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 *

150 related articles for article (PubMed ID: 32691846)

  • 1. Optimization of scotta as growth medium to preserve biodiversity and maximise bacterial cells concentration of natural starter cultures for Pecorino Romano PDO cheese.
    Chessa L; Paba A; Daga E; Caredda M; Comunian R
    FEMS Microbiol Lett; 2020 Jul; 367(14):. PubMed ID: 32691846
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese.
    Chessa L; Paba A; Daga E; Dupré I; Comunian R
    Microorganisms; 2021 Jun; 9(7):. PubMed ID: 34201694
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese.
    Gaglio R; Todaro M; Settanni L
    Int J Environ Res Public Health; 2021 Feb; 18(4):. PubMed ID: 33668630
    [TBL] [Abstract][Full Text] [Related]  

  • 6. From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture.
    Bergamaschi M; Bittante G
    J Dairy Sci; 2018 May; 101(5):3918-3934. PubMed ID: 29454692
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 9. Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese.
    Mangia NP; Fancello F; Deiana P
    J Appl Microbiol; 2016 Feb; 120(2):329-45. PubMed ID: 26551888
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Microbial evolution of traditional mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains.
    Carafa I; Clementi F; Tuohy K; Franciosi E
    Food Microbiol; 2016 Feb; 53(Pt B):94-103. PubMed ID: 26678135
    [TBL] [Abstract][Full Text] [Related]  

  • 11. rRNA-based monitoring of the microbiota involved in Fontina PDO cheese production in relation to different stages of cow lactation.
    Dolci P; De Filippis F; La Storia A; Ercolini D; Cocolin L
    Int J Food Microbiol; 2014 Aug; 185():127-35. PubMed ID: 24960294
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese.
    Todaro M; Lo Presti V; Macaluso A; Alleri M; Licitra G; Chiofalo V
    Foods; 2021 Jul; 10(7):. PubMed ID: 34359518
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production.
    Gaglio R; Franciosi E; Todaro A; Guarcello R; Alfeo V; Randazzo CL; Settanni L; Todaro M
    Food Res Int; 2020 Oct; 136():109335. PubMed ID: 32846533
    [TBL] [Abstract][Full Text] [Related]  

  • 15. PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese.
    Ercolini D; Mauriello G; Blaiotta G; Moschetti G; Coppola S
    J Appl Microbiol; 2004; 96(2):263-70. PubMed ID: 14723687
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Genotypic and technological diversity of Brevibacterium linens strains for use as adjunct starter cultures in 'Pecorino di Filiano' cheese ripened in two different environments.
    Bonomo MG; Cafaro C; Salzano G
    Folia Microbiol (Praha); 2015 Jan; 60(1):61-7. PubMed ID: 25147054
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking.
    Todaro M; Garofalo G; Busetta G; Gannuscio R; Di Rosa AR; Scatassa ML; Cardamone C; Mancuso I; Franciosi E; Rando F; Agnolucci M; Chiofalo V; Gaglio R; Settanni L
    Int J Food Microbiol; 2024 Jan; 410():110481. PubMed ID: 37977081
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.
    de Candia S; De Angelis M; Dunlea E; Minervini F; McSweeney PL; Faccia M; Gobbetti M
    Int J Food Microbiol; 2007 Nov; 119(3):182-91. PubMed ID: 17884215
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.