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Conjugated Linoleic Acid and Fatty Acid Composition of Yogurt Produced from Milk of Cows Fed Soy Oil and Conjugated Linoleic Acid

Journal of food science, 2002-06, Vol.67 (5), p.1973-1978

2002

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Flavor characteristics of irradiated apple cider during storage: effect of packaging materials and sorbate addition

Journal of food science, 2004-09, Vol.69 (7), p.557-563

2004

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Conjugated Linoleic Acid Content of Cheddar-type Cheeses as Affected by Processing

Journal of food science, 1999-09, Vol.64 (5), p.874-878

1999

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Incorporation of bifidobacteria into cheeses: challenges and rewards

International Dairy Journal, 2004-05, Vol.14 (5), p.375-387

2004

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Consumer sensory evaluation and flavor analyses of pasteurized and irradiated apple cider with potassium sorbate

Journal of food science, 2004-06, Vol.69 (5), p.S193-S197

2004

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Fat Mimetics in Low-Fat Cheddar Cheese

Journal of food science, 1996-11, Vol.61 (6), p.1267-1271

1996

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Lecithin improves texture of reduced fat cheeses

Journal of food science, 1996-05, Vol.61 (3), p.639-642

1996

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Physical and Sensory Properties of Dairy Products from Cows with Various Milk Fatty Acid Compositions

Journal of agricultural and food chemistry, 2004-06, Vol.52 (11), p.3422-3428

2004

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Effects of dietary conjugated linoleic acid on lymphocyte function and growth of mammary tumors in mice

Anticancer research, 1997-03, Vol.17 (2A), p.987

1997

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Conjugated Linoleic Acid Content and Organoleptic Attributes of Fermented Milk Products Produced with Probiotic Bacteria

Journal of agricultural and food chemistry, 2005-11, Vol.53 (23), p.9064-9072

2005

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Influence of Antioxidant Addition and Processing Treatment on the Formation of Lipid Oxidation Compounds in Spray-dried Bovine Plasma Protein

Journal of food science, 2003-06, Vol.68 (5), p.1691-1695

2003

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Sugars and Free Amino Acids in Stored Russet Burbank Potatoes Treated with CIPC and Alternative Sprout Inhibitors

Journal of food science, 1999-07, Vol.64 (4), p.592-596

1999

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Sensory evaluation of reduced fat cheeses

Journal of food science, 1995-09, Vol.60 (5), p.898-901

1995

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Survey of the Conjugated Linoleic Acid Contents of Dairy Products

Journal of dairy science, 1995-11, Vol.78 (11), p.2358-2365

1995

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Chemical and sensory effects of a Lactobacillus adjunct in Cheddar cheese

Food research international, 1996, Vol.29 (3), p.381-387

1996

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Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct

Food research international, 1997, Vol.30 (1), p.35-40

1997

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Volatile Lipid Oxidation Products of Wagyu and Domestic Breeds of Beef

Journal of agricultural and food chemistry, 1996, Vol.44 (4), p.1091-1095

1996

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Effect of Gas Environment and Sorbate Addition on Flavor Characteristics of Irradiated Apple Cider during Storage

Journal of agricultural and food chemistry, 2004-11, Vol.52 (23), p.6997-7004

2004

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Interactions Between Leuconostoc oenos and Pediococcus spp. During Vinification of Red Wines

American journal of enology and viticulture, 1994, Vol.45 (1), p.49-55

1994

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Sensory, Flavor, and Microbial Analyses of Raw, Pasteurized, and Irradiated Apple Ciders

Journal of food science, 2005-03, Vol.70 (2), p.S153-S158

2005

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EVALUATION OF GROUND PORK AND PORK SAUSAGE CONTAINING DIFFERENT FORMS OF APPLE PRODUCTS

Journal of food quality, 1999-07, Vol.22 (3), p.301-315

1999

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Factors Affecting the Conjugated Linoleic Acid Content of Cheddar Cheese

Journal of agricultural and food chemistry, 1998-03, Vol.46 (3), p.801-807

1998

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Lipid Content and Composition of Wagyu and Domestic Breeds of Beef

Journal of agricultural and food chemistry, 1995-05, Vol.43 (5), p.1202-1207

1995

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Effect of temperature on the analysis of beef flavor volatiles: Focus on carbonyl and sulfur-containing compounds

Food chemistry, 1994, Vol.50 (3), p.251-259

1994

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Sensory quality of Gala apples as influenced by controlled and regular atmosphere storage

Journal of food quality, 1994-12, Vol.17 (6), p.477-494

1994

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Conjugated Linoleic Acid and Fatty Acid Composition of Yogurt Produced from Milk of Cows Fed Soy Oil and Conjugated Linoleic Acid

Flavor characteristics of irradiated apple cider during storage: effect of packaging materials and sorbate addition

Conjugated Linoleic Acid Content of Cheddar-type Cheeses as Affected by Processing

Incorporation of bifidobacteria into cheeses: challenges and rewards

Consumer sensory evaluation and flavor analyses of pasteurized and irradiated apple cider with potassium sorbate

Fat Mimetics in Low-Fat Cheddar Cheese

Lecithin improves texture of reduced fat cheeses

Physical and Sensory Properties of Dairy Products from Cows with Various Milk Fatty Acid Compositions

Effects of dietary conjugated linoleic acid on lymphocyte function and growth of mammary tumors in mice

Conjugated Linoleic Acid Content and Organoleptic Attributes of Fermented Milk Products Produced with Probiotic Bacteria

Influence of Antioxidant Addition and Processing Treatment on the Formation of Lipid Oxidation Compounds in Spray-dried Bovine Plasma Protein

Sugars and Free Amino Acids in Stored Russet Burbank Potatoes Treated with CIPC and Alternative Sprout Inhibitors

Sensory evaluation of reduced fat cheeses

Survey of the Conjugated Linoleic Acid Contents of Dairy Products

Chemical and sensory effects of a Lactobacillus adjunct in Cheddar cheese

Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct

Volatile Lipid Oxidation Products of Wagyu and Domestic Breeds of Beef

Effect of Gas Environment and Sorbate Addition on Flavor Characteristics of Irradiated Apple Cider during Storage

Interactions Between Leuconostoc oenos and Pediococcus spp. During Vinification of Red Wines

Sensory, Flavor, and Microbial Analyses of Raw, Pasteurized, and Irradiated Apple Ciders

EVALUATION OF GROUND PORK AND PORK SAUSAGE CONTAINING DIFFERENT FORMS OF APPLE PRODUCTS

Factors Affecting the Conjugated Linoleic Acid Content of Cheddar Cheese

Lipid Content and Composition of Wagyu and Domestic Breeds of Beef

Effect of temperature on the analysis of beef flavor volatiles: Focus on carbonyl and sulfur-containing compounds

Sensory quality of Gala apples as influenced by controlled and regular atmosphere storage

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