Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

Filters

My NCBI Filters

Text availability

Article attribute

Article type

Publication date

Search Results

57 results

Filters applied: . Clear all
Results are displayed in a computed author sort order. The Results By Year timeline is not available.
Page 1
Effect of different treatments on the ability of α-lactalbumin to form nanoparticles.
Arroyo-Maya IJ, Rodiles-López JO, Cornejo-Mazón M, Gutiérrez-López GF, Hernández-Arana A, Toledo-Núñez C, Barbosa-Cánovas GV, Flores-Flores JO, Hernández-Sánchez H. Arroyo-Maya IJ, et al. J Dairy Sci. 2012 Nov;95(11):6204-14. doi: 10.3168/jds.2011-5103. Epub 2012 Aug 29. J Dairy Sci. 2012. PMID: 22939794 Free article.
High hydrostatic pressure come-up time and yeast viability.
Palou E, López-Malo A, Barbosa-Cánovas GV, Welti-Chanes J, Davidson PM, Swanson BG. Palou E, et al. J Food Prot. 1998 Dec;61(12):1657-60. doi: 10.4315/0362-028x-61.12.1657. J Food Prot. 1998. PMID: 9874344 Free article.
Food processing by high hydrostatic pressure.
San Martín MF, Barbosa-Cánovas GV, Swanson BG. San Martín MF, et al. Crit Rev Food Sci Nutr. 2002;42(6):627-45. doi: 10.1080/20024091054274. Crit Rev Food Sci Nutr. 2002. PMID: 12487422 Review.
57 results