Skip to search formSkip to main content
You are currently offline. Some features of the site may not work correctly.

soured cream

Known as: sour cream 
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2019
2019
Lactobacillus plantarum are amongst the diversified lactic acid bacteria (LAB) species which are being utilized abundantly in the… Expand
  • table 1
  • table 2
  • figure 1
  • table 3
  • figure 2
Review
2017
Review
2017
The history of the last 100 years of the science and technology of yogurt, sour cream, cultured butter, cultured buttermilk… Expand
2016
2016
Dairy propionibacteria (PAB) are used as a ripening starter in combination with Lactic acid bacteria (LAB) for dairy products… Expand
  • table 1
  • figure 1
  • figure 2
  • figure 3
  • figure 4
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
  • table 1
  • table 2
  • table 3
  • table 4
2014
2014
Flavonoids have shown promise as natural plant-based antioxidants for protecting lipids from oxidation. It was hypothesized that… Expand
  • figure 1
  • table 1
  • table 2
  • table 3
  • table 4
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
  • figure 1
  • table 1
  • figure 2
  • table 2
  • table 3
2007
2007
Consumers often face choices between options that vary in their short- and long-term benefit. This article describes the… Expand
  • figure 1
  • figure 2
  • figure 3
  • figure 5
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
  • table 1
  • table 2
  • table 3
  • table 4
  • figure 1
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
1972
1972
Five brands each of commercially produced cultured buttermilk, sour cream, and unflavored yogurt were inoculated with… Expand