formic acid has been researched along with caseins in 2 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (50.00) | 29.6817 |
| 2010's | 1 (50.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Choi, H; Lee, HS; Park, ZY | 1 |
| Arnold, MR; Broadbent, JR; Drake, MA; Farkye, N; Ganesan, B; McMahon, DJ; Moyes, LV; Oberg, CJ; Steele, J | 1 |
2 other study(ies) available for formic acid and caseins
| Article | Year |
|---|---|
Detection of multiphosphorylated peptides in LC-MS/MS analysis under low pH conditions.
Topics: Amino Acid Sequence; Animals; Brain; Brain Chemistry; Buffers; Caseins; Cattle; Chromatography, Liquid; Formates; Hydrogen-Ion Concentration; Male; Mass Spectrometry; Mice; Mice, Inbred ICR; Molecular Sequence Data; Phosphoproteins; Phosphoric Acids; Phosphorylation; Tandem Mass Spectrometry | 2008 |
Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese.
Topics: Acetic Acid; Animals; Calcium; Caseins; Cations; Cheese; Colony Count, Microbial; Consumer Behavior; Food Contamination; Food Microbiology; Food Storage; Formates; Humans; Hydrogen-Ion Concentration; Lactic Acid; Lactococcus; Magnesium; Potassium; Propionates; Proteolysis; Sodium; Sodium Chloride; Taste | 2014 |