BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

259 related articles for article (PubMed ID: 30285475)

  • 1. Cheesomics: the future pathway to understanding cheese flavour and quality.
    Afshari R; Pillidge CJ; Dias DA; Osborn AM; Gill H
    Crit Rev Food Sci Nutr; 2020; 60(1):33-47. PubMed ID: 30285475
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Milk microbiota: Characterization methods and role in cheese production.
    Tilocca B; Costanzo N; Morittu VM; Spina AA; Soggiu A; Britti D; Roncada P; Piras C
    J Proteomics; 2020 Jan; 210():103534. PubMed ID: 31629058
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Omics Approaches to Assess Flavor Development in Cheese.
    Anastasiou R; Kazou M; Georgalaki M; Aktypis A; Zoumpopoulou G; Tsakalidou E
    Foods; 2022 Jan; 11(2):. PubMed ID: 35053920
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese.
    Zheng X; Liu F; Shi X; Wang B; Li K; Li B; Zhuge B
    Food Res Int; 2018 Mar; 105():733-742. PubMed ID: 29433268
    [TBL] [Abstract][Full Text] [Related]  

  • 5. A bioinformatics pipeline integrating predictive metagenomics profiling for the analysis of 16S rDNA/rRNA sequencing data originated from foods.
    Mataragas M; Alessandria V; Ferrocino I; Rantsiou K; Cocolin L
    Food Microbiol; 2018 Dec; 76():279-286. PubMed ID: 30166151
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Metagenomic and metatranscriptomic analysis of the microbial community in Swiss-type Maasdam cheese during ripening.
    Duru IC; Laine P; Andreevskaya M; Paulin L; Kananen S; Tynkkynen S; Auvinen P; Smolander OP
    Int J Food Microbiol; 2018 Sep; 281():10-22. PubMed ID: 29803134
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Next generation microbiological risk assessment meta-omics: The next need for integration.
    Cocolin L; Mataragas M; Bourdichon F; Doulgeraki A; Pilet MF; Jagadeesan B; Rantsiou K; Phister T
    Int J Food Microbiol; 2018 Dec; 287():10-17. PubMed ID: 29157743
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Developments in effective use of volatile organic compound analysis to assess flavour formation during cheese ripening.
    Yavuz M; Kasavi C; Toksoy Öner E
    J Dairy Res; 2021 Nov; 88(4):461-467. PubMed ID: 34866564
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Microbial interactions in cheese: implications for cheese quality and safety.
    Irlinger F; Mounier J
    Curr Opin Biotechnol; 2009 Apr; 20(2):142-8. PubMed ID: 19342218
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Cheese brines from Danish dairies reveal a complex microbiota comprising several halotolerant bacteria and yeasts.
    Haastrup MK; Johansen P; Malskær AH; Castro-Mejía JL; Kot W; Krych L; Arneborg N; Jespersen L
    Int J Food Microbiol; 2018 Nov; 285():173-187. PubMed ID: 30176565
    [TBL] [Abstract][Full Text] [Related]  

  • 11. New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data.
    Afshari R; Pillidge CJ; Read E; Rochfort S; Dias DA; Osborn AM; Gill H
    Sci Rep; 2020 Feb; 10(1):3164. PubMed ID: 32081987
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening.
    Chen G; Kocaoglu-Vurma NA; Harper WJ; Rodriguez-Saona LE
    J Dairy Sci; 2009 Aug; 92(8):3575-84. PubMed ID: 19620638
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Recent Past, Present, and Future of the Food Microbiome.
    De Filippis F; Parente E; Ercolini D
    Annu Rev Food Sci Technol; 2018 Mar; 9():589-608. PubMed ID: 29350561
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Symposium review: Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment.
    Blaya J; Barzideh Z; LaPointe G
    J Dairy Sci; 2018 Apr; 101(4):3611-3629. PubMed ID: 29274982
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Shifts of microbiota during cheese production: impact on production and quality.
    Nam JH; Cho YS; Rackerby B; Goddik L; Park SH
    Appl Microbiol Biotechnol; 2021 Mar; 105(6):2307-2318. PubMed ID: 33661344
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Dynamic changes of microbiota and texture properties during the ripening of traditionally prepared cheese of China.
    Jingkai J; Jianming Z; Zhenmin L; Huaxi Y
    Arch Microbiol; 2020 Oct; 202(8):2059-2069. PubMed ID: 32488559
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons.
    Castro RD; Oliveira LG; Sant'Anna FM; Luiz LMP; Sandes SHC; Silva CIF; Silva AM; Nunes AC; Penna CFAM; Souza MR
    J Dairy Sci; 2016 Aug; 99(8):6086-6096. PubMed ID: 27289151
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese.
    Braghieri A; Piazzolla N; Romaniello A; Paladino F; Ricciardi A; Napolitano F
    J Dairy Sci; 2015 Mar; 98(3):1479-91. PubMed ID: 25465632
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages.
    Ferrocino I; Bellio A; Giordano M; Macori G; Romano A; Rantsiou K; Decastelli L; Cocolin L
    Appl Environ Microbiol; 2018 Feb; 84(3):. PubMed ID: 29196291
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.