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 *

218 related articles for article (PubMed ID: 16083984)

  • 41. Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture.
    Agrawal P; Hassan AN
    J Dairy Res; 2008 May; 75(2):182-8. PubMed ID: 18474135
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Evaluation of the effect of somatic cell counts on casein proteolysis in ovine milk cheese by means of capillary electrophoresis.
    Revilla I; Vivar-Quintana AM; Rodríguez-Nogales JM
    J Capill Electrophor Microchip Technol; 2005; 9(3-4):45-52. PubMed ID: 16042124
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties.
    Rizzello CG; Losito I; Gobbetti M; Carbonara T; De Bari MD; Zambonin PG
    J Dairy Sci; 2005 Jul; 88(7):2348-60. PubMed ID: 15956298
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Microstructure and fracture properties of semi-hard cheese: Differentiating the effects of primary proteolysis and calcium solubilization.
    Lamichhane P; Sharma P; Kennedy D; Kelly AL; Sheehan JJ
    Food Res Int; 2019 Nov; 125():108525. PubMed ID: 31554097
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Miniature cheeses made with blends of chymosin and a vegetable rennet from flowers of Silybum marianum: Enzymatic characterization of the flower-coagulant peptidase.
    Colombo ML; Fernández A; Cimino CV; Liggieri C; Bruno M; Faro C; Veríssimo PC; Vairo-Cavalli S
    Food Chem; 2018 Nov; 266():223-231. PubMed ID: 30381179
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Specific effect of high-pressure treatment of milk on cheese proteolysis.
    Buffa M; Guamis B; Trujillo AJ
    J Dairy Res; 2005 Nov; 72(4):385-92. PubMed ID: 16223452
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant.
    Abellán A; Cayuela JM; Pino A; Martínez-Cachá A; Salazar E; Tejada L
    J Sci Food Agric; 2012 Jun; 92(8):1657-64. PubMed ID: 22190174
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature.
    Sahingil D; Hayaloglu AA; Kirmaci HA; Ozer B; Simsek O
    J Dairy Res; 2014 Nov; 81(4):394-402. PubMed ID: 25017295
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Evaluation of an on-target sample preparation system for matrix-assisted laser desorption/ionization time-of-flight mass spectrometry in conjunction with normal-flow peptide high-performance liquid chromatography for peptide mass fingerprint analyses.
    McComb ME; Perlman DH; Huang H; Costello CE
    Rapid Commun Mass Spectrom; 2007; 21(1):44-58. PubMed ID: 17133622
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation.
    Gaya P; Sánchez C; Nuñez M; Fernández-García E
    J Dairy Res; 2005 Aug; 72(3):287-95. PubMed ID: 16174359
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Effect of pH on the gelation properties of skim milk gels made from plant coagulants and chymosin.
    Esteves CL; Lucey JA; Wang T; Pires EM
    J Dairy Sci; 2003 Aug; 86(8):2558-67. PubMed ID: 12939079
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach.
    Petrella G; Pati S; Gagliardi R; Rizzuti A; Mastrorilli P; la Gatta B; Di Luccia A
    J Dairy Sci; 2015 Nov; 98(11):7560-72. PubMed ID: 26364106
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Capillary liquid chromatography/atmospheric-pressure matrix-assisted laser desorption/ionisation ion trap mass spectrometry: a comparison with liquid chromatography/matrix-assisted laser desorption/ionisation time-of-flight and liquid chromatography/electrospray ionisation quadrupole time-of-flight for the identification of tryptic peptides.
    Creaser CS; Green PS; Kilby PM; Ratcliffe L
    Rapid Commun Mass Spectrom; 2006; 20(5):829-36. PubMed ID: 16470569
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Screening for peptides from fish and cheese inhibitory to prolyl endopeptidase.
    Sørensen R; Kildal E; Stepaniak L; Pripp AH; Sørhaug T
    Nahrung; 2004 Feb; 48(1):53-6. PubMed ID: 15053352
    [TBL] [Abstract][Full Text] [Related]  

  • 55. The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions.
    O'Mahony JA; Auty MA; McSweeney PL
    J Dairy Res; 2005 Aug; 72(3):338-48. PubMed ID: 16174366
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Proteolysis of alphas-casein as a marker of Grana Padano cheese ripening.
    Gaiaschi A; Beretta B; Poiesi C; Conti A; Giuffrida MG; Galli CL; Restani P
    J Dairy Sci; 2000 Dec; 83(12):2733-9. PubMed ID: 11132839
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Proteolysis of beta-casein as a marker of Grana Padano cheese ripening.
    Gaiaschi A; Beretta B; Poiesi C; Conti A; Giuffrida MG; Galli CL; Restani P
    J Dairy Sci; 2001 Jan; 84(1):60-5. PubMed ID: 11210050
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Hygienic quality of ewes' milk cheeses manufactured with artisan-produced lamb rennet pastes.
    Gil PF; Conde S; Albisu M; Pérez-Elortondo FJ; Etayo I; Virto M; de Renobales M
    J Dairy Res; 2007 Aug; 74(3):329-35. PubMed ID: 17466112
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Effect of frozen storage on the proteolytic and rheological properties of soft caprine milk cheese.
    Van Hekken DL; Tunick MH; Park YW
    J Dairy Sci; 2005 Jun; 88(6):1966-72. PubMed ID: 15905426
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants.
    Alves LS; Merheb-Dini C; Gomes E; da Silva R; Gigante ML
    J Dairy Sci; 2013; 96(12):7490-9. PubMed ID: 24210486
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 11.