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 *

139 related articles for article (PubMed ID: 34656352)

  • 21. Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheese.
    Reale E; Govindasamy-Lucey S; Johnson ME; Jaeggi JJ; Molitor M; Lu Y; Lucey JA
    J Dairy Sci; 2020 Nov; 103(11):9906-9922. PubMed ID: 32921459
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat cheddar cheese.
    Shakeel-Ur-Rehman ; Farkye NY; Considine T; Schaffner A; Drake MA
    J Dairy Sci; 2003 May; 86(5):1608-15. PubMed ID: 12778571
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese.
    Sulejmani E; Hayaloglu AA; Rafajlovska V
    J Dairy Sci; 2014 Mar; 97(3):1210-24. PubMed ID: 24377800
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Behavior of Escherichia coli O157:H7 during the manufacture and ripening of Fontina Protected Designation of Origin cheese.
    Bellio A; Bianchi DM; Vitale N; Vernetti L; Gallina S; Decastelli L
    J Dairy Sci; 2018 Jun; 101(6):4962-4970. PubMed ID: 29605313
    [TBL] [Abstract][Full Text] [Related]  

  • 25. 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]  

  • 26. Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese.
    Hou J; McSweeney PL; Beresford TP; Guinee TP
    J Dairy Sci; 2014 Oct; 97(10):5983-99. PubMed ID: 25129501
    [TBL] [Abstract][Full Text] [Related]  

  • 27. 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]  

  • 28. Behaviour of Listeria monocytogenes during the manufacture and ripening of Manchego and Chihuahua Mexican cheeses.
    Solano-López C; Hernández-Sánchez H
    Int J Food Microbiol; 2000 Dec; 62(1-2):149-53. PubMed ID: 11139015
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effect of milk bactofugation on the counts and diversity of thermoduric bacteria.
    Ribeiro-Júnior JC; Tamanini R; Alfieri AA; Beloti V
    J Dairy Sci; 2020 Oct; 103(10):8782-8790. PubMed ID: 32828509
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry.
    Ochi H; Sakai Y; Koishihara H; Abe F; Bamba T; Fukusaki E
    J Dairy Sci; 2013; 96(12):7427-41. PubMed ID: 24140316
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese.
    Acharya MR; Mistry VV
    J Dairy Sci; 2004 Dec; 87(12):4004-12. PubMed ID: 15545360
    [TBL] [Abstract][Full Text] [Related]  

  • 32. A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar.
    Shakeel-Ur-Rehman ; Farkye NY; Vedamuthu ER; Drake MA
    J Dairy Res; 2003 Feb; 70(1):99-103. PubMed ID: 12617398
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Starter cultures and cattle feed manipulation enhance conjugated linoleic acid concentrations in Cheddar cheese.
    Mohan MS; Anand S; Kalscheur KF; Hassan AN; Hippen AR
    J Dairy Sci; 2013 Apr; 96(4):2081-2094. PubMed ID: 23403190
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese.
    O'Callaghan TF; Mannion DT; Hennessy D; McAuliffe S; O'Sullivan MG; Leeuwendaal N; Beresford TP; Dillon P; Kilcawley KN; Sheehan JJ; Ross RP; Stanton C
    J Dairy Sci; 2017 Aug; 100(8):6053-6073. PubMed ID: 28624283
    [TBL] [Abstract][Full Text] [Related]  

  • 35. The effect of application of cold natural smoke on the ripening of Cheddar cheese.
    Shakeel-Ur-Rehman ; Farkye NY; Drake MA
    J Dairy Sci; 2003 Jun; 86(6):1910-7. PubMed ID: 12836924
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Prevalence, seasonality, and growth of enterococci in raw and pasteurized milk in Victoria, Australia.
    McAuley CM; Britz ML; Gobius KS; Craven HM
    J Dairy Sci; 2015 Dec; 98(12):8348-58. PubMed ID: 26476940
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. The effect of fat content on the microbiology and proteolysis in cheddar cheese during ripening dairy foods.
    Fenelon MA; O'Connor P; Guinee TP
    J Dairy Sci; 2000 Oct; 83(10):2173-83. PubMed ID: 11049056
    [TBL] [Abstract][Full Text] [Related]  

  • 39. The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese.
    Młynek K; Oler A; Zielińska K; Tkaczuk J; Zawadzka W
    Acta Sci Pol Technol Aliment; 2018; 17(2):133-140. PubMed ID: 29803215
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Evaluation of Mycobacterium avium subsp. paratuberculosis survival during the manufacturing process of Italian raw milk hard cheeses (Parmigiano Reggiano and Grana Padano).
    Cammi G; Ricchi M; Galiero A; Daminelli P; Cosciani-Cunico E; Dalzini E; Losio MN; Savi R; Cerutti G; Garbarino C; Leo S; Arrigoni N
    Int J Food Microbiol; 2019 Sep; 305():108247. PubMed ID: 31202149
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.