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Alterations in the Fatty Acid Composition in Infant Formulas and ω3-PUFA Enriched UHT Milk during Storage

Foods, 2019-05, Vol.8 (5), p.163

2019

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Buttermilk treatment strategies to obtain MFGM-enriched isolates and comprehensive characterization of their lipid and protein components

International dairy journal, 2025-01, Vol.160, p.106093, Article 106093

2025

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Lipidomic profiling of Drosophila strains Canton-S and white reveals intraspecific lipid variations in basal metabolic rate

Prostaglandins, leukotrienes and essential fatty acids, 2024-02, Vol.201, p.102618, Article 102618

2024

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Lipidomic profiling of Drosophila strains Canton-S and white1118 reveals intraspecific lipid variations in basal metabolic rate

Prostaglandins, leukotrienes and essential fatty acids, 2024-02, Vol.201, p.102618-102618, Article 102618

2024

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Milk fat globule membrane concentrate as a nutritional supplement prevents age-related cognitive decline in old rats: A lipidomic study of synaptosomes

Food research international, 2023-01, Vol.163, p.112163-112163, Article 112163

2023

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Downstream processing of Isochrysis galbana: a step towards microalgal biorefineryElectronic supplementary information (ESI) available. See DOI: 10.1039/c5gc01256b

2015-08

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Quantitative and qualitative determination of CLA produced by Bifidobacterium and lactic acid bacteria by combining spectrophotometric and Ag super(+)-HPLC techniques

Food chemistry, 2011-04, Vol.125 (4), p.1373-1378

2011

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Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Food & nutrition research, 2017, Vol.61

2017

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Changes in the milk and cheese fat composition of ewes fed commercial supplements containing linseed with special reference to the CLA content and isomer composition

Lipids, 2005-05, Vol.40 (5), p.445-454

2005

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Production of Conjugated Linoleic and Conjugated [alpha]-Linolenic Acid in a Reconstituted Skim Milk-Based Medium by Bifidobacterial Strains Isolated from Human Breast Milk

BioMed research international, 2014-01, Vol.2014

2014

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Differences on the Fatty Acids and Triglycerides Profile of Conventional VS Ecological Milk from Asturias, Spain

Journal of Animal Husbandry and Dairy Science, 2022, Vol.6 (1), p.1-5

2022

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Contenido de ácidos grasos en semillas de chía (Salvia hispanica L.) cultivadas en cuatro estados de México

Revista cubana de plantas medicinales, 2014-09, Vol.19 (3), p.199-207

2014

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A spectrophotometric assay for biotinbinding sites of immobilized avidin

Applied biochemistry and biotechnology, 1996-01, Vol.56 (1), p.1-7

1996

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Analytical Protocols in Carotenoid Analysis

Pigments from Microalgae Handbook, 2020, p.151-178

2020

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Triacylglycerols in Dairy Foods

Handbook of Dairy Foods Analysis, 2021, p.171-193

2, 2021

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Chapter 19 - Recent Advances in Dairy Ingredients and Cardiovascular Diseases With Special Reference to Milk Fat Components

Dairy in Human Health and Disease Across the Lifespan, 2017, p.251-261

2017

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Milk lipids and their nutritional importance

Bioactive Lipids, 2022

2022

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Interaction of Sucrose Ester with Casein Micelles as Characterized by Size-Exclusion Chromatography1

Journal of dairy science, 1995-12, Vol.78 (12), p.2660-2665

1995

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Interaction of Sucrose Esters with Skim Milk Proteins as Characterized by Affinity Chromatography1

Journal of dairy science, 1994-12, Vol.77 (12), p.3545-3551

1994

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Cream Manufacture

Reference Module in Food Science, 2016

2016

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Cream Products

Reference Module in Food Science, 2016

2016

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Manufacture of Milk and Whey Products: Isolated Milk Fat Ingredients – Milk Fat Globule Membrane, Phospholipids and Sphingomyelin

Reference Module in Food Science, 2016

2016

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Effect of freezing and frozen storage on the physicochemical, organoleptic and microbiological characteristics of a semi-hard ewes' milk cheese

Journal of dairy research, 1994-02, Vol.61 (1), p.133-142

1994

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Fatty acid composition of the triglyceride and free fatty acid fractions in different cows-, ewes- and goats-milk cheeses

Zeitschrift f r Lebensmittel-Untersuchung und -Forschung, 1993-02, Vol.196 (2), p.155-158

1993

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Biochemical characteristics of a semi-hard ewe's-milk cheese

Zeitschrift f r Lebensmittel-Untersuchung und -Forschung, 1994, Vol.198 (1), p.24-28

1994

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Alterations in the Fatty Acid Composition in Infant Formulas and ω3-PUFA Enriched UHT Milk during Storage

Buttermilk treatment strategies to obtain MFGM-enriched isolates and comprehensive characterization of their lipid and protein components

Lipidomic profiling of Drosophila strains Canton-S and white reveals intraspecific lipid variations in basal metabolic rate

Lipidomic profiling of Drosophila strains Canton-S and white1118 reveals intraspecific lipid variations in basal metabolic rate

Milk fat globule membrane concentrate as a nutritional supplement prevents age-related cognitive decline in old rats: A lipidomic study of synaptosomes

Downstream processing of Isochrysis galbana: a step towards microalgal biorefineryElectronic supplementary information (ESI) available. See DOI: 10.1039/c5gc01256b

Quantitative and qualitative determination of CLA produced by Bifidobacterium and lactic acid bacteria by combining spectrophotometric and Ag super(+)-HPLC techniques

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Changes in the milk and cheese fat composition of ewes fed commercial supplements containing linseed with special reference to the CLA content and isomer composition

Production of Conjugated Linoleic and Conjugated [alpha]-Linolenic Acid in a Reconstituted Skim Milk-Based Medium by Bifidobacterial Strains Isolated from Human Breast Milk

Differences on the Fatty Acids and Triglycerides Profile of Conventional VS Ecological Milk from Asturias, Spain

Contenido de ácidos grasos en semillas de chía (Salvia hispanica L.) cultivadas en cuatro estados de México

A spectrophotometric assay for biotinbinding sites of immobilized avidin

Analytical Protocols in Carotenoid Analysis

Triacylglycerols in Dairy Foods

Chapter 19 - Recent Advances in Dairy Ingredients and Cardiovascular Diseases With Special Reference to Milk Fat Components

Milk lipids and their nutritional importance

Interaction of Sucrose Ester with Casein Micelles as Characterized by Size-Exclusion Chromatography1

Interaction of Sucrose Esters with Skim Milk Proteins as Characterized by Affinity Chromatography1

Cream Manufacture

Cream Products

Manufacture of Milk and Whey Products: Isolated Milk Fat Ingredients – Milk Fat Globule Membrane, Phospholipids and Sphingomyelin

Effect of freezing and frozen storage on the physicochemical, organoleptic and microbiological characteristics of a semi-hard ewes' milk cheese

Fatty acid composition of the triglyceride and free fatty acid fractions in different cows-, ewes- and goats-milk cheeses

Biochemical characteristics of a semi-hard ewe's-milk cheese

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