BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

150 related articles for article (PubMed ID: 15909682)

  • 1. Use of wild Lactobacillus strains in an adjunct culture for a Roncal-type cheese.
    Ortigos M; Arizcun C; Torre P; Izco JM
    J Dairy Res; 2005 May; 72(2):168-78. PubMed ID: 15909682
    [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. Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes'-milk cheese.
    Ortigosa M; Arizcun C; Irigoyen A; Oneca M; Torre P
    Food Microbiol; 2006 Sep; 23(6):591-8. PubMed ID: 16943056
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures.
    Centeno JA; Garabal JI; Docampo F; Lorenzo JM; Carballo J
    Int J Food Microbiol; 2017 Jun; 251():33-40. PubMed ID: 28384620
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. Transformation of raw ewes' milk applying "Grana" type pressed cheese technology: Development of extra-hard "Gran Ovino" cheese.
    Gaglio R; Todaro M; Scatassa ML; Franciosi E; Corona O; Mancuso I; Di Gerlando R; Cardamone C; Settanni L
    Int J Food Microbiol; 2019 Oct; 307():108277. PubMed ID: 31404779
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk.
    Alonso R; Picon A; Gaya P; Nuñez M
    J Dairy Res; 2013 Feb; 80(1):51-7. PubMed ID: 23253470
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese.
    Williams AG; Withers SE; Brechany EY; Banks JM
    J Appl Microbiol; 2006 Nov; 101(5):1062-75. PubMed ID: 17040230
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of reuterin-producing Lactobacillus reuteri coupled with glycerol on the volatile fraction, odour and aroma of semi-hard ewe milk cheese.
    Gómez-Torres N; Ávila M; Delgado D; Garde S
    Int J Food Microbiol; 2016 Sep; 232():103-10. PubMed ID: 27289193
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Adjunct starter properties affect characteristic features of Swiss-type cheeses.
    Weinrichter B; Sollberger H; Ginzinger W; Jaros D; Rohm H
    Nahrung; 2004 Feb; 48(1):73-9. PubMed ID: 15053357
    [TBL] [Abstract][Full Text] [Related]  

  • 13. In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.
    Gaglio R; Scatassa ML; Cruciata M; Miraglia V; Corona O; Di Gerlando R; Portolano B; Moschetti G; Settanni L
    Int J Food Microbiol; 2014 May; 177():37-48. PubMed ID: 24598514
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese.
    Menéndez S; Centeno JA; Godínez R; Rodríguez-Otero JL
    Int J Food Microbiol; 2000 Jul; 59(1-2):37-46. PubMed ID: 10946837
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type.
    Vandera E; Kakouri A; Koukkou AI; Samelis J
    Int J Food Microbiol; 2019 Feb; 290():15-26. PubMed ID: 30291917
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.
    Garde S; Gaya P; Fernández-García E; Medina M; Nuñez M
    J Dairy Sci; 2003 Oct; 86(10):3038-47. PubMed ID: 14594220
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.
    Briggiler-Marcó M; Capra ML; Quiberoni A; Vinderola G; Reinheimer JA; Hynes E
    J Dairy Sci; 2007 Oct; 90(10):4532-42. PubMed ID: 17881674
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese.
    Bouton Y; Buchin S; Duboz G; Pochet S; Beuvier E
    Food Microbiol; 2009 Apr; 26(2):183-91. PubMed ID: 19171261
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture.
    Oumer BA; Gaya P; Fernández-García E; Marciaca R; Garde S; Medina M; Nuñez M
    J Dairy Res; 2001 Feb; 68(1):117-29. PubMed ID: 11289261
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
    Poznanski E; Cavazza A; Cappa F; Cocconcelli PS
    Int J Food Microbiol; 2004 Apr; 92(2):141-51. PubMed ID: 15109791
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.