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soured cream

Known as: sour cream 
 
National Institutes of Health

Papers overview

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2016
2016
Dairy propionibacteria (PAB) are used as a ripening starter in combination with Lactic acid bacteria (LAB) for dairy products… Expand
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Highly Cited
2014
Highly Cited
2014
Aim/hypothesisThe aim of this study was to investigate the association between total and types of dairy product intake and risk… Expand
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2014
2014
Flavonoids have shown promise as natural plant-based antioxidants for protecting lipids from oxidation. It was hypothesized that… Expand
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Highly Cited
2013
Highly Cited
2013
The Canadian dairy sector is a major industry with about 1 million cows. This industry emits about 20% of the total greenhouse… Expand
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2013
2013
Sour cream is a widely popular acidified dairy product. Volatile compounds and organic acids and their specific contributions to… Expand
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2007
2007
Consumers often face choices between options that vary in their short- and long-term benefit. This article describes the… Expand
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Highly Cited
2003
Highly Cited
2003
Leafy vegetables such as spinach (Spinacia oleracea) are known to contain moderate amounts of soluble and insoluble oxalates… Expand
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Highly Cited
2002
Highly Cited
2002
The purpose of this paper is to demonstrate the potential of solid-sample fluorescence spectroscopy in nondestructive assessment… Expand
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Highly Cited
1998
Highly Cited
1998
We examined (i) the persistence of Escherichia coli O157:H7 as a postpasteurization contaminant in fermented dairy products; (ii… Expand
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1955
1955
Abstract A case of subacute bacterial endocarditis caused by Streptococcus lactis is described. An organism similar to that… Expand
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