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 *

131 related articles for article (PubMed ID: 30913584)

  • 1. Use of Salt-Tolerant Lactic Acid Bacteria for Manufacture of White Pickled Cheese (Domiati) Ripened Without Salted Whey in Sealed Polyethylene Pouches.
    El-Gendy SM; Abdel-Galil H; Shahin Y; Hegazi FZ
    J Food Prot; 1983 Apr; 46(4):335-338. PubMed ID: 30913584
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of microfiltration and adjunct culture on quality of Domiati cheese.
    Awad S; Ahmed N; El Soda M
    J Dairy Sci; 2010 May; 93(5):1807-14. PubMed ID: 20412894
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type.
    Vandera E; Kakouri A; Koukkou AI; Samelis J
    Int J Food Microbiol; 2019 Feb; 290():15-26. PubMed ID: 30291917
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Use of Salted Whey to Reconstitute Dried Milk for Manufacturing White Soft Cheese. I. Character of the Curd.
    El-Safty MS; Ellen A; Fahmy N
    J Food Prot; 1981 Sep; 44(9):652-654. PubMed ID: 30856716
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.
    Kourkoutas Y; Bosnea L; Taboukos S; Baras C; Lambrou D; Kanellaki M
    J Dairy Sci; 2006 May; 89(5):1439-51. PubMed ID: 16606715
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Flavor enhancement of reduced fat cheddar cheese using an integrated culturing system.
    Midje DL; Bastian ED; Morris HA; Martin FB; Bridgeman T; Vickers ZM
    J Agric Food Chem; 2000 May; 48(5):1630-6. PubMed ID: 10820070
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.
    De Pasquale I; Di Cagno R; Buchin S; De Angelis M; Gobbetti M
    Food Res Int; 2019 Feb; 116():1344-1356. PubMed ID: 30716924
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
    Broadbent JR; Brighton C; McMahon DJ; Farkye NY; Johnson ME; Steele JL
    J Dairy Sci; 2013 Jul; 96(7):4212-22. PubMed ID: 23684037
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese.
    Guarrasi V; Sannino C; Moschetti M; Bonanno A; Di Grigoli A; Settanni L
    Int J Food Microbiol; 2017 Oct; 259():35-42. PubMed ID: 28783535
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Growth and Survival of Staphylococcus aureus in Egyptian Domiati Cheese.
    Ahmed AA; Moustafa MK; Marth EH
    J Food Prot; 1983 May; 46(5):412-415. PubMed ID: 30913659
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures.
    Søndergaard L; Ryssel M; Svendsen C; Høier E; Andersen U; Hammershøj M; Møller JR; Arneborg N; Jespersen L
    Int J Food Microbiol; 2015 Nov; 213():59-70. PubMed ID: 26216837
    [TBL] [Abstract][Full Text] [Related]  

  • 14. A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar.
    Shakeel-Ur-Rehman ; Farkye NY; Vedamuthu ER; Drake MA
    J Dairy Res; 2003 Feb; 70(1):99-103. PubMed ID: 12617398
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.
    Gatti M; Bottari B; Lazzi C; Neviani E; Mucchetti G
    J Dairy Sci; 2014 Feb; 97(2):573-91. PubMed ID: 24290824
    [TBL] [Abstract][Full Text] [Related]  

  • 16. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
    Guarcello R; Carpino S; Gaglio R; Pino A; Rapisarda T; Caggia C; Marino G; Randazzo CL; Settanni L; Todaro M
    Food Microbiol; 2016 Oct; 59():66-75. PubMed ID: 27375245
    [TBL] [Abstract][Full Text] [Related]  

  • 17. In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.
    Gaglio R; Scatassa ML; Cruciata M; Miraglia V; Corona O; Di Gerlando R; Portolano B; Moschetti G; Settanni L
    Int J Food Microbiol; 2014 May; 177():37-48. PubMed ID: 24598514
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
    Amornkul Y; Henning DR
    J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.