Quark dairy
Selected indexed studies
- Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese. (Food Funct, 2022) [PMID:35475440]
- Acute Quark Ingestion Increases Muscle Protein Synthesis Rates at Rest with a Further Increase after Exercise in Young and Older Adult Males in a Parallel-Group Intervention Trial. (J Nutr, 2023) [PMID:36913480]
- Dairy product consumption and risk of cancer: A short report from the NutriNet-Santé prospective cohort study. (Int J Cancer, 2022) [PMID:35041764]
_Worker-drafted node — pending editorial review._
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Sources
- Alkylating activity in food products--especially sauerkraut and sour fermented dairy products--after incubation with nitrite under quasi-gastric conditions. (1988) pubmed
- Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese. (2022) pubmed
- Acute Quark Ingestion Increases Muscle Protein Synthesis Rates at Rest with a Further Increase after Exercise in Young and Older Adult Males in a Parallel-Group Intervention Trial. (2023) pubmed
- Dairy product consumption and risk of cancer: A short report from the NutriNet-Santé prospective cohort study. (2022) pubmed
- The Characteristics of Quark Cheese Made from Buttermilk during Refrigerated Storage. (2021) pubmed
- Use of kefir and buttermilk to produce an innovative quark cheese. (2021) pubmed
- Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk. (2021) pubmed
- Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment. (2022) pubmed
- Evolution of phospholipid contents during the production of quark cheese from buttermilk. (2016) pubmed
- Exploring variability in detection thresholds of microparticles through participant characteristics. (2019) pubmed