BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

791 related articles for article (PubMed ID: 26277316)

  • 1. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese.
    Ozturk M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
    J Dairy Sci; 2015 Oct; 98(10):6713-26. PubMed ID: 26277316
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage.
    Ozturk M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
    J Dairy Sci; 2018 Aug; 101(8):6853-6865. PubMed ID: 29753472
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese.
    Ibáñez RA; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; McSweeney PLH; Lucey JA
    J Dairy Sci; 2021 Aug; 104(8):8467-8478. PubMed ID: 34001358
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
    Govindasamy-Lucey S; Lin T; Jaeggi JJ; Martinelli CJ; Johnson ME; Lucey JA
    J Dairy Sci; 2007 Jun; 90(6):2675-88. PubMed ID: 17517707
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Standardization of milk using cold ultrafiltration retentates for the manufacture of parmesan cheese.
    Govindasamy-Lucey S; Jaeggi JJ; Bostley AL; Johnson ME; Lucey JA
    J Dairy Sci; 2004 Sep; 87(9):2789-99. PubMed ID: 15375036
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques.
    Ibáñez RA; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; McSweeney PLH; Lucey JA
    J Dairy Sci; 2020 Feb; 103(2):1175-1192. PubMed ID: 31864749
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture.
    Agrawal P; Hassan AN
    J Dairy Sci; 2007 Jul; 90(7):3110-7. PubMed ID: 17582092
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese.
    Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Wang T; Lucey JA
    J Dairy Sci; 2007 Oct; 90(10):4552-68. PubMed ID: 17881676
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture.
    Agrawal P; Hassan AN
    J Dairy Res; 2008 May; 75(2):182-8. PubMed ID: 18474135
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening.
    Upreti P; Metzger LE; Hayes KD
    J Dairy Sci; 2006 Feb; 89(2):444-53. PubMed ID: 16428614
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Health stimulating properties of the most popular soft cheese in Egypt Kariesh made using skimmed milk UF-retentate and probiotics.
    Fayed AE; Farahat AM; Metwally AE; Emam MS
    Acta Sci Pol Technol Aliment; 2014; 13(4):359-373. PubMed ID: 28067478
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheese.
    Reale E; Govindasamy-Lucey S; Johnson ME; Jaeggi JJ; Molitor M; Lu Y; Lucey JA
    J Dairy Sci; 2020 Nov; 103(11):9906-9922. PubMed ID: 32921459
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments.
    Riebel B; Govindasamy-Lucey S; Jaeggi JJ; Lucey JA
    J Dairy Sci; 2024 Jan; 107(1):74-90. PubMed ID: 37709025
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese.
    Moynihan AC; Govindasamy-Lucey S; Molitor M; Jaeggi JJ; Johnson ME; McSweeney PLH; Lucey JA
    J Dairy Sci; 2016 Oct; 99(10):7791-7802. PubMed ID: 27448857
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese.
    Acharya MR; Mistry VV
    J Dairy Sci; 2004 Dec; 87(12):4004-12. PubMed ID: 15545360
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peynir.
    Gumus P; Hayaloglu AA
    J Dairy Sci; 2019 Jul; 102(7):5945-5956. PubMed ID: 31079909
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Fate of Staphylococcus aureus in cheese treated by ultrahigh pressure homogenization and high hydrostatic pressure.
    López-Pedemonte T; Brinez WJ; Roig-Sagués AX; Guamis B
    J Dairy Sci; 2006 Dec; 89(12):4536-44. PubMed ID: 17106084
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese.
    O'Mahony JA; Lucey JA; McSweeney PL
    J Dairy Sci; 2005 Sep; 88(9):3101-14. PubMed ID: 16107399
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 40.