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 *

138 related articles for article (PubMed ID: 26184810)

  • 1. The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese.
    Marcellino O S B SN; Benson DR
    Microbiol Spectr; 2013 Oct; 1(1):. PubMed ID: 26184810
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Scanning electron and light microscopic study of microbial succession on bethlehem st. Nectaire cheese.
    Marcellino SN; Benson DR
    Appl Environ Microbiol; 1992 Nov; 58(11):3448-54. PubMed ID: 16348797
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Diversity of Geotrichum candidum strains isolated from traditional cheesemaking fabrications in France.
    Marcellino N; Beuvier E; Grappin R; Guéguen M; Benson DR
    Appl Environ Microbiol; 2001 Oct; 67(10):4752-9. PubMed ID: 11571181
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Interests in Geotrichum candidum for cheese technology.
    Boutrou R; Guéguen M
    Int J Food Microbiol; 2005 Jun; 102(1):1-20. PubMed ID: 15924999
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Phenotypic and Genetic Characterization of the Cheese Ripening Yeast
    Perkins V; Vignola S; Lessard MH; Plante PL; Corbeil J; Dugat-Bony E; Frenette M; Labrie S
    Front Microbiol; 2020; 11():737. PubMed ID: 32457706
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese.
    Bertuzzi AS; Walsh AM; Sheehan JJ; Cotter PD; Crispie F; McSweeney PLH; Kilcawley KN; Rea MC
    mSystems; 2018; 3(1):. PubMed ID: 29404426
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Aroma compound production in cheese curd by coculturing with selected yeast and bacteria.
    Martin N; Berger C; Le Du C; Spinnler HE
    J Dairy Sci; 2001 Oct; 84(10):2125-35. PubMed ID: 11699442
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses.
    Licitra G; Carpino S
    Microbiol Spectr; 2014 Feb; 2(1):CM-0007-2012. PubMed ID: 26082116
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Linoleic acid enrichment of cheese by okara flour and Geotrichum candidum overexpressing Δ12 fatty acid desaturase.
    Wu C; Jiang N; Wang R; Jiang S; Yuan Z; Luo X; Wu J; Shi H; Wu R
    J Sci Food Agric; 2023 Apr; 103(6):2960-2969. PubMed ID: 36534037
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Camembert-type cheese quality and safety implications in relation to the timing of high-pressure processing during aging.
    Batty D; Meunier-Goddik L; Waite-Cusic JG
    J Dairy Sci; 2019 Oct; 102(10):8721-8733. PubMed ID: 31400901
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Yeasts in different types of cheese.
    Bintsis T
    AIMS Microbiol; 2021; 7(4):447-470. PubMed ID: 35071942
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese.
    Lessard MH; Viel C; Boyle B; St-Gelais D; Labrie S
    BMC Genomics; 2014 Mar; 15():235. PubMed ID: 24670012
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Temporal differences in microbial composition of Époisses cheese rinds during ripening and storage.
    Irlinger F; Monnet C
    J Dairy Sci; 2021 Jul; 104(7):7500-7508. PubMed ID: 33838885
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Investigation of Geotrichum candidum gene expression during the ripening of Reblochon-type cheese by reverse transcription-quantitative PCR.
    Castellote J; Fraud S; Irlinger F; Swennen D; Fer F; Bonnarme P; Monnet C
    Int J Food Microbiol; 2015 Feb; 194():54-61. PubMed ID: 25461609
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Investigation of the Activity of the Microorganisms in a Reblochon-Style Cheese by Metatranscriptomic Analysis.
    Monnet C; Dugat-Bony E; Swennen D; Beckerich JM; Irlinger F; Fraud S; Bonnarme P
    Front Microbiol; 2016; 7():536. PubMed ID: 27148224
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions.
    Leclercq-Perlat MN; Buono F; Lambert D; Latrille E; Spinnler HE; Corrieu G
    J Dairy Res; 2004 Aug; 71(3):346-54. PubMed ID: 15354582
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Temperature and relative humidity influence the microbial and physicochemical characteristics of Camembert-type cheese ripening.
    Leclercq-Perlat MN; Sicard M; Trelea IC; Picque D; Corrieu G
    J Dairy Sci; 2012 Aug; 95(8):4666-82. PubMed ID: 22818481
    [TBL] [Abstract][Full Text] [Related]  

  • 19. [Microflora of Saint-Nectaire cheese and physiology of Geotrichum candidum Link].
    Dale G; Guillot J
    C R Seances Soc Biol Fil; 1971; 165(2):309-16. PubMed ID: 4258407
    [No Abstract]   [Full Text] [Related]  

  • 20. Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses.
    Cogan TM; Goerges S; Gelsomino R; Larpin S; Hohenegger M; Bora N; Jamet E; Rea MC; Mounier J; Vancanneyt M; Guéguen M; Desmasures N; Swings J; Goodfellow M; Ward AC; Sebastiani H; Irlinger F; Chamba JF; Beduhn R; Scherer S
    Microbiol Spectr; 2014 Feb; 2(1):CM-0010-2012. PubMed ID: 26082119
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.