In vitro anti-atherogenic properties of traditional Greek cheese lipid fractions-Reference-Cited by-同舟云学术

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In vitro anti-atherogenic properties of traditional Greek cheese lipid fractions

Published:2014-03-07 Issue:3 Volume:94 Page:269-281
ISSN:1958-5586
Container-title:Dairy Science & Technology
language:en
Short-container-title:Dairy Sci. & Technol.

Author:

Tsorotioti S. E.,Nasopoulou C.,Detopoulou M.,Sioriki E.,Demopoulos C. A.,Zabetakis I.

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13594-014-0161-x.pdf

Reference33 articles.

1. Abd El-Salam M, Mohamed D (2009) The protective effect of processed cheese against hyperlipidemia in rats. Dairy Sci Tech 89:437–447

2. Antonopoulou S, Fragopoulou E, Karantonis HC, Mitsou E, Sitara M, Rementzis J, Mourelatos A, Ginis A, Phenekos C (2006) Effect of traditional Greek Mediterranean meals on platelet aggregation in normal subjects and in patients with type 2 diabetes mellitus. J Med Food 9(3):356–362

3. Antonopoulou S, Semidalas CE, Koussissis S, Demopoulos CA (1996) Platelet-activating factor (PAF) antagonists in foods: a study of lipids with PAF or anti-PAF-like activity in cow’s milk and yogurt. J Agric Food Chem 44:3047–3051

4. Ataie-Jafari A, Larijani B, Alavi Majd H, Tahbaz F (2009) Cholesterol-lowering effect of probiotic yogurt in comparison with ordinary yogurt in mildly to moderately hypercholesterolemic subjects. Annal Nutr Metab 54(1):22–27

5. Barbieri G, Bolzoni L, Careri M, Mangia A, Parolari G, Spagnoli S, Virgili R (1994) Study of the volatile fraction of parmesan cheese. J Agric Food Chem 42:1170–1176

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