BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

455 related articles for article (PubMed ID: 23453516)

  • 1. Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening.
    Hayaloglu AA; Tolu C; Yasar K; Sahingil D
    J Dairy Sci; 2013 May; 96(5):2765-80. PubMed ID: 23453516
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures.
    Jia R; Zhang F; Song Y; Lou Y; Zhao A; Liu Y; Peng H; Hui Y; Ren R; Wang B
    J Dairy Sci; 2021 Jan; 104(1):270-280. PubMed ID: 33131819
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Quantification of volatile compounds in goat milk Jack cheese using static headspace gas chromatography.
    Attaie R
    J Dairy Sci; 2009 Jun; 92(6):2435-43. PubMed ID: 19447975
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin.
    Soltani M; Sahingil D; Gokce Y; Hayaloglu AA
    J Dairy Sci; 2016 Oct; 99(10):7744-7754. PubMed ID: 27423952
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.
    Hayaloglu AA; Guven M; Fox PF; McSweeney PL
    J Dairy Sci; 2005 Oct; 88(10):3460-74. PubMed ID: 16162519
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of somatic cell count in goat milk on yield, sensory quality, and fatty acid profile of semisoft cheese.
    Chen SX; Wang JZ; Van Kessel JS; Ren FZ; Zeng SS
    J Dairy Sci; 2010 Apr; 93(4):1345-54. PubMed ID: 20338411
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of pasteurization of Ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of roncal cheese.
    Ortigosa M; Torre P; Izco JM
    J Dairy Sci; 2001 Jun; 84(6):1320-30. PubMed ID: 11417688
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization by solid-phase microextraction-gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening.
    Innocente N; Munari M; Biasutti M
    J Dairy Sci; 2013 Jan; 96(1):26-32. PubMed ID: 23084885
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of microfiltration and adjunct culture on quality of Domiati cheese.
    Awad S; Ahmed N; El Soda M
    J Dairy Sci; 2010 May; 93(5):1807-14. PubMed ID: 20412894
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.
    De Pasquale I; Di Cagno R; Buchin S; De Angelis M; Gobbetti M
    Food Res Int; 2019 Feb; 116():1344-1356. PubMed ID: 30716924
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese.
    Sulejmani E; Hayaloglu AA; Rafajlovska V
    J Dairy Sci; 2014 Mar; 97(3):1210-24. PubMed ID: 24377800
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds.
    Rincón AA; Pino V; Fresno MR; Jiménez-Abizanda AI; Álvarez S; Ayala JH; Afonso AM
    Food Sci Technol Int; 2017 Apr; 23(3):254-264. PubMed ID: 28359206
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese.
    Centeno JA; Tomillo FJ; Fernández-García E; Gaya P; Nuñez M
    J Dairy Sci; 2002 Dec; 85(12):3164-72. PubMed ID: 12512589
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses.
    Bergamaschi M; Aprea E; Betta E; Biasioli F; Cipolat-Gotet C; Cecchinato A; Bittante G; Gasperi F
    J Dairy Sci; 2015 Apr; 98(4):2183-96. PubMed ID: 25682146
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Short communication: Volatile profile of matured Tronchón cheese affected by oxytetracycline in raw goat milk.
    Quintanilla P; Hettinga KA; Beltrán MC; Escriche I; Molina MP
    J Dairy Sci; 2020 Jul; 103(7):6015-6021. PubMed ID: 32418695
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Descriptive sensory profile of cow and buffalo milk Cheddar cheese prepared using indigenous cultures.
    Murtaza MA; Rehman SU; Anjum FM; Huma N
    J Dairy Sci; 2013 Mar; 96(3):1380-6. PubMed ID: 23332853
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar.
    Ordiales E; Martín A; Benito MJ; Hernández A; Ruiz-Moyano S; Córdoba Mde G
    J Dairy Sci; 2013 Sep; 96(9):5477-86. PubMed ID: 23831102
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk.
    Alonso R; Picon A; Gaya P; Nuñez M
    J Dairy Res; 2013 Feb; 80(1):51-7. PubMed ID: 23253470
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 23.