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 *

156 related articles for article (PubMed ID: 12452647)

  • 1. Removal of cholesterol from Cheddar cheese by beta-cyclodextrin.
    Kwak HS; Jung CS; Shim SY; Ahn J
    J Agric Food Chem; 2002 Dec; 50(25):7293-8. PubMed ID: 12452647
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The accelerated ripening of cholesterol-reduced Cheddar cheese by crosslinked beta-cyclodextrin.
    Seon KH; Ahn J; Kwak HS
    J Dairy Sci; 2009 Jan; 92(1):49-57. PubMed ID: 19109262
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening.
    Batool M; Nadeem M; Imran M; Khan IT; Bhatti JA; Ayaz M
    Lipids Health Dis; 2018 Oct; 17(1):228. PubMed ID: 30285870
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
    Drake MA; Miracle RE; McMahon DJ
    J Dairy Sci; 2010 Nov; 93(11):5069-81. PubMed ID: 20965321
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.
    Hannon JA; Kilcawley KN; Wilkinson MG; Delahunty CM; Beresford TP
    J Dairy Sci; 2006 Oct; 89(10):3749-62. PubMed ID: 16960049
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Comparative study of flavor in cholesterol-removed Gouda cheese and Gouda cheese during ripening.
    Jung HJ; Ganesan P; Lee SJ; Kwak HS
    J Dairy Sci; 2013 Apr; 96(4):1972-1983. PubMed ID: 23462162
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor.
    Frétin M; Martin B; Buchin S; Desserre B; Lavigne R; Tixier E; Cirié C; Bord C; Montel MC; Delbès C; Ferlay A
    J Dairy Sci; 2019 Feb; 102(2):1131-1143. PubMed ID: 30591341
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of Beta Cyclodextrin on the Reduction of Cholesterol in Ewe's Milk Manchego Cheese.
    Alonso L; Fox PF; Calvo MV; Fontecha J
    Molecules; 2018 Jul; 23(7):. PubMed ID: 30036963
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese.
    Suzzi G; Sacchetti G; Patrignani F; Corsetti A; Tofalo R; Schirone M; Fasoli G; Gardini F; Perpetuini G; Lanciotti R
    J Sci Food Agric; 2015 Aug; 95(11):2252-63. PubMed ID: 25271150
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content.
    Murtaza MA; Huma N; Sameen A; Murtaza MS; Mahmood S; Mueen-ud-Din G; Meraj A
    J Dairy Sci; 2014 Nov; 97(11):6700-7. PubMed ID: 25151874
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Cheddar cheese ripening and flavor characterization: a review.
    Murtaza MA; Ur-Rehman S; Anjum FM; Huma N; Hafiz I
    Crit Rev Food Sci Nutr; 2014; 54(10):1309-21. PubMed ID: 24564588
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Starter bacteria are the prime agents of lipolysis in cheddar cheese.
    Hickey DK; Kilcawley KN; Beresford TP; Wilkinson MG
    J Agric Food Chem; 2006 Oct; 54(21):8229-35. PubMed ID: 17032033
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: heat treatment and mechanical agitation.
    Vélez MA; Perotti MC; Wolf IV; Hynes ER; Zalazar CA
    J Dairy Sci; 2010 Oct; 93(10):4545-54. PubMed ID: 20854988
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5-month ripening.
    Ertekin M; Uğurlu Ö; Salum P; Erbay Z
    J Food Sci; 2023 Apr; 88(4):1445-1465. PubMed ID: 36877142
    [TBL] [Abstract][Full Text] [Related]  

  • 17. From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture.
    Bergamaschi M; Bittante G
    J Dairy Sci; 2018 May; 101(5):3918-3934. PubMed ID: 29454692
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese.
    O'Callaghan TF; Mannion DT; Hennessy D; McAuliffe S; O'Sullivan MG; Leeuwendaal N; Beresford TP; Dillon P; Kilcawley KN; Sheehan JJ; Ross RP; Stanton C
    J Dairy Sci; 2017 Aug; 100(8):6053-6073. PubMed ID: 28624283
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese.
    Hou J; McSweeney PL; Beresford TP; Guinee TP
    J Dairy Sci; 2014 Oct; 97(10):5983-99. PubMed ID: 25129501
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content.
    Møller KK; Rattray FP; Bredie WLP; Høier E; Ardö Y
    J Dairy Sci; 2013 Apr; 96(4):1953-1971. PubMed ID: 23522101
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.