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 *

156 related articles for article (PubMed ID: 24210486)

  • 1. Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants.
    Alves LS; Merheb-Dini C; Gomes E; da Silva R; Gigante ML
    J Dairy Sci; 2013; 96(12):7490-9. PubMed ID: 24210486
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Coalho Cheese Made with Protease from Thermomucor indicae-seudaticae N31: Technological Potential of the New Coagulant for the Production of High-Cooked Cheese.
    Merheb-Dini C; Chaves KS; Gomes E; da Silva R; Gigante ML
    J Food Sci; 2016 Mar; 81(3):C563-8. PubMed ID: 26799929
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of milk-clotting enzyme concentration on the alphas1-casein hydrolysis during soft cheeses ripening.
    Hynes ER; Meinardi CA; Sabbag N; Cattaneo T; Candioti MC; Zalazar CA
    J Dairy Sci; 2001 Jun; 84(6):1335-40. PubMed ID: 11417690
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of coagulant level on proteolysis and functionality of mozzarella cheeses made using direct acidification.
    Dave RI; McMahon DJ; Oberg CJ; Broadbent JR
    J Dairy Sci; 2003 Jan; 86(1):114-26. PubMed ID: 12613855
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
    Vianna PC; Mazal G; Santos MV; Bolini HM; Gigante ML
    J Dairy Sci; 2008 May; 91(5):1743-50. PubMed ID: 18420604
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of somatic cell count on Prato cheese composition.
    Mazal G; Vianna PC; Santos MV; Gigante ML
    J Dairy Sci; 2007 Feb; 90(2):630-6. PubMed ID: 17235138
    [TBL] [Abstract][Full Text] [Related]  

  • 7. A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI-MS and Capillary Electrophoresis.
    Baptista DP; Araújo FD; Eberlin MN; Gigante ML
    J Food Sci; 2017 Feb; 82(2):386-393. PubMed ID: 28098943
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese.
    Moynihan AC; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA; McSweeney PL
    J Dairy Sci; 2014; 97(1):85-96. PubMed ID: 24239084
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of Pseudomonas fluorescens proteases on the quality of Cheddar cheese.
    Paludetti LF; O'Callaghan TF; Sheehan JJ; Gleeson D; Kelly AL
    J Dairy Sci; 2020 Sep; 103(9):7865-7878. PubMed ID: 32600766
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies.
    Fallico V; Tuminello L; Pediliggieri C; Horne J; Carpino S; Licitra G
    J Dairy Sci; 2006 Jan; 89(1):37-48. PubMed ID: 16357266
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of residual milk-clotting enzyme on alpha(s1) casein hydrolysis during ripening of Reggianito Argentino cheese.
    Hynes ER; Aparo L; Candioti MC
    J Dairy Sci; 2004 Mar; 87(3):565-73. PubMed ID: 15202640
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of microbial coagulants from Rhyzomucor miehei on composition, sensory and textural characteristics of long-ripened hard cheeses.
    D'Incecco P; Hogenboom JA; Rosi V; Cabassi G; Pellegrino L
    Food Chem; 2022 Feb; 370():131043. PubMed ID: 34509948
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents.
    Brighenti M; Govindasamy-Lucey S; Lim K; Nelson K; Lucey JA
    J Dairy Sci; 2008 Dec; 91(12):4501-17. PubMed ID: 19038925
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Improving the yield of Mozzarella cheese by phospholipase treatment of milk.
    Lilbaek HM; Broe ML; Høier E; Fatum TM; Ipsen R; Sørensen NK
    J Dairy Sci; 2006 Nov; 89(11):4114-25. PubMed ID: 17032998
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality.
    Govindasamy-Lucey S; Jaeggi JJ; Martinelli C; Johnson ME; Lucey JA
    J Dairy Sci; 2011 Jun; 94(6):2719-30. PubMed ID: 21605741
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Lipolysis and proteolysis profiles of fresh artisanal goat cheese made with raw milk with 3 different fat contents.
    Sánchez-Macías D; Morales-Delanuez A; Moreno-Indias I; Hernández-Castellano LE; Mendoza-Grimón V; Castro N; Argüello A
    J Dairy Sci; 2011 Dec; 94(12):5786-93. PubMed ID: 22118069
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Proteolysis in miniature cheddar-type cheeses manufactured using extracts from the crustacean Munida as coagulant.
    Rossano R; Piraino P; D'Ambrosio A; O'connell OF; Ungaro N; McSweeney PL; Riccio P
    J Biotechnol; 2005 Nov; 120(2):220-7. PubMed ID: 16083984
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both.
    Sant'Ana AM; Bezerril FF; Madruga MS; Batista AS; Magnani M; Souza EL; Queiroga RC
    J Dairy Sci; 2013; 96(12):7442-53. PubMed ID: 24140324
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.