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 *

131 related articles for article (PubMed ID: 11324629)

  • 1. Moisture variations in brine-salted pasta filata cheese.
    Kindstedt PS
    J AOAC Int; 2001; 84(2):605-12. PubMed ID: 11324629
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Composition, microstructure, and surface barrier layer development during brine salting.
    Melilli C; Carcò D; Barbano DM; Tumino G; Carpino S; Licitra G
    J Dairy Sci; 2005 Jul; 88(7):2329-40. PubMed ID: 15956296
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Influence of brine concentration and temperature on composition, microstructure, and yield of feta cheese.
    McMahon DJ; Motawee MM; McManus WR
    J Dairy Sci; 2009 Sep; 92(9):4169-79. PubMed ID: 19700677
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. Composition of Ragusano cheese during aging.
    Licitra G; Campo P; Manenti M; Portelli G; Scuderi S; Carpino S; Barbano DM
    J Dairy Sci; 2000 Mar; 83(3):404-11. PubMed ID: 10750095
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of brine concentration, brine temperature, and presalting on early gas defects in raw milk pasta filata cheese.
    Melilli C; Barbano DM; Caccamo M; Calvo MA; Schembari G; Licitra G
    J Dairy Sci; 2004 Nov; 87(11):3648-57. PubMed ID: 15483148
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of brine composition and brining temperature on cheese physical properties in Ragusano cheese.
    Fucà N; McMahon DJ; Caccamo M; Tuminello L; La Terra S; Manenti M; Licitra G
    J Dairy Sci; 2012 Jan; 95(1):460-70. PubMed ID: 22192226
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of presalting and brine concentration on salt uptake by Ragusano cheese.
    Melilli C; Barbano DM; Licitra G; Tumino G; Farina G; Carpino S
    J Dairy Sci; 2003 Apr; 86(4):1083-100. PubMed ID: 12741532
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of calcium in brine on salt diffusion and water distribution of Mozzarella cheese during brining.
    Luo J; Pan T; Guo HY; Ren FZ
    J Dairy Sci; 2013 Feb; 96(2):824-31. PubMed ID: 23200478
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Determining effects of freezing on pasta filata and non-pasta filata mozzarella cheeses by nuclear magnetic resonance imaging.
    Kuo MI; Anderson ME; Gunasekaran S
    J Dairy Sci; 2003 Aug; 86(8):2525-36. PubMed ID: 12939076
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Increase of iodine content in brine-salted soft, semi-hard and hard cheeses by diffusion of iodide.
    Haldimann M; Walther B; Dudler V; Aubert R; Wechsler D
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2019 Dec; 36(12):1787-1799. PubMed ID: 31553689
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese.
    Kaminarides S; Moschopoulou E; Karali F
    Foods; 2019 Jun; 8(7):. PubMed ID: 31261910
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of frozen storage on physical properties of pasta filata and nonpasta filata Mozzarella cheeses.
    Kuo MI; Gunasekaran S
    J Dairy Sci; 2003 Apr; 86(4):1108-17. PubMed ID: 12741534
    [TBL] [Abstract][Full Text] [Related]  

  • 16. High-pressure effects on the microstructure, texture, and color of white-brined cheese.
    Koca N; Balasubramaniam VM; Harper WJ
    J Food Sci; 2011; 76(5):E399-404. PubMed ID: 22417430
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Nuclear magnetic resonance study of water mobility in pasta filata and non-pasta filata mozzarella.
    Kuo MI; Gunasekaran S; Johnson M; Chen C
    J Dairy Sci; 2001 Sep; 84(9):1950-8. PubMed ID: 11573773
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Moisture nonuniformity and sampling errors in large cheddar cheese blocks.
    Barbano DM
    J AOAC Int; 2001; 84(2):613-9. PubMed ID: 11324630
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Increasing stringiness of low-fat mozzarella string cheese using polysaccharides.
    Oberg EN; Oberg CJ; Motawee MM; Martini S; McMahon DJ
    J Dairy Sci; 2015 Jul; 98(7):4243-54. PubMed ID: 25981060
    [TBL] [Abstract][Full Text] [Related]  

  • 20. How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes.
    Wemmenhove E; Wells-Bennik MHJ; Stara A; van Hooijdonk ACM; Zwietering MH
    J Dairy Sci; 2016 Jul; 99(7):5192-5201. PubMed ID: 27085417
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.