BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

347 related articles for article (PubMed ID: 17638970)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. 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]  

  • 10. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13. Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese.
    Acharya MR; Mistry VV
    J Dairy Sci; 2005 Sep; 88(9):3037-43. PubMed ID: 16107391
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
    Amornkul Y; Henning DR
    J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties.
    Wang J; Wu T; Fang X; Yang Z
    J Dairy Sci; 2019 May; 102(5):3825-3838. PubMed ID: 30827553
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of salt on the quality of reduced fat cheddar cheese.
    Mistry VV; Kasperson KM
    J Dairy Sci; 1998 May; 81(5):1214-21. PubMed ID: 9621222
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese.
    Johnson ME; Chen CM; Jaeggi JJ
    J Dairy Sci; 2001 May; 84(5):1027-33. PubMed ID: 11384028
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 18.