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1  infant formulas (homogenized or homogenized/pasteurized).
2 re fed their mothers' own milk either raw or pasteurized.
3  the harsher processing from raw milk (4) to pasteurized (16) and UHT milk (16) and to IF (24).
4                               Conventionally pasteurized (75 C/15 s) and untreated beverages were use
5                               Conventionally pasteurized (75 degrees C/15 s) and untreated beverages
6 ly, we showed that administration of live or pasteurized A. muciniphila grown on the synthetic medium
7 s in volatile and protein profiles in Holder pasteurized and freeze-dried DHM was negligible compared
8  of aspartame and neotame in flavoured milk (pasteurized and in-bottle sterilized flavoured milk).
9 ited better stability than aspartame in both pasteurized and in-bottle sterilized flavoured milk.
10 limited by the volumes that can be thermally pasteurized and kept in long-term cold storage.
11 Monterey, Nonpareil, Independence) and their pasteurized and non-pasteurized forms, identifying 530 p
12 semduramicin) at residue levels in raw, UHT, pasteurized and powdered milk using QuEChERS extraction
13 ) juice that was high-temperature short-time pasteurized and stored at 4 and 25 degrees C.
14 port on quality attributes in ultrafiltered, pasteurized and stored not-from-concentrate 'Wonderful'
15                             In total 85 raw, pasteurized and ultra-heat treated (UHT) milk samples (5
16 n(-1)) on phenolic compounds and compared to pasteurized and untreated pomegranate juice.
17 n ultra-high temperature (UHT), lactose-free pasteurized, and lactose-free UHT milk (ULF) and infant
18 in canned product and 203.2% for boscalid in pasteurized apples.
19  and 60 degrees C because cHSA solutions are pasteurized at 60 degrees C.
20 tion of 20% oats, 0.5% xanthan gum (XG), and pasteurized at 65 degrees C.
21                                    Juice was pasteurized at 85 degrees C for 1min and stored at 23 de
22 non-viable forms of A. muciniphila-including pasteurized bacteria, outer membrane vesicles (OMVs), an
23                  For comparative purposes, a pasteurized beverage was also manufactured.
24                      Food products including pasteurized bovine milk have been suggested as potential
25 n, in minimally processed infant formula and pasteurized bovine milk.
26 n exclusive attribute of infant formulas and pasteurized bovine milk.
27               The smoothie formulations were pasteurized by high-pressure (550 MPa for 3 min, HPP) an
28                                              Pasteurized CAM was prepared for curdling using a recomb
29 ere compared against control (untreated) and pasteurized chokeberry juice (80 degrees C/2min).
30 th MFGM isolates obtained from either raw or pasteurized cream.
31 ties of honey: light, medium, dark, blended, pasteurized, creamed, and meliponine.
32                                              Pasteurized dairy products were collected from 17 states
33          Modified, highly purified, and heat pasteurized (diaspirin crosslinked) and unmodified (stro
34    High-quality evidence supports the use of pasteurized donor human milk (donor milk) in very preter
35                                              Pasteurized donor human milk (PDHM) for preterm infant n
36 mother's milk is not sufficiently available, pasteurized donor human milk becomes a valuable alternat
37 ufficient mother's milk, and a supplement of pasteurized donor human milk or preterm formula is requi
38                        In the current study, pasteurized donor milk and preterm formula as supplement
39                             Infants received pasteurized donor milk or preterm formula during the fir
40 re calculated in quail eggs and a commercial pasteurized egg white product, reaching over 70% for mos
41 inded to cook seafoods thoroughly and to use pasteurized eggs for menu items calling for pooled eggs.
42  Independence) and their pasteurized and non-pasteurized forms, identifying 530 phytochemicals (metab
43 ed from donors and considered in the raw and pasteurized forms.
44     Intervention: BM samples were short-term pasteurized from postnatal day 4 to discharge.
45                    Raw (RHM), HOP- and HTST- pasteurized HM were digested using an in vitro dynamic s
46 g the intestinal phase, with respect to both pasteurized HM.
47 fferential digestive kinetics of differently pasteurized HM.
48 stric digestion of raw human milk (RHM) with pasteurized human milk (PHM).
49              Exclusive human milk diet using pasteurized human milk for any shortfall in mother's own
50                                        Donor pasteurized human milk has been suggested as a proxy for
51 s most likely the result of contamination of pasteurized ice cream premix during transport in tanker
52 stigated compounds compared to DI-IF and low pasteurized IF.
53 ith bovine H5N1 virus after exposure to H5N1 pasteurized in milk.
54 abiotic reduction of NACs by bioreduced (and pasteurized) iron-bearing clay minerals.
55  to differentiate such juices from thermally pasteurized juices are required.
56 s during storage of the not-from-concentrate pasteurized juices.
