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 *

154 related articles for article (PubMed ID: 29970258)

  • 1. Characterization and identification of surface crystals on smear-ripened cheese by polarized light microscopy.
    Polowsky PJ; Tansman GF; Kindstedt PS; Hughes JM
    J Dairy Sci; 2018 Sep; 101(9):7714-7723. PubMed ID: 29970258
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Size, shape, and identity of surface crystals and their relationship to sensory perception of grittiness in soft smear-ripened cheeses.
    Polowsky PJ; Kindstedt PS; Hughes JM
    J Dairy Sci; 2018 Dec; 101(12):10720-10732. PubMed ID: 30243624
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Crystallization and demineralization phenomena in washed-rind cheese.
    Tansman GF; Kindstedt PS; Hughes JM
    J Dairy Sci; 2017 Nov; 100(11):8694-8704. PubMed ID: 28918134
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Crystal fingerprinting: elucidating the crystals of Cheddar, Parmigiano-Reggiano, Gouda, and soft washed-rind cheeses using powder x-ray diffractometry.
    Tansman GF; Kindstedt PS; Hughes JM
    Dairy Sci Technol; 2015; 95():651-664. PubMed ID: 27034746
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Crystallization and demineralization phenomena in stabilized white mold cheese.
    Tansman GF; Kindstedt PS; Hughes JM
    J Dairy Sci; 2017 Aug; 100(8):6074-6083. PubMed ID: 28551185
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of storage temperature on crystal formation rate and growth rate of calcium lactate crystals on smoked Cheddar cheeses.
    Rajbhandari P; Patel J; Valentine E; Kindstedt PS
    J Dairy Sci; 2013 Jun; 96(6):3442-8. PubMed ID: 23548293
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Powder X-ray diffraction can differentiate between enantiomeric variants of calcium lactate pentahydrate crystal in cheese.
    Tansman GF; Kindstedt PS; Hughes JM
    J Dairy Sci; 2014 Dec; 97(12):7354-62. PubMed ID: 25459903
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese.
    Rajbhandari P; Kindstedt PS
    J Dairy Sci; 2014; 97(4):1885-92. PubMed ID: 24485685
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Invited review: Crystals in cheese: More than a curiosity.
    Kindstedt PS; Polowsky PJ
    J Dairy Sci; 2021 Feb; 104(2):1233-1250. PubMed ID: 33309343
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The Microbial Diversity on the Surface of Smear-Ripened Cheeses and Its Impact on Cheese Quality and Safety.
    Ritschard JS; Schuppler M
    Foods; 2024 Jan; 13(2):. PubMed ID: 38254515
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Compositional factors associated with calcium lactate crystallization in smoked Cheddar cheese.
    Rajbhandari P; Kindstedt PS
    J Dairy Sci; 2005 Nov; 88(11):3737-44. PubMed ID: 16230679
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of calcium lactate crystals on cheddar cheese by image analysis.
    Rajbhandari P; Kindstedt PS
    J Dairy Sci; 2008 Jun; 91(6):2190-5. PubMed ID: 18487641
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Cheese pH, protein concentration, and formation of calcium lactate crystals.
    Agarwal S; Powers JR; Swanson BG; Chen S; Clark S
    J Dairy Sci; 2006 Nov; 89(11):4144-55. PubMed ID: 17033000
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Development and application of image analysis to quantify calcium lactate crystals on the surface of smoked Cheddar cheese.
    Rajbhandari P; Kindstedt PS
    J Dairy Sci; 2005 Dec; 88(12):4157-64. PubMed ID: 16291606
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation.
    Agarwal S; Powers JR; Swanson BG; Chen S; Clark S
    J Dairy Sci; 2008 Aug; 91(8):2967-80. PubMed ID: 18650273
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Chemical changes that predispose smoked Cheddar cheese to calcium lactate crystallization.
    Rajbhandari P; Patel J; Valentine E; Kindstedt PS
    J Dairy Sci; 2009 Aug; 92(8):3616-22. PubMed ID: 19620642
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Problems in polarized light microscopy observation of birefringence of calcium pyrophosphate dihydrate crystals.
    Omura Y; Okamoto R; Konno M; Shiro M
    Micron; 2010 Dec; 41(8):974-82. PubMed ID: 20685127
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
    Agarwal S; Sharma K; Swanson BG; Yüksel GU; Clark S
    J Dairy Sci; 2006 May; 89(5):1452-66. PubMed ID: 16606716
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Brief communication: Test of a method to identify double-zonal osteon in polarized light microscopy.
    Raguin E; Streeter MA
    Am J Phys Anthropol; 2018 Oct; 167(2):407-415. PubMed ID: 30132791
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: pH changes during ripening.
    Upreti P; Metzger LE
    J Dairy Sci; 2007 Jan; 90(1):1-12. PubMed ID: 17183070
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.