145 related articles for article (PubMed ID: 31782198)
1. Proteolysis in Irish farmhouse Camembert cheese during ripening.
Mane A; McSweeney PLH
J Food Biochem; 2020 Jan; 44(1):e13101. PubMed ID: 31782198
[TBL] [Abstract][Full Text] [Related]
2. Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese.
Taivosalo A; Kriščiunaite T; Seiman A; Part N; Stulova I; Vilu R
J Dairy Sci; 2018 Feb; 101(2):944-967. PubMed ID: 29174156
[TBL] [Abstract][Full Text] [Related]
3. Proteolysis of alphas-casein as a marker of Grana Padano cheese ripening.
Gaiaschi A; Beretta B; Poiesi C; Conti A; Giuffrida MG; Galli CL; Restani P
J Dairy Sci; 2000 Dec; 83(12):2733-9. PubMed ID: 11132839
[TBL] [Abstract][Full Text] [Related]
4. Microstructure and fracture properties of semi-hard cheese: Differentiating the effects of primary proteolysis and calcium solubilization.
Lamichhane P; Sharma P; Kennedy D; Kelly AL; Sheehan JJ
Food Res Int; 2019 Nov; 125():108525. PubMed ID: 31554097
[TBL] [Abstract][Full Text] [Related]
5. Effects of genetic type, stage of lactation, and ripening time on Caciocavallo cheese proteolysis.
Perna A; Simonetti A; Intaglietta I; Gambacorta E
J Dairy Sci; 2014; 97(4):1909-17. PubMed ID: 24508437
[TBL] [Abstract][Full Text] [Related]
6. Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese.
Lessard MH; Viel C; Boyle B; St-Gelais D; Labrie S
BMC Genomics; 2014 Mar; 15():235. PubMed ID: 24670012
[TBL] [Abstract][Full Text] [Related]
7. Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach.
Petrella G; Pati S; Gagliardi R; Rizzuti A; Mastrorilli P; la Gatta B; Di Luccia A
J Dairy Sci; 2015 Nov; 98(11):7560-72. PubMed ID: 26364106
[TBL] [Abstract][Full Text] [Related]
8. Proteolysis of beta-casein as a marker of Grana Padano cheese ripening.
Gaiaschi A; Beretta B; Poiesi C; Conti A; Giuffrida MG; Galli CL; Restani P
J Dairy Sci; 2001 Jan; 84(1):60-5. PubMed ID: 11210050
[TBL] [Abstract][Full Text] [Related]
9. Gel electrophoresis and immunoblotting for the detection of casein proteolysis in cheese.
Addeo F; Garro G; Intorcia N; Pellegrino L; Resmini P; Chianese L
J Dairy Res; 1995 May; 62(2):297-309. PubMed ID: 7601974
[TBL] [Abstract][Full Text] [Related]
10. Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies.
Fallico V; Tuminello L; Pediliggieri C; Horne J; Carpino S; Licitra G
J Dairy Sci; 2006 Jan; 89(1):37-48. PubMed ID: 16357266
[TBL] [Abstract][Full Text] [Related]
11. Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds.
Galli BD; Martin JGP; da Silva PPM; Porto E; Spoto MHF
Int J Food Microbiol; 2016 Oct; 234():71-75. PubMed ID: 27382958
[TBL] [Abstract][Full Text] [Related]
12. Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions.
Leclercq-Perlat MN; Buono F; Lambert D; Latrille E; Spinnler HE; Corrieu G
J Dairy Res; 2004 Aug; 71(3):346-54. PubMed ID: 15354582
[TBL] [Abstract][Full Text] [Related]
13. Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses.
Costabel LM; Bergamini CV; Pozza L; Cuffia F; Candioti MC; Hynes E
J Dairy Res; 2015 Aug; 82(3):375-84. PubMed ID: 25876792
[TBL] [Abstract][Full Text] [Related]
14. Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses.
Suzuki-Iwashima A; Matsuura H; Iwasawa A; Shiota M
J Biosci Bioeng; 2020 Mar; 129(3):333-347. PubMed ID: 31611057
[TBL] [Abstract][Full Text] [Related]
15. Characteristics of miniature Cheddar-type cheese made by microbial rennet from Bacillus amyloliquefaciens: a comparison with commercial calf rennet.
An Z; He X; Gao W; Zhao W; Zhang W
J Food Sci; 2014 Feb; 79(2):M214-21. PubMed ID: 24446932
[TBL] [Abstract][Full Text] [Related]
16. Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese.
O'Mahony JA; Lucey JA; McSweeney PL
J Dairy Sci; 2005 Sep; 88(9):3101-14. PubMed ID: 16107399
[TBL] [Abstract][Full Text] [Related]
17. Casein breakdown in terrincho ovine cheese: comparison with bovine cheese and with bovine/ovine cheeses.
Ferreira IM; Veiros C; Pinho O; Veloso AC; Peres AM; Mendonça A
J Dairy Sci; 2006 Jul; 89(7):2397-407. PubMed ID: 16772555
[TBL] [Abstract][Full Text] [Related]
18. Impact of chymosin- and plasmin-mediated primary proteolysis on the growth and biochemical activities of lactobacilli in miniature Cheddar-type cheeses.
Milesi MM; McSweeney PL; Hynes ER
J Dairy Sci; 2008 Sep; 91(9):3277-90. PubMed ID: 18765587
[TBL] [Abstract][Full Text] [Related]
19. Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses under different conditions of temperature and relative humidity.
Leclercq-Perlat MN; Picque D; Martin Del Campo Barba ST; Monnet C
J Dairy Sci; 2013 Jun; 96(6):4031-40. PubMed ID: 23587382
[TBL] [Abstract][Full Text] [Related]
20. Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG.
Galli BD; Baptista DP; Cavalheiro FG; Negrão F; Eberlin MN; Gigante ML
Food Res Int; 2019 Sep; 123():393-402. PubMed ID: 31284991
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]