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 *

175 related articles for article (PubMed ID: 34573665)

  • 1. 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]  

  • 2. Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature.
    Sahingil D; Hayaloglu AA; Kirmaci HA; Ozer B; Simsek O
    J Dairy Res; 2014 Nov; 81(4):394-402. PubMed ID: 25017295
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Bioactivity of water soluble extracts and some characteristics of white cheese during the ripening period as effected by packaging type and probiotic adjunct cultures.
    Erkaya T; Şengul M
    J Dairy Res; 2015 Feb; 82(1):47-55. PubMed ID: 25592630
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of cheddar cheeses ripened at 4, 8, and 12 degrees C.
    Ong L; Shah NP
    J Food Sci; 2008 Apr; 73(3):M111-20. PubMed ID: 18387113
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli.
    Madkor SA; Tong PS; El Soda M
    J Dairy Sci; 2000 Aug; 83(8):1684-91. PubMed ID: 10984143
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.
    Hayaloglu AA; Guven M; Fox PF; McSweeney PL
    J Dairy Sci; 2005 Oct; 88(10):3460-74. PubMed ID: 16162519
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture.
    Baptista DP; Negrão F; Eberlin MN; Gigante ML
    Food Res Int; 2020 Jul; 133():109190. PubMed ID: 32466918
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening.
    Abarquero D; Duque C; Bodelón R; López I; Muñoz J; María Fresno J; Eugenia Tornadijo M
    Food Res Int; 2024 Jun; 186():114306. PubMed ID: 38729707
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Proteolytic Activity of
    Duan C; Li S; Zhao Z; Wang C; Zhao Y; Yang GE; Niu C; Gao L; Liu X; Zhao L
    J Food Prot; 2019 Dec; 82(12):2108-2118. PubMed ID: 31729919
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Proteolysis of Hispanico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639.
    Garde S; Avila M; Gaya P; Medina M; Nuñez M
    J Dairy Sci; 2006 Mar; 89(3):840-9. PubMed ID: 16507676
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of adjunct cultures on ripening of reduced fat Edam cheeses.
    Tungjaroenchai W; Drake MA; White CH
    J Dairy Sci; 2001 Oct; 84(10):2117-24. PubMed ID: 11699441
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening.
    Upreti P; Metzger LE; Hayes KD
    J Dairy Sci; 2006 Feb; 89(2):444-53. PubMed ID: 16428614
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of adjuncts on microbiological and chemical properties of Scamorza cheese.
    Guidone A; Braghieri A; Cioffi S; Claps S; Genovese F; Morone G; Napolitano F; Parente E
    J Dairy Sci; 2015 Mar; 98(3):1467-78. PubMed ID: 25582584
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model.
    Bergamini CV; Peralta GH; Milesi MM; Hynes ER
    J Dairy Sci; 2013 Sep; 96(9):5465-76. PubMed ID: 23810598
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano.
    Lazzi C; Povolo M; Locci F; Bernini V; Neviani E; Gatti M
    Int J Food Microbiol; 2016 Sep; 233():20-28. PubMed ID: 27299670
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.
    Hynes ER; Bergamini CV; Suárez VB; Zalazar CA
    J Dairy Sci; 2003 Dec; 86(12):3831-40. PubMed ID: 14740817
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Effect of high-pressure treatment on hard cheese proteolysis.
    Costabel LM; Bergamini C; Vaudagna SR; Cuatrin AL; Audero G; Hynes E
    J Dairy Sci; 2016 Jun; 99(6):4220-4232. PubMed ID: 27016833
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis.
    Ortakci F; Broadbent JR; Oberg CJ; McMahon DJ
    J Dairy Sci; 2015 Nov; 98(11):7460-72. PubMed ID: 26298753
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening.
    Chen G; Kocaoglu-Vurma NA; Harper WJ; Rodriguez-Saona LE
    J Dairy Sci; 2009 Aug; 92(8):3575-84. PubMed ID: 19620638
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.