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(curd)
1,444 results
  • Genetic mapping of green curd gene Gr in cauliflower. [Journal Article]
    Theor Appl Genet 2019Tan H, Wang X, … Li L
  • Gr5.1 is the major locus for cauliflower green curd color and mapped to an interval of 236 Kbp with four most likely candidate genes. Cauliflower with colored curd enhances not only the visual appeal but also the nutritional value of the crop. Green cauliflower results from ectopic development of chloroplasts in the normal white curd. However, the underlying genetic basis is unknown. In this stud…
  • A low-field Nuclear Magnetic Resonance dataset of whole milk during coagulation and syneresis. [Journal Article]
    Data Brief 2019; 26:104520Curti E, Pardu A, … Anedda R
  • We report the relaxometric dataset obtained on renneted milk during syneresis by Time-Domain Nuclear Magnetic Resonance spectroscopy (TD-NMR). Data were obtained on cow's milk provided by two different producers in two different lactation seasons (April and October) and on a group of goat's milk samples (one season, November-December, one producer). TD-NMR data refer to spin-spin relaxation times…
  • The life and times of yeasts in traditional food fermentations. [Journal Article]
    Crit Rev Food Sci Nutr 2019; :1-30Tofalo R, Fusco V, … Franz CMAP
  • Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of food production, as they have been used since centuries in bread-making or in the production of alcoholic beverages such as wines or beers. Relative to this importance, a lot of research has been devoted to the study of yeasts involved in making these important products. The role of yeasts in other fermentation…
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