BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

370 related articles for article (PubMed ID: 17430908)

  • 1. 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]  

  • 2. Effects of high-pressure treatment on free fatty acids release during ripening of ewes' milk cheese.
    Juan B; Ferragut V; Buffa M; Guamis B; Trujillo AJ
    J Dairy Res; 2007 Nov; 74(4):438-45. PubMed ID: 17961290
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. 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]  

  • 10. Prediction of the ripening times of ewe's milk cheese by multivariate regression analysis of capillary electrophoresis casein fractions.
    Albillos SM; Busto MD; Perez-Mateos M; Ortega N
    J Agric Food Chem; 2006 Oct; 54(21):8281-7. PubMed ID: 17032040
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of different ventilation regimens on ewes' milk and Canestrato Pugliese cheese quality in summer.
    Albenzio M; Santillo A; Caroprese M; Marino R; Centoducati P; Sevi A
    J Dairy Res; 2005 Nov; 72(4):447-55. PubMed ID: 16223460
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Biochemical patterns in ovine cheese: influence of probiotic strains.
    Albenzio M; Santillo A; Caroprese M; Marino R; Trani A; Faccia M
    J Dairy Sci; 2010 Aug; 93(8):3487-96. PubMed ID: 20655416
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of residual milk-clotting enzyme on alpha(s1) casein hydrolysis during ripening of Reggianito Argentino cheese.
    Hynes ER; Aparo L; Candioti MC
    J Dairy Sci; 2004 Mar; 87(3):565-73. PubMed ID: 15202640
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. Evaluation of the effect of somatic cell counts on casein proteolysis in ovine milk cheese by means of capillary electrophoresis.
    Revilla I; Vivar-Quintana AM; Rodríguez-Nogales JM
    J Capill Electrophor Microchip Technol; 2005; 9(3-4):45-52. PubMed ID: 16042124
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Casein breakdown in terrincho ovine cheese: comparison with bovine cheese and with bovine/ovine cheeses.
    Ferreira IM; Veiros C; Pinho O; Veloso AC; Peres AM; Mendonça A
    J Dairy Sci; 2006 Jul; 89(7):2397-407. PubMed ID: 16772555
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Impact of chymosin- and plasmin-mediated primary proteolysis on the growth and biochemical activities of lactobacilli in miniature Cheddar-type cheeses.
    Milesi MM; McSweeney PL; Hynes ER
    J Dairy Sci; 2008 Sep; 91(9):3277-90. PubMed ID: 18765587
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 19.