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 *

331 related articles for article (PubMed ID: 17995768)

  • 1. Effect of calcium and phosphorus, residual lactose, and salt-to-moisture ratio on the melting characteristics and hardness of cheddar cheese during ripening.
    Chevanan N; Muthukumarappan K
    J Food Sci; 2007 May; 72(4):E168-76. PubMed ID: 17995768
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: changes in residual sugars and water-soluble organic acids during ripening.
    Upreti P; McKay LL; Metzger LE
    J Dairy Sci; 2006 Feb; 89(2):429-43. PubMed ID: 16428613
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: pH changes during ripening.
    Upreti P; Metzger LE
    J Dairy Sci; 2007 Jan; 90(1):1-12. PubMed ID: 17183070
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: manufacture and composition.
    Upreti P; Metzger LE
    J Dairy Sci; 2006 Feb; 89(2):420-8. PubMed ID: 16428612
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of natural cheese characteristics on process cheese properties.
    Kapoor R; Metzger LE; Biswas AC; Muthukummarappan K
    J Dairy Sci; 2007 Apr; 90(4):1625-34. PubMed ID: 17369202
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of proteolysis and calcium equilibrium on functional properties of natural cheddar cheese during ripening and the resultant processed cheese.
    Wang F; Zhang X; Luo J; Guo H; Zeng SS; Ren F
    J Food Sci; 2011 Apr; 76(3):E248-53. PubMed ID: 21535824
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Impact of modifications in acid development on the insoluble calcium content and rheological properties of Cheddar cheese.
    Lee MR; Johnson ME; Lucey JA
    J Dairy Sci; 2005 Nov; 88(11):3798-809. PubMed ID: 16230685
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. Combined use of chymosin and protease from Cryphonectria parasitica for control of meltability and firmness of cheddar cheese.
    Kim SY; Gunasekaran S; Olson NF
    J Dairy Sci; 2004 Feb; 87(2):274-83. PubMed ID: 14762070
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese.
    Ozturk M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
    J Dairy Sci; 2015 Oct; 98(10):6713-26. PubMed ID: 26277316
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese.
    Ibáñez RA; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; McSweeney PLH; Lucey JA
    J Dairy Sci; 2021 Aug; 104(8):8467-8478. PubMed ID: 34001358
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: pH buffering properties of cheese.
    Upreti P; Bühlmann P; Metzger LE
    J Dairy Sci; 2006 Mar; 89(3):938-50. PubMed ID: 16507688
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The influence of alkaline earth metal equilibria on the rheological, melting and textural properties of Cheddar cheese.
    Cooke DR; McSweeney PL
    J Dairy Res; 2013 Nov; 80(4):418-28. PubMed ID: 24124804
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese.
    O'Mahony JA; Lucey JA; McSweeney PL
    J Dairy Sci; 2005 Sep; 88(9):3101-14. PubMed ID: 16107399
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of trisodium citrate concentration and cooking time on the physicochemical properties of pasteurized process cheese.
    Shirashoji N; Jaeggi JJ; Lucey JA
    J Dairy Sci; 2006 Jan; 89(1):15-28. PubMed ID: 16357264
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom.
    Brickley CA; Auty MA; Piraino P; McSweeney PL
    J Food Sci; 2007 Nov; 72(9):C483-90. PubMed ID: 18034708
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Insoluble calcium content and rheological properties of Colby cheese during ripening.
    Lee MR; Johnson ME; Govindasamy-Lucey S; Jaeggi JJ; Lucey JA
    J Dairy Sci; 2010 May; 93(5):1844-53. PubMed ID: 20412897
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Changes in the proportions of soluble and insoluble calcium during the ripening of cheddar cheese.
    Hassan A; Johnson ME; Lucey JA
    J Dairy Sci; 2004 Apr; 87(4):854-62. PubMed ID: 15259219
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.