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 *

155 related articles for article (PubMed ID: 19323724)

  • 1. Effect of pH on microstructure and characteristics of cream cheese.
    Monteiro RR; Tavares DQ; Kindstedt PS; Gigante ML
    J Food Sci; 2009 Mar; 74(2):C112-7. PubMed ID: 19323724
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of pH on characteristics of low-moisture Mozzarella cheese during refrigerated storage.
    Cortez MA; Furtado MM; Gigante ML; Kindstedt PS
    J Food Sci; 2008 Nov; 73(9):S443-8. PubMed ID: 19021819
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of heat treatments on the meltability of cheeses.
    Kuo MI; Wang YC; Gunasekaran S; Olson NF
    J Dairy Sci; 2001 Sep; 84(9):1937-43. PubMed ID: 11573771
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Impact of whey pH at drainage on the physicochemical, sensory, and functional properties of mozzarella cheese made from buffalo milk.
    Yazici F; Akbulut C
    J Agric Food Chem; 2007 Nov; 55(24):9993-10000. PubMed ID: 17966979
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese.
    Sahan N; Yasar K; Hayaloglu AA; Karaca OB; Kaya A
    J Dairy Res; 2008 Feb; 75(1):1-7. PubMed ID: 17961288
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of homogenization on the properties and microstructure of Mozzarella cheese from buffalo milk.
    Abd El-Gawad MA; Ahmed NS; El-Abd MM; Abd El-Rafee S
    Acta Sci Pol Technol Aliment; 2012 Apr; 11(2):121-35. PubMed ID: 22493155
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of brine concentration and temperature on composition, microstructure, and yield of feta cheese.
    McMahon DJ; Motawee MM; McManus WR
    J Dairy Sci; 2009 Sep; 92(9):4169-79. PubMed ID: 19700677
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Chemical changes that predispose smoked Cheddar cheese to calcium lactate crystallization.
    Rajbhandari P; Patel J; Valentine E; Kindstedt PS
    J Dairy Sci; 2009 Aug; 92(8):3616-22. PubMed ID: 19620642
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of calcium, pH, and moisture on protein matrix structure and functionality in direct-acidified nonfat Mozzarella cheese.
    McMahon DJ; Paulson B; Oberg CJ
    J Dairy Sci; 2005 Nov; 88(11):3754-63. PubMed ID: 16230681
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of calcium on microstructure and meltability of part skim mozzarella cheese.
    Joshi NS; Muthukumarappan K; Dave RI
    J Dairy Sci; 2004 Jul; 87(7):1975-85. PubMed ID: 15328208
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Rheology, microstructure, and functionality of low-fat Iranian white cheese made with different concentrations of rennet.
    Madadlou A; Khosroshahi A; Mousavi ME
    J Dairy Sci; 2005 Sep; 88(9):3052-62. PubMed ID: 16107393
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese.
    Shirashoji N; Jaeggi JJ; Lucey JA
    J Dairy Sci; 2010 Jul; 93(7):2827-37. PubMed ID: 20630199
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of milk preacidification on low fat mozzarella cheese: II. Chemical and functional properties during storage.
    Metzger LE; Barbano DM; Kindstedt PS; Guo MR
    J Dairy Sci; 2001 Jun; 84(6):1348-56. PubMed ID: 11417692
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Microstructure and rheological properties of Iranian white cheese coagulated at various temperatures.
    Madadlou A; Khosroshahi A; Mousavi SM; Djome ZE
    J Dairy Sci; 2006 Jul; 89(7):2359-64. PubMed ID: 16772551
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Texture of low-fat Iranian White cheese as influenced by gum tragacanth as a fat replacer.
    Rahimi J; Khosrowshahi A; Madadlou A; Aziznia S
    J Dairy Sci; 2007 Sep; 90(9):4058-70. PubMed ID: 17699022
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese.
    Brighenti M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
    J Dairy Sci; 2018 Aug; 101(8):6762-6775. PubMed ID: 29753471
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Confocal scanning laser microscopy and quantitative image analysis: application to cream cheese microstructure investigation.
    Fenoul F; Le Denmat M; Hamdi F; Cuvelier G; Michon C
    J Dairy Sci; 2008 Apr; 91(4):1325-33. PubMed ID: 18349225
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Progressive ultrastructural changes in the casein matrix during the ripening of inadequately acidified feta cheese.
    Vollmer AH; Youssef NN; Powell JA; McMahon DJ
    J Dairy Sci; 2019 Sep; 102(9):7734-7746. PubMed ID: 31279555
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.