57 -high temperature (UHT) processed (1474) and pasteurized milk (1459 peptides), with 693 peptides pres
58 ter consuming UHT milk (UHT-M) compared with pasteurized milk (PAST-M), with a faster gastric emptyin
59 ivariate analysis showed that consumption of pasteurized milk (per kg/month: odds ratio (OR) = 0.82,
60 lk 14.0, 1.11, 427, 571, 2.19 mug kg(-1), in pasteurized milk 9.59, 1.0, 378, 447, 1.78 mug kg(-1), i
61 ee healthy volunteers who received 250 mL of pasteurized milk after a 10-days washout.
62 n and quantification of spoilage bacteria in pasteurized milk and meat in the food industry currently
63 o develop this approach, natural spoilage of pasteurized milk and raw pork meat samples incubated at
64 in cappuccino preparation is very important: pasteurized milk can form a more consistent and lasting
65                  These findings suggest that pasteurized milk containing inactivated H5N1 virus poses
66 showed that naive mice exposed to improperly pasteurized milk containing live H5N1 virus developed le
67  explored changes in the peptide profiles of pasteurized milk during its shelf life.
68 valuate the progress of protein oxidation in pasteurized milk during storage on the market.
69  the unavoidable endogenous modifications in pasteurized milk during storage.
70 slink di-Tyrosine was studied in PET-bottled pasteurized milk exposed to fluorescent light in a comme
71                       Consumption of bottled pasteurized milk from a local dairy was associated with
72                    Cells were incubated with pasteurized milk from either transgenic goats expressing
73  thus supporting the shelf life extension of pasteurized milk in a fully recyclable packaging.
74 of EOCs immobilized on silica particles into pasteurized milk inoculated with L. innocua demonstrated
75  with meat and the negative association with pasteurized milk need further study.
76 lity parameters of cappuccinos prepared with pasteurized milk or ultra-high-temperature milk steam-in
77                       The stability of whole pasteurized milk packaged in clear PET bottles was studi
78 n residue checking and quantification in the pasteurized milk samples of Mashhad city market.
79  to measure AFM1 concentration in powder and pasteurized milk samples.
80 ities and was associated with consumption of pasteurized milk supplied by an on-site dairy (dairy A)
81 at the infectious virus did not enter the US pasteurized milk supply before control measures for HPAI
82                      Up to 30% of commercial pasteurized milk tested contained viral genome copies.
83                       Industrially processed pasteurized milk was inversely associated with fever.
84  supplement, and food samples like cow milk, pasteurized milk, goat liver, meat, spleen, and chicken
85  according to their thermal processing, i.e. pasteurized milk, sterilized milk, UHT fresh milk and re
86  goat and cow milks were processed to obtain pasteurized milk, yogurt and cheese.
87 d outbreaks from raw or perhaps incompletely pasteurized milk.
88 nated by olfaction in commercially available pasteurized milks (p < 0.05) but not in ultra-high tempe
89     The composition of volatile compounds of pasteurized milks differed with fat content, whereas tha
90 ferences in volatile compound composition of pasteurized milks differing in fat content contribute to
91 e olfactory discrimination of fat content in pasteurized milks is facilitated by differences in volat
92 served regarding perceived odor intensity of pasteurized milks or UHT milks differing in fat content.
93 as they do not need any more to be thermally pasteurized or sanitized.
94                                 Raw (RHM) or pasteurized (PHM) human milk were digested in triplicate
95 ay help to reduce anthocyanin degradation in pasteurized pomegranate juice, avoiding a dramatic impac
96 ferent juice production stages (fresh: FrPJ, pasteurized: PPJ, filtered: FiPJ, and concentrated: CPJ)
97 sidase, and ACE inhibitory activity than the pasteurized product, similar to the untreated beverage.
98 sidase, and ACE inhibitory activity than the pasteurized product, similar to the untreated beverage.
99 E-mediated egg allergy defined by a positive pasteurized raw egg challenge and egg sensitization at a
100  defined based on the results of an observed pasteurized raw egg challenge and skin prick tests.
101 ths were randomly allocated to receive daily pasteurized raw whole egg powder (n = 407) or a color-ma
102 rial infants were allocated to 1 teaspoon of pasteurized raw whole egg powder (n = 49) or rice powder
103                         The level of AFM1 in pasteurized, raw, and UHT milk were 49.76, 55.08 and 94.
104  quantitative real-time RT-PCR (qrRT-PCR) in pasteurized retail dairy products and, if detected, to d
105 pril 2024, a total of 297 samples of Grade A pasteurized retail milk products (23 product types) were
106 ment design with plasma that could match the pasteurized sample concerning the phenolic stability (5
107 epoxycarotenoids, finding unaltered rates in pasteurized samples.
108 ition for the preservation of polyphenols in pasteurized strawberry during a 90-day storage period.
109 on sites in raw milk and different brands of pasteurized, ultra high temperature (UHT) treated milk,
110 ot change the microbial community, even when pasteurized urine was stored for an additional 70 days.
111           Bael (Aegle marmelos) beverage was pasteurized using continuous-microwave (MW) and traditio
112                      Calves were fed 2.5 L/d pasteurized waste milk 3x/d from 0 to 7 weeks of age and
113 eep, and goat) and type (colostrum, raw, and pasteurized), without matrix effect and after just a sam

 
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