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 *

152 related articles for article (PubMed ID: 34735730)

  • 1. Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese.
    Barbaccia P; Busetta G; Barbera M; Alfonzo A; Garofalo G; Francesca N; Moscarelli A; Moschetti G; Settanni L; Gaglio R
    J Appl Microbiol; 2022 Jul; 133(1):130-144. PubMed ID: 34735730
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition.
    Gaglio R; Restivo I; Barbera M; Barbaccia P; Ponte M; Tesoriere L; Bonanno A; Attanzio A; Di Grigoli A; Francesca N; Moschetti G; Settanni L
    Antioxidants (Basel); 2021 Feb; 10(2):. PubMed ID: 33671122
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" Cheese.
    Gaglio R; Barbaccia P; Barbera M; Restivo I; Attanzio A; Maniaci G; Di Grigoli A; Francesca N; Tesoriere L; Bonanno A; Moschetti G; Settanni L
    Foods; 2021 Feb; 10(2):. PubMed ID: 33672473
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics.
    Gaglio R; Cruciata M; Scatassa ML; Tolone M; Mancuso I; Cardamone C; Corona O; Todaro M; Settanni L
    Int J Food Microbiol; 2019 Feb; 291():91-103. PubMed ID: 30476738
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Development of "Quadrello di Ovino", a Novel Fresh Ewe's Cheese.
    Garofalo G; Busetta G; Maniaci G; Sardina MT; Portolano B; Badalamenti N; Maggio A; Bruno M; Gaglio R; Settanni L
    Foods; 2021 Dec; 11(1):. PubMed ID: 35010151
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Short communication: Compositional characteristics and aromatic profile of caciotta cheese obtained from Friesian cows fed with a dietary supplementation of dried grape pomace.
    Ianni A; Innosa D; Martino C; Bennato F; Martino G
    J Dairy Sci; 2019 Feb; 102(2):1025-1032. PubMed ID: 30580937
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 9. In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.
    Gaglio R; Scatassa ML; Cruciata M; Miraglia V; Corona O; Di Gerlando R; Portolano B; Moschetti G; Settanni L
    Int J Food Microbiol; 2014 May; 177():37-48. PubMed ID: 24598514
    [TBL] [Abstract][Full Text] [Related]  

  • 10. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
    Guarcello R; Carpino S; Gaglio R; Pino A; Rapisarda T; Caggia C; Marino G; Randazzo CL; Settanni L; Todaro M
    Food Microbiol; 2016 Oct