BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

198 related articles for article (PubMed ID: 16291613)

  • 1. Effects of exopolysaccharide-producing cultures on the viscoelastic properties of reduced-fat Cheddar cheese.
    Hassan AN; Awad S; Muthukumarappan K
    J Dairy Sci; 2005 Dec; 88(12):4221-7. PubMed ID: 16291613
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: composition and proteolysis.
    Awad S; Hassan AN; Halaweish F
    J Dairy Sci; 2005 Dec; 88(12):4195-203. PubMed ID: 16291610
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: texture and melting properties.
    Awad S; Hassan AN; Muthukumarappan K
    J Dairy Sci; 2005 Dec; 88(12):4204-13. PubMed ID: 16291611
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Reduced fat process cheese made from young reduced fat Cheddar cheese manufactured with exopolysaccharide-producing cultures.
    Hassan AN; Awad S; Mistry VV
    J Dairy Sci; 2007 Aug; 90(8):3604-12. PubMed ID: 17638970
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: cryo-scanning electron microscopy observations.
    Hassan AN; Awad S
    J Dairy Sci; 2005 Dec; 88(12):4214-20. PubMed ID: 16291612
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese.
    Costa NE; Hannon JA; Guinee TP; Auty MA; McSweeney PL; Beresford TP
    J Dairy Sci; 2010 Aug; 93(8):3469-86. PubMed ID: 20655415
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of adjunct cultures on ripening of reduced fat Edam cheeses.
    Tungjaroenchai W; Drake MA; White CH
    J Dairy Sci; 2001 Oct; 84(10):2117-24. PubMed ID: 11699441
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
    Broadbent JR; Brighton C; McMahon DJ; Farkye NY; Johnson ME; Steele JL
    J Dairy Sci; 2013 Jul; 96(7):4212-22. PubMed ID: 23684037
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on Mozzarella cheese and cheese whey.
    Petersen BL; Dave RI; McMahon DJ; Oberg CJ; Broadbent JR
    J Dairy Sci; 2000 Sep; 83(9):1952-6. PubMed ID: 11003223
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides.
    Janevski O; Hassan AN; Metzger L
    J Dairy Sci; 2012 Jul; 95(7):3609-16. PubMed ID: 22720918
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese.
    Di Cagno R; De Pasquale I; De Angelis M; Buchin S; Rizzello CG; Gobbetti M
    J Dairy Sci; 2014; 97(1):72-84. PubMed ID: 24183686
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
    Drake MA; Miracle RE; McMahon DJ
    J Dairy Sci; 2010 Nov; 93(11):5069-81. PubMed ID: 20965321
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese.
    Sallami L; Kheadr EE; Fliss I; Vuillemard JC
    J Dairy Sci; 2004 Jun; 87(6):1585-94. PubMed ID: 15453471
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.
    Hickey DK; Kilcawley KN; Beresford TP; Sheehan EM; Wilkinson MG
    J Dairy Res; 2007 Feb; 74(1):9-17. PubMed ID: 16987432
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Use of Taiwanese ropy fermented milk (TRFM) and Lactococcus lactis subsp. cremoris isolated from TRFM in manufacturing of functional low-fat cheeses.
    Chiang ML; Chen HC; Wang SY; Hsieh YL; Chen MJ
    J Food Sci; 2011 Sep; 76(7):M504-10. PubMed ID: 22417556
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Microstructure and rheology of an acid-coagulated cheese (Karish) made with an exopolysaccharide-producing Streptococcus thermophilus strain and its exopolysaccharide non-producing genetic variant.
    Hassan AN; Corredig M; Frank JF; Elsoda M
    J Dairy Res; 2004 Feb; 71(1):116-20. PubMed ID: 15068074
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.