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 *

138 related articles for article (PubMed ID: 14762072)

  • 1. The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey.
    Tomaino RM; Turner LG; Larick DK
    J Dairy Sci; 2004 Feb; 87(2):300-7. PubMed ID: 14762072
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of starter culture and storage on the flavor of liquid whey.
    Campbell RE; Miracle RE; Gerard PD; Drake MA
    J Food Sci; 2011; 76(5):S354-61. PubMed ID: 22417452
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Determining flavor and flavor variability in commercially produced liquid cheddar whey.
    Carunchia Whetstine ME; Parker JD; Drake MA; Larick DK
    J Dairy Sci; 2003 Feb; 86(2):439-48. PubMed ID: 12647950
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Analysis of free fatty acids in whey products by solid-phase microextraction.
    Tomaino RM; Parker JD; Larick DK
    J Agric Food Chem; 2001 Aug; 49(8):3993-8. PubMed ID: 11513701
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
    Gallardo-Escamilla FJ; Kelly AL; Delahunty CM
    J Dairy Sci; 2005 Nov; 88(11):3745-53. PubMed ID: 16230680
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.
    Liaw IW; Evan Miracle R; Jervis SM; Listiyani MA; Drake MA
    J Food Sci; 2011 Oct; 76(8):C1188-94. PubMed ID: 22417583
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Sensory characteristics and related volatile flavor compound profiles of different types of whey.
    Gallardo-Escamilla FJ; Kelly AL; Delahunty CM
    J Dairy Sci; 2005 Aug; 88(8):2689-99. PubMed ID: 16027181
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese.
    Centeno JA; Tomillo FJ; Fernández-García E; Gaya P; Nuñez M
    J Dairy Sci; 2002 Dec; 85(12):3164-72. PubMed ID: 12512589
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate.
    Liaw IW; Eshpari H; Tong PS; Drake MA
    J Food Sci; 2010 Aug; 75(6):C559-69. PubMed ID: 20722911
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Aroma compounds in sweet whey powder.
    Mahajan SS; Goddik L; Qian MC
    J Dairy Sci; 2004 Dec; 87(12):4057-63. PubMed ID: 15545366
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate.
    Campbell RE; Miracle RE; Drake MA
    J Dairy Sci; 2011 Mar; 94(3):1185-93. PubMed ID: 21338784
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys.
    Smith S; Smith TJ; Drake MA
    J Dairy Sci; 2016 May; 99(5):3434-3444. PubMed ID: 26947298
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The impact of agglomeration and storage on flavor and flavor stability of whey protein concentrate 80% and whey protein isolate.
    Wright BJ; Zevchak SE; Wright JM; Drake MA
    J Food Sci; 2009; 74(1):S17-29. PubMed ID: 19200117
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources.
    Smith TJ; Foegeding EA; Drake MA
    J Food Sci; 2016 Apr; 81(4):C849-57. PubMed ID: 26910294
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Volatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains.
    Reyes-Díaz R; González-Córdova AF; Del Carmen Estrada-Montoya M; Méndez-Romero JI; Mazorra-Manzano MA; Soto-Valdez H; Vallejo-Cordoba B
    J Dairy Sci; 2020 Jan; 103(1):242-253. PubMed ID: 31733845
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates.
    Evans J; Zulewska J; Newbold M; Drake MA; Barbano DM
    J Dairy Sci; 2009 Oct; 92(10):4773-91. PubMed ID: 19762792
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
    Broadbent JR; Brighton C; McMahon DJ; Farkye NY; Johnson ME; Steele JL
    J Dairy Sci; 2013 Jul; 96(7):4212-22. PubMed ID: 23684037
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Changes in galactose and lactic acid content of sweet whey during storage.
    Rao RD; Wendorff WL; Smith K
    J Food Prot; 2004 Feb; 67(2):403-6. PubMed ID: 14968979
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.