lactose has been researched along with furosine in 7 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 1 (14.29) | 18.2507 |
| 2000's | 2 (28.57) | 29.6817 |
| 2010's | 4 (57.14) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Calcagno, C; Evangelisti, F; Nardi, S; Zunin, P | 1 |
| Campos-Giménez, E; Fenaille, F; Guy, PA; Morgan, F; Schmitt, C | 1 |
| Mendoza, MR; Olano, A; Villamiel, M | 1 |
| Bustos, G; Corzo, N; de Segura, AG; Escuder, D; Fernández, L; Montilla, A; Pallás, C; Rodríguez, JM | 1 |
| Andersen, HJ; Bertram, HC; Clausen, MR; Eggers, N; Jansson, T; Larsen, LB; Nyegaard, S; Ray, C; Sundekilde, UK; Sundgren, A | 1 |
| Megías-Pérez, R; Montilla, A; Olano, A; Villamiel, M | 1 |
| Contreras-Calderón, J; Gómez-Narváez, F; Medina-Pineda, Y | 1 |
7 other study(ies) available for lactose and furosine
| Article | Year |
|---|---|
Deterioration of protein fraction by Maillard reaction in dietetic milks.
Topics: Animals; Chromatography, High Pressure Liquid; Food, Formulated; Lactose; Lysine; Maillard Reaction; Milk; Milk Proteins | 1999 |
Monitoring of beta-lactoglobulin dry-state glycation using various analytical techniques.
Topics: Food Technology; Galactose; Glucose; Glycosylation; Hot Temperature; Lactoglobulins; Lactose; Lysine; o-Phthalaldehyde; Spectrometry, Mass, Electrospray Ionization | 2003 |
Chemical indicators of heat treatment in fortified and special milks.
Topics: Animals; Carbohydrates; Food Handling; Food, Fortified; Fructose; Galactose; Glucose; Goats; Hexoses; Hot Temperature; Hydrolysis; Lactose; Lysine; Milk; Sheep | 2005 |
Heating-induced bacteriological and biochemical modifications in human donor milk after holder pasteurisation.
Topics: Bacillus cereus; Bacterial Load; Bacterial Toxins; Chromatography, Gas; Chromatography, High Pressure Liquid; Food Microbiology; Glucose; Humans; Inositol; Lactose; Lactulose; Lysine; Milk Banks; Milk, Human; Nutritive Value; Pasteurization | 2012 |
Lactose-hydrolyzed milk is more prone to chemical changes during storage than conventional ultra-high-temperature (UHT) milk.
Topics: Aldehydes; Amino Acids; Animals; Food Handling; Food Preservation; Galactose; Glucose; Hot Temperature; Hydrolysis; Lactase; Lactose; Lysine; Maillard Reaction; Milk | 2014 |
Presence of galactooligosaccharides and furosine in special dairy products designed for elderly people.
Topics: Aged; Dairy Products; Elder Nutritional Physiological Phenomena; Food Handling; Food, Formulated; Galactose; Glucose; Humans; Hydrolysis; Lactose; Lysine; Maillard Reaction; Prebiotics; Temperature; Trisaccharides | 2015 |
Evaluation of the heat damage of whey and whey proteins using multivariate analysis.
Topics: Cluster Analysis; Food, Preserved; Furaldehyde; Hot Temperature; Hydrogen-Ion Concentration; Lactose; Lysine; Maillard Reaction; Multivariate Analysis; Principal Component Analysis; Solubility; Water; Whey; Whey Proteins | 2017 |