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 *

140 related articles for article (PubMed ID: 12741532)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 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. Compositional factors associated with calcium lactate crystallization in smoked Cheddar cheese.
    Rajbhandari P; Kindstedt PS
    J Dairy Sci; 2005 Nov; 88(11):3737-44. PubMed ID: 16230679
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: manufacture and composition.
    Upreti P; Metzger LE
    J Dairy Sci; 2006 Feb; 89(2):420-8. PubMed ID: 16428612
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Fate of aflatoxin M(1) during manufacture and storage of feta cheese.
    Motawee MM; McMahon DJ
    J Food Sci; 2009 Jun; 74(5):T42-5. PubMed ID: 19646059
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Salt influence on surface microorganisms and ripening of soft ewe cheese.
    Tabla R; Gómez A; Rebollo JE; Roa I
    J Dairy Res; 2015 May; 82(2):215-21. PubMed ID: 25684146
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of Cheddar cheese.
    Lu Y; McMahon DJ
    J Dairy Sci; 2015 Jan; 98(1):78-88. PubMed ID: 25465634
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. [Microbiological changes in edam type cheese, brined in a mixture of sodium and potassium chlorides during the ripening process].
    Wachowska M
    Rocz Panstw Zakl Hig; 2010; 61(4):419-24. PubMed ID: 21446126
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The effect of substituting NaCl with KCl on Nabulsi cheese: chemical composition, total viable count, and texture profile.
    Ayyash MM; Shah NP
    J Dairy Sci; 2011 Jun; 94(6):2741-51. PubMed ID: 21605743
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.