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 *

148 related articles for article (PubMed ID: 34646522)

  • 1. Comparison of the microbial, physicochemical, and sensorial properties of raw and pasteurized Lighvan cheeses during ripening time.
    Rashtchi P; Bazmi A; Noshirvani N; Moosavy MH
    Food Sci Nutr; 2021 Oct; 9(10):5527-5535. PubMed ID: 34646522
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Bioactive characteristics of a semi-hard non-starter culture cheese made from raw or pasteurized sheep's milk.
    Saidi V; Sheikh-Zeinoddin M; Kobarfard F; Soleimanian-Zad S
    3 Biotech; 2020 Mar; 10(3):85. PubMed ID: 32089980
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
    Amornkul Y; Henning DR
    J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of pasteurization of Ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of roncal cheese.
    Ortigosa M; Torre P; Izco JM
    J Dairy Sci; 2001 Jun; 84(6):1320-30. PubMed ID: 11417688
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Physicochemical Characteristics, Fatty Acids Profile and Lipid Oxidation during Ripening of Graviera Cheese Produced with Raw and Pasteurized Milk.
    Ioannidou MD; Maggira M; Samouris G
    Foods; 2022 Jul; 11(14):. PubMed ID: 35885382
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk.
    Alonso R; Picon A; Gaya P; Nuñez M
    J Dairy Res; 2013 Feb; 80(1):51-7. PubMed ID: 23253470
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey.
    Albenzio M; Corbo MR; Rehman SU; Fox PF; De Angelis M; Corsetti A; Sevi A; Gobbetti M
    Int J Food Microbiol; 2001 Jul; 67(1-2):35-48. PubMed ID: 11482567
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk.
    Novella-Rodríguez S; Veciana-Nogués MT; Roig-Sagués AX; Trujillo-Mesa AJ; Vidal-Carou MC
    J Dairy Res; 2004 May; 71(2):245-52. PubMed ID: 15190954
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation.
    Gaya P; Sánchez C; Nuñez M; Fernández-García E
    J Dairy Res; 2005 Aug; 72(3):287-95. PubMed ID: 16174359
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese).
    Olarte C; Sanz S; Gonzalez-Fandos E; Torre P
    J Appl Microbiol; 2000 Mar; 88(3):421-9. PubMed ID: 10747222
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Microbiological Characteristics of Gouda Cheese Manufactured with Pasteurized and Raw Milk during Ripening Using Next Generation Sequencing.
    Park W; Yoo J; Oh S; Ham JS; Jeong SG; Kim Y
    Food Sci Anim Resour; 2019 Aug; 39(4):585-600. PubMed ID: 31508589
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Factors affecting consumers' preferences for and purchasing decisions regarding pasteurized and raw milk specialty cheeses.
    Colonna A; Durham C; Meunier-Goddik L
    J Dairy Sci; 2011 Oct; 94(10):5217-26. PubMed ID: 21943772
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Isolation of Listeria monocytogenes from milks used for Iranian traditional cheese in Lighvan cheese factories.
    Moosavy MH; Esmaeili S; Mostafavi E; Bagheri Amiri F
    Ann Agric Environ Med; 2014; 21(4):728-9. PubMed ID: 25528910
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Influence of microfiltration and adjunct culture on quality of Domiati cheese.
    Awad S; Ahmed N; El Soda M
    J Dairy Sci; 2010 May; 93(5):1807-14. PubMed ID: 20412894
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese.
    Fernández-García E; Carbonell M; Nuñez M
    J Dairy Res; 2002 Nov; 69(4):579-93. PubMed ID: 12463695
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures.
    Centeno JA; Garabal JI; Docampo F; Lorenzo JM; Carballo J
    Int J Food Microbiol; 2017 Jun; 251():33-40. PubMed ID: 28384620
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Lipolysis in cheddar cheese made from raw, thermized, and pasteurized milks.
    Hickey DK; Kilcawley KN; Beresford TP; Wilkinson MG
    J Dairy Sci; 2007 Jan; 90(1):47-56. PubMed ID: 17183074
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK.
    Little CL; Rhoades JR; Sagoo SK; Harris J; Greenwood M; Mithani V; Grant K; McLauchlin J
    Food Microbiol; 2008 Apr; 25(2):304-12. PubMed ID: 18206773
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects.
    Garofalo G; Taspinar T; Busetta G; Mastrangelo S; Portolano B; Sardina MT; Gaglio R; Erten H; Settanni L
    J Dairy Sci; 2024 Sep; 107(9):6614-6628. PubMed ID: 38754834
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The effect of ultrasound treatment on microbial and physicochemical properties of Iranian ultrafiltered feta-type cheese.
    Jalilzadeh A; Hesari J; Peighambardoust SH; Javidipour I
    J Dairy Sci; 2018 Jul; 101(7):5809-5820. PubMed ID: 29705413
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.