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 *

293 related articles for article (PubMed ID: 15545367)

  • 1. 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]  

  • 2. 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]  

  • 3. Microbiology and biochemistry of cheeses with Appélation d'Origine Protegée and manufactured in the Iberian Peninsula from ovine and caprine milks.
    Freitas C; Malcata FX
    J Dairy Sci; 2000 Mar; 83(3):584-602. PubMed ID: 10750117
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese.
    Fernández-García E; Carbonell M; Nuñez M
    J Dairy Res; 2002 Nov; 69(4):579-93. PubMed ID: 12463695
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Volatile compounds, odor, and aroma of La Serena cheese high-pressure treated at two different stages of ripening.
    Arqués JL; Garde S; Fernández-García E; Gaya P; Nuñez M
    J Dairy Sci; 2007 Aug; 90(8):3627-39. PubMed ID: 17638973
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Quantification of short-chain free fatty acids in "Terrincho" ewe cheese: intravarietal comparison.
    Pinho O; Ferreira IM; Ferreira MA
    J Dairy Sci; 2003 Oct; 86(10):3102-9. PubMed ID: 14594227
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Microbiological characterization of Serra da Estrela cheese throughout its Appellation d'Origine Protégée region.
    Tavaria FK; Malcata FX
    J Food Prot; 1998 May; 61(5):601-7. PubMed ID: 9709234
    [TBL] [Abstract][Full Text] [Related]  

  • 9. High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.
    Calzada J; Del Olmo A; Picon A; Gaya P; Nuñez M
    J Dairy Sci; 2013; 96(12):7500-10. PubMed ID: 24140328
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of Italian cheeses ripened under nonconventional conditions.
    Di Cagno R; Buchin S; de Candia S; De Angelis M; Fox PF; Gobbetti M
    J Dairy Sci; 2007 Jun; 90(6):2689-704. PubMed ID: 17517708
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe's milk cheese models.
    Abeijón Mukdsi MC; Medina RB; Katz MB; Pivotto R; Gatti P; González SN
    J Agric Food Chem; 2009 Feb; 57(3):1036-44. PubMed ID: 19138123
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of high pressure pre-treatment on raw ewes' milk and on subsequently produced cheese throughout ripening.
    Inácio RS; Pinto CA; Saraiva JA; Gomes AM
    J Sci Food Agric; 2021 Jul; 101(9):3975-3980. PubMed ID: 33336437
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese.
    Zheng X; Liu F; Shi X; Wang B; Li K; Li B; Zhuge B
    Food Res Int; 2018 Mar; 105():733-742. PubMed ID: 29433268
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization by solid-phase microextraction-gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening.
    Innocente N; Munari M; Biasutti M
    J Dairy Sci; 2013 Jan; 96(1):26-32. PubMed ID: 23084885
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.
    Ruggirello M; Giordano M; Bertolino M; Ferrocino I; Cocolin L; Dolci P
    Food Microbiol; 2018 Sep; 74():132-142. PubMed ID: 29706329
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.
    Randazzo CL; De Luca S; Todaro A; Restuccia C; Lanza CM; Spagna G; Caggia C
    J Appl Microbiol; 2007 Aug; 103(2):427-35. PubMed ID: 17650203
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Key aroma compounds of Canastra cheese: HS-SPME optimization assisted by olfactometry and chemometrics.
    de Jesus Filho M; Klein B; Wagner R; Godoy HT
    Food Res Int; 2021 Dec; 150(Pt A):110788. PubMed ID: 34865803
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Changes in the volatile composition of a semihard ewe milk cheese induced by high-pressure treatment of 300 MPa.
    Juan B; Barron LJ; Ferragut V; Guamis B; Trujillo AJ
    J Agric Food Chem; 2007 Feb; 55(3):747-54. PubMed ID: 17263470
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.