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 *

205 related articles for article (PubMed ID: 26801736)

  • 1. Proteomic and peptidomic profiling of Brazilian artisanal 'Coalho' cheese.
    Silva RA; Bezerra VS; Pimentel Mdo C; Porto AL; Cavalcanti MT; Filho JL
    J Sci Food Agric; 2016 Oct; 96(13):4337-44. PubMed ID: 26801736
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Peptide profile of Coalho cheese: A contribution for Protected Designation of Origin (PDO).
    Fontenele MA; Bastos MD; Dos Santos KM; Bemquerer MP; do Egito AS
    Food Chem; 2017 Mar; 219():382-390. PubMed ID: 27765241
    [TBL] [Abstract][Full Text] [Related]  

  • 3. A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI-MS and Capillary Electrophoresis.
    Baptista DP; Araújo FD; Eberlin MN; Gigante ML
    J Food Sci; 2017 Feb; 82(2):386-393. PubMed ID: 28098943
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Simultaneously tracing the geographical origin and presence of bovine milk in Italian water buffalo Mozzarella cheese using MALDI-TOF data of casein signature peptides.
    Caira S; Pinto G; Nicolai MA; Chianese L; Addeo F
    Anal Bioanal Chem; 2016 Aug; 408(20):5609-21. PubMed ID: 27299776
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Can artisanal "Coalho" cheese from Northeastern Brazil be used as a functional food?
    Silva RA; Lima MS; Viana JB; Bezerra VS; Pimentel MC; Porto AL; Cavalcanti MT; Lima Filho JL
    Food Chem; 2012 Dec; 135(3):1533-8. PubMed ID: 22953890
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characteristics of miniature Cheddar-type cheese made by microbial rennet from Bacillus amyloliquefaciens: a comparison with commercial calf rennet.
    An Z; He X; Gao W; Zhao W; Zhang W
    J Food Sci; 2014 Feb; 79(2):M214-21. PubMed ID: 24446932
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach.
    Petrella G; Pati S; Gagliardi R; Rizzuti A; Mastrorilli P; la Gatta B; Di Luccia A
    J Dairy Sci; 2015 Nov; 98(11):7560-72. PubMed ID: 26364106
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of Crude Glycerin in the Feed of Lactating Goats on Concentrations of Essential and Toxic Metals in Serum, Urine, Milk, and Artisanal "Coalho" Cheese.
    de Souza Silva BH; de Andrade RB; da Silva IJS; da Silva AAA; da Fonseca CF; Correia FR; de Carvalho Gueiros EL; Menezes BGC; de Oliveira Filho EF; Dos Santos Monnerat JPI; de Carvalho FFR; Soares PC
    Biol Trace Elem Res; 2023 Jul; 201(7):3323-3340. PubMed ID: 36198929
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Proteomic profiling of the coagulation of milk proteins induced by chymosin.
    Hsieh JF; Pan PH
    J Agric Food Chem; 2012 Feb; 60(8):2039-45. PubMed ID: 22304647
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening.
    Arenas R; González L; Sacristán N; Tornadijo ME; Fresno JM
    J Sci Food Agric; 2015 Mar; 95(4):851-9. PubMed ID: 25410683
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle.
    Hinz K; O'Connor PM; O'Brien B; Huppertz T; Ross RP; Kelly AL
    J Dairy Res; 2012 May; 79(2):176-84. PubMed ID: 22365271
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies.
    Fallico V; Tuminello L; Pediliggieri C; Horne J; Carpino S; Licitra G
    J Dairy Sci; 2006 Jan; 89(1):37-48. PubMed ID: 16357266
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Peptidomic approach, based on liquid chromatography/electrospray ionization tandem mass spectrometry, for detecting sheep's milk in goat's and cow's cheeses.
    Guarino C; Fuselli F; La Mantia A; Longo L; Faberi A; Marianella RM
    Rapid Commun Mass Spectrom; 2010 Mar; 24(6):705-13. PubMed ID: 20169561
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese.
    Taivosalo A; Kriščiunaite T; Seiman A; Part N; Stulova I; Vilu R
    J Dairy Sci; 2018 Feb; 101(2):944-967. PubMed ID: 29174156
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy.
    Biscola V; Choiset Y; Rabesona H; Chobert JM; Haertlé T; Franco BDGM
    J Appl Microbiol; 2018 Aug; 125(2):564-574. PubMed ID: 29654625
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Lipolysis and proteolysis profiles of fresh artisanal goat cheese made with raw milk with 3 different fat contents.
    Sánchez-Macías D; Morales-Delanuez A; Moreno-Indias I; Hernández-Castellano LE; Mendoza-Grimón V; Castro N; Argüello A
    J Dairy Sci; 2011 Dec; 94(12):5786-93. PubMed ID: 22118069
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Application of PhastSystem to the resolution of bovine milk proteins on urea-polyacrylamide gel electrophoresis.
    Van Hekken DL; Thompson MP
    J Dairy Sci; 1992 May; 75(5):1204-10. PubMed ID: 1597574
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Casein breakdown in terrincho ovine cheese: comparison with bovine cheese and with bovine/ovine cheeses.
    Ferreira IM; Veiros C; Pinho O; Veloso AC; Peres AM; Mendonça A
    J Dairy Sci; 2006 Jul; 89(7):2397-407. PubMed ID: 16772555
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Identification of bitter peptides in aged cheddar cheese.
    Karametsi K; Kokkinidou S; Ronningen I; Peterson DG
    J Agric Food Chem; 2014 Aug; 62(32):8034-41. PubMed ID: 25075877
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.