BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

1459 related articles for article (PubMed ID: 18420604)

  • 1. 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]  

  • 2. Effect of somatic cell count on Prato cheese composition.
    Mazal G; Vianna PC; Santos MV; Gigante ML
    J Dairy Sci; 2007 Feb; 90(2):630-6. PubMed ID: 17235138
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of somatic cell count in goat milk on yield, sensory quality, and fatty acid profile of semisoft cheese.
    Chen SX; Wang JZ; Van Kessel JS; Ren FZ; Zeng SS
    J Dairy Sci; 2010 Apr; 93(4):1345-54. PubMed ID: 20338411
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of somatic cell count on proteolysis and lipolysis in pasteurized fluid milk during shelf-life storage.
    Santos MV; Ma Y; Barbano DM
    J Dairy Sci; 2003 Aug; 86(8):2491-503. PubMed ID: 12939072
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Proteolysis and texture of hard ewes' milk cheese during ripening as affected by somatic cell counts.
    Revilla I; Rodríguez-Nogales JM; Vivar-Quintana AM
    J Dairy Res; 2007 May; 74(2):127-36. PubMed ID: 17291389
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Survival of Listeria monocytogenes during the manufacture and ripening of Turkish white cheese.
    Erkmen O
    Nahrung; 2001 Feb; 45(1):55-8. PubMed ID: 11253643
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of milk somatic cell count on cottage cheese yield and quality.
    Klei L; Yun J; Sapru A; Lynch J; Barbano D; Sears P; Galton D
    J Dairy Sci; 1998 May; 81(5):1205-13. PubMed ID: 9621221
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Effects of somatic cell count on quality and shelf-life of pasteurized fluid milk.
    Ma Y; Ryan C; Barbano DM; Galton DM; Rudan MA; Boor KJ
    J Dairy Sci; 2000 Feb; 83(2):264-74. PubMed ID: 10714859
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
    Karahan AG; Başyiğit Kiliç G; Kart A; Sanlidere Aloğlu H; Oner Z; Aydemir S; Erkuş O; Harsa S
    J Dairy Sci; 2010 Jan; 93(1):1-11. PubMed ID: 20059897
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of CO2 addition to raw milk on proteolysis and lipolysis at 4 degrees C.
    Ma Y; Barbano DM; Santos M
    J Dairy Sci; 2003 May; 86(5):1616-31. PubMed ID: 12778572
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Microbiological quality of raw milk used for small-scale artisan cheese production in Vermont: effect of farm characteristics and practices.
    D'Amico DJ; Donnelly CW
    J Dairy Sci; 2010 Jan; 93(1):134-47. PubMed ID: 20059912
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
    Agarwal S; Sharma K; Swanson BG; Yüksel GU; Clark S
    J Dairy Sci; 2006 May; 89(5):1452-66. PubMed ID: 16606716
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Fate of Staphylococcus aureus in cheese treated by ultrahigh pressure homogenization and high hydrostatic pressure.
    López-Pedemonte T; Brinez WJ; Roig-Sagués AX; Guamis B
    J Dairy Sci; 2006 Dec; 89(12):4536-44. PubMed ID: 17106084
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of microfiltration and adjunct culture on quality of Domiati cheese.
    Awad S; Ahmed N; El Soda M
    J Dairy Sci; 2010 May; 93(5):1807-14. PubMed ID: 20412894
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Control of Listeria monocytogenes in raw-milk cheeses.
    Millet L; Saubusse M; Didienne R; Tessier L; Montel MC
    Int J Food Microbiol; 2006 Apr; 108(1):105-14. PubMed ID: 16386817
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.
    Campos G; Robles L; Alonso R; Nuñez M; Picon A
    J Dairy Sci; 2011 Oct; 94(10):4766-76. PubMed ID: 21943728
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Microbiological quality and safety of raw milk and soft cheese and detection of autochthonous lactic acid bacteria with antagonistic activity against Listeria monocytogenes, Salmonella Spp., and Staphylococcus aureus.
    Ortolani MB; Yamazi AK; Moraes PM; Viçosa GN; Nero LA
    Foodborne Pathog Dis; 2010 Feb; 7(2):175-80. PubMed ID: 19839761
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 73.