BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

560 related articles for article (PubMed ID: 16223452)

  • 1. 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]  

  • 2. 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]  

  • 3. Impact of milk preacidification with CO2 on the aging and proteolysis of cheddar cheese.
    Nelson BK; Lynch JM; Barbano DM
    J Dairy Sci; 2004 Nov; 87(11):3590-600. PubMed ID: 15483142
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese.
    Lanciotti R; Vannini L; Patrignani F; Iucci L; Vallicelli M; Ndagijimana M; Guerzoni ME
    J Dairy Res; 2006 May; 73(2):216-26. PubMed ID: 16476182
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of high pressure on proteolytic enzymes in cheese: relationship with the proteolysis of ewe milk cheese.
    Juan B; Ferragut V; Buffa M; Guamis B; Trujillo AJ
    J Dairy Sci; 2007 May; 90(5):2113-25. PubMed ID: 17430908
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
    Amornkul Y; Henning DR
    J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of pH and calcium concentration on proteolysis in mozzarella cheese.
    Feeney EP; Guinee TP; Fox PF
    J Dairy Sci; 2002 Jul; 85(7):1646-54. PubMed ID: 12201514
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies.
    Fallico V; Tuminello L; Pediliggieri C; Horne J; Carpino S; Licitra G
    J Dairy Sci; 2006 Jan; 89(1):37-48. PubMed ID: 16357266
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese.
    Acharya MR; Mistry VV
    J Dairy Sci; 2005 Sep; 88(9):3037-43. PubMed ID: 16107391
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
    Vianna PC; Mazal G; Santos MV; Bolini HM; Gigante ML
    J Dairy Sci; 2008 May; 91(5):1743-50. PubMed ID: 18420604
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Chemometric analysis of proteolysis during ripening of Ragusano cheese.
    Fallico V; McSweeney PL; Siebert KJ; Horne J; Carpino S; Licitra G
    J Dairy Sci; 2004 Oct; 87(10):3138-52. PubMed ID: 15377592
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese.
    Avila M; Garde S; Gaya P; Medina M; Nuñez M
    J Dairy Sci; 2006 Aug; 89(8):2882-93. PubMed ID: 16840604
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of curd washing level on proteolysis and functionality of low-moisture mozzarella cheese made with galactose-fermenting culture.
    Osaili TM; Ayyash MM; Al-Nabulsi AA; Shaker RR; Shah NP
    J Food Sci; 2010 Jun; 75(5):C406-12. PubMed ID: 20629860
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Lipolysis and proteolysis profiles of fresh artisanal goat cheese made with raw milk with 3 different fat contents.
    Sánchez-Macías D; Morales-Delanuez A; Moreno-Indias I; Hernández-Castellano LE; Mendoza-Grimón V; Castro N; Argüello A
    J Dairy Sci; 2011 Dec; 94(12):5786-93. PubMed ID: 22118069
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times.
    Picon A; Gaya P; Fernández-García E; Rivas-Cañedo A; Avila M; Nuñez M
    J Dairy Sci; 2010 Jul; 93(7):2896-905. PubMed ID: 20630207
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks.
    Niro S; Succi M; Tremonte P; Sorrentino E; Coppola R; Panfili G; Fratianni A
    J Dairy Sci; 2017 Dec; 100(12):9521-9531. PubMed ID: 28941817
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of "Pecorino" cheese.
    Vannini L; Patrignani F; Iucci L; Ndagijimana M; Vallicelli M; Lanciotti R; Guerzoni ME
    Int J Food Microbiol; 2008 Dec; 128(2):329-35. PubMed ID: 18973961
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese.
    Calzada J; Del Olmo A; Picon A; Gaya P; Nuñez M
    J Dairy Sci; 2013 Aug; 96(8):4816-29. PubMed ID: 23706489
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 28.