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 *

175 related articles for article (PubMed ID: 25085486)

  • 21. Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese.
    Bouton Y; Buchin S; Duboz G; Pochet S; Beuvier E
    Food Microbiol; 2009 Apr; 26(2):183-91. PubMed ID: 19171261
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey.
    Albenzio M; Corbo MR; Rehman SU; Fox PF; De Angelis M; Corsetti A; Sevi A; Gobbetti M
    Int J Food Microbiol; 2001 Jul; 67(1-2):35-48. PubMed ID: 11482567
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Ecology of Lactobacilli Present in Italian Cheeses Produced from Raw Milk.
    Milani C; Fontana F; Alessandri G; Mancabelli L; Lugli GA; Longhi G; Anzalone R; Viappiani A; Duranti S; Turroni F; Ossiprandi MC; van Sinderen D; Ventura M
    Appl Environ Microbiol; 2020 Jun; 86(12):. PubMed ID: 32303552
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Cultivation-independent analysis of microbial communities on Austrian raw milk hard cheese rinds.
    Schornsteiner E; Mann E; Bereuter O; Wagner M; Schmitz-Esser S
    Int J Food Microbiol; 2014 Jun; 180():88-97. PubMed ID: 24794620
    [TBL] [Abstract][Full Text] [Related]  

  • 25. The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening.
    Di Grigoli A; Francesca N; Gaglio R; Guarrasi V; Moschetti M; Scatassa ML; Settanni L; Bonanno A
    Food Microbiol; 2015 Apr; 46():81-91. PubMed ID: 25475270
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses.
    De Pasquale I; Di Cagno R; Buchin S; De Angelis M; Gobbetti M
    PLoS One; 2016; 11(4):e0153213. PubMed ID: 27073835
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
    Randazzo CL; Pitino I; Ribbera A; Caggia C
    Food Microbiol; 2010 May; 27(3):363-74. PubMed ID: 20227601
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheeses.
    Fuka MM; Wallisch S; Engel M; Welzl G; Havranek J; Schloter M
    PLoS One; 2013; 8(11):e80734. PubMed ID: 24278315
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Microbial diversity and dynamics during the production of May bryndza cheese.
    Pangallo D; Saková N; Koreňová J; Puškárová A; Kraková L; Valík L; Kuchta T
    Int J Food Microbiol; 2014 Jan; 170():38-43. PubMed ID: 24291178
    [TBL] [Abstract][Full Text] [Related]  

  • 30. The microbiota of high-moisture mozzarella cheese produced with different acidification methods.
    Guidone A; Zotta T; Matera A; Ricciardi A; De Filippis F; Ercolini D; Parente E
    Int J Food Microbiol; 2016 Jan; 216():9-17. PubMed ID: 26384211
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.
    Campos G; Robles L; Alonso R; Nuñez M; Picon A
    J Dairy Sci; 2011 Oct; 94(10):4766-76. PubMed ID: 21943728
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food).
    Riquelme C; Câmara S; Dapkevicius Mde L; Vinuesa P; da Silva CC; Malcata FX; Rego OA
    Int J Food Microbiol; 2015 Jan; 192():86-94. PubMed ID: 25440551
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Microbial community dynamics of a blue-veined raw milk cheese from the United Kingdom.
    Yunita D; Dodd CER
    J Dairy Sci; 2018 Jun; 101(6):4923-4935. PubMed ID: 29550118
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.
    Randazzo CL; De Luca S; Todaro A; Restuccia C; Lanza CM; Spagna G; Caggia C
    J Appl Microbiol; 2007 Aug; 103(2):427-35. PubMed ID: 17650203
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese.
    Henri-Dubernet S; Desmasures N; Guéguen M
    Can J Microbiol; 2008 Mar; 54(3):218-28. PubMed ID: 18388993
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches.
    Alessandria V; Ferrocino I; De Filippis F; Fontana M; Rantsiou K; Ercolini D; Cocolin L
    Appl Environ Microbiol; 2016 Jul; 82(13):3988-3995. PubMed ID: 27107125
    [TBL] [Abstract][Full Text] [Related]  

  • 37. The fate of indigenous microbiota, starter cultures, Escherichia coli, Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time (qRT)-PCR.
    Masoud W; Vogensen FK; Lillevang S; Abu Al-Soud W; Sørensen SJ; Jakobsen M
    Int J Food Microbiol; 2012 Feb; 153(1-2):192-202. PubMed ID: 22154239
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Comparative analysis of microbial succession and proteolysis focusing on amino acid pathways in Asiago-PDO cheese from two dairies.
    Galli BD; Nikoloudaki O; Granehäll L; Carafa I; Pozza M; De Marchi M; Gobbetti M; Di Cagno R
    Int J Food Microbiol; 2024 Feb; 411():110548. PubMed ID: 38154252
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk.
    Alegría A; Alvarez-Martín P; Sacristán N; Fernández E; Delgado S; Mayo B
    Int J Food Microbiol; 2009 Nov; 136(1):44-51. PubMed ID: 19822375
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Monitoring bacterial communities in raw milk and cheese by culture-dependent and -independent 16S rRNA gene-based analyses.
    Delbès C; Ali-Mandjee L; Montel MC
    Appl Environ Microbiol; 2007 Mar; 73(6):1882-91. PubMed ID: 17259356
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.