BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

183 related articles for article (PubMed ID: 22720910)

  • 21. Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese.
    Gala E; Landi S; Solieri L; Nocetti M; Pulvirenti A; Giudici P
    Int J Food Microbiol; 2008 Jul; 125(3):347-51. PubMed ID: 18524408
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Natural whey starter for Parmigiano Reggiano: culture-independent approach.
    Bottari B; Santarelli M; Neviani E; Gatti M
    J Appl Microbiol; 2010 May; 108(5):1676-84. PubMed ID: 19849773
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.
    Hynes ER; Bergamini CV; Suárez VB; Zalazar CA
    J Dairy Sci; 2003 Dec; 86(12):3831-40. PubMed ID: 14740817
    [TBL] [Abstract][Full Text] [Related]  

  • 25. High-resolution MAS NMR and chemometrics: characterization of the ripening of Parmigiano Reggiano cheese.
    Shintu L; Caldarelli S
    J Agric Food Chem; 2005 May; 53(10):4026-31. PubMed ID: 15884834
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties.
    Rizzello CG; Losito I; Gobbetti M; Carbonara T; De Bari MD; Zambonin PG
    J Dairy Sci; 2005 Jul; 88(7):2348-60. PubMed ID: 15956298
    [TBL] [Abstract][Full Text] [Related]  

  • 27. A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese.
    Sberveglieri V; Bhandari MP; Núñez Carmona E; Betto G; Sberveglieri G
    Biosensors (Basel); 2016 Dec; 6(4):. PubMed ID: 27999300
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese.
    Gatti M; Lazzi C; Rossetti L; Mucchetti G; Neviani E
    J Appl Microbiol; 2003; 95(3):463-70. PubMed ID: 12911693
    [TBL] [Abstract][Full Text] [Related]  

  • 29. 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]  

  • 30. Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area.
    Verardo V; Gómez-Caravaca AM; Gori A; Losi G; Caboni MF
    J Sci Food Agric; 2013 Nov; 93(14):3625-33. PubMed ID: 23553460
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria.
    Bottari B; Quartieri A; Prandi B; Raimondi S; Leonardi A; Rossi M; Ulrici A; Gatti M; Sforza S; Nocetti M; Amaretti A
    Int J Food Microbiol; 2017 Aug; 255():32-41. PubMed ID: 28575713
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening.
    Conte P; Cinquanta L; Lo Meo P; Mazza F; Micalizzi A; Corona O
    Food Res Int; 2021 Jan; 139():109845. PubMed ID: 33509468
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times.
    Picon A; Gaya P; Fernández-García E; Rivas-Cañedo A; Avila M; Nuñez M
    J Dairy Sci; 2010 Jul; 93(7):2896-905. PubMed ID: 20630207
    [TBL] [Abstract][Full Text] [Related]  

  • 34. H, C, N and S stable isotopes and mineral profiles to objectively guarantee the authenticity of grated hard cheeses.
    Camin F; Wehrens R; Bertoldi D; Bontempo L; Ziller L; Perini M; Nicolini G; Nocetti M; Larcher R
    Anal Chim Acta; 2012 Jan; 711():54-9. PubMed ID: 22152796
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Proteolysis in Mozzarella cheeses manufactured by different industrial processes.
    Costabel L; Pauletti MS; Hynes E
    J Dairy Sci; 2007 May; 90(5):2103-12. PubMed ID: 17430907
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Identification of the Geographic Origin of Parmigiano Reggiano (P.D.O.) Cheeses Deploying Non-Targeted Mass Spectrometry and Chemometrics.
    Popping B; De Dominicis E; Dante M; Nocetti M
    Foods; 2017 Feb; 6(2):. PubMed ID: 28231093
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium.
    Neviani E; De Dea Lindner J; Bernini V; Gatti M
    Food Microbiol; 2009 May; 26(3):240-5. PubMed ID: 19269563
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Chemometric analysis of proteolysis during ripening of Ragusano cheese.
    Fallico V; McSweeney PL; Siebert KJ; Horne J; Carpino S; Licitra G
    J Dairy Sci; 2004 Oct; 87(10):3138-52. PubMed ID: 15377592
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Dairy maturation of milk used in the manufacture of Parmigiano-Reggiano cheese: effects on physico-chemical characteristics, rennet-coagulation aptitude and rheological properties.
    Malacarne M; Summer A; Formaggioni P; Franceschi P; Sandri S; Pecorari M; Vecchia P; Mariani P
    J Dairy Res; 2008 May; 75(2):218-24. PubMed ID: 18474140
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Intestinal inflammation in nursing infants: different causes and a single treatment ... but of protected origin.
    Pancaldi M; Mariotti I; Balli F
    Acta Biomed; 2008 Aug; 79(2):144-50. PubMed ID: 18788512
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.