315 related articles for article (PubMed ID: 26593502)
1. Proteolysis in goat "coalho" cheese supplemented with probiotic lactic acid bacteria.
Bezerra TK; de Araujo AR; do Nascimento ES; de Matos Paz JE; Gadelha CA; Gadelha TS; Pacheco MT; do Egypto Queiroga Rde C; de Oliveira ME; Madruga MS
Food Chem; 2016 Apr; 196():359-66. PubMed ID: 26593502
[TBL] [Abstract][Full Text] [Related]
2. Development and quality of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria.
Garcia EF; de Oliveira ME; Queiroga Rde C; Machado TA; de Souza EL
Int J Food Sci Nutr; 2012 Dec; 63(8):947-56. PubMed ID: 22574688
[TBL] [Abstract][Full Text] [Related]
3. Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese.
Barbosa IC; Oliveira ME; Madruga MS; Gullón B; Pacheco MT; Gomes AM; Batista AS; Pintado MM; Souza EL; Queiroga RC
Food Funct; 2016 Oct; 7(10):4356-4371. PubMed ID: 27711907
[TBL] [Abstract][Full Text] [Related]
4. Addition of probiotic bacteria in a semi-hard goat cheese (coalho): Survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria.
Gomes de Oliveira ME; Fernandes Garcia E; Vasconcelos de Oliveira CE; Pereira Gomes AM; Esteves Pintado MM; Ferreira Madureira ARM; da Conceição ML; Ramos do EgyptoQueiroga RC; de Souza EL
Food Res Int; 2014 Oct; 64():241-247. PubMed ID: 30011646
[TBL] [Abstract][Full Text] [Related]
5. Effect of a probiotic mixed culture on texture profile and sensory performance of Minas fresh cheese in comparison with the traditional products.
Buriti FC; Okazaki TY; Alegro JH; Saad SM
Arch Latinoam Nutr; 2007 Jun; 57(2):179-85. PubMed ID: 17992983
[TBL] [Abstract][Full Text] [Related]
6. Biochemical patterns in ovine cheese: influence of probiotic strains.
Albenzio M; Santillo A; Caroprese M; Marino R; Trani A; Faccia M
J Dairy Sci; 2010 Aug; 93(8):3487-96. PubMed ID: 20655416
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese.
Yilmaztekin M; Ozer BH; Atasoy F
Int J Food Sci Nutr; 2004 Feb; 55(1):53-60. PubMed ID: 14630592
[TBL] [Abstract][Full Text] [Related]
9. Development of probiotic cheese manufactured from goat milk: response surface analysis via technological manipulation.
Gomes AM; Malcata FX
J Dairy Sci; 1998 Jun; 81(6):1492-507. PubMed ID: 9684158
[TBL] [Abstract][Full Text] [Related]
10. Composition and sensory profiling of probiotic Scamorza ewe milk cheese.
Albenzio M; Santillo A; Caroprese M; Braghieri A; Sevi A; Napolitano F
J Dairy Sci; 2013 May; 96(5):2792-800. PubMed ID: 23522674
[TBL] [Abstract][Full Text] [Related]
11. Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.
Novella-Rodríguez S; Veciana-Nogués MT; Roig-Sagués AX; Trujillo-Mesa AJ; Vidal-Carou MC
J Dairy Sci; 2002 Oct; 85(10):2471-8. PubMed ID: 12416798
[TBL] [Abstract][Full Text] [Related]
12. Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures.
Albenzio M; Santillo A; Caroprese M; Ruggieri D; Napolitano F; Sevi A
J Dairy Sci; 2013 May; 96(5):2781-91. PubMed ID: 23522678
[TBL] [Abstract][Full Text] [Related]
13. Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese.
Menéndez S; Centeno JA; Godínez R; Rodríguez-Otero JL
Int J Food Microbiol; 2000 Jul; 59(1-2):37-46. PubMed ID: 10946837
[TBL] [Abstract][Full Text] [Related]
14. Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions.
Meira QGS; Magnani M; de Medeiros Júnior FC; Queiroga RCRDE; Madruga MS; Gullón B; Gomes AMP; Pintado MME; de Souza EL
Food Res Int; 2015 Oct; 76(Pt 3):828-838. PubMed ID: 28455069
[TBL] [Abstract][Full Text] [Related]
15. Influence of lamb rennet paste containing probiotic on proteolysis and rheological properties of pecorino cheese.
Santillo A; Albenzio M
J Dairy Sci; 2008 May; 91(5):1733-42. PubMed ID: 18420603
[TBL] [Abstract][Full Text] [Related]
16. Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian Fresco cheese.
Vinderola CG; Prosello W; Ghiberto TD; Reinheimer JA
J Dairy Sci; 2000 Sep; 83(9):1905-11. PubMed ID: 11003217
[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. Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation.
Desfossés-Foucault É; LaPointe G; Roy D
Int J Food Microbiol; 2014 May; 178():76-86. PubMed ID: 24674930
[TBL] [Abstract][Full Text] [Related]
19. Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine.
Felicio TL; Esmerino EA; Vidal VA; Cappato LP; Garcia RK; Cavalcanti RN; Freitas MQ; Conte Junior CA; Padilha MC; Silva MC; Raices RS; Arellano DB; Bollini HM; Pollonio MA; Cruz AG
Food Chem; 2016 Apr; 196():628-37. PubMed ID: 26593536
[TBL] [Abstract][Full Text] [Related]
20. Dried tomato-flavored probiotic cream cheese with Lactobacillus paracasei.
Santini MS; Koga EC; Aragon DC; Santana EH; Costa MR; Costa GN; Aragon-Alegro LC
J Food Sci; 2012 Nov; 77(11):M604-8. PubMed ID: 23126664
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]