463 related articles for article (PubMed ID: 16840604)
1. 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]
2. Proteolysis of Hispanico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639.
Garde S; Avila M; Gaya P; Medina M; Nuñez M
J Dairy Sci; 2006 Mar; 89(3):840-9. PubMed ID: 16507676
[TBL] [Abstract][Full Text] [Related]
3. Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture.
Oumer BA; Gaya P; Fernández-García E; Marciaca R; Garde S; Medina M; Nuñez M
J Dairy Res; 2001 Feb; 68(1):117-29. PubMed ID: 11289261
[TBL] [Abstract][Full Text] [Related]
4. Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture.
Garde S; Tomillo J; Gaya P; Medina M; Nuñez M
J Agric Food Chem; 2002 Jun; 50(12):3479-85. PubMed ID: 12033814
[TBL] [Abstract][Full Text] [Related]
5. Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese.
Centeno JA; Tomillo FJ; Fernández-García E; Gaya P; Nuñez M
J Dairy Sci; 2002 Dec; 85(12):3164-72. PubMed ID: 12512589
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.
Garde S; Gaya P; Fernández-García E; Medina M; Nuñez M
J Dairy Sci; 2003 Oct; 86(10):3038-47. PubMed ID: 14594220
[TBL] [Abstract][Full Text] [Related]
8. 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]
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. 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]
11. Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415.
Garde S; Carbonell M; Fernández-García E; Medina M; Nuñez M
J Agric Food Chem; 2002 Nov; 50(23):6752-7. PubMed ID: 12405771
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk.
Alonso R; Picon A; Gaya P; Nuñez M
J Dairy Res; 2013 Feb; 80(1):51-7. PubMed ID: 23253470
[TBL] [Abstract][Full Text] [Related]
14. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
Karahan AG; Başyiğit Kiliç G; Kart A; Sanlidere Aloğlu H; Oner Z; Aydemir S; Erkuş O; Harsa S
J Dairy Sci; 2010 Jan; 93(1):1-11. PubMed ID: 20059897
[TBL] [Abstract][Full Text] [Related]
15. Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high-pressure treatments and bacteriocin-producing lactic acid bacteria.
Arqués JL; Rodríguez E; Gaya P; Medina M; Guamis B; Nuñez M
J Appl Microbiol; 2005; 98(2):254-60. PubMed ID: 15659179
[TBL] [Abstract][Full Text] [Related]
16. Effect of carbon dioxide under high pressure on the survival of cheese starter cultures.
van Hekken DL; Rajkowski KT; Tomasula PM; Tunick MH; Holsinger IH
J Food Prot; 2000 Jun; 63(6):758-62. PubMed ID: 10852570
[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. A Multibacteriocin Cheese Starter System, Comprising Nisin and Lacticin 3147 in Lactococcus lactis, in Combination with Plantaricin from Lactobacillus plantarum.
Mills S; Griffin C; O'Connor PM; Serrano LM; Meijer WC; Hill C; Ross RP
Appl Environ Microbiol; 2017 Jul; 83(14):. PubMed ID: 28476774
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Monitoring the chemical and textural changes during ripening of Iranian White cheese made with different concentrations of starter.
Khosrowshahi A; Madadlou A; Ebrahim zadeh Mousavi M; Emam-Djomeh Z
J Dairy Sci; 2006 Sep; 89(9):3318-25. PubMed ID: 16899664
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
