BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

141 related articles for article (PubMed ID: 22290711)

  • 21. Identification of the production chain of Asiago d'Allevo cheese by nuclear magnetic resonance spectroscopy and principal component analysis.
    Schievano E; Pasini G; Cozzi G; Mammi S
    J Agric Food Chem; 2008 Aug; 56(16):7208-14. PubMed ID: 18662008
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Evaluation of bitterness in Ragusano cheese.
    Fallico V; McSweeney PL; Horne J; Pediliggieri C; Hannon JA; Carpino S; Licitra G
    J Dairy Sci; 2005 Apr; 88(4):1288-300. PubMed ID: 15778296
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Influence of cheese matrix on lipid digestion in a simulated gastro-intestinal environment.
    Lamothe S; Corbeil MM; Turgeon SL; Britten M
    Food Funct; 2012 Jul; 3(7):724-31. PubMed ID: 22476332
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties.
    Loffi C; Bortolazzo E; Garavaldi A; Musi V; Reverberi P; Galaverna G; Sforza S; Tedeschi T
    Foods; 2021 Apr; 10(4):. PubMed ID: 33916822
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds.
    Castellone V; Prandi B; Bancalari E; Tedeschi T; Gatti M; Bottari B
    Front Microbiol; 2022; 13():966239. PubMed ID: 36081785
    [TBL] [Abstract][Full Text] [Related]  

  • 26. A combined metabolomics and peptidomics approach to discriminate anomalous rind inclusion levels in Parmigiano Reggiano PDO grated hard cheese from different ripening stages.
    Rocchetti G; Michelini S; Pizzamiglio V; Masoero F; Lucini L
    Food Res Int; 2021 Nov; 149():110654. PubMed ID: 34600656
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Characterization of Defatted Products Obtained from the Parmigiano-Reggiano Manufacturing Chain: Determination of Peptides and Amino Acids Content and Study of the Digestibility and Bioactive Properties.
    Buhler S; Riciputi Y; Perretti G; Caboni MF; Dossena A; Sforza S; Tedeschi T
    Foods; 2020 Mar; 9(3):. PubMed ID: 32182801
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Influence of milk somatic cell content on Parmigiano-Reggiano cheese yield.
    Summer A; Franceschi P; Formaggioni P; Malacarne M
    J Dairy Res; 2015 May; 82(2):222-7. PubMed ID: 25684247
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Study of the oligopeptide fraction in Grana Padano and Parmigiano-Reggiano cheeses by liquid chromatography electrospray ionization mass spectrometry.
    Sforza S; Galaverna G; Dossena A; Marchelli R; Neviani E; Pinelli C
    Eur J Mass Spectrom (Chichester); 2004; 10(3):421-7. PubMed ID: 15187301
    [TBL] [Abstract][Full Text] [Related]  

  • 30. In vitro study on digestion of peptides in Emmental cheese: analytical evaluation and influence on angiotensin I converting enzyme inhibitory peptides.
    Parrot S; Degraeve P; Curia C; Martial-Gros A
    Nahrung; 2003 Apr; 47(2):87-94. PubMed ID: 12744284
    [TBL] [Abstract][Full Text] [Related]  

  • 31. [Group B vitamins in some typical Italian cheese: Parmigiano-reggiano, Pecorino romano and Gorgonzola (author's transl)].
    Minoccheri F; Brusco A; Massari M
    S TA NU; 1975; 5(2):107-10. PubMed ID: 134450
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Pyroglutamic acid in cheese: presence, origin, and correlation with ripening time of Grana Padano cheese.
    Mucchetti G; Locci F; Gatti M; Neviani E; Addeo F; Dossena A; Marchelli R
    J Dairy Sci; 2000 Apr; 83(4):659-65. PubMed ID: 10791780
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Fast determination of histamine in cheese by nuclear magnetic resonance (NMR).
    Schievano E; Guardini K; Mammi S
    J Agric Food Chem; 2009 Apr; 57(7):2647-52. PubMed ID: 19334752
    [TBL] [Abstract][Full Text] [Related]  

  • 34. The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality.
    Bottari B; Levante A; Bancalari E; Sforza S; Bottesini C; Prandi B; De Filippis F; Ercolini D; Nocetti M; Gatti M
    Front Microbiol; 2020; 11():581658. PubMed ID: 33133050
    [TBL] [Abstract][Full Text] [Related]  

  • 35. The integrated metabolomics and sensory analyses unravel the peculiarities of mountain grassland-based cheese production: The case of Parmigiano Reggiano PDO.
    Paolo Becchi P; Rocchetti G; Vezzulli F; Lambri M; Lucini L
    Food Chem; 2023 Dec; 428():136803. PubMed ID: 37418876
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effect of pH and calcium concentration on proteolysis in mozzarella cheese.
    Feeney EP; Guinee TP; Fox PF
    J Dairy Sci; 2002 Jul; 85(7):1646-54. PubMed ID: 12201514
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Biochemical patterns in ovine cheese: influence of probiotic strains.
    Albenzio M; Santillo A; Caroprese M; Marino R; Trani A; Faccia M
    J Dairy Sci; 2010 Aug; 93(8):3487-96. PubMed ID: 20655416
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.
    Hayaloglu AA; Cakmakci S; Brechany EY; Deegan KC; McSweeney PL
    J Dairy Sci; 2007 Mar; 90(3):1102-21. PubMed ID: 17297085
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120 g trichloroacetic acid/l.
    Addeo F; Chianese L; Sacchi R; Musso SS; Ferranti P; Malorni A
    J Dairy Res; 1994 Aug; 61(3):365-74. PubMed ID: 7962837
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Yield and aging of Cheddar cheeses manufactured from milks with different milk serum protein contents.
    Nelson BK; Barbano DM
    J Dairy Sci; 2005 Dec; 88(12):4183-94. PubMed ID: 16291609
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.