PROBLEMS ASSOCIATED WITH THE EVALUATION OF ULTRA-HIGH-TEMPERATURE PROCESSES FOR THE PASTEURIZATION OF MILK AND MILK PRODUCTS1
A Metabolomics Approach to Characterize Raw, Pasteurized, and Ultra-High Temperature Milk Using Ultra-Performance Liquid Chromatography–Quadrupole Time-of-Flight Mass Spectrometry and Multivariate Data Analysis
Ultra-Violet Light and Skin Cancer
Inactivation of Staphylococcus spp. Strains in Whole Milk and Orange Juice Using Ultra High Pressure Homogenisation at Inlet Temperatures of 6 and 20 °C
The Impact of Heat Treatment of Bovine Milk on Gastric Emptying and Nutrient Appearance in Peripheral Circulation in Healthy Females: A Randomized Controlled Trial Comparing Pasteurized and Ultra-High Temperature Milk
