Evaluation of the antioxidant properties and oxidative stability of Pecorino cheese made from the raw milk of ewes fedRosmarinus officinalisL. leaves

Use of Dried Stoned Olive Pomace in the Feeding of Lactating Buffaloes: Effect on the Quantity and Quality of the Milk Produced

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Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese

(2013) Ali Rashidinejad et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Consumer acceptability of ovine cheese from ewes fed extruded linseed-enriched diets

(2012) R. Branciari et al.   SMALL RUMINANT RESEARCH

Effect of feeding goats with rosemary (Rosmarinus officinalis spp.) by-product on milk and cheese properties

(2012) Khalid Boutoial et al.   SMALL RUMINANT RESEARCH

Enrichment of Pecorino cheese with conjugated linoleic acid by feeding dairy ewes with extruded linseed: Effect on fatty acid and triglycerides composition and on oxidative stability

(2011) Marcello Mele et al.   INTERNATIONAL DAIRY JOURNAL

Comparison of different extraction procedures for the comprehensive characterization of bioactive phenolic compounds in Rosmarinus officinalis by reversed-phase high-performance liquid chromatography with diode array detection coupled to electrospray time-of-flight mass spectrometry

(2011) I. Borrás Linares et al.   JOURNAL OF CHROMATOGRAPHY A

Effects of dietary rosemary extract on lamb spoilage under retail display conditions

(2011) Sancho Bañón et al.   MEAT SCIENCE

Antioxidant capacity of cow milk, whey and deproteinized milk

(2009) A. Zulueta et al.   INTERNATIONAL DAIRY JOURNAL

Antioxidant activity, bioactive polyphenols in Mexican goats' milk cheeses on summer grazing

(2009) Mario Cuchillo Hilario et al.   JOURNAL OF DAIRY RESEARCH