BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

267 related articles for article (PubMed ID: 10820070)

  • 1. Flavor enhancement of reduced fat cheddar cheese using an integrated culturing system.
    Midje DL; Bastian ED; Morris HA; Martin FB; Bridgeman T; Vickers ZM
    J Agric Food Chem; 2000 May; 48(5):1630-6. PubMed ID: 10820070
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation.
    Desfossés-Foucault É; LaPointe G; Roy D
    Int J Food Microbiol; 2014 May; 178():76-86. PubMed ID: 24674930
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of mixed starter composition on nisin Z production by lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese.
    Bouksaim M; Lacroix C; Audet P; Simard RE
    Int J Food Microbiol; 2000 Sep; 59(3):141-56. PubMed ID: 11020036
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Investigation of Flavor-Forming Starter
    Lee HW; Kim IS; Kil BJ; Seo E; Park H; Ham JS; Choi YJ; Huh CS
    J Microbiol Biotechnol; 2020 Sep; 30(9):1404-1411. PubMed ID: 32522956
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
    Broadbent JR; Brighton C; McMahon DJ; Farkye NY; Johnson ME; Steele JL
    J Dairy Sci; 2013 Jul; 96(7):4212-22. PubMed ID: 23684037
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.
    Hayaloglu AA; Guven M; Fox PF; McSweeney PL
    J Dairy Sci; 2005 Oct; 88(10):3460-74. PubMed ID: 16162519
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Inhibition of Listeria innocua in cheddar cheese by addition of nisin Z in liposomes or by in situ production in mixed culture.
    Benech RO; Kheadr EE; Laridi R; Lacroix C; Fliss I
    Appl Environ Microbiol; 2002 Aug; 68(8):3683-90. PubMed ID: 12147460
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
    Karahan AG; Başyiğit Kiliç G; Kart A; Sanlidere Aloğlu H; Oner Z; Aydemir S; Erkuş O; Harsa S
    J Dairy Sci; 2010 Jan; 93(1):1-11. PubMed ID: 20059897
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of varying the salt and fat content in Cheddar cheese on aspects of the performance of a commercial starter culture preparation during ripening.
    Yanachkina P; McCarthy C; Guinee T; Wilkinson M
    Int J Food Microbiol; 2016 May; 224():7-15. PubMed ID: 26905194
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Use of Taiwanese ropy fermented milk (TRFM) and Lactococcus lactis subsp. cremoris isolated from TRFM in manufacturing of functional low-fat cheeses.
    Chiang ML; Chen HC; Wang SY; Hsieh YL; Chen MJ
    J Food Sci; 2011 Sep; 76(7):M504-10. PubMed ID: 22417556
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese.
    Costa NE; Hannon JA; Guinee TP; Auty MA; McSweeney PL; Beresford TP
    J Dairy Sci; 2010 Aug; 93(8):3469-86. PubMed ID: 20655415
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture.
    Whetstine ME; Drake MA; Broadbent JR; McMahon D
    J Dairy Sci; 2006 Sep; 89(9):3277-84. PubMed ID: 16899660
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Antibacterial activities of nisin Z encapsulated in liposomes or produced in situ by mixed culture during cheddar cheese ripening.
    Benech RO; Kheadr EE; Lacroix C; Fliss I
    Appl Environ Microbiol; 2002 Nov; 68(11):5607-19. PubMed ID: 12406756
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The contribution of lactococcal starter proteinases to proteolysis in cheddar cheese.
    Law J; Fitzgerald GF; Uniacke-Lowe T; Daly C; Fox PF
    J Dairy Sci; 1993 Sep; 76(9):2455-67. PubMed ID: 8227650
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese.
    Carafa I; Stocco G; Franceschi P; Summer A; Tuohy KM; Bittante G; Franciosi E
    Food Res Int; 2019 Jan; 115():209-218. PubMed ID: 30599933
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids.
    Kieronczyk A; Skeie S; Langsrud T; Yvon M
    Appl Environ Microbiol; 2003 Feb; 69(2):734-9. PubMed ID: 12570989
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese.
    Sallami L; Kheadr EE; Fliss I; Vuillemard JC
    J Dairy Sci; 2004 Jun; 87(6):1585-94. PubMed ID: 15453471
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.
    Ruggirello M; Giordano M; Bertolino M; Ferrocino I; Cocolin L; Dolci P
    Food Microbiol; 2018 Sep; 74():132-142. PubMed ID: 29706329
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.
    Hickey DK; Kilcawley KN; Beresford TP; Sheehan EM; Wilkinson MG
    J Dairy Res; 2007 Feb; 74(1):9-17. PubMed ID: 16987432
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese.
    Centeno JA; Tomillo FJ; Fernández-García E; Gaya P; Nuñez M
    J Dairy Sci; 2002 Dec; 85(12):3164-72. PubMed ID: 12512589
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.