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 *

465 related articles for article (PubMed ID: 17297085)

  • 1. Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.
    Hayaloglu AA; Cakmakci S; Brechany EY; Deegan KC; McSweeney PL
    J Dairy Sci; 2007 Mar; 90(3):1102-21. PubMed ID: 17297085
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of high pressure treatment on volatile profile during ripening of ewe milk cheese.
    Juan B; Barron LJ; Ferragut V; Trujillo AJ
    J Dairy Sci; 2007 Jan; 90(1):124-35. PubMed ID: 17183081
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat's skin bag) cheese.
    Gursoy O; Küçükçetin A; Gökçe Ö; Ergin F; Kocatürk K
    An Acad Bras Cienc; 2018; 90(4):3661-3674. PubMed ID: 30379269
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Comparison of the compositional, microbiological, biochemical, and volatile profile characteristics of nine Italian ewes' milk cheeses.
    Coda R; Brechany E; De Angelis M; De Candia S; Di Cagno R; Gobbetti M
    J Dairy Sci; 2006 Nov; 89(11):4126-43. PubMed ID: 17032999
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of Italian cheeses ripened under nonconventional conditions.
    Di Cagno R; Buchin S; de Candia S; De Angelis M; Fox PF; Gobbetti M
    J Dairy Sci; 2007 Jun; 90(6):2689-704. PubMed ID: 17517708
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 9. 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]  

  • 10. Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese.
    Sulejmani E; Hayaloglu AA; Rafajlovska V
    J Dairy Sci; 2014 Mar; 97(3):1210-24. PubMed ID: 24377800
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres.
    Garabal JI; Rodríguez-Alonso P; Franco D; Centeno JA
    J Dairy Sci; 2010 May; 93(5):1868-81. PubMed ID: 20412900
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.
    Hannon JA; Kilcawley KN; Wilkinson MG; Delahunty CM; Beresford TP
    J Dairy Sci; 2006 Oct; 89(10):3749-62. PubMed ID: 16960049
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Glycolysis, lipolysis and proteolysis in raw sheep milk Tulum cheese during production and ripening: Effect of ripening materials.
    Tekin A; Güler Z
    Food Chem; 2019 Jul; 286():160-169. PubMed ID: 30827590
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of pasteurization of Ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of roncal cheese.
    Ortigosa M; Torre P; Izco JM
    J Dairy Sci; 2001 Jun; 84(6):1320-30. PubMed ID: 11417688
    [TBL] [Abstract][Full Text] [Related]  

  • 15. High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.
    Calzada J; Del Olmo A; Picon A; Gaya P; Nuñez M
    J Dairy Sci; 2013; 96(12):7500-10. PubMed ID: 24140328
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses.
    Deetae P; Bonnarme P; Spinnler HE; Helinck S
    Appl Microbiol Biotechnol; 2007 Oct; 76(5):1161-71. PubMed ID: 17701035
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study.
    Franciosi E; Gardini F; Monfredini L; Tabanelli G; Fabris A; Endrizzi I; Poznanski E; Gasperi F; Cavazza A
    J Dairy Sci; 2012 Oct; 95(10):5485-94. PubMed ID: 22863106
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses.
    Di Cagno R; Miracle RE; De Angelis M; Minervini F; Rizzello CG; Drake MA; Fox PF; Gobbetti M
    J Dairy Res; 2007 Nov; 74(4):468-77. PubMed ID: 17961289
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
    Kocaoglu-Vurma NA; Harper WJ; Drake MA; Courtney PD
    J Dairy Sci; 2008 Aug; 91(8):2947-59. PubMed ID: 18650271
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 24.