195 related articles for article (PubMed ID: 21056784)
1. Biogenic amine content and microbiological profile of Pecorino di Farindola cheese.
Schirone M; Tofalo R; Mazzone G; Corsetti A; Suzzi G
Food Microbiol; 2011 Feb; 28(1):128-36. PubMed ID: 21056784
[TBL] [Abstract][Full Text] [Related]
2. High content of biogenic amines in Pecorino cheeses.
Schirone M; Tofalo R; Fasoli G; Perpetuini G; Corsetti A; Manetta AC; Ciarrocchi A; Suzzi G
Food Microbiol; 2013 May; 34(1):137-44. PubMed ID: 23498190
[TBL] [Abstract][Full Text] [Related]
3. Foodborne pathogens and microbiological characteristics of raw milk soft cheese produced and on retail sale in Brazil.
Moraes PM; Viçosa GN; Yamazi AK; Ortolani MB; Nero LA
Foodborne Pathog Dis; 2009 Mar; 6(2):245-9. PubMed ID: 19099356
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese.
Santillo A; Albenzio M; Quinto M; Caroprese M; Marino R; Sevi A
J Dairy Sci; 2009 Apr; 92(4):1330-7. PubMed ID: 19307614
[TBL] [Abstract][Full Text] [Related]
6. The evaluation of Zataria multiflora Boiss. essential oil effect on biogenic amines formation and microbiological profile in Gouda cheese.
Es'haghi Gorji M; Noori N; Nabizadeh Nodehi R; Jahed Khaniki G; Rastkari N; Alimohammadi M
Lett Appl Microbiol; 2014 Dec; 59(6):621-30. PubMed ID: 25163583
[TBL] [Abstract][Full Text] [Related]
7. Validation via challenge test of a dynamic growth-death model for the prediction of Listeria monocytogenes kinetics in Pecorino di Farindola cheese.
Centorotola G; Salini R; Sperandii AF; Neri D; Tucci P; Santarelli GA; Di Marzio V; Romantini R; Candeloro L; Conte A; Migliorati G; Pomilio F; Iannetti L
Int J Food Microbiol; 2020 Sep; 329():108690. PubMed ID: 32497790
[TBL] [Abstract][Full Text] [Related]
8. Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese.
Tofalo R; Schirone M; Fasoli G; Perpetuini G; Patrignani F; Manetta AC; Lanciotti R; Corsetti A; Martino G; Suzzi G
Food Chem; 2015 May; 175():121-7. PubMed ID: 25577060
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Hygienic quality of ewes' milk cheeses manufactured with artisan-produced lamb rennet pastes.
Gil PF; Conde S; Albisu M; Pérez-Elortondo FJ; Etayo I; Virto M; de Renobales M
J Dairy Res; 2007 Aug; 74(3):329-35. PubMed ID: 17466112
[TBL] [Abstract][Full Text] [Related]
11. Presence of Escherichia coli O157, Salmonella spp., and Listeria monocytogenes in Raw Ovine Milk Destined for Cheese Production and Evaluation of the Equivalence Between the Analytical Methods Applied.
Amagliani G; Petruzzelli A; Carloni E; Tonucci F; Foglini M; Micci E; Ricci M; Di Lullo S; Rotundo L; Brandi G
Foodborne Pathog Dis; 2016 Nov; 13(11):626-632. PubMed ID: 27607835
[TBL] [Abstract][Full Text] [Related]
12. Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.
Novella-Rodríguez S; Veciana-Nogués MT; Roig-Sagués AX; Trujillo-Mesa AJ; Vidal-Carou MC
J Dairy Sci; 2002 Oct; 85(10):2471-8. PubMed ID: 12416798
[TBL] [Abstract][Full Text] [Related]
13. Microbiological quality of Pecorino Siciliano "primosale" cheese on retail sale in the street markets of Palermo, Italy.
Giammanco GM; Pepe A; Aleo A; D'Agostino V; Milone S; Mammina C
New Microbiol; 2011 Apr; 34(2):179-85. PubMed ID: 21617830
[TBL] [Abstract][Full Text] [Related]
14. Occurrence of foodborne pathogens in Irish farmhouse cheese.
O'Brien M; Hunt K; McSweeney S; Jordan K
Food Microbiol; 2009 Dec; 26(8):910-4. PubMed ID: 19835780
[TBL] [Abstract][Full Text] [Related]
15. Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of "Pecorino" cheese.
Vannini L; Patrignani F; Iucci L; Ndagijimana M; Vallicelli M; Lanciotti R; Guerzoni ME
Int J Food Microbiol; 2008 Dec; 128(2):329-35. PubMed ID: 18973961
[TBL] [Abstract][Full Text] [Related]
16. Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese.
Suzzi G; Sacchetti G; Patrignani F; Corsetti A; Tofalo R; Schirone M; Fasoli G; Gardini F; Perpetuini G; Lanciotti R
J Sci Food Agric; 2015 Aug; 95(11):2252-63. PubMed ID: 25271150
[TBL] [Abstract][Full Text] [Related]
17. Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese).
Chaves-López C; De Angelis M; Martuscelli M; Serio A; Paparella A; Suzzi G
J Appl Microbiol; 2006 Aug; 101(2):353-60. PubMed ID: 16882142
[TBL] [Abstract][Full Text] [Related]
18. Interrelationships among microbiological, physicochemical, and biochemical properties of Terrincho cheese, with emphasis on biogenic amines.
Pinho O; Pintado AI; Gomes AM; Pintado MM; Malcata FX; Ferreira IM
J Food Prot; 2004 Dec; 67(12):2779-85. PubMed ID: 15633686
[TBL] [Abstract][Full Text] [Related]
19. A survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses.
Cronin T; Ziino M; Condurso C; McSweeney PL; Mills S; Ross RP; Stanton C
J Appl Microbiol; 2007 Oct; 103(4):1128-39. PubMed ID: 17897218
[TBL] [Abstract][Full Text] [Related]
20. Variations in conjugated linoleic acid (CLA) content of processed cheese by lactation time, feeding regimen, and ripening.
Kim JH; Kwon OJ; Choi NJ; Oh SJ; Jeong HY; Song MK; Jeong I; Kim YJ
J Agric Food Chem; 2009 Apr; 57(8):3235-9. PubMed ID: 19284724
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]