BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

306 related articles for article (PubMed ID: 30527984)

  • 21. Salt Reduction in a Model High-Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells.
    Gandhi A; Shah NP
    J Food Sci; 2016 Apr; 81(4):H991-H1000. PubMed ID: 26919457
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effect of brine composition and brining temperature on cheese physical properties in Ragusano cheese.
    Fucà N; McMahon DJ; Caccamo M; Tuminello L; La Terra S; Manenti M; Licitra G
    J Dairy Sci; 2012 Jan; 95(1):460-70. PubMed ID: 22192226
    [TBL] [Abstract][Full Text] [Related]  

  • 23. The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese.
    Ayyash MM; Sherkat F; Francis P; Williams RP; Shah NP
    J Dairy Sci; 2011 Jan; 94(1):37-42. PubMed ID: 21183014
    [TBL] [Abstract][Full Text] [Related]  

  • 24. 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]  

  • 25. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.
    Hayaloglu AA; Guven M; Fox PF; McSweeney PL
    J Dairy Sci; 2005 Oct; 88(10):3460-74. PubMed ID: 16162519
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
    Karahan AG; Başyiğit Kiliç G; Kart A; Sanlidere Aloğlu H; Oner Z; Aydemir S; Erkuş O; Harsa S
    J Dairy Sci; 2010 Jan; 93(1):1-11. PubMed ID: 20059897
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Nano spray-dried sodium chloride and its effects on the microbiological and sensory characteristics of surface-salted cheese crackers.
    Moncada M; Astete C; Sabliov C; Olson D; Boeneke C; Aryana KJ
    J Dairy Sci; 2015 Sep; 98(9):5946-54. PubMed ID: 26142862
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content.
    Møller KK; Rattray FP; Bredie WLP; Høier E; Ardö Y
    J Dairy Sci; 2013 Apr; 96(4):1953-1971. PubMed ID: 23522101
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.
    Briggiler-Marcó M; Capra ML; Quiberoni A; Vinderola G; Reinheimer JA; Hynes E
    J Dairy Sci; 2007 Oct; 90(10):4532-42. PubMed ID: 17881674
    [TBL] [Abstract][Full Text] [Related]  

  • 30. 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]  

  • 31. The impact of sodium chloride reduction on Grana-type cheese production and quality.
    Tidona F; Bernardi M; Francolino S; Ghiglietti R; Hogenboom JA; Locci F; Zambrini V; Carminati D; Giraffa G
    J Dairy Res; 2019 Nov; 86(4):470-476. PubMed ID: 31722764
    [TBL] [Abstract][Full Text] [Related]  

  • 32. The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese.
    Ayyash MM; Shah NP
    J Dairy Sci; 2011 Aug; 94(8):3761-8. PubMed ID: 21787912
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese.
    Ozturk M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
    J Dairy Sci; 2015 Oct; 98(10):6713-26. PubMed ID: 26277316
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Factors affecting calcium lactate and liquid expulsion defects in Cheddar cheese.
    Swearingen PA; Adams DE; Lensmire TL
    J Dairy Sci; 2004 Mar; 87(3):574-82. PubMed ID: 15202641
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese.
    Grummer J; Bobowski N; Karalus M; Vickers Z; Schoenfuss T
    J Dairy Sci; 2013 Mar; 96(3):1401-18. PubMed ID: 23332837
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening.
    Upreti P; Metzger LE; Hayes KD
    J Dairy Sci; 2006 Feb; 89(2):444-53. PubMed ID: 16428614
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes.
    Wemmenhove E; Wells-Bennik MHJ; Stara A; van Hooijdonk ACM; Zwietering MH
    J Dairy Sci; 2016 Jul; 99(7):5192-5201. PubMed ID: 27085417
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Salty taste in dairy foods: can we reduce the salt?
    Drake SL; Lopetcharat K; Drake MA
    J Dairy Sci; 2011 Feb; 94(2):636-45. PubMed ID: 21257032
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese.
    Acharya MR; Mistry VV
    J Dairy Sci; 2004 Dec; 87(12):4004-12. PubMed ID: 15545360
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 16.