Last Updated: 09/26/2026
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Found 13 publications
Effects of feeding whole-cracked rapeseeds, nitrate, and 3-nitrooxypropanol on protein composition, minerals, and vitamin B in milk from Danish Holstein cows.
Journal: Journal of dairy science
Published: October 30, 2023
Consumption of Whey in Combination with Dairy Medium-Chain Fatty Acids (MCFAs) may Reduce Lipid Storage due to Urinary Loss of Tricarboxylic Acid Cycle Intermediates and Increased Rates of MCFAs Oxidation.
Journal: Molecular nutrition & food research
Published: December 02, 2016
Effect of spring versus autumn grass/clover silage and rapeseed supplementation on milk production, composition and quality in Jersey cows.
Journal: The Journal of dairy research
Published: November 16, 2016
Higher PUFA and n-3 PUFA, conjugated linoleic acid, α-tocopherol and iron, but lower iodine and selenium concentrations in organic milk: a systematic literature review and meta- and redundancy analyses.
Journal: The British journal of nutrition
Published: February 16, 2016
Short communication: Genetic variation of riboflavin content in bovine milk.
Journal: Journal of dairy science
Published: September 08, 2014
Dairy proteins, dairy lipids, and postprandial lipemia in persons with abdominal obesity (DairyHealth): a 12-wk, randomized, parallel-controlled, double-blinded, diet intervention study.
Journal: The American journal of clinical nutrition
Published: August 19, 2014
Content and distribution of phytanic acid diastereomers in organic milk as affected by feed composition.
Journal: Journal of agricultural and food chemistry
Published: December 06, 2012
Variation in nutritionally relevant components in retail Jersey and Guernsey whole milk.
Journal: Food chemistry
Published: July 20, 2012
Effect of feeding intensity and milking system on nutritionally relevant milk components in dairy farming systems in the North East of England.
Journal: Journal of agricultural and food chemistry
Published: June 29, 2012
Multivariate data analysis for finding the relevant fatty acids contributing to the melting fractions of cream.
Journal: Journal of the science of food and agriculture
Published: March 08, 2012
Last Updated: 09/26/2026