Papers mentioning dairy products or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Aroma is a key attribute influencing the quality of fermented dairy products. Volatile and odor-active compounds of kefir (SN) and three yogurt samples (S1, S2, and S3) were analyz... Read full abstract on PubMed →
Lactic acid bacteria (LAB) are widely used in food systems; among them, bacteriocin-producing strains have attracted attention for their potential in the biopreservation of dairy p... Read full abstract on PubMed →
This study presents an optical sensor system utilizing multi-reflectance spectroscopy (MRS), specifically designed for in-line applications to enable the real-time determination of... Read full abstract on PubMed →
Ghee, a traditional fermented dairy product and dietary staple for inhabitants of the Tibet Plateau, has unclear lipid profiles and flavor formation mechanisms. This study aims to... Read full abstract on PubMed →
In this study, a high vacuum flavor extraction (HVE) device was developed to address the limitations of traditional extraction methods, such as extended extraction times and artifa... Read full abstract on PubMed →
Ethical, environmental and health concerns around dairy products are driving a fast-growing industry for plant-based dairy alternatives, but undesirable flavours and textures in av... Read full abstract on PubMed →
Probiotics are live microorganisms that, when administered in adequate numbers, confer health benefit/s on the host, while prebiotics are nondigestible food ingredients that are se... Read full abstract on PubMed →
Sugar overconsumption continues to increase worldwide and contributes to multiple health-related issues. Dairy foods represent a large market, grossing more than $125 billion per y... Read full abstract on PubMed →
Dairy products are associated with numerous health benefits. These are a good source of nutrients such as carbohydrates, protein (bioactive peptides), lipids, minerals, and vitamin... Read full abstract on PubMed →
The analysis of melamine and its analogs is of increasing research interest. Owing to their high nitrogen content and low price, they were deliberately added to artificially enhanc... Read full abstract on PubMed →
Over the past decade, interest has risen in fermented dairy foods that promote health and could prevent diseases such as hypertension. This biological effect has mainly been attrib... Read full abstract on PubMed →
Cow's milk is increasingly suggested to play a role in the development of chronic degenerative, non-communicable disorders whereas goat's milk is advocated as having several health... Read full abstract on PubMed →
In recent years, folates have come into focus due to their protective role against child birth defects, for example, neural tube defects. In addition, folates may have a protective... Read full abstract on PubMed →
BACKGROUND AND OBJECTIVES: Dairy products provide vital energy, high-quality protein, and micronutrients for over six billion people worldwide, with dairy cows contributing nearly... Read full abstract on PubMed →
Flavoromics, an emerging field that combines chemometrics and progressive analytical techniques, aims to understand the complex processes behind flavor formation in foods. By using... Read full abstract on PubMed →
growth and 8 mg/mL VTE inhibited growth, an effect consistent with observed pH changes. Total flavonoid content and AOC increased with increasing VTE dosage. Dihydromyricetin was p... Read full abstract on PubMed →
In the food industry context, where fresh cheese stands out as a highly perishable product with a short shelf life, this study aimed to extend its preservation through multi-layer... Read full abstract on PubMed →
< 0.01) increased biofilm formation, while all strains increased antioxidant capacity and antimicrobial activity. After preliminary tests, we developed three bifunctional dairy pro... Read full abstract on PubMed →
Dairy products are an important source of protein and other nutrients in the Mediterranean diet. In these countries, the most common sources of milk for producing dairy products ar... Read full abstract on PubMed →
µg/kg b.w./day. The significance of this study is to evaluate commercially available products in which ptaquiloside may be present, to monitor consumer safety. Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.