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 *

208 related articles for article (PubMed ID: 16230681)

  • 1. Influence of calcium, pH, and moisture on protein matrix structure and functionality in direct-acidified nonfat Mozzarella cheese.
    McMahon DJ; Paulson B; Oberg CJ
    J Dairy Sci; 2005 Nov; 88(11):3754-63. PubMed ID: 16230681
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese.
    Guinee TP; Feeney EP; Auty MA; Fox PF
    J Dairy Sci; 2002 Jul; 85(7):1655-69. PubMed ID: 12201515
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of coagulant level on proteolysis and functionality of mozzarella cheeses made using direct acidification.
    Dave RI; McMahon DJ; Oberg CJ; Broadbent JR
    J Dairy Sci; 2003 Jan; 86(1):114-26. PubMed ID: 12613855
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Understanding the role of calcium in functionality of part skim Mozzarella cheese.
    Joshi NS; Muthukumarappan K; Dave RI
    J Dairy Sci; 2003 Jun; 86(6):1918-26. PubMed ID: 12836925
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of calcium and water injection on structure-function relationships of cheese.
    Pastorino AJ; Ricks NP; Hansen CL; McMahon DJ
    J Dairy Sci; 2003 Jan; 86(1):105-13. PubMed ID: 12613854
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Low-fat mozzarella as influenced by microbial exopolysaccharides, preacidification, and whey protein concentrate.
    Zisu B; Shah NP
    J Dairy Sci; 2005 Jun; 88(6):1973-85. PubMed ID: 15905427
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Impact of preacidification on the functionality and insoluble calcium levels of Low-Moisture Part-Skim Mozzarella made from high-casein milk.
    Swaminathan AV; Lillevang SRK; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
    J Dairy Sci; 2024 Oct; ():. PubMed ID: 39389300
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese.
    Moynihan AC; Govindasamy-Lucey S; Molitor M; Jaeggi JJ; Johnson ME; McSweeney PLH; Lucey JA
    J Dairy Sci; 2016 Oct; 99(10):7791-7802. PubMed ID: 27448857
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of milk preacidification on low fat mozzarella cheese: III. Post-melt chewiness and whiteness.
    Metzger LE; Barbano DM; Kindstedt PS
    J Dairy Sci; 2001 Jun; 84(6):1357-66. PubMed ID: 11417693
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci.
    Dabour N; Kheadr E; Benhamou N; Fliss I; LaPointe G
    J Dairy Sci; 2006 Jan; 89(1):95-110. PubMed ID: 16357272
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of milk preacidification on low fat mozzarella cheese: II. Chemical and functional properties during storage.
    Metzger LE; Barbano DM; Kindstedt PS; Guo MR
    J Dairy Sci; 2001 Jun; 84(6):1348-56. PubMed ID: 11417692
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Effect of calcium on microstructure and meltability of part skim mozzarella cheese.
    Joshi NS; Muthukumarappan K; Dave RI
    J Dairy Sci; 2004 Jul; 87(7):1975-85. PubMed ID: 15328208
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of pH on characteristics of low-moisture Mozzarella cheese during refrigerated storage.
    Cortez MA; Furtado MM; Gigante ML; Kindstedt PS
    J Food Sci; 2008 Nov; 73(9):S443-8. PubMed ID: 19021819
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Impact of whey pH at drainage on the physicochemical, sensory, and functional properties of mozzarella cheese made from buffalo milk.
    Yazici F; Akbulut C
    J Agric Food Chem; 2007 Nov; 55(24):9993-10000. PubMed ID: 17966979
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: manufacture and composition.
    Upreti P; Metzger LE
    J Dairy Sci; 2006 Feb; 89(2):420-8. PubMed ID: 16428612
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of the concentration of insoluble calcium phosphate associated with casein micelles on the functionality of directly acidified cheese.
    Choi J; Horne DS; Johnson ME; Lucey JA
    J Dairy Sci; 2008 Feb; 91(2):513-22. PubMed ID: 18218737
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.