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 *

117 related articles for article (PubMed ID: 24128502)

  • 1. Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models.
    Price EJ; Linforth RS; Dodd CE; Phillips CA; Hewson L; Hort J; Gkatzionis K
    Food Chem; 2014 Feb; 145():464-72. PubMed ID: 24128502
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation.
    De Freitas I; Pinon N; Maubois JL; Lortal S; Thierry A
    Int J Food Microbiol; 2009 Jan; 129(1):37-42. PubMed ID: 19036465
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Diversity and activities of yeasts from different parts of a Stilton cheese.
    Gkatzionis K; Yunita D; Linforth RS; Dickinson M; Dodd CE
    Int J Food Microbiol; 2014 May; 177():109-16. PubMed ID: 24631634
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal.
    Cardinali F; Ferrocino I; Milanović V; Belleggia L; Corvaglia MR; Garofalo C; Foligni R; Mannozzi C; Mozzon M; Cocolin L; Osimani A; Aquilanti L
    Food Res Int; 2021 Sep; 147():110537. PubMed ID: 34399514
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis.
    Arfi K; Spinnler HE; Tache R; Bonnarme P
    Appl Microbiol Biotechnol; 2002 Mar; 58(4):503-10. PubMed ID: 11954798
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Volatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains.
    Reyes-Díaz R; González-Córdova AF; Del Carmen Estrada-Montoya M; Méndez-Romero JI; Mazorra-Manzano MA; Soto-Valdez H; Vallejo-Cordoba B
    J Dairy Sci; 2020 Jan; 103(1):242-253. PubMed ID: 31733845
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures.
    Centeno JA; Garabal JI; Docampo F; Lorenzo JM; Carballo J
    Int J Food Microbiol; 2017 Jun; 251():33-40. PubMed ID: 28384620
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese.
    De Freitas I; Pinon N; Berdagué JL; Tournayre P; Lortal S; Thierry A
    J Dairy Sci; 2008 Feb; 91(2):531-43. PubMed ID: 18218739
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese production.
    Andrade RP; Oliveira DR; Lopes ACA; de Abreu LR; Duarte WF
    Food Res Int; 2019 Nov; 125():108620. PubMed ID: 31554038
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese.
    Mugampoza D; Gkatzionis K; Linforth RST; Dodd CER
    Food Chem; 2019 Jul; 287():222-231. PubMed ID: 30857693
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Screening of dairy yeast strains for probiotic applications.
    Kumura H; Tanoue Y; Tsukahara M; Tanaka T; Shimazaki K
    J Dairy Sci; 2004 Dec; 87(12):4050-6. PubMed ID: 15545365
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.
    Ruggirello M; Giordano M; Bertolino M; Ferrocino I; Cocolin L; Dolci P
    Food Microbiol; 2018 Sep; 74():132-142. PubMed ID: 29706329
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds.
    Leclercq-Perlat MN; Latrille E; Corrieu G; Spinnler HE
    J Dairy Res; 2004 Aug; 71(3):355-66. PubMed ID: 15354583
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of yeasts isolated from artisanal short-ripened cows' cheeses produced in Galicia (NW Spain).
    Atanassova MR; Fernández-Otero C; Rodríguez-Alonso P; Fernández-No IC; Garabal JI; Centeno JA
    Food Microbiol; 2016 Feb; 53(Pt B):172-81. PubMed ID: 26678145
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Geotrichum candidum dominates in yeast population dynamics in Livarot, a French red-smear cheese.
    Larpin S; Mondoloni C; Goerges S; Vernoux JP; Guéguen M; Desmasures N
    FEMS Yeast Res; 2006 Dec; 6(8):1243-53. PubMed ID: 17156021
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Evaluation of aroma generation of Lactococcus lactis with an electronic nose and sensory analysis.
    Gutiérrez-Méndez N; Vallejo-Cordoba B; González-Córdova AF; Nevárez-Moorillón GV; Rivera-Chavira B
    J Dairy Sci; 2008 Jan; 91(1):49-57. PubMed ID: 18096924
    [TBL] [Abstract][Full Text] [Related]  

  • 17.
    Celińska E; Bonikowski R; Białas W; Dobrowolska A; Słoma B; Borkowska M; Kubiak M; Korpys P; Grajek W
    Molecules; 2018 Jan; 23(1):. PubMed ID: 29301324
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Lactate and amino acid catabolism in the cheese-ripening yeast Yarrowia lipolytica.
    Mansour S; Beckerich JM; Bonnarme P
    Appl Environ Microbiol; 2008 Nov; 74(21):6505-12. PubMed ID: 18776032
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica.
    Vong WC; Au Yang KL; Liu SQ
    Int J Food Microbiol; 2016 Oct; 235():1-9. PubMed ID: 27391864
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Transcriptomic response of Debaryomyces hansenii during mixed culture in a liquid model cheese medium with Yarrowia lipolytica.
    Malek R; Bonnarme P; Irlinger F; Frey-Klett P; Onésime D; Aubert J; Loux V; Beckerich JM
    Int J Food Microbiol; 2018 Jan; 264():53-62. PubMed ID: 29111498
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.