BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

119 related articles for article (PubMed ID: 14762071)

  • 1. Components detected by means of solid-phase microextraction and gas chromatography/mass spectrometry in the headspace of artisan fresh goat cheese smoked by traditional methods.
    Guillén MD; Ibargoitia ML; Sopelana P; Palencia G; Fresno M
    J Dairy Sci; 2004 Feb; 87(2):284-99. PubMed ID: 14762071
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Occurrence of polycyclic aromatic hydrocarbons in artisanal Palmero cheese smoked with two types of vegetable matter.
    Guillén MD; Palencia G; Sopelana P; Ibargoitia ML
    J Dairy Sci; 2007 Jun; 90(6):2717-25. PubMed ID: 17517711
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Complexity and uniqueness of the aromatic profile of smoked and unsmoked Herreño cheese.
    Palencia G; Ibargoitia ML; Fresno M; Sopelana P; Guillén MD
    Molecules; 2014 Jun; 19(6):7937-58. PubMed ID: 24927365
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Headspace solid-phase microextraction as a tool to estimate the contamination of smoked cheeses by polycyclic aromatic hydrocarbons.
    Guillén MD; Sopelana P
    J Dairy Sci; 2005 Jan; 88(1):13-20. PubMed ID: 15591362
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Identification of aroma-active compounds in Cheddar cheese imparted by wood smoke.
    Rizzo PV; Del Toro-Gipson RS; Cadwallader DC; Drake MA
    J Dairy Sci; 2022 Jul; 105(7):5622-5640. PubMed ID: 35570037
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Occurrence of polycyclic aromatic hydrocarbons in smoked cheese.
    Guillén MD; Sopelana P
    J Dairy Sci; 2004 Mar; 87(3):556-64. PubMed ID: 15202639
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Study of light-induced volatile compounds in goat's milk cheese.
    Kim GY; Lee JH; Min DB
    J Agric Food Chem; 2003 Feb; 51(5):1405-9. PubMed ID: 12590489
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Volatile free fatty acids as ripening indicators for Serra da Estrela cheese.
    Tavaria FK; Silva Ferreira AC; Malcata FX
    J Dairy Sci; 2004 Dec; 87(12):4064-72. PubMed ID: 15545367
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Nature and distribution of the volatile components in the different regions of an artisanal ripened sheep cheese.
    Guillén MD; Abascal B
    J Dairy Res; 2012 Feb; 79(1):102-9. PubMed ID: 22127192
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of pasteurization of Ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of roncal cheese.
    Ortigosa M; Torre P; Izco JM
    J Dairy Sci; 2001 Jun; 84(6):1320-30. PubMed ID: 11417688
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Contamination of cheese by polycyclic aromatic hydrocarbons in traditional smoking. Influence of the position in the smokehouse on the contamination level of smoked cheese.
    Guillén MD; Palencia G; Ibargoitia ML; Fresno M; Sopelana P
    J Dairy Sci; 2011 Apr; 94(4):1679-90. PubMed ID: 21426955
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.
    Hayaloglu AA; Cakmakci S; Brechany EY; Deegan KC; McSweeney PL
    J Dairy Sci; 2007 Mar; 90(3):1102-21. PubMed ID: 17297085
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Solid-phase microextraction and gas chromatography-mass spectrometry for rapid characterisation of semi-hard cheeses.
    Verzera A; Ziino M; Condurso C; Romeo V; Zappalà M
    Anal Bioanal Chem; 2004 Dec; 380(7-8):930-6. PubMed ID: 15700171
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Multiple headspace solid-phase microextraction for quantifying volatile free fatty acids in cheeses.
    Rincón AA; Pino V; Ayala JH; Afonso AM
    Talanta; 2014 Nov; 129():183-90. PubMed ID: 25127582
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Quantification of volatile compounds in goat milk Jack cheese using static headspace gas chromatography.
    Attaie R
    J Dairy Sci; 2009 Jun; 92(6):2435-43. PubMed ID: 19447975
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Composition of the water-soluble fraction of different cheeses.
    Taborda G; Molina E; Martínez-Castro I; Ramos M; Amigo L
    J Agric Food Chem; 2003 Jan; 51(1):270-6. PubMed ID: 12502420
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of including silage in the diet on volatile compound profiles in Montasio cheese and their modification during ripening.
    Stefanon B; Procida G
    J Dairy Res; 2004 Feb; 71(1):58-65. PubMed ID: 15068068
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Optimization of headspace solid-phase Microextraction (SPME) for the odor analysis of surface-ripened cheese.
    Lecanu L; Ducruet V; Jouquand C; Gratadoux JJ; Feigenbaum A
    J Agric Food Chem; 2002 Jun; 50(13):3810-7. PubMed ID: 12059164
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening.
    Hayaloglu AA; Tolu C; Yasar K; Sahingil D
    J Dairy Sci; 2013 May; 96(5):2765-80. PubMed ID: 23453516
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.