Animal and dairy science topic list of research papers
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Dipeptidase Activity and Growth of Heat-Treated Commercial Dairy Starter Culture2014 / Monika Garbowska, Antoni Pluta, Anna Berthold-Pluta
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β-mannanase and mannan oligosaccharides in broiler chicken feed2014 / Victor Ramos Sales Mendes de Barros, Geraldo Roberto Quintão Lana, Sandra Roselí Valerio Lana, Ângela Maria Quintão Lana, Fabio Sales Albuquerque Cunha, et al.
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Effects of repeated tuberculin skin testings on immune responses in experimental monkeys2015 / Fangui Min, Jing Wang, Wen Yuan, Huiwen Kuang, Weibo Zhao
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Length polymorphism in OGT between Korean native pig, Chinese Meishan, and the Western pig breeds2015 / Yoon Seok Nam, Doo-Wan Kim, Myoung-Jik Kim, Kyu-Ho Cho, Jong Gug Kim
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Effects of Meat Cooking, and of Ingested Amount, on Protein Digestion Speed and Entry of Residual Proteins into the Colon: A Study in Minipigs2013 / Marie-Laure Bax, Caroline Buffière, Noureddine Hafnaoui, Claire Gaudichon, Isabelle Savary-Auzeloux, et al.
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Toward optimal value creation through the application of exogenous mono-component protease in the diets of non-ruminants
Abstract Exogenous protease has formed part of several commercial enzyme admixtures for the past 15–20 years but has become available as a mono-component enzyme only in the last 5–10 years (Cowieson and Adeola, 2005; Fru-Nji et al., 2011). As part...
2016 / Aaron J. Cowieson, Franz F. Roos -
Comparison on genomic predictions using three GBLUP methods and two single-step blending methods in the Nordic Holstein population2012 / Hongding Gao, Ole F Christensen, Per Madsen, Ulrik S Nielsen, Yuan Zhang, et al.
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Diagnosing intramammary infections: Evaluation of composite milk samples to detect intramammary infections2011 / K.K. Reyher, I.R. Dohoo
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Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese2011 / N. Dinkçi, H. Kesenkaş, A. K. Seçkin, Ö. Kınık, S. Gönç
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Green ham pH value affects proteomic profile of dry-cured ham2010 / Marjeta Čandek-Potokar, Martin Škrlep, Stanislav Mandelc, Branka Javornik, Véronique Santé-Lhoutellier, et al.
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In vivo degradation kinetics of Tibetan forage2010 / Tian-Ming Hu, Zhong-Hua Cao, Jun Wei, She-Hui Cao, Yan Jing, et al.
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Early Ontogeny, Growth and Mortality of Common Carp (Cyprinus carpio) at Low Concentrations of Dimethyl Sulfoxide2009 / Jana Máchová, Miroslav Prokeš, Hana Kroupová, Zdeňka Svobodová, Stanislava Mácová, et al.
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Dynamics of staphylococcal enterotoxin production in model experiments simulating the fresh cheese environment2013 / Lenka Necidová, Bohdana Janštová, Renata Karpíšková
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Isolation, Identification and Screening of Carotenoid-Producing Strains of <i>Rhodotorula glutinis</i>2012 / Amr Abd El-Rhman El-Banna, Amal Mohamed Abd El-Razek, Ahmed Rafik El-Mahdy
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Preparation and evaluation of functional foods in adjuvant arthritis2012 / S. Y. Al-Okbi, D. A. Mohamed
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A Comparison of Anthropometry between Ironman Triathletes and Ultra-swimmers2010 / Beat Knechtle, Barbara Baumann, Patrizia Knechtle, Andrea Wirth, Thomas Rosemann
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Concentrations of some toxic and trace elements in wild boar (Sus scrofa) organs and tissues in different areas of the Province of Viterbo (Central Italy)2012 / Andrea Amici, Pier Paolo Danieli, Claudia Russo, Riccardo Primi, Bruno Ronchi
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Nest building and posture changes and activity budget of gilts housed in pens and crates
Abstract The aim of the present work was to study nest building, posture changes and the overall activity budget of gilts in pens vs. crates. Twenty-three HB gilts (high piglet survival day 5) and 21 LB gilts (low piglet survival day 5) were video...
2014 / Inger Lise Andersen, Guro Vasdal, Lene Juul Pedersen -
Influence of process conditions on the physicochemical characteristics of cumaru (Amburana cearensis) powder produced by spray drying2012 / Sandra M. Araruna, Aline H. Silva, Kirley M. Canuto, Edilberto R. Silveira, Luzia Kalyne A.M. Leal
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The influence of food preparation methods on atherosclerosis prevention
Abstract Objective To analyze the influence of food preparation methods on the composition of fatty acids and cholesterol in foods. Methods The chemical...
2013 / Carlos Scherr, Jorge Pinto Ribeiro