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 *

176 related articles for article (PubMed ID: 34144445)

  • 21. Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents.
    Brighenti M; Govindasamy-Lucey S; Lim K; Nelson K; Lucey JA
    J Dairy Sci; 2008 Dec; 91(12):4501-17. PubMed ID: 19038925
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content.
    Reale E; Govindasamy-Lucey S; Lu Y; Johnson ME; Jaeggi JJ; Molitor M; Lucey JA
    J Dairy Sci; 2022 Nov; 105(12):9367-9386. PubMed ID: 36241439
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology.
    Rashid AA; Huma N; Zahoor T; Asgher M
    J Dairy Res; 2017 Feb; 84(1):109-116. PubMed ID: 28252360
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Genetic and environmental relationships of different measures of individual cheese yield and curd nutrients recovery with coagulation properties of bovine milk.
    Cecchinato A; Bittante G
    J Dairy Sci; 2016 Mar; 99(3):1975-1989. PubMed ID: 26805996
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci.
    Dabour N; Kheadr E; Benhamou N; Fliss I; LaPointe G
    J Dairy Sci; 2006 Jan; 89(1):95-110. PubMed ID: 16357272
    [TBL] [Abstract][Full Text] [Related]  

  • 26. The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi.
    Lteif L; Olabi A; Kebbe Baghdadi O; Toufeili I
    J Dairy Sci; 2009 Sep; 92(9):4135-45. PubMed ID: 19700674
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Comparison between genetic parameters of cheese yield and nutrient recovery or whey loss traits measured from individual model cheese-making methods or predicted from unprocessed bovine milk samples using Fourier-transform infrared spectroscopy.
    Bittante G; Ferragina A; Cipolat-Gotet C; Cecchinato A
    J Dairy Sci; 2014 Oct; 97(10):6560-72. PubMed ID: 25108864
    [TBL] [Abstract][Full Text] [Related]  

  • 28. The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk.
    Svanborg S; Johansen AG; Abrahamsen RK; Skeie SB
    J Dairy Sci; 2015 Sep; 98(9):5829-40. PubMed ID: 26142868
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Physicochemical, texture properties, and microstructure of yogurt using polymerized whey protein directly prepared from cheese whey as a thickening agent.
    Fang T; Guo M
    J Dairy Sci; 2019 Sep; 102(9):7884-7894. PubMed ID: 31301832
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effect of Exopolysaccharides-producing Starter Culture on the Flavor Profile and Characteristics of Low Fat Ras Cheese.
    A Mailam M; Abd El-Razek H; A Shaaban H
    Pak J Biol Sci; 2020 Jan; 23(5):691-700. PubMed ID: 32363826
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening.
    Domingos LD; Souza HAL; Mariutti LRB; Benassi MT; Bragagnolo N; Viotto WH
    Food Res Int; 2019 May; 119():793-804. PubMed ID: 30884718
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer.
    Dai S; Jiang F; Corke H; Shah NP
    Food Res Int; 2018 May; 107():691-699. PubMed ID: 29580536
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
    Vianna PC; Mazal G; Santos MV; Bolini HM; Gigante ML
    J Dairy Sci; 2008 May; 91(5):1743-50. PubMed ID: 18420604
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese.
    Sahan N; Yasar K; Hayaloglu AA; Karaca OB; Kaya A
    J Dairy Res; 2008 Feb; 75(1):1-7. PubMed ID: 17961288
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of packaging and season of milk production on selected quality characteristics of organic acid curd cheese during storage.
    Jasińska M; Harabin K; Dmytrów I
    Acta Sci Pol Technol Aliment; 2014; 13(3):231-42. PubMed ID: 24887938
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Physiochemical properties, microstructure, and probiotic survivability of nonfat goats' milk yogurt using heat-treated whey protein concentrate as fat replacer.
    Zhang T; McCarthy J; Wang G; Liu Y; Guo M
    J Food Sci; 2015 Apr; 80(4):M788-94. PubMed ID: 25808084
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese.
    Ibáñez RA; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; McSweeney PLH; Lucey JA
    J Dairy Sci; 2021 Aug; 104(8):8467-8478. PubMed ID: 34001358
    [TBL] [Abstract][Full Text] [Related]  

  • 38. [Maturation study of low fat Chanco cheese made with homogenized milk].
    Brito C; Manríquez X; Molina LH; Pinto M
    Arch Latinoam Nutr; 2003 Sep; 53(3):299-305. PubMed ID: 14694815
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Production of a high gel strength whey protein concentrate from cheese whey.
    Veith PD; Reynolds EC
    J Dairy Sci; 2004 Apr; 87(4):831-40. PubMed ID: 15259217
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Improving the yield of Mozzarella cheese by phospholipase treatment of milk.
    Lilbaek HM; Broe ML; Høier E; Fatum TM; Ipsen R; Sørensen NK
    J Dairy Sci; 2006 Nov; 89(11):4114-25. PubMed ID: 17032998
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.