64 results
Increasing consumption of milk, yoghurt, and cheese in older adults in aged care reduces falls and fractures without adverse effects on serum lipids: a cluster randomised controlled trial
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- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E162
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The impact of dairy matrix structure on postprandial lipid responses
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- Proceedings of the Nutrition Society / Volume 83 / Issue 1 / February 2024
- Published online by Cambridge University Press:
- 20 September 2023, pp. 9-16
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Dairy intake and risk of hip fracture in prospective cohort studies: non-linear algorithmic dose-response analysis in 486 950 adults
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- Journal of Nutritional Science / Volume 12 / 2023
- Published online by Cambridge University Press:
- 11 September 2023, e96
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Evaluation of gamma-aminobutyric acid content in Portuguese cheeses with protected designation of origin status
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- Journal of Dairy Research / Volume 90 / Issue 1 / February 2023
- Published online by Cambridge University Press:
- 17 February 2023, pp. 88-91
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- February 2023
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Opportunity Cost: An Economic Concept That May Improve the Functioning of Federal Milk Marketing Orders and the U.S. Dairy Industry
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- Journal of Agricultural and Applied Economics / Volume 54 / Issue 4 / November 2022
- Published online by Cambridge University Press:
- 27 September 2022, pp. 606-620
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Citric acid incorporated in a chitosan film as an active packaging material to improve the quality and duration of matured cheese shelf life
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- Journal of Dairy Research / Volume 89 / Issue 2 / May 2022
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- 23 May 2022, pp. 201-207
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- May 2022
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Iodine fortification of plant-based dairy and fish alternatives: the effect of substitution on iodine intake based on a market survey in the UK
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- British Journal of Nutrition / Volume 129 / Issue 5 / 14 March 2023
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- 04 April 2022, pp. 832-842
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- 14 March 2023
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2 - Methodology
- from Part I - Sensoriality in Interaction
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- Sensing in Social Interaction
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- 21 October 2021
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- 04 November 2021, pp 62-112
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Developments in effective use of volatile organic compound analysis to assess flavour formation during cheese ripening
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- Journal of Dairy Research / Volume 88 / Issue 4 / November 2021
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- 06 December 2021, pp. 461-467
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- November 2021
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Dairy intake and the risk of pancreatic cancer: the Japan Collaborative Cohort Study (JACC Study) and meta-analysis of prospective cohort studies
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- British Journal of Nutrition / Volume 128 / Issue 6 / 28 September 2022
- Published online by Cambridge University Press:
- 20 October 2021, pp. 1147-1155
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- 28 September 2022
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Consumption of dairy products and CVD risk: results from the French prospective cohort NutriNet-Santé
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- British Journal of Nutrition / Volume 127 / Issue 5 / 14 March 2022
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- 29 April 2021, pp. 752-762
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- 14 March 2022
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Milk quality, production process and physicochemical characteristics of Porungo, an artisanal cheese from the state of Sao Paulo, Brazil
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- Journal of Dairy Research / Volume 87 / Issue 4 / November 2020
- Published online by Cambridge University Press:
- 02 December 2020, pp. 480-483
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- November 2020
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Application of triplex-PCR with an innovative combination of 3 pairs of primers for the detection of milk's animal origin in cheese and yoghurt
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- Journal of Dairy Research / Volume 87 / Issue 2 / May 2020
- Published online by Cambridge University Press:
- 16 April 2020, pp. 239-242
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- May 2020
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Outbreak of Clostridium perfringens food poisoning linked to leeks in cheese sauce: an unusual source
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- Epidemiology & Infection / Volume 148 / 2020
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- 27 February 2020, e43
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Penicillium commune affects textural properties and water distribution of hard and extra-hard cheeses
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- Journal of Dairy Research / Volume 87 / Issue 1 / February 2020
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- 17 January 2020, pp. 117-122
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- February 2020
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Associations of types of dairy consumption with adiposity: cross-sectional findings from over 12 000 adults in the Fenland Study, UK
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- British Journal of Nutrition / Volume 122 / Issue 8 / 28 October 2019
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- 25 July 2019, pp. 928-935
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- 28 October 2019
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Substitutions between dairy products and risk of stroke: results from the European Investigation into Cancer and Nutrition-Netherlands (EPIC-NL) cohort
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- British Journal of Nutrition / Volume 121 / Issue 12 / 28 June 2019
- Published online by Cambridge University Press:
- 19 June 2019, pp. 1398-1404
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- 28 June 2019
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Early blowing in raw goats’ milk cheese: gas production capacity of Enterobacteriaceae species present during manufacturing and ripening
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- Journal of Dairy Research / Volume 85 / Issue 3 / August 2018
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- 08 August 2018, pp. 331-338
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- August 2018
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Macronutrient manipulations of cheese resulted in lower energy content without compromising its satiating capacity
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- Journal of Nutritional Science / Volume 7 / 2018
- Published online by Cambridge University Press:
- 05 February 2018, e7
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Substitutions between dairy product subgroups and risk of type 2 diabetes: the Danish Diet, Cancer and Health cohort
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- British Journal of Nutrition / Volume 118 / Issue 11 / 14 December 2017
- Published online by Cambridge University Press:
- 27 November 2017, pp. 989-997
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- 14 December 2017
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