BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

329 related articles for article (PubMed ID: 26409971)

  • 1. Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426.
    Ryan PM; Burdíková Z; Beresford T; Auty MA; Fitzgerald GF; Ross RP; Sheehan JJ; Stanton C
    J Dairy Sci; 2015 Dec; 98(12):8531-44. PubMed ID: 26409971
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
    Kocaoglu-Vurma NA; Harper WJ; Drake MA; Courtney PD
    J Dairy Sci; 2008 Aug; 91(8):2947-59. PubMed ID: 18650271
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese.
    Costa NE; Hannon JA; Guinee TP; Auty MA; McSweeney PL; Beresford TP
    J Dairy Sci; 2010 Aug; 93(8):3469-86. PubMed ID: 20655415
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: composition and proteolysis.
    Awad S; Hassan AN; Halaweish F
    J Dairy Sci; 2005 Dec; 88(12):4195-203. PubMed ID: 16291610
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties.
    Wang J; Wu T; Fang X; Yang Z
    J Dairy Sci; 2019 May; 102(5):3825-3838. PubMed ID: 30827553
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci.
    Dabour N; Kheadr E; Benhamou N; Fliss I; LaPointe G
    J Dairy Sci; 2006 Jan; 89(1):95-110. PubMed ID: 16357272
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria.
    Ganesan B; Weimer BC; Pinzon J; Dao Kong N; Rompato G; Brothersen C; McMahon DJ
    J Appl Microbiol; 2014 Jun; 116(6):1642-56. PubMed ID: 24905221
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of cheddar cheese.
    Gardiner GE; Ross RP; Wallace JM; Scanlan FP; Jägers PP; Fitzgerald GF; Collins JK; Stanton C
    J Agric Food Chem; 1999 Dec; 47(12):4907-16. PubMed ID: 10606551
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Reduced fat process cheese made from young reduced fat Cheddar cheese manufactured with exopolysaccharide-producing cultures.
    Hassan AN; Awad S; Mistry VV
    J Dairy Sci; 2007 Aug; 90(8):3604-12. PubMed ID: 17638970
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of exopolysaccharide-producing cultures on the viscoelastic properties of reduced-fat Cheddar cheese.
    Hassan AN; Awad S; Muthukumarappan K
    J Dairy Sci; 2005 Dec; 88(12):4221-7. PubMed ID: 16291613
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.
    Hickey DK; Kilcawley KN; Beresford TP; Sheehan EM; Wilkinson MG
    J Dairy Res; 2007 Feb; 74(1):9-17. PubMed ID: 16987432
    [TBL] [Abstract][Full Text] [Related]  

  • 13. A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar.
    Shakeel-Ur-Rehman ; Farkye NY; Vedamuthu ER; Drake MA
    J Dairy Res; 2003 Feb; 70(1):99-103. PubMed ID: 12617398
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli.
    Madkor SA; Tong PS; El Soda M
    J Dairy Sci; 2000 Aug; 83(8):1684-91. PubMed ID: 10984143
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: texture and melting properties.
    Awad S; Hassan AN; Muthukumarappan K
    J Dairy Sci; 2005 Dec; 88(12):4204-13. PubMed ID: 16291611
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
    Broadbent JR; Brighton C; McMahon DJ; Farkye NY; Johnson ME; Steele JL
    J Dairy Sci; 2013 Jul; 96(7):4212-22. PubMed ID: 23684037
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of cheddar cheeses ripened at 4, 8, and 12 degrees C.
    Ong L; Shah NP
    J Food Sci; 2008 Apr; 73(3):M111-20. PubMed ID: 18387113
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese.
    O'Sullivan DJ; McSweeney PLH; Cotter PD; Giblin L; Sheehan JJ
    J Dairy Sci; 2016 Apr; 99(4):2625-2640. PubMed ID: 26805985
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of adjunct cultures on ripening of reduced fat Edam cheeses.
    Tungjaroenchai W; Drake MA; White CH
    J Dairy Sci; 2001 Oct; 84(10):2117-24. PubMed ID: 11699441
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
    Amornkul Y; Henning DR
    J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.