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.
221 related articles for article (PubMed ID: 25075877)
61. Study of the oligopeptide fraction in Grana Padano and Parmigiano-Reggiano cheeses by liquid chromatography electrospray ionization mass spectrometry. Sforza S; Galaverna G; Dossena A; Marchelli R; Neviani E; Pinelli C Eur J Mass Spectrom (Chichester); 2004; 10(3):421-7. PubMed ID: 15187301 [TBL] [Abstract][Full Text] [Related]
62. Identification of bitter peptides in whey protein hydrolysate. Liu X; Jiang D; Peterson DG J Agric Food Chem; 2014 Jun; 62(25):5719-25. PubMed ID: 23998904 [TBL] [Abstract][Full Text] [Related]
63. Evidence of terroir in milk sourcing and its influence on Cheddar cheese. Turbes G; Linscott TD; Tomasino E; Waite-Cusic J; Lim J; Meunier-Goddik L J Dairy Sci; 2016 Jul; 99(7):5093-5103. PubMed ID: 27085404 [TBL] [Abstract][Full Text] [Related]
64. Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese. Neocleous M; Barbano DM; Rudan MA J Dairy Sci; 2002 Oct; 85(10):2425-37. PubMed ID: 12416794 [TBL] [Abstract][Full Text] [Related]
65. Preference mapping of Cheddar cheese with varying maturity levels. Young ND; Drake M; Lopetcharat K; McDaniel MR J Dairy Sci; 2004 Jan; 87(1):11-9. PubMed ID: 14765805 [TBL] [Abstract][Full Text] [Related]
66. Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process. Carunchia Whetstine ME; Drake MA; Nelson BK; Barbano DM J Dairy Sci; 2006 Feb; 89(2):505-17. PubMed ID: 16428619 [TBL] [Abstract][Full Text] [Related]
67. Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder. Hannon JA; Kilcawley KN; Wilkinson MG; Delahunty CM; Beresford TP J Dairy Sci; 2006 Oct; 89(10):3749-62. PubMed ID: 16960049 [TBL] [Abstract][Full Text] [Related]
68. [The bitter peptides from casein and sheese. 1. Current state of knowledge]. Schalinatus E; Behnke U Nahrung; 1974; 18(6-7):697-704. PubMed ID: 4453341 [No Abstract] [Full Text] [Related]
69. A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese. Novak J; Butorac K; Leboš Pavunc A; Banić M; Butorac A; Lepur A; Oršolić N; Tonković K; Bendelja K; Čuljak N; Lovrić M; Šušković J; Kos B Molecules; 2021 Dec; 27(1):. PubMed ID: 35011392 [TBL] [Abstract][Full Text] [Related]
70. Sources of umami taste in Cheddar and Swiss cheeses. Drake SL; Carunchia Whetstine ME; Drake MA; Courtney P; Fligner K; Jenkins J; Pruitt C J Food Sci; 2007 Aug; 72(6):S360-6. PubMed ID: 17995691 [TBL] [Abstract][Full Text] [Related]
71. Peptidomic screening of bitter and nonbitter casein hydrolysate fractions for insulinogenic peptides. Murray NM; O'Riordan D; Jacquier JC; O'Sullivan M; Holton TA; Wynne K; Robinson RC; Barile D; Nielsen SD; Dallas DC J Dairy Sci; 2018 Apr; 101(4):2826-2837. PubMed ID: 29428747 [TBL] [Abstract][Full Text] [Related]
73. Consumer insights on prepackaged Cheddar cheese shreds using focus groups, conjoint analysis, and qualitative multivariate analysis. Speight KC; Schiano AN; Harwood WS; Drake MA J Dairy Sci; 2019 Aug; 102(8):6971-6986. PubMed ID: 31155259 [TBL] [Abstract][Full Text] [Related]
74. Valuation of milk composition and genotype in cheddar cheese production using an optimization model of cheese and whey production. Johnson HA; Parvin L; Garnett I; DePeters EJ; Medrano JF; Fadel JG J Dairy Sci; 2007 Feb; 90(2):616-29. PubMed ID: 17235137 [TBL] [Abstract][Full Text] [Related]
75. Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture. Whetstine ME; Drake MA; Broadbent JR; McMahon D J Dairy Sci; 2006 Sep; 89(9):3277-84. PubMed ID: 16899660 [TBL] [Abstract][Full Text] [Related]
76. Reduced-fat cheddar cheese manufactured using a novel fat removal process. Nelson BK; Barbano DM J Dairy Sci; 2004 Apr; 87(4):841-53. PubMed ID: 15259218 [TBL] [Abstract][Full Text] [Related]
77. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese. Avila M; Garde S; Gaya P; Medina M; Nuñez M J Dairy Sci; 2006 Aug; 89(8):2882-93. PubMed ID: 16840604 [TBL] [Abstract][Full Text] [Related]
78. The behavior of cathepsin D during milk processing and its contribution to bitterness in a model fresh cheese. Horstmann G; Schäfer J; Rosenberger M; Seitl I; Hinrichs J; Fischer L J Dairy Sci; 2023 Aug; 106(8):5266-5275. PubMed ID: 37268572 [TBL] [Abstract][Full Text] [Related]
79. Analysis of the effect of Tenebrio Molitor rennet on the flavor formation of Cheddar cheese during ripening based on gas chromatography-ion mobility spectrometry (GC-IMS). Song Z; Cao Y; Qiao H; Wen P; Sun G; Zhang W; Han L Food Res Int; 2023 Sep; 171():113074. PubMed ID: 37330834 [TBL] [Abstract][Full Text] [Related]
80. Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry, and its application to sensory predictive modeling. Ochi H; Naito H; Iwatsuki K; Bamba T; Fukusaki E J Biosci Bioeng; 2012 Jun; 113(6):751-8. PubMed ID: 22386562 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]