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.
160 related articles for article (PubMed ID: 30285870)
1. Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening. Batool M; Nadeem M; Imran M; Khan IT; Bhatti JA; Ayaz M Lipids Health Dis; 2018 Oct; 17(1):228. PubMed ID: 30285870 [TBL] [Abstract][Full Text] [Related]
2. Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening. Batool M; Nadeem M; Imran M; Gulzar N; Shahid MQ; Shahbaz M; Ajmal M; Khan IT Lipids Health Dis; 2018 Apr; 17(1):79. PubMed ID: 29642933 [TBL] [Abstract][Full Text] [Related]
3. Descriptive sensory profile of cow and buffalo milk Cheddar cheese prepared using indigenous cultures. Murtaza MA; Rehman SU; Anjum FM; Huma N J Dairy Sci; 2013 Mar; 96(3):1380-6. PubMed ID: 23332853 [TBL] [Abstract][Full Text] [Related]
4. Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt. Khan IT; Nadeem M; Imran M; Khalique A Lipids Health Dis; 2020 Apr; 19(1):74. PubMed ID: 32293468 [TBL] [Abstract][Full Text] [Related]
5. Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese. Asif M; Nadeem M; Imran M; Ullah R; Tayyab M; Khan FA; Al-Asmari F; Rahim MA; Rocha JM; Korma SA; Esatbeyoglu T Front Microbiol; 2023; 14():1209509. PubMed ID: 37711688 [TBL] [Abstract][Full Text] [Related]
6. Starter bacteria are the prime agents of lipolysis in cheddar cheese. Hickey DK; Kilcawley KN; Beresford TP; Wilkinson MG J Agric Food Chem; 2006 Oct; 54(21):8229-35. PubMed ID: 17032033 [TBL] [Abstract][Full Text] [Related]
7. Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese. Gulzar N; Rafiq S; Nadeem M; Imran M; Khalique A; Muqada Sleem I; Saleem T Lipids Health Dis; 2019 Jan; 18(1):33. PubMed ID: 30696457 [TBL] [Abstract][Full Text] [Related]
8. Evidence of a relationship between autolysis of starter bacteria and lipolysis in cheddar cheese during ripening. Collins YF; McSweeney PL; Wilkinson MG J Dairy Res; 2003 Feb; 70(1):105-13. PubMed ID: 12617399 [TBL] [Abstract][Full Text] [Related]
9. 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]
10. Cheddar cheese ripening and flavor characterization: a review. Murtaza MA; Ur-Rehman S; Anjum FM; Huma N; Hafiz I Crit Rev Food Sci Nutr; 2014; 54(10):1309-21. PubMed ID: 24564588 [TBL] [Abstract][Full Text] [Related]
11. Triacylglycerol composition of protected designation of origin cheeses during ripening. Authenticity of milk fat. Fontecha J; Mayo I; Toledano G; Juárez M J Dairy Sci; 2006 Mar; 89(3):882-7. PubMed ID: 16507681 [TBL] [Abstract][Full Text] [Related]
12. Antioxidant capacity and fatty acids characterization of heat treated cow and buffalo milk. Khan IT; Nadeem M; Imran M; Ayaz M; Ajmal M; Ellahi MY; Khalique A Lipids Health Dis; 2017 Aug; 16(1):163. PubMed ID: 28836975 [TBL] [Abstract][Full Text] [Related]
13. Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content. Murtaza MA; Huma N; Sameen A; Murtaza MS; Mahmood S; Mueen-ud-Din G; Meraj A J Dairy Sci; 2014 Nov; 97(11):6700-7. PubMed ID: 25151874 [TBL] [Abstract][Full Text] [Related]
14. Triglyceride, fatty acid profile and antioxidant characteristics of low melting point fractions of Buffalo Milk fat. Khan IT; Nadeem M; Imran M; Asif M; Khan MK; Din A; Ullah R Lipids Health Dis; 2019 Mar; 18(1):59. PubMed ID: 30851732 [TBL] [Abstract][Full Text] [Related]
15. Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids. Tan WS; Budinich MF; Ward R; Broadbent JR; Steele JL J Dairy Sci; 2012 Apr; 95(4):1680-9. PubMed ID: 22459816 [TBL] [Abstract][Full Text] [Related]
16. Lipolysis in cheddar cheese made from raw, thermized, and pasteurized milks. Hickey DK; Kilcawley KN; Beresford TP; Wilkinson MG J Dairy Sci; 2007 Jan; 90(1):47-56. PubMed ID: 17183074 [TBL] [Abstract][Full Text] [Related]
17. Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds. Rincón AA; Pino V; Fresno MR; Jiménez-Abizanda AI; Álvarez S; Ayala JH; Afonso AM Food Sci Technol Int; 2017 Apr; 23(3):254-264. PubMed ID: 28359206 [TBL] [Abstract][Full Text] [Related]
18. Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese. Lanciotti R; Vannini L; Patrignani F; Iucci L; Vallicelli M; Ndagijimana M; Guerzoni ME J Dairy Res; 2006 May; 73(2):216-26. PubMed ID: 16476182 [TBL] [Abstract][Full Text] [Related]
19. Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5-month ripening. Ertekin M; Uğurlu Ö; Salum P; Erbay Z J Food Sci; 2023 Apr; 88(4):1445-1465. PubMed ID: 36877142 [TBL] [Abstract][Full Text] [Related]
20. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: changes in residual sugars and water-soluble organic acids during ripening. Upreti P; McKay LL; Metzger LE J Dairy Sci; 2006 Feb; 89(2):429-43. PubMed ID: 16428613 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]