BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

151 related articles for article (PubMed ID: 15909690)

  • 1. Effect of chymosin and salt reduction on the quality of ultrafiltrated white-salted cheese.
    Al-Otaibi MM; Wilbey RA
    J Dairy Res; 2005 May; 72(2):234-42. PubMed ID: 15909690
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening.
    Upreti P; Metzger LE; Hayes KD
    J Dairy Sci; 2006 Feb; 89(2):444-53. PubMed ID: 16428614
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese.
    O'Mahony JA; Lucey JA; McSweeney PL
    J Dairy Sci; 2005 Sep; 88(9):3101-14. PubMed ID: 16107399
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peynir.
    Gumus P; Hayaloglu AA
    J Dairy Sci; 2019 Jul; 102(7):5945-5956. PubMed ID: 31079909
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture.
    Agrawal P; Hassan AN
    J Dairy Sci; 2007 Jul; 90(7):3110-7. PubMed ID: 17582092
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese.
    Moynihan AC; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA; McSweeney PL
    J Dairy Sci; 2014; 97(1):85-96. PubMed ID: 24239084
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese.
    Ozturk M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
    J Dairy Sci; 2015 Oct; 98(10):6713-26. PubMed ID: 26277316
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content.
    Møller KK; Rattray FP; Bredie WLP; Høier E; Ardö Y
    J Dairy Sci; 2013 Apr; 96(4):1953-1971. PubMed ID: 23522101
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese.
    Acharya MR; Mistry VV
    J Dairy Sci; 2004 Dec; 87(12):4004-12. PubMed ID: 15545360
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Evaluation of bitterness in Ragusano cheese.
    Fallico V; McSweeney PL; Horne J; Pediliggieri C; Hannon JA; Carpino S; Licitra G
    J Dairy Sci; 2005 Apr; 88(4):1288-300. PubMed ID: 15778296
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Biochemical patterns in ovine cheese: influence of probiotic strains.
    Albenzio M; Santillo A; Caroprese M; Marino R; Trani A; Faccia M
    J Dairy Sci; 2010 Aug; 93(8):3487-96. PubMed ID: 20655416
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese.
    Młynek K; Oler A; Zielińska K; Tkaczuk J; Zawadzka W
    Acta Sci Pol Technol Aliment; 2018; 17(2):133-140. PubMed ID: 29803215
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk.
    Soltani M; Guzeler N; Hayaloglu AA
    J Dairy Res; 2015 Aug; 82(3):365-74. PubMed ID: 26119429
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of salt on the quality of reduced fat cheddar cheese.
    Mistry VV; Kasperson KM
    J Dairy Sci; 1998 May; 81(5):1214-21. PubMed ID: 9621222
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses.
    Ganesan B; Brown K; Irish DA; Brothersen C; McMahon DJ
    J Dairy Sci; 2014; 97(4):1970-82. PubMed ID: 24485677
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage.
    Ozturk M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
    J Dairy Sci; 2018 Aug; 101(8):6853-6865. PubMed ID: 29753472
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of calcium and phosphorus, residual lactose, and salt-to-moisture ratio on the melting characteristics and hardness of cheddar cheese during ripening.
    Chevanan N; Muthukumarappan K
    J Food Sci; 2007 May; 72(4):E168-76. PubMed ID: 17995768
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality.
    Govindasamy-Lucey S; Jaeggi JJ; Martinelli C; Johnson ME; Lucey JA
    J Dairy Sci; 2011 Jun; 94(6):2719-30. PubMed ID: 21605741
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese.
    Suzzi G; Sacchetti G; Patrignani F; Corsetti A; Tofalo R; Schirone M; Fasoli G; Gardini F; Perpetuini G; Lanciotti R
    J Sci Food Agric; 2015 Aug; 95(11):2252-63. PubMed ID: 25271150
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.