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 *

146 related articles for article (PubMed ID: 25892688)

  • 1. Short communication: Effect of genetic type on antioxidant activity of Caciocavallo cheese during ripening.
    Perna A; Intaglietta I; Simonetti A; Gambacorta E
    J Dairy Sci; 2015 Jun; 98(6):3690-4. PubMed ID: 25892688
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of genetic type, stage of lactation, and ripening time on Caciocavallo cheese proteolysis.
    Perna A; Simonetti A; Intaglietta I; Gambacorta E
    J Dairy Sci; 2014; 97(4):1909-17. PubMed ID: 24508437
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk.
    Niro S; Fratianni A; Tremonte P; Sorrentino E; Tipaldi L; Panfili G; Coppola R
    J Dairy Sci; 2014 Mar; 97(3):1296-304. PubMed ID: 24440270
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks.
    Niro S; Succi M; Tremonte P; Sorrentino E; Coppola R; Panfili G; Fratianni A
    J Dairy Sci; 2017 Dec; 100(12):9521-9531. PubMed ID: 28941817
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses.
    Succi M; Aponte M; Tremonte P; Niro S; Sorrentino E; Iorizzo M; Tipaldi L; Pannella G; Panfili G; Fratianni A; Coppola R
    J Dairy Sci; 2016 Dec; 99(12):9521-9533. PubMed ID: 27771088
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of genetic type and casein haplotype on antioxidant activity of yogurts during storage.
    Perna A; Intaglietta I; Simonetti A; Gambacorta E
    J Dairy Sci; 2013 Jun; 96(6):3435-41. PubMed ID: 23548278
    [TBL] [Abstract][Full Text] [Related]  

  • 7. An innovative pre-ripening drying method to improve the quality of pasta filata cheeses.
    Niro S; Fratianni A; Mignogna R; Tremonte P; Sorrentino E; Panfili G
    J Dairy Res; 2012 Nov; 79(4):397-404. PubMed ID: 22849816
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Influence of milk quality and production protocol on proteolysis and lipolysis in Monti Dauni Meridionali Caciocavallo cheese.
    Albenzio M; Santillo A; Russo DE; Caroprese M; Marino R; Sevi A
    J Dairy Res; 2010 Nov; 77(4):385-91. PubMed ID: 20482939
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Yield and sensory properties of cheese made with milk from Holstein or Montbeliarde cows milked twice or once daily.
    Martin B; Pomiès D; Pradel P; Verdier-Metz I; Rémond B
    J Dairy Sci; 2009 Oct; 92(10):4730-7. PubMed ID: 19762788
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening.
    Batool M; Nadeem M; Imran M; Khan IT; Bhatti JA; Ayaz M
    Lipids Health Dis; 2018 Oct; 17(1):228. PubMed ID: 30285870
    [TBL] [Abstract][Full Text] [Related]  

  • 12. In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence.
    Fardet A; Rock E
    Nutr Res Rev; 2018 Jun; 31(1):52-70. PubMed ID: 28965518
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy.
    Revilla I; González-Martín MI; Vivar-Quintana AM; Blanco-López MA; Lobos-Ortega IA; Hernández-Hierro JM
    J Dairy Sci; 2016 Jul; 99(7):5074-5082. PubMed ID: 27085414
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Short communication: Effect of casein haplotype on angiotensin-converting enzyme inhibitory and antioxidant capacities of milk casein from Italian Holstein cows before and following in vitro digestion with gastrointestinal enzymes.
    Perna A; Simonetti A; Gambacorta E
    J Dairy Sci; 2016 Sep; 99(9):6922-6926. PubMed ID: 27289148
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Triacylglycerol composition of protected designation of origin cheeses during ripening. Authenticity of milk fat.
    Fontecha J; Mayo I; Toledano G; Juárez M
    J Dairy Sci; 2006 Mar; 89(3):882-7. PubMed ID: 16507681
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study.
    Franciosi E; Gardini F; Monfredini L; Tabanelli G; Fabris A; Endrizzi I; Poznanski E; Gasperi F; Cavazza A
    J Dairy Sci; 2012 Oct; 95(10):5485-94. PubMed ID: 22863106
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of adjuncts on microbiological and chemical properties of Scamorza cheese.
    Guidone A; Braghieri A; Cioffi S; Claps S; Genovese F; Morone G; Napolitano F; Parente E
    J Dairy Sci; 2015 Mar; 98(3):1467-78. PubMed ID: 25582584
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese.
    Młynek K; Oler A; Zielińska K; Tkaczuk J; Zawadzka W
    Acta Sci Pol Technol Aliment; 2018; 17(2):133-140. PubMed ID: 29803215
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties.
    Rizzello CG; Losito I; Gobbetti M; Carbonara T; De Bari MD; Zambonin PG
    J Dairy Sci; 2005 Jul; 88(7):2348-60. PubMed ID: 15956298
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding.
    Giello M; La Storia A; Masucci F; Di Francia A; Ercolini D; Villani F
    Food Microbiol; 2017 May; 63():170-177. PubMed ID: 28040166
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.