BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

172 related articles for article (PubMed ID: 21446126)

  • 1. [Microbiological changes in edam type cheese, brined in a mixture of sodium and potassium chlorides during the ripening process].
    Wachowska M
    Rocz Panstw Zakl Hig; 2010; 61(4):419-24. PubMed ID: 21446126
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Interaction of brine concentration, brine temperature, and presalting on salt penetration in Ragusano cheese.
    Melilli C; Barbano DM; Caccamo M; Tuminello L; Carpino S; Licitra G
    J Dairy Sci; 2006 May; 89(5):1420-38. PubMed ID: 16606714
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of partial substitution of NaCl with KCl on Halloumi cheese during storage: chemical composition, lactic bacterial count, and organic acids production.
    Ayyash MM; Shah NP
    J Food Sci; 2010 Aug; 75(6):C525-9. PubMed ID: 20722906
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Influence of brine concentration, brine temperature, and presalting on early gas defects in raw milk pasta filata cheese.
    Melilli C; Barbano DM; Caccamo M; Calvo MA; Schembari G; Licitra G
    J Dairy Sci; 2004 Nov; 87(11):3648-57. PubMed ID: 15483148
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The effect of substituting NaCl with KCl on Nabulsi cheese: chemical composition, total viable count, and texture profile.
    Ayyash MM; Shah NP
    J Dairy Sci; 2011 Jun; 94(6):2741-51. PubMed ID: 21605743
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.
    Briggiler-Marcó M; Capra ML; Quiberoni A; Vinderola G; Reinheimer JA; Hynes E
    J Dairy Sci; 2007 Oct; 90(10):4532-42. PubMed ID: 17881674
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of brine composition and brining temperature on cheese physical properties in Ragusano cheese.
    Fucà N; McMahon DJ; Caccamo M; Tuminello L; La Terra S; Manenti M; Licitra G
    J Dairy Sci; 2012 Jan; 95(1):460-70. PubMed ID: 22192226
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of adjunct cultures on ripening of reduced fat Edam cheeses.
    Tungjaroenchai W; Drake MA; White CH
    J Dairy Sci; 2001 Oct; 84(10):2117-24. PubMed ID: 11699441
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. 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]  

  • 14. Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.
    Bautista-Gallego J; Arroyo-López FN; Durán-Quintana MC; Garrido-Fernández A
    Food Microbiol; 2010 May; 27(3):403-12. PubMed ID: 20227606
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Fate of aflatoxin M(1) during manufacture and storage of feta cheese.
    Motawee MM; McMahon DJ
    J Food Sci; 2009 Jun; 74(5):T42-5. PubMed ID: 19646059
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of the temperature of salt brine on salt uptake by Ragusano cheese.
    Melilli C; Barbano DM; Licitra G; Portelli G; Di Rosa G; Carpino S
    J Dairy Sci; 2003 Sep; 86(9):2799-812. PubMed ID: 14507016
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
    Kocaoglu-Vurma NA; Harper WJ; Drake MA; Courtney PD
    J Dairy Sci; 2008 Aug; 91(8):2947-59. PubMed ID: 18650271
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 9.