These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

130 related articles for article (PubMed ID: 23572688)

  • 1. Process standardization for rennet casein based Mozzarella cheese analogue.
    Shah R; Jana AH; Aparnathi KD; Prajapati PS
    J Food Sci Technol; 2010 Oct; 47(5):574-8. PubMed ID: 23572688
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue.
    Dhanraj P; Jana A; Modha H; Aparnathi KD
    J Food Sci Technol; 2017 Mar; 54(3):822-831. PubMed ID: 28298697
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage.
    Ozturk M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
    J Dairy Sci; 2018 Aug; 101(8):6853-6865. PubMed ID: 29753472
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Quality of casein based Mozzarella cheese analogue as affected by stabilizer blends.
    Jana AH; Patel HG; Suneeta P; Prajapati JP
    J Food Sci Technol; 2010 Mar; 47(2):240-2. PubMed ID: 23572632
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Innovative Covering Liquids Stabilising Water-Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping.
    Biegalski J; Cais-Sokolińska D
    Foods; 2024 Feb; 13(4):. PubMed ID: 38397558
    [TBL] [Abstract][Full Text] [Related]  

  • 6. An approach to improve the baking properties and determine the onset of browning in fat-free mozzarella cheese.
    Sutariya SG; Metzger LE; Meletharayil GH
    J Dairy Sci; 2022 Mar; 105(3):2153-2165. PubMed ID: 35033348
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture-based acid curd and micellar casein concentrate.
    Hammam ARA; Metzger LE
    Food Sci Nutr; 2023 Aug; 11(8):4616-4624. PubMed ID: 37576028
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Investigating rennet coagulation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making.
    Lu Y; McMahon DJ; Vollmer AH
    J Dairy Sci; 2017 Feb; 100(2):892-900. PubMed ID: 27988125
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Whiteness change during heating and cooling of Mozzarella cheese.
    Metzger LE; Barbano DM; Rudan MA; Kindstedt PS; Guo MR
    J Dairy Sci; 2000 Jan; 83(1):1-10. PubMed ID: 10659956
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys.
    Smith S; Smith TJ; Drake MA
    J Dairy Sci; 2016 May; 99(5):3434-3444. PubMed ID: 26947298
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach.
    Petrella G; Pati S; Gagliardi R; Rizzuti A; Mastrorilli P; la Gatta B; Di Luccia A
    J Dairy Sci; 2015 Nov; 98(11):7560-72. PubMed ID: 26364106
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses.
    Ganesan B; Brown K; Irish DA; Brothersen C; McMahon DJ
    J Dairy Sci; 2014; 97(4):1970-82. PubMed ID: 24485677
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Potential growth of Listeria monocytogenes in Italian mozzarella cheese as affected by microbiological and chemical-physical environment.
    Tirloni E; Bernardi C; Rosshaug PS; Stella S
    J Dairy Sci; 2019 Jun; 102(6):4913-4924. PubMed ID: 30928266
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella.
    Chen L; Liu H
    J Dairy Sci; 2012 Sep; 95(9):4823-4830. PubMed ID: 22916886
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese.
    Moynihan AC; Govindasamy-Lucey S; Molitor M; Jaeggi JJ; Johnson ME; McSweeney PLH; Lucey JA
    J Dairy Sci; 2016 Oct; 99(10):7791-7802. PubMed ID: 27448857
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Functionality of Mozzarella cheese analogues prepared using varying protein sources as influenced by refrigerated storage.
    Dharaiya CN; Jana AH; Aparnathi KD
    J Food Sci Technol; 2019 Dec; 56(12):5243-5252. PubMed ID: 31749471
    [TBL] [Abstract][Full Text] [Related]  

  • 17. New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarella.
    Franceschi P; Malacarne M; Faccia M; Rossoni A; Santus E; Formaggioni P; Summer A
    Food Technol Biotechnol; 2020 Mar; 58(1):91-97. PubMed ID: 32684793
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Vatless manufacturing of low-moisture part-skim mozzarella cheese from highly concentrated skim milk microfiltration retentates.
    Ardisson-Korat AV; Rizvi SS
    J Dairy Sci; 2004 Nov; 87(11):3601-13. PubMed ID: 15483143
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese.
    Gulzar N; Rafiq S; Nadeem M; Imran M; Khalique A; Muqada Sleem I; Saleem T
    Lipids Health Dis; 2019 Jan; 18(1):33. PubMed ID: 30696457
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Improvement in melting and baking properties of low-fat Mozzarella cheese.
    Wadhwani R; McManus WR; McMahon DJ
    J Dairy Sci; 2011 Apr; 94(4):1713-23. PubMed ID: 21426959
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.