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 *

212 related articles for article (PubMed ID: 31728449)

  • 21. Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening.
    Desfossés-Foucault É; LaPointe G; Roy D
    Int J Food Microbiol; 2013 Aug; 166(1):117-24. PubMed ID: 23850855
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter.
    Ortakci F; Broadbent JR; Oberg CJ; McMahon DJ
    J Dairy Sci; 2015 Nov; 98(11):7473-82. PubMed ID: 26364109
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Characterization of dominant lactic acid bacteria isolated from São Jorge cheese, using biochemical and ribotyping methods.
    Kongo JM; Ho AJ; Malcata FX; Wiedmann M
    J Appl Microbiol; 2007 Nov; 103(5):1838-44. PubMed ID: 17953594
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.
    Settanni L; Franciosi E; Cavazza A; Cocconcelli PS; Poznanski E
    Food Microbiol; 2011 Aug; 28(5):883-90. PubMed ID: 21569930
    [TBL] [Abstract][Full Text] [Related]  

  • 25. The Impact of the Adjunct Heat-Treated Starter Culture and
    Garbowska M; Berthold-Pluta A; Stasiak-Różańska L; Pluta A
    Animals (Basel); 2021 Sep; 11(9):. PubMed ID: 34573665
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese.
    Fitzsimons NA; Cogan TM; Condon S; Beresford T
    J Appl Microbiol; 2001 Apr; 90(4):600-8. PubMed ID: 11309072
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO).
    Coelho MC; Malcata FX; Silva CCG
    Foods; 2023 Feb; 12(5):. PubMed ID: 36900508
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Dynamic microbial and metabolic changes during Apulian Caciocavallo cheese-making and ripening produced according to a standardized protocol.
    Vacca M; Celano G; Serale N; Costantino G; Calabrese FM; Calasso M; De Angelis M
    J Dairy Sci; 2024 Apr; ():. PubMed ID: 38642657
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
    Poznanski E; Cavazza A; Cappa F; Cocconcelli PS
    Int J Food Microbiol; 2004 Apr; 92(2):141-51. PubMed ID: 15109791
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Impact of NSLAB on Kazakh cheese flavor.
    Li S; Li Y; Du Z; Li B; Liu Y; Gao Y; Zhang Y; Zhang K; Wang Q; Lu S; Dong J; Ji H; Li Y
    Food Res Int; 2021 Jun; 144():110315. PubMed ID: 34053520
    [TBL] [Abstract][Full Text] [Related]  

  • 31. 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]  

  • 32. 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]  

  • 33.
    Bettera L; Levante A; Bancalari E; Bottari B; Cirlini M; Neviani E; Gatti M
    Foods; 2023 Oct; 12(21):. PubMed ID: 37959068
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Behavior of Escherichia coli O157:H7 during the manufacture and ripening of Fontina Protected Designation of Origin cheese.
    Bellio A; Bianchi DM; Vitale N; Vernetti L; Gallina S; Decastelli L
    J Dairy Sci; 2018 Jun; 101(6):4962-4970. PubMed ID: 29605313
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality.
    Swearingen PA; O'Sullivan DJ; Warthesen JJ
    J Dairy Sci; 2001 Jan; 84(1):50-9. PubMed ID: 11210049
    [TBL] [Abstract][Full Text] [Related]  

  • 36. 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]  

  • 37. Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter.
    Pogačić T; Mancini A; Santarelli M; Bottari B; Lazzi C; Neviani E; Gatti M
    Food Microbiol; 2013 Dec; 36(2):207-15. PubMed ID: 24010599
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Biodiversity and growth dynamics of lactic acid bacteria in artisanal PDO Ossau-Iraty cheeses made from raw ewe's milk with different starters.
    Feutry F; Oneca M; Berthier F; Torre P
    Food Microbiol; 2012 Feb; 29(1):33-42. PubMed ID: 22029916
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Biofilm formation and contamination of cheese by nonstarter lactic acid bacteria in the dairy environment.
    Somers EB; Johnson ME; Wong AC
    J Dairy Sci; 2001 Sep; 84(9):1926-36. PubMed ID: 11573770
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses.
    Succi M; Aponte M; Tremonte P; Niro S; Sorrentino E; Iorizzo M; Tipaldi L; Pannella G; Panfili G; Fratianni A; Coppola R
    J Dairy Sci; 2016 Dec; 99(12):9521-9533. PubMed ID: 27771088
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 11.