Lista de obras - David Everett - Dominio Público Uruguay

Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties

artículo científico publicado en 2017

Adsorption of κ-casein onto native milk fat globule, latex particle, and emulsion surfaces

Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion

article

Bovine milk fat globule membrane proteins are affected by centrifugal washing processes

artículo científico publicado en 2013

Capacity of natural β-carotene loaded microemulsion to protect Caco-2 cells from oxidative damage caused by exposure to H2O2

Cheese structure and current methods of analysis

article

Composition and fatty acid distribution of bovine milk phospholipids from processed milk products

artículo científico publicado en 2010

Composition of bovine milk fat globules by confocal Raman microscopy

article

Cream Products

Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese

artículo científico publicado en 2014

Effect of pulsed electric field processing on carotenoid extractability of carrot purée

Effect of pulsed electric field processing on the functional properties of bovine milk

Effects of (+)-Catechin on the Composition, Phenolic Content and Antioxidant Activity of Full-Fat Cheese during Ripening and Recovery of (+)-Catechin after Simulated In Vitro Digestion.

scientific article published on 27 August 2016

Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese

article

Emulsifying properties of legume proteins compared to β-lactoglobulin and Tween 20 and the volatile release from oil-in-water emulsions.

artículo científico publicado en 2014

Formulation of oil-in-water β-carotene microemulsions: Effect of oil type and fatty acid chain length

scholarly article by Shahin Roohinejad et al published May 2015 in Food Chemistry

Green tea catechins suppress xanthine oxidase activity in dairy products: An improved HPLC analysis

article by Ali Rashidinejad et al published May 2016 in Journal of Food Composition and Analysis

IDJ shares concerns about plagiarism in scientific publications

Impact of different milk fat globule membrane preparations on protein composition, xanthine oxidase activity, and redox potential

article

Innovative application of confocal Raman microscopy to investigate the interaction between trans-2-hexenal and bovine milk fat globules

Interactions between milk fat globules and green tea catechins

artículo científico publicado en 2015

Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt

article

Interfacial properties and transmission electron microscopy revealing damage to the milk fat globule system after pulsed electric field treatment

article

International Dairy Journal enters its 20th year amidst dynamic changes in editorial focus

Lateral lipid organization of the bovine milk fat globule membrane is revealed by washing processes

artículo científico publicado en 2014

Molecular interactions between green tea catechins and cheese fat studied by solid-state nuclear magnetic resonance spectroscopy

artículo científico publicado en 2016

Neoliberalism and the academic as critic and conscience of society

Oxidation of aldehydes by xanthine oxidase located on the surface of emulsions and washed milk fat globules

Phospholipid Architecture of the Bovine Milk Fat Globule Membrane Using Giant Unilamellar Vesicles as a Model

artículo científico publicado en 2014

Reduction of bacterial counts and inactivation of enzymes in bovine whole milk using pulsed electric fields

Salt-induced structural changes in 1-day old Mozzarella cheese and the impact upon free oil formation

article

Salt-induced structural changes in Mozzarella cheese and the impact upon free oil formation in ripening cheese

article

Surface characterization of bovine milk phospholipid monolayers by Langmuir isotherms and microscopic techniques

artículo científico publicado en 2010

The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process

artículo científico publicado en 2016

The impact of cream churning conditions on xanthine oxidase activity and oxidation–reduction potential in model emulsion systems

article

Thermal properties of milk fat, xanthine oxidase, caseins and whey proteins in pulsed electric field-treated bovine whole milk

scholarly article by Pankaj Sharma et al published September 2016 in Food Chemistry

Tongue Pressure and Oral Conditions Affect Volatile Release from Liquid Systems in a Model Mouth

article

Using confocal laser scanning microscopy to probe the milk fat globule membrane and associated proteins

artículo científico publicado en 2010

Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions.

artículo científico publicado en 2013

β-Casein–phospholipid monolayers as model systems to understand lipid–protein interactions in the milk fat globule membrane

article

Lista de obras de David Everett

Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties

Adsorption of κ-casein onto native milk fat globule, latex particle, and emulsion surfaces

Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion

Bovine milk fat globule membrane proteins are affected by centrifugal washing processes

Capacity of natural β-carotene loaded microemulsion to protect Caco-2 cells from oxidative damage caused by exposure to H2O2

Cheese structure and current methods of analysis

Composition and fatty acid distribution of bovine milk phospholipids from processed milk products

Composition of bovine milk fat globules by confocal Raman microscopy

Cream Products

Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese

Effect of pulsed electric field processing on carotenoid extractability of carrot purée

Effect of pulsed electric field processing on the functional properties of bovine milk

Effects of (+)-Catechin on the Composition, Phenolic Content and Antioxidant Activity of Full-Fat Cheese during Ripening and Recovery of (+)-Catechin after Simulated In Vitro Digestion.

Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese

Emulsifying properties of legume proteins compared to β-lactoglobulin and Tween 20 and the volatile release from oil-in-water emulsions.

Formulation of oil-in-water β-carotene microemulsions: Effect of oil type and fatty acid chain length

Green tea catechins suppress xanthine oxidase activity in dairy products: An improved HPLC analysis

IDJ shares concerns about plagiarism in scientific publications

Impact of different milk fat globule membrane preparations on protein composition, xanthine oxidase activity, and redox potential

Innovative application of confocal Raman microscopy to investigate the interaction between trans-2-hexenal and bovine milk fat globules

Interactions between milk fat globules and green tea catechins

Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt

Interfacial properties and transmission electron microscopy revealing damage to the milk fat globule system after pulsed electric field treatment

International Dairy Journal enters its 20th year amidst dynamic changes in editorial focus

Lateral lipid organization of the bovine milk fat globule membrane is revealed by washing processes

Molecular interactions between green tea catechins and cheese fat studied by solid-state nuclear magnetic resonance spectroscopy

Neoliberalism and the academic as critic and conscience of society

Oxidation of aldehydes by xanthine oxidase located on the surface of emulsions and washed milk fat globules

Phospholipid Architecture of the Bovine Milk Fat Globule Membrane Using Giant Unilamellar Vesicles as a Model

Reduction of bacterial counts and inactivation of enzymes in bovine whole milk using pulsed electric fields

Salt-induced structural changes in 1-day old Mozzarella cheese and the impact upon free oil formation

Salt-induced structural changes in Mozzarella cheese and the impact upon free oil formation in ripening cheese

Surface characterization of bovine milk phospholipid monolayers by Langmuir isotherms and microscopic techniques

The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process

The impact of cream churning conditions on xanthine oxidase activity and oxidation–reduction potential in model emulsion systems

Thermal properties of milk fat, xanthine oxidase, caseins and whey proteins in pulsed electric field-treated bovine whole milk

Tongue Pressure and Oral Conditions Affect Volatile Release from Liquid Systems in a Model Mouth

Using confocal laser scanning microscopy to probe the milk fat globule membrane and associated proteins

Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions.

β-Casein–phospholipid monolayers as model systems to understand lipid–protein interactions in the milk fat globule membrane