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Peptidomic Fingerprints of Stored UHT Milk Inoculated with Protease Extracts from Different Pseudomonas Strains Relative to apr X Expression and Visible Spoilage.
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- Dairy, 2023, v. 4, n. 1, p. 83, doi. 10.3390/dairy4010005
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- Article
Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing.
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- Foods, 2020, v. 9, n. 5, p. 679, doi. 10.3390/foods9050679
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- Article
Effect of grazing fresh legumes or feeding silage on fatty acids and enzymes involved in the synthesis of milk fat in dairy cows.
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- Journal of Dairy Research, 2010, v. 77, n. 3, p. 337, doi. 10.1017/S002202991000021X
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- Article
Evaluation of cooling strategies for pumping of milk – Impact of fatty acid composition on free fatty acid levels.
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- Journal of Dairy Research, 2005, v. 72, n. 4, p. 476, doi. 10.1017/s002202990500141x
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- Article
Physical properties of mammary secretions in relation to chemical changes during transition from colostrum to milk.
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- Journal of Dairy Research, 2004, v. 71, n. 3, p. 263, doi. 10.1017/s0022029904000263
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- Article
The influence of oxidation on proteolysis in raw milk.
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- Journal of Dairy Research, 2004, v. 71, n. 2, p. 196, doi. 10.1017/s0022029903006654
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- Article
Microstructure and Material Properties of Milk Fat Systems During Temperature Fluctuations.
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- Food Biophysics, 2013, v. 8, n. 4, p. 262, doi. 10.1007/s11483-013-9299-y
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- Article
Shear-induced Crystal Structure Formation in Milk Fat and Blends with Rapeseed Oil.
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- Food Biophysics, 2012, v. 7, n. 4, p. 308, doi. 10.1007/s11483-012-9269-9
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- Article
Impact of industrial cream heat treatments on the protein composition of the milk fat globule membrane.
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- Journal of Dairy Research, 2020, v. 87, n. 1, p. 89, doi. 10.1017/S0022029919000955
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- Article
Herd factors influencing free fatty acid concentrations in bulk tank milk.
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- Journal of Dairy Research, 2019, v. 86, n. 2, p. 226, doi. 10.1017/S0022029919000190
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- Article
Thermal effects on IgM-milk fat globule-mediated agglutination.
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- Journal of Dairy Research, 2019, v. 86, n. 1, p. 108, doi. 10.1017/S0022029918000778
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- Article
Effects of automatic cluster removal and feeding during milking on milking efficiency, milk yield and milk fat quality.
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- Journal of Dairy Research, 2016, v. 83, n. 2, p. 180, doi. 10.1017/S0022029916000170
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- Article
Covariance structures of fat and protein influence the estimation of IgG in bovine colostrum.
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- Journal of Dairy Research, 2016, v. 83, n. 1, p. 58, doi. 10.1017/S0022029915000734
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- Article
Application of High Intensity Ultrasound to Accelerate Crystallization of Anhydrous Milk Fat and Rapeseed Oil Blends.
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- European Journal of Lipid Science & Technology, 2019, v. 121, n. 1, p. N.PAG, doi. 10.1002/ejlt.201800200
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- Article
Acoustic properties of crystallized fat: Relation between polymorphic form, microstructure, fracturing behavior, and sound intensity.
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- European Journal of Lipid Science & Technology, 2016, v. 118, n. 9, p. 1257, doi. 10.1002/ejlt.201500435
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- Article
Inhomogeneous consistency of crystallized fat.
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- European Journal of Lipid Science & Technology, 2015, v. 117, n. 11, p. 1782, doi. 10.1002/ejlt.201400580
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- Article
Pellet-free isolation of human and bovine milk extracellular vesicles by size-exclusion chromatography.
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- Journal of Extracellular Vesicles, 2017, v. 6, n. 1, p. N.PAG, doi. 10.1080/20013078.2017.1294340
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- Article
Impact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 12, p. N.PAG, doi. 10.1111/jfpp.13848
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- Article
Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images.
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- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 321, doi. 10.1111/1471-0307.12838
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- Article
Chemical Quality of Raw Milk Retentate processed by Ultra-filtration or Reverse Osmosis at the Dairy Farm.
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- International Journal of Dairy Technology, 2016, v. 69, n. 1, p. 31, doi. 10.1111/1471-0307.12296
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- Article
Multivariate data analysis for finding the relevant fatty acids contributing to the melting fractions of cream Multivariate data analysis for finding the relevant fatty acids contributing to the melting fractions of cream.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 7, p. 1620, doi. 10.1002/jsfa.5934
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- Article
Appropriateness of culinary preparations of potato ( Solanum tuberosum L.) varieties and relation to sensory and physicochemical properties.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 3, p. 412, doi. 10.1002/jsfa.4200
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- Article
Shear and Rapeseed Oil Addition Affect the Crystal Polymorphic Behavior of Milk Fat.
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- Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 6, p. 871, doi. 10.1007/s11746-013-2226-z
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- Article
The Role of Mixing Temperature on Microstructure and Rheological Properties of Butter Blends.
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- Journal of the American Oil Chemists' Society (JAOCS), 2012, v. 89, n. 5, p. 787, doi. 10.1007/s11746-011-1965-y
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- Article
Assessment of rheological methods to study crystallization of palm oil fractions.
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- Journal of Texture Studies, 2021, v. 52, n. 2, p. 169, doi. 10.1111/jtxs.12568
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- Article