BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

128 related articles for article (PubMed ID: 14594227)

  • 21. Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of "Pecorino" cheese.
    Vannini L; Patrignani F; Iucci L; Ndagijimana M; Vallicelli M; Lanciotti R; Guerzoni ME
    Int J Food Microbiol; 2008 Dec; 128(2):329-35. PubMed ID: 18973961
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese.
    Santillo A; Albenzio M; Quinto M; Caroprese M; Marino R; Sevi A
    J Dairy Sci; 2009 Apr; 92(4):1330-7. PubMed ID: 19307614
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Lipolysis in cheddar cheese made from raw, thermized, and pasteurized milks.
    Hickey DK; Kilcawley KN; Beresford TP; Wilkinson MG
    J Dairy Sci; 2007 Jan; 90(1):47-56. PubMed ID: 17183074
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Study on the influence of pasture on volatile fraction of ewes' dairy products by solid-phase microextraction and gas chromatography-mass spectrometry.
    Povolo M; Contarini G; Mele M; Secchiari P
    J Dairy Sci; 2007 Feb; 90(2):556-69. PubMed ID: 17235132
    [TBL] [Abstract][Full Text] [Related]  

  • 25. 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]  

  • 26. Controlled production of camembert-type cheeses: part III role of the ripening microflora on free fatty acid concentrations.
    Leclercq-Perlat MN; Corrieu G; Spinnler HE
    J Dairy Res; 2007 May; 74(2):218-25. PubMed ID: 17291387
    [TBL] [Abstract][Full Text] [Related]  

  • 27. 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]  

  • 28. 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]  

  • 29. Casein breakdown in terrincho ovine cheese: comparison with bovine cheese and with bovine/ovine cheeses.
    Ferreira IM; Veiros C; Pinho O; Veloso AC; Peres AM; Mendonça A
    J Dairy Sci; 2006 Jul; 89(7):2397-407. PubMed ID: 16772555
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Lipolysis during ripening of Emmental cheese considering organization of fat and preferential localization of bacteria.
    Lopez C; Maillard MB; Briard-Bion V; Camier B; Hannon JA
    J Agric Food Chem; 2006 Aug; 54(16):5855-67. PubMed ID: 16881687
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Application of Fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in Swiss cheese.
    Koca N; Rodriguez-Saona LE; Harper WJ; Alvarez VB
    J Dairy Sci; 2007 Aug; 90(8):3596-603. PubMed ID: 17638969
    [TBL] [Abstract][Full Text] [Related]  

  • 32. The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions.
    O'Mahony JA; Auty MA; McSweeney PL
    J Dairy Res; 2005 Aug; 72(3):338-48. PubMed ID: 16174366
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Influence of adjunct cultures on volatile free fatty acids in reduced-fat Edam cheeses.
    Tungjaroenchai W; White CH; Holmes WE; Drake MA
    J Dairy Sci; 2004 Oct; 87(10):3224-34. PubMed ID: 15377601
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Rennet paste from lambs fed a milk substitute supplemented with Lactobacillus acidophilus: effects on lipolysis in ovine cheese.
    Santillo A; Quinto M; Dentico M; Muscio A; Sevi A; Albenzio M
    J Dairy Sci; 2007 Jul; 90(7):3134-42. PubMed ID: 17582095
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of the inclusion of whole citrus in the ration of lactating ewes on the properties of milk and cheese characteristics during ripening.
    Jaramillo DP; García T; Buffa M; Rodríguez M; Guamis B; Trujillo A
    J Dairy Sci; 2009 Feb; 92(2):469-76. PubMed ID: 19164656
    [TBL] [Abstract][Full Text] [Related]  

  • 36. 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]  

  • 37. Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology.
    Januszkiewicz J; Sabik H; Azarnia S; Lee B
    J Chromatogr A; 2008 Jun; 1195(1-2):16-24. PubMed ID: 18495140
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Influence of ovine milk in mixture with bovine milk on the quality of reduced fat Muenster-type cheese.
    Ponce de Leon-Gonzalez L; Wendorff WL; Ingham BH; Thomas DL; Jaeggi JJ; Houck KB
    J Dairy Sci; 2002 Jan; 85(1):36-42. PubMed ID: 11860121
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening.
    Mangia NP; Murgia MA; Garau G; Sanna MG; Deiana P
    Food Microbiol; 2008 Apr; 25(2):366-77. PubMed ID: 18206779
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese.
    Lanciotti R; Vannini L; Patrignani F; Iucci L; Vallicelli M; Ndagijimana M; Guerzoni ME
    J Dairy Res; 2006 May; 73(2):216-26. PubMed ID: 16476182
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.