BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

401 related articles for article (PubMed ID: 18218737)

  • 1. Effects of the concentration of insoluble calcium phosphate associated with casein micelles on the functionality of directly acidified cheese.
    Choi J; Horne DS; Johnson ME; Lucey JA
    J Dairy Sci; 2008 Feb; 91(2):513-22. PubMed ID: 18218737
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of insoluble calcium concentration on rennet coagulation properties of milk.
    Choi J; Horne DS; Lucey JA
    J Dairy Sci; 2007 Jun; 90(6):2612-23. PubMed ID: 17517701
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurt.
    Ozcan T; Horne D; Lucey JA
    J Dairy Sci; 2011 Nov; 94(11):5278-88. PubMed ID: 22032350
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese.
    Guinee TP; Feeney EP; Auty MA; Fox PF
    J Dairy Sci; 2002 Jul; 85(7):1655-69. PubMed ID: 12201515
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese.
    Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Wang T; Lucey JA
    J Dairy Sci; 2007 Oct; 90(10):4552-68. PubMed ID: 17881676
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese.
    Moynihan AC; Govindasamy-Lucey S; Molitor M; Jaeggi JJ; Johnson ME; McSweeney PLH; Lucey JA
    J Dairy Sci; 2016 Oct; 99(10):7791-7802. PubMed ID: 27448857
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
    Govindasamy-Lucey S; Lin T; Jaeggi JJ; Martinelli CJ; Johnson ME; Lucey JA
    J Dairy Sci; 2007 Jun; 90(6):2675-88. PubMed ID: 17517707
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Effect of insoluble calcium concentration on endogenous syneresis rate in rennet-coagulated bovine milk.
    Choi J; Horne DS; Lucey JA
    J Dairy Sci; 2015 Sep; 98(9):5955-66. PubMed ID: 26188568
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents.
    Brighenti M; Govindasamy-Lucey S; Lim K; Nelson K; Lucey JA
    J Dairy Sci; 2008 Dec; 91(12):4501-17. PubMed ID: 19038925
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of tetrasodium pyrophosphate on the physicochemical properties of yogurt gels.
    Ozcan T; Lucey JA; Horne DS
    J Dairy Sci; 2008 Dec; 91(12):4492-500. PubMed ID: 19038924
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese bases.
    Brickley CA; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; McSweeney PL; Lucey JA
    J Dairy Sci; 2008 Jan; 91(1):39-48. PubMed ID: 18096923
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality.
    Govindasamy-Lucey S; Jaeggi JJ; Martinelli C; Johnson ME; Lucey JA
    J Dairy Sci; 2011 Jun; 94(6):2719-30. PubMed ID: 21605741
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese during ripening.
    Lee MR; Johnson ME; Govindasamy-Lucey S; Jaeggi JJ; Lucey JA
    J Dairy Sci; 2011 Jun; 94(6):2692-700. PubMed ID: 21605738
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments.
    Riebel B; Govindasamy-Lucey S; Jaeggi JJ; Lucey JA
    J Dairy Sci; 2024 Jan; 107(1):74-90. PubMed ID: 37709025
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Effect of trisodium citrate on rheological and physical properties and microstructure of yogurt.
    Ozcan-Yilsay T; Lee WJ; Horne D; Lucey JA
    J Dairy Sci; 2007 Apr; 90(4):1644-52. PubMed ID: 17369204
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese.
    Moynihan AC; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA; McSweeney PL
    J Dairy Sci; 2014; 97(1):85-96. PubMed ID: 24239084
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 21.