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 *

449 related articles for article (PubMed ID: 30716924)

  • 41. Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening.
    Renes E; Diezhandino I; Fernández D; Ferrazza RE; Tornadijo ME; Fresno JM
    Food Microbiol; 2014 Dec; 44():271-7. PubMed ID: 25084673
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese.
    O'Sullivan DJ; McSweeney PLH; Cotter PD; Giblin L; Sheehan JJ
    J Dairy Sci; 2016 Apr; 99(4):2625-2640. PubMed ID: 26805985
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Use of PCR-based methods and PFGE for typing and monitoring homofermentative lactobacilli during Comté cheese ripening.
    Bouton Y; Guyot P; Beuvier E; Tailliez P; Grappin R
    Int J Food Microbiol; 2002 Jun; 76(1-2):27-38. PubMed ID: 12038575
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening.
    Østlie HM; Eliassen L; Florvaag A; Skeie S
    Int J Food Microbiol; 2004 Aug; 94(3):287-99. PubMed ID: 15246240
    [TBL] [Abstract][Full Text] [Related]  

  • 45. The fate of indigenous microbiota, starter cultures, Escherichia coli, Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time (qRT)-PCR.
    Masoud W; Vogensen FK; Lillevang S; Abu Al-Soud W; Sørensen SJ; Jakobsen M
    Int J Food Microbiol; 2012 Feb; 153(1-2):192-202. PubMed ID: 22154239
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses.
    Randazzo CL; Vaughan EE; Caggia C
    Int J Food Microbiol; 2006 May; 109(1-2):1-8. PubMed ID: 16616965
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains.
    Jensen MP; Ardö Y; Vogensen FK
    Lett Appl Microbiol; 2009 Sep; 49(3):396-402. PubMed ID: 19627475
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk.
    Alegría A; Alvarez-Martín P; Sacristán N; Fernández E; Delgado S; Mayo B
    Int J Food Microbiol; 2009 Nov; 136(1):44-51. PubMed ID: 19822375
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Transformation of raw ewes' milk applying "Grana" type pressed cheese technology: Development of extra-hard "Gran Ovino" cheese.
    Gaglio R; Todaro M; Scatassa ML; Franciosi E; Corona O; Mancuso I; Di Gerlando R; Cardamone C; Settanni L
    Int J Food Microbiol; 2019 Oct; 307():108277. PubMed ID: 31404779
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.
    Hynes ER; Bergamini CV; Suárez VB; Zalazar CA
    J Dairy Sci; 2003 Dec; 86(12):3831-40. PubMed ID: 14740817
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening.
    Levante A; De Filippis F; La Storia A; Gatti M; Neviani E; Ercolini D; Lazzi C
    Int J Food Microbiol; 2017 Sep; 257():276-284. PubMed ID: 28735145
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses.
    Di Cagno R; Miracle RE; De Angelis M; Minervini F; Rizzello CG; Drake MA; Fox PF; Gobbetti M
    J Dairy Res; 2007 Nov; 74(4):468-77. PubMed ID: 17961289
    [TBL] [Abstract][Full Text] [Related]  

  • 53. How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening.
    Domingues Galli B; Nikoloudaki O; Tonini S; Helal A; Di Cagno R; Gobbetti M; Tagliazucchi D
    Food Res Int; 2023 May; 167():112743. PubMed ID: 37087287
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Effect of Commercial and Autochthonous Bioprotective Cultures for Controlling
    Meloni MP; Piras F; Siddi G; Migoni M; Cabras D; Cuccu M; Nieddu G; McAuliffe O; De Santis EPL; Scarano C
    Foods; 2023 Oct; 12(20):. PubMed ID: 37893690
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics.
    Gaglio R; Cruciata M; Scatassa ML; Tolone M; Mancuso I; Cardamone C; Corona O; Todaro M; Settanni L
    Int J Food Microbiol; 2019 Feb; 291():91-103. PubMed ID: 30476738
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of protected designation of origin (PDO) cheese Canestrato Pugliese.
    De Pasquale I; Calasso M; Mancini L; Ercolini D; La Storia A; De Angelis M; Di Cagno R; Gobbetti M
    Appl Environ Microbiol; 2014 Jul; 80(14):4085-94. PubMed ID: 24771032
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese.
    Menéndez S; Centeno JA; Godínez R; Rodríguez-Otero JL
    Int J Food Microbiol; 2000 Jul; 59(1-2):37-46. PubMed ID: 10946837
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese.
    Calasso M; Mancini L; Di Cagno R; Cardinali G; Gobbetti M
    J Dairy Sci; 2015 Sep; 98(9):5874-89. PubMed ID: 26142846
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Investigation of Flavor-Forming Starter
    Lee HW; Kim IS; Kil BJ; Seo E; Park H; Ham JS; Choi YJ; Huh CS
    J Microbiol Biotechnol; 2020 Sep; 30(9):1404-1411. PubMed ID: 32522956
    [TBL] [Abstract][Full Text] [Related]  

  • 60. 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]  

    [Previous]   [Next]    [New Search]
    of 23.