69 related articles for article (PubMed ID: 12487445)
1. Factors affecting growth and pigmentation of Penicillium caseifulvum.
Suhr KI; Haasum I; Steenstrup LD; Larsen TO
J Dairy Sci; 2002 Nov; 85(11):2786-94. PubMed ID: 12487445
[TBL] [Abstract][Full Text] [Related]
2. The inhibitory effect of Penicillium camemberti and Geotruchum candidum on the associated funga of white mould cheese.
Decker M; Nielsen PV
Int J Food Microbiol; 2005 Sep; 104(1):51-60. PubMed ID: 16083983
[TBL] [Abstract][Full Text] [Related]
3. Development of a semisynthetic cheese medium for fungi using chemometric methods.
Hansen BV; Nielsen PV
J Dairy Sci; 1997 Jul; 80(7):1237-45. PubMed ID: 9241586
[TBL] [Abstract][Full Text] [Related]
4. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: pH changes during ripening.
Upreti P; Metzger LE
J Dairy Sci; 2007 Jan; 90(1):1-12. PubMed ID: 17183070
[TBL] [Abstract][Full Text] [Related]
5. Effects of atmospheric conditions, NaCl and pH on growth and interactions between moulds and yeasts related to blue cheese production.
van den Tempel T; Nielsen MS
Int J Food Microbiol; 2000 Jun; 57(3):193-9. PubMed ID: 10868680
[TBL] [Abstract][Full Text] [Related]
6. Environmental factors and weak organic acid interactions have differential effects on control of growth and ochratoxin A production by Penicillium verrucosum isolates in bread.
Arroyo M; Aldred D; Magan N
Int J Food Microbiol; 2005 Feb; 98(3):223-31. PubMed ID: 15698683
[TBL] [Abstract][Full Text] [Related]
7. Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation.
Agarwal S; Powers JR; Swanson BG; Chen S; Clark S
J Dairy Sci; 2008 Aug; 91(8):2967-80. PubMed ID: 18650273
[TBL] [Abstract][Full Text] [Related]
8. Influence of temperature and pH on the nonenzymatic reduction of triphenyltetrazolium chloride.
Mahmoud NS; Ghaly AE
Biotechnol Prog; 2004; 20(1):346-53. PubMed ID: 14763862
[TBL] [Abstract][Full Text] [Related]
9. Microbial quality and presence of moulds in Kuflu cheese.
Hayaloglu AA; Kirbag S
Int J Food Microbiol; 2007 Apr; 115(3):376-80. PubMed ID: 17258341
[TBL] [Abstract][Full Text] [Related]
10. Marked intra-strain variation in response of Listeria monocytogenes dairy isolates to acid or salt stress and the effect of acid or salt adaptation on adherence to abiotic surfaces.
Adrião A; Vieira M; Fernandes I; Barbosa M; Sol M; Tenreiro RP; Chambel L; Barata B; Zilhao I; Shama G; Perni S; Jordan SJ; Andrew PW; Faleiro ML
Int J Food Microbiol; 2008 Mar; 123(1-2):142-50. PubMed ID: 18258322
[TBL] [Abstract][Full Text] [Related]
11. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.
Briggiler-Marcó M; Capra ML; Quiberoni A; Vinderola G; Reinheimer JA; Hynes E
J Dairy Sci; 2007 Oct; 90(10):4532-42. PubMed ID: 17881674
[TBL] [Abstract][Full Text] [Related]
12. In vitro effects of water activity, temperature and solutes on the growth rate of P. italicum Wehmer and P. digitatum Sacc.
Lahlali R; Serrhini MN; Friel D; Jijakli MH
J Appl Microbiol; 2006 Sep; 101(3):628-36. PubMed ID: 16907813
[TBL] [Abstract][Full Text] [Related]
13. Mould contamination in production of semi-hard cheese.
Kure CF; Skaar I; Brendehaug J
Int J Food Microbiol; 2004 May; 93(1):41-9. PubMed ID: 15135581
[TBL] [Abstract][Full Text] [Related]
14. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening.
Upreti P; Metzger LE; Hayes KD
J Dairy Sci; 2006 Feb; 89(2):444-53. PubMed ID: 16428614
[TBL] [Abstract][Full Text] [Related]
15. Tyrosine Induced Metabolome Alterations of
Hammerl R; Frank O; Dietz M; Hirschmann J; Hofmann T
J Agric Food Chem; 2019 Aug; 67(31):8500-8509. PubMed ID: 31298534
[TBL] [Abstract][Full Text] [Related]
16. Monitoring the chemical and textural changes during ripening of Iranian White cheese made with different concentrations of starter.
Khosrowshahi A; Madadlou A; Ebrahim zadeh Mousavi M; Emam-Djomeh Z
J Dairy Sci; 2006 Sep; 89(9):3318-25. PubMed ID: 16899664
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Remarks on the appearance of "violine" on Cantal cheese (a note).
Chabalier C; Ratomahenina R; Galzy P; Dieu B
Acta Microbiol Immunol Hung; 1995; 42(2):199-202. PubMed ID: 7551713
[TBL] [Abstract][Full Text] [Related]
19. An attempt to optimize potassium sorbate use to preserve low pH (4.5-5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growth.
Guynot ME; Marín S; Sanchis V; Ramos AJ
Int J Food Microbiol; 2005 May; 101(2):169-77. PubMed ID: 15862879
[TBL] [Abstract][Full Text] [Related]
20. Determination of growth characteristics and lipolytic and proteolytic activities of Penicillium strains isolated from Argentinean salami.
Ludemann V; Pose G; Pollio ML; Segura J
Int J Food Microbiol; 2004 Oct; 96(1):13-8. PubMed ID: 15358501
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
