Skip to search formSkip to main contentSkip to account menu

Butter

Known as: Butter [Chemical/Ingredient], Butters, buttered 
The fatty portion of milk, separated as a soft yellowish solid when milk or cream is churned. It is processed for cooking and table use. (Random… 
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Highly Cited
2010
Highly Cited
2010
The aim of this experiment was to compare the effects of increasing amounts of extruded linseed in dairy cow diet on milk fat… 
Highly Cited
2009
Highly Cited
2009
Guidelines for preventing infectious complications among hematopoietic cell transplant recipients: a global perspective 
Highly Cited
2007
Highly Cited
2007
The major aroma compounds of commercial sweet cream AA butter quarters were analyzed by GC-olfactometry and GC-MS combined with… 
Highly Cited
2007
Highly Cited
2007
The nutritional and rheological properties of butter depend on the fatty acid composition of milk. Therefore, feeding oilseeds… 
Highly Cited
2007
Highly Cited
2007
This study identified and explored the sensory characteristics that drive consumer liking of butter. A trained descriptive panel… 
Highly Cited
2002
Highly Cited
2002
L'A. examine l'usage des verbes de citation en anglais vernaculaire afro-americain dans une communaute rurale du Texas… 
Highly Cited
1996
Highly Cited
1996
Patients with Huntington's Disease (HD) were tested on 2 tasks, probabilistic classification learning and artificial grammar… 
Highly Cited
1988
Highly Cited
1988
This article has two purposes. The first is to describe four theoretical models of yes-no recognition memory and present their… 
Highly Cited
1977