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.
149 related articles for article (PubMed ID: 34574346)
1. Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance. Facioni MS; Dominici S; Marescotti F; Covucci R; Taglieri I; Venturi F; Zinnai A Foods; 2021 Sep; 10(9):. PubMed ID: 34574346 [TBL] [Abstract][Full Text] [Related]
2. Lactose, galactose and glucose determination in naturally "lactose free" hard cheese: HPAEC-PAD method validation. Monti L; Negri S; Meucci A; Stroppa A; Galli A; Contarini G Food Chem; 2017 Apr; 220():18-24. PubMed ID: 27855887 [TBL] [Abstract][Full Text] [Related]
3. 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]
4. Evaluation of gamma-aminobutyric acid content in Portuguese cheeses with protected designation of origin status. Sousa RJM; Ribeiro SC; Baptista JAB; Silva CCG J Dairy Res; 2023 Feb; ():1-4. PubMed ID: 36799037 [TBL] [Abstract][Full Text] [Related]
5. Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes' Milk Cheeses: Insights into Cheese Quality Figures. Beltrán Sanahuja A; Pesci de Almeida R; Igler Marí KA; Lamadrid MC; Valdés García A; Nadal ES Foods; 2023 Dec; 13(1):. PubMed ID: 38201155 [TBL] [Abstract][Full Text] [Related]
6. Untargeted metabolomics reveals differences in chemical fingerprints between PDO and non-PDO Grana Padano cheeses. Rocchetti G; Lucini L; Gallo A; Masoero F; Trevisan M; Giuberti G Food Res Int; 2018 Nov; 113():407-413. PubMed ID: 30195535 [TBL] [Abstract][Full Text] [Related]
7. 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]
9. Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses. Pellegrino L; Hogenboom JA; Rosi V; D'Incecco P Foods; 2021 Feb; 10(2):. PubMed ID: 33562236 [TBL] [Abstract][Full Text] [Related]
10. Prediction of indicators of cow diet composition and authentication of feeding specifications of Protected Designation of Origin cheese using mid-infrared spectroscopy on milk. Coppa M; Martin B; Hulin S; Guillemin J; Gauzentes JV; Pecou A; Andueza D J Dairy Sci; 2021 Jan; 104(1):112-125. PubMed ID: 33162089 [TBL] [Abstract][Full Text] [Related]
11. An insight into the dairy chain of a Protected Designation of Origin cheese: The case study of Asiago cheese. Lora I; Zidi A; Magrin L; Prevedello P; Cozzi G J Dairy Sci; 2020 Oct; 103(10):9116-9123. PubMed ID: 32713689 [TBL] [Abstract][Full Text] [Related]
13. The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses. Licitra G; Carpino S Microbiol Spectr; 2014 Feb; 2(1):CM-0007-2012. PubMed ID: 26082116 [TBL] [Abstract][Full Text] [Related]
14. Determination of Carbohydrates in Lactose-Free Dairy Products to Support Food Labelling. Panseri S; Pavlovic R; Castrica M; Nobile M; Di Cesare F; Chiesa LM Foods; 2021 May; 10(6):. PubMed ID: 34071226 [TBL] [Abstract][Full Text] [Related]
15. Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters. Bord C; Guerinon D; Lebecque A Food Sci Technol Int; 2016 Jul; 22(5):377-88. PubMed ID: 26347188 [TBL] [Abstract][Full Text] [Related]
16. Changes in stable isotope ratios in PDO cheese related to the area of production and green forage availability. The case study of Pecorino Siciliano. Valenti B; Biondi L; Campidonico L; Bontempo L; Luciano G; Di Paola F; Copani V; Ziller L; Camin F Rapid Commun Mass Spectrom; 2017 May; 31(9):737-744. PubMed ID: 28220554 [TBL] [Abstract][Full Text] [Related]
17. Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese. Moynihan AC; Govindasamy-Lucey S; Molitor M; Jaeggi JJ; Johnson ME; McSweeney PLH; Lucey JA J Dairy Sci; 2016 Oct; 99(10):7791-7802. PubMed ID: 27448857 [TBL] [Abstract][Full Text] [Related]