |
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| Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents | | Meat science |
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| Effect of a commercial adjunct culture on organic acid contents of low-fat Feta-type cheese | | Food chemistry |
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| Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality | | Journal of food engineering |
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| Reducing oil content of fried potato crisps considerably using a 'sweet' pre-treatment technique | | Journal of food engineering |
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| Incorporation of microbial transglutaminase into non-fat yogurt production | | International dairy journal |
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| Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch | | Journal of food engineering |
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| Evaluation of Water-Holding Capacity for Wheat-Soy Flour Blends | | journal of the American Oil Chemists' Society |
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| Utilisation of fruit fibres in conventional and reduced-fat cooked-meat sausages | | Journal of the science of food and agriculture |
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| Effects of combined pretreatments on drying kinetics and quality of potato chips undergoing low-pressure superheated steam drying | | Journal of food engineering |
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| Effect of cream homogenization on textural characteristics of low-fat Iranian White cheese | | International dairy journal |
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| Osmotic pre-treatment effect on fat intake reduction and eating quality of deep-fried plantain | | Food chemistry |
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| Modeling Calcium Concentration and Rheological Characteristics of Part-Skim MozzarellaCheese Using Neural Network | | Applied engineering in agriculture |
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| Fat-Free Plain Yogurt Manufactured with Inulins of Various Chain Lengths and Lactobacillus acidophilus | | Journal of food science |
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| High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt | | Food research international |
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| 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 |
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| Effect of multiple-species starters on peptide profile and free amino acids in low-fat Kefalograviera-type cheese | | Food chemistry |
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