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Yogurt consumption and risk of colorectal cancer in the italian EPIC cohort

V Pala, S Sieri, F Berrino, P Vineis… - … Journal of Cancer, 2011 - Wiley Online Library
Page 1. 1 Title page Yogurt consumption and risk of colorectal cancer in the Italian EPIC cohort
Valeria Pala 1 , Sabina Sieri 1 , Franco Berrino 2 , Paolo Vineis 3,7 , Carlotta Sacerdote 7 ,
Domenico Palli 4 , ... Page 2. 2 Short Title Yogurt and colorectal cancer risk ...
Cited by 2 - Related articles - All 2 versions

Association between yogurt, milk, and cheese consumption and common carotid artery intima-media thickness and cardiovascular disease risk factors in elderly …

[PDF] from pdf-archive.comKL Ivey, JR Lewis, JM Hodgson, K Zhu… - … American Journal of …, 2011 - Am Soc Nutrition
1 From Curtin Health Innovation Research Institute, School of Public Health, Curtin University
of Technology, Perth, Australia (KLI and SSD); the University of Western Australia, School of
Medicine and Pharmacology, Sir Charles Gairdner Hospital Unit, Perth, Australia (KLI, ...
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[CITATION] Yogurt Microbiology

AN Hassan… - 2011
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Daily consumption of vitamin D–or vitamin D+ calcium–fortified yogurt drink improved glycemic control in patients with type 2 diabetes: a randomized clinical trial

B Nikooyeh, TR Neyestani, M Farvid… - … American journal of …, 2011 - Am Soc Nutrition
1 From the Laboratory of Nutrition Research, National Research Institute and Faculty of Nutrition
and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran (BN,
TRN, MF, HA-M, AH, AK, NS, AG, SH, NT, SS, and MZ), and the Department of ...
Cited by 1 - Related articles - All 4 versions

… systems: In silico analysis, functional analysis and expression of response regulator genes in pure or mixed culture with its yogurt partner, Lactobacillus delbrueckii …

B Thevenard, N Rasoava, P Fourcassié… - International Journal of …, 2011 - Elsevier
The lactic acid bacterium Streptococcus thermophilus (S. thermophilus) is widely used in the
dairy industry. As a food bacterium, it has to cope with changing environments such as milk,
yogurt, as well as the digestive tract, after the product has been ingested. In bacteria, two- ...

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