Importance of Functional Ingredients in Yak Milk-Derived Food on Health of Tibetan Nomads Living Under High-Altitude Stress: A Review

Milk and meat in our diet: good or bad for health?

(2010) D. I. Givens   Animal

Isolation and identification of cultivable lactic acid bacteria in traditional fermented milk of Tibet in China

(2010)   AIRIDENGCAICIKE et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

n-3 Omega fatty acids: a review of current knowledge

(2010) Ugur Gogus et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The Mediterranean diet in Spain: adherence trends during the past two decades using the Mediterranean Adequacy Index

(2010) Anna Bach-Faig et al.   PUBLIC HEALTH NUTRITION

Genetic Evidence for High-Altitude Adaptation in Tibet

(2010) T. S. Simonson et al.   SCIENCE

Comparison of nutrition and microbiological compositions between two types of fermented milk from Tibet in China

(2009) Yongfu Chen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

A Systemic Review of the Roles of n-3 Fatty Acids in Health and Disease

(2009) Natalie D. Riediger et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Improvement of constipation and liver function by plant-derived lactic acid bacteria: A double-blind, randomized trial

(2009) Fumiko Higashikawa et al.   NUTRITION

Alpha-linolenic acid and its conversion to longer chain n−3 fatty acids: Benefits for human health and a role in maintaining tissue n−3 fatty acid levels

(2009) Gwendolyn Barceló-Coblijn et al.   PROGRESS IN LIPID RESEARCH

Probiotic lactic acid bacteria in the gastro-intestinal tract: health benefits, safety and mode of action

(2009) L. Dicks et al.   Beneficial Microbes

Omega-3 fatty acids and coronary heart disease risk: Clinical and mechanistic perspectives

(2008) William S. Harris et al.   ATHEROSCLEROSIS

The Importance of the Omega-6/Omega-3 Fatty Acid Ratio in Cardiovascular Disease and Other Chronic Diseases

(2008) Artemis P. Simopoulos   EXPERIMENTAL BIOLOGY AND MEDICINE

Gross composition and nutrient profiles of Chinese yak (Maiwa) milk

(2008) Qinghai Sheng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fatty Acid Composition of Yak (Bos grunniens) Cheese Including Conjugated Linoleic Acid andtrans-18:1 Fatty Acids

(2008) Mamun M. Or-Rashid et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A survey on chemical and microbiological composition of kurut, naturally fermented yak milk from Qinghai in China

(2007) Heping Zhang et al.   FOOD CONTROL

Relationships between animal species (cow versus goat) and some nutritional constituents in raw milk farmhouse cheeses

(2007) A. Lucas et al.   SMALL RUMINANT RESEARCH