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Results 1 to 25 of 9781

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Dietary patterns and further survival in japanese centenariansSHIMIZU, Kenichiro; TAKEDA, Sumie; NOJI, Hiroyasu et al.Journal of nutritional science and vitaminology. 2003, Vol 49, Num 2, pp 133-138, issn 0301-4800, 6 p.Article

Riboflavin (vitamin B-2) and healthPOWERS, Hilary J.The American journal of clinical nutrition. 2003, Vol 77, Num 6, pp 1352-1360, issn 0002-9165, 9 p.Article

Sphingoid bases in dairy productsRIBAR, Slavica; KARMELIC, Ivana; MESARIC, Marko et al.Food research international. 2007, Vol 40, Num 7, pp 848-854, issn 0963-9969, 7 p.Article

Food matrix impact on macronutrients nutritional propertiesTURGEON, Sylvie L; RIOUX, Laurie-Eve.Food hydrocolloids. 2011, Vol 25, Num 8, pp 1915-1924, issn 0268-005X, 10 p.Article

Safety assessment of dairy microorganisms : Geotrichum candidumPOTTIER, Ivannah; GENTE, Stéphanie; VEMOUX, Jean-Paul et al.International journal of food microbiology. 2008, Vol 126, Num 3, pp 327-332, issn 0168-1605, 6 p.Article

Consumer reactions to creaminess and genetic sensitivity to 6-n-propylthiouracil: A multidimensional studyKIRKMEYER, Sarah V; TEPPER, Beverly J.Food quality and preference. 2005, Vol 16, Num 6, pp 545-556, issn 0950-3293, 12 p.Article

Determinants of customer satisfaction on the markets of selected dairy productsNIEZURAWSKI, Lech.Polish journal of food and nutrition sciences. 2006, Vol 15, pp 155-160, issn 1230-0322, 6 p., SUP1Conference Paper

Farm animal milk proteomicsRONCADA, Paola; PIRAS, Cristian; SOGGIU, Alessio et al.Journal of proteomics (Print). 2012, Vol 75, Num 14, pp 4259-4274, issn 1874-3919, 16 p.Article

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time―intensityPINEAU, N; SCHLICH, P; CORDELLE, S et al.Food quality and preference. 2009, Vol 20, Num 6, pp 450-455, issn 0950-3293, 6 p.Article

Safety assessment of dairy microorganisms : The hemiascomycetous yeastsJACQUES, Noémie; CASAREGOLA, Serge.International journal of food microbiology. 2008, Vol 126, Num 3, pp 321-326, issn 0168-1605, 6 p.Article

Contribution to the understanding of consumers' creaminess concept : A sensory and a verbal approachTOURNIER, Carole; MARTIN, Christophe; GUICHARD, Elisabeth et al.International dairy journal. 2007, Vol 17, Num 5, pp 555-564, issn 0958-6946, 10 p.Article

Effect of incorporation of dairy products in chevon nuggetsBAGCHI, Angshuman; CHAKRABORTY, Runu; RAYCHAUDHURI, Utpal et al.International journal of dairy technology. 2007, Vol 60, Num 1, pp 55-57, issn 1364-727X, 3 p.Article

Amperometric assessment of glucose electrode behaviour in mixed solvents and determination of glucose in dairy productsNINCEVIC GRASSINO, Antonela; MILARDOVIC, Stjepan; GRABARIC, Zorana et al.Food chemistry. 2011, Vol 125, Num 4, pp 1335-1339, issn 0308-8146, 5 p.Article

Technological and molecular characterisation of enterococci isolated from north-west Italian dairy productsMORANDI, Stefano; BRASCA, Milena; ANDRIGHETTO, Christian et al.International dairy journal. 2006, Vol 16, Num 8, pp 867-875, issn 0958-6946, 9 p.Article

La « Goutte de Lait » d'Elbeuf. Etude sur son efficacitéLARGESSE, P.Annales de démographie historique (Paris). 1990, pp 43-52, issn 0066-2062Article

Les mots et les actes. Allumer le feu, baratter. Question de texte et d'ensemble techniqueMAHIAS, M.-C.Techniques & culture (Paris). 1989, Num 14, pp 157-176, issn 0248-6016Article

A propos... de cuisine régionaleLANGE, A.Aguiaine. 1992, Vol 24, Num 173, pp 475-476, issn 0222-9536Article

Relationships between saliva and food bolus properties from model dairy productsDRAGO, S. R; PANOUILLE, M; SAINT-EVE, A et al.Food hydrocolloids. 2011, Vol 25, Num 4, pp 659-667, issn 0268-005X, 9 p.Article

Stabilizers: Indispensable Substances in Dairy Products of High RheologyTASNEEM, Madiha; SIDDIQUE, Farzana; AHMAD, Asif et al.Critical reviews in food science and nutrition. 2014, Vol 54, Num 7-9, pp 869-879, issn 1040-8398, 11 p.Article

Intake of Dairy Products and Periodontal Disease : The Hisayama StudySHIMAZAKI, Yoshihiro; SHIROTA, Tomoko; UCHIDA, Kazuhiro et al.Journal of periodontology. 2008, Vol 79, Num 1, pp 131-137, issn 0022-3492, 7 p.Article

ASPECTS OF THE FORMATION OF LYSINOALANINE IN MILK AND MILK PRODUCTSDE KONING RJ; VAN ROOIJEN PJ.1982; J. DAIRY RES.; ISSN 0022-0299; GBR; DA. 1982; VOL. 49; NO 4; PP. 725-736; BIBL. 2 P.Article

UNTERSUCHUNGEN ZUM NACHWEIS VON HISTAMIN UND TYRAMIN IN MILCHPRODUKTEN = ESSAIS DE MISE EN EVIDENCE DE L'HISTAMINE ET DE LA TYRAMINE DANS LES PRODUITS LAITIERSSUHREN G; HEESCHEN W; TOLLE A et al.1982; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1982; VOL. 37; NO 3; PP. 143-147; ABS. ENG; BIBL. 17 REF.Article

Assessment of aflatoxin M1 in milk and milk products from Punjab, PakistanZAFAR IQBAL, Shahzad; RAFIQUE ASI, Muhammad.Food control. 2013, Vol 30, Num 1, pp 235-239, issn 0956-7135, 5 p.Article

Determination of major and minor elements in dairy products through inductively coupled plasma optical emission spectrometry after wet partial digestion and neutron activation analysisSILVIA KIRA, Carmen; AKIKO MAIHARA, Vera.Food chemistry. 2007, Vol 100, Num 1, pp 390-395, issn 0308-8146, 6 p.Article

Effect of dairy farm and milk refrigeration on microbiological and microstructural characteristics of matured Serra da Estrela cheeseTAVARIA, Freni K; REIS, Patricia J. M; MALCATA, F. Xavier et al.International dairy journal. 2006, Vol 16, Num 8, pp 895-902, issn 0958-6946, 8 p.Article

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