• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

Which cheese to choose?

作者信息

Siri-Tarino Patty W, Krauss Ronald M

机构信息

Children's Hospital Oakland Research Institute, Oakland, CA.

Children's Hospital Oakland Research Institute, Oakland, CA

出版信息

Am J Clin Nutr. 2016 Oct;104(4):953-954. doi: 10.3945/ajcn.116.143305. Epub 2016 Sep 14.

DOI:10.3945/ajcn.116.143305
PMID:27629048
Abstract
摘要

相似文献

1
Which cheese to choose?选哪种奶酪？
Am J Clin Nutr. 2016 Oct;104(4):953-954. doi: 10.3945/ajcn.116.143305. Epub 2016 Sep 14.
2
Immobilized rennin in TC/SG composite in cheese production.干酪生产中 TC/SG 复合固定化凝乳酶。
Food Chem. 2016 Jun 1;200:76-82. doi: 10.1016/j.foodchem.2016.01.009. Epub 2016 Jan 6.
3
Impact of DNA extraction methods on 16S rRNA-based profiling of bacterial communities in cheese.不同 DNA 提取方法对奶酪中细菌群落 16S rRNA 分析的影响。
J Microbiol Methods. 2021 May;184:106210. doi: 10.1016/j.mimet.2021.106210. Epub 2021 Mar 25.
4
Cheese manufacturing wastewater treatment by combined physicochemical processes for reuse and fertilizer production.采用组合物理化学工艺处理奶酪生产废水，实现再利用和肥料生产。
J Environ Manage. 2020 Jun 15;264:110470. doi: 10.1016/j.jenvman.2020.110470. Epub 2020 Apr 1.
5
Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese.水牛乳马苏里拉干酪中本土嗜热链球菌培养物的安全性和技术应用。
Food Microbiol. 2020 May;87:103383. doi: 10.1016/j.fm.2019.103383. Epub 2019 Nov 20.
6
Consumers' willingness to pay for nutritional claims fighting the obesity epidemic: the case of reduced-fat and low salt cheese in Spain.消费者为对抗肥胖流行的营养声明支付意愿：以西班牙低脂低盐奶酪为例
Public Health. 2016 Jun;135:83-90. doi: 10.1016/j.puhe.2016.02.004. Epub 2016 Mar 17.
7
Agar-immobilized basil-lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese.琼脂固定化罗勒乳杆菌生物制品作为羊奶掩味剂和未成熟羊奶干酪生产中的天然防腐剂。
J Dairy Sci. 2018 Dec;101(12):10866-10876. doi: 10.3168/jds.2018-14768. Epub 2018 Sep 27.
8
The retention of nutrients in cheese making; thiamine in Cheddar cheese made from raw and pasteurized milk.奶酪制作过程中营养成分的保留；生牛奶和巴氏杀菌牛奶制成的切达干酪中的硫胺素。
J Nutr. 1946 Sep;32(3):227-37. doi: 10.1093/jn/32.3.227.
9
Cheese Slurry in the Acceleration of Cephalotyre "Ras" Cheese Ripening.干酪浆对“拉斯”头盘奶酪成熟的加速作用
J Food Prot. 1982 Aug;45(10):894-897. doi: 10.4315/0362-028X-45.10.894.
10
Does eating cheese have a tendency to increase a person's cholesterol? Would eating a hard, sharp, aged cheddar cheese be more harmful than eating cottage cheese or a soft cream cheese?
Mayo Clin Health Lett. 2009 Dec;27(12):8.

引用本文的文献

1
Ultra-processed foods and the limits of product reformulation.超加工食品及其产品配方调整的局限性。
Public Health Nutr. 2018 Jan;21(1):247-252. doi: 10.1017/S1368980017001392. Epub 2017 Jul 13.