These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

118 related articles for article (PubMed ID: 10829761)

  • 1. Use of ultrasound to assess Cheddar cheese characteristics.
    Benedito J; Carcel JA; Sanjuan N; Mulet A
    Ultrasonics; 2000 Mar; 38(1-8):727-30. PubMed ID: 10829761
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Cheese maturity assessment using ultrasonics.
    Benedito J; Carcel J; Clemente G; Mulet A
    J Dairy Sci; 2000 Feb; 83(2):248-54. PubMed ID: 10714857
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of calcium and phosphorus, residual lactose, and salt-to-moisture ratio on the melting characteristics and hardness of cheddar cheese during ripening.
    Chevanan N; Muthukumarappan K
    J Food Sci; 2007 May; 72(4):E168-76. PubMed ID: 17995768
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Application of low intensity ultrasonics to cheese manufacturing processes.
    Benedito J; Carcel JA; Gonzalez R; Mulet A
    Ultrasonics; 2002 May; 40(1-8):19-23. PubMed ID: 12159930
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese.
    Hystead E; Diez-Gonzalez F; Schoenfuss TC
    J Dairy Sci; 2013 Oct; 96(10):6172-85. PubMed ID: 23910550
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom.
    Brickley CA; Auty MA; Piraino P; McSweeney PL
    J Food Sci; 2007 Nov; 72(9):C483-90. PubMed ID: 18034708
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese.
    Carunchia Whetstine ME; Luck PJ; Drake MA; Foegeding EA; Gerard PD; Barbano DM
    J Dairy Sci; 2007 Jul; 90(7):3091-109. PubMed ID: 17582091
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Reduced-fat cheddar cheese manufactured using a novel fat removal process.
    Nelson BK; Barbano DM
    J Dairy Sci; 2004 Apr; 87(4):841-53. PubMed ID: 15259218
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Yeasts as adjunct starters in matured Cheddar cheese.
    Ferreira AD; Viljoen BC
    Int J Food Microbiol; 2003 Sep; 86(1-2):131-40. PubMed ID: 12892928
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Rheological properties and microstructure of Cheddar cheese made with different fat contents.
    Rogers NR; McMahon DJ; Daubert CR; Berry TK; Foegeding EA
    J Dairy Sci; 2010 Oct; 93(10):4565-76. PubMed ID: 20854990
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of heat treatments on the meltability of cheeses.
    Kuo MI; Wang YC; Gunasekaran S; Olson NF
    J Dairy Sci; 2001 Sep; 84(9):1937-43. PubMed ID: 11573771
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese.
    Rajbhandari P; Kindstedt PS
    J Dairy Sci; 2014; 97(4):1885-92. PubMed ID: 24485685
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of the temperature of salt brine on salt uptake by Ragusano cheese.
    Melilli C; Barbano DM; Licitra G; Portelli G; Di Rosa G; Carpino S
    J Dairy Sci; 2003 Sep; 86(9):2799-812. PubMed ID: 14507016
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Vitamin D3 fortification, quantification, and long-term stability in Cheddar and low-fat cheeses.
    Wagner D; Rousseau D; Sidhom G; Pouliot M; Audet P; Vieth R
    J Agric Food Chem; 2008 Sep; 56(17):7964-9. PubMed ID: 18698796
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Lipolysis and proteolysis in Ragusano cheese during brine salting at different temperatures.
    Melilli C; Barbano DM; Manenti M; Lynch JM; Carpino S; Licitra G
    J Dairy Sci; 2004 Aug; 87(8):2359-74. PubMed ID: 15328257
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Interaction of brine concentration, brine temperature, and presalting on salt penetration in Ragusano cheese.
    Melilli C; Barbano DM; Caccamo M; Tuminello L; Carpino S; Licitra G
    J Dairy Sci; 2006 May; 89(5):1420-38. PubMed ID: 16606714
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Temperature-induced moisture migration in reduced-fat Cheddar cheese.
    Olabi A; Barbano DM
    J Dairy Sci; 2002 Sep; 85(9):2114-21. PubMed ID: 12362442
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of proteolysis and calcium equilibrium on functional properties of natural cheddar cheese during ripening and the resultant processed cheese.
    Wang F; Zhang X; Luo J; Guo H; Zeng SS; Ren F
    J Food Sci; 2011 Apr; 76(3):E248-53. PubMed ID: 21535824
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Short communication: norbixin and bixin partitioning in Cheddar cheese and whey.
    Smith TJ; Li XE; Drake MA
    J Dairy Sci; 2014; 97(6):3321-7. PubMed ID: 24704237
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Microstructure and rheological properties of Iranian white cheese coagulated at various temperatures.
    Madadlou A; Khosroshahi A; Mousavi SM; Djome ZE
    J Dairy Sci; 2006 Jul; 89(7):2359-64. PubMed ID: 16772551
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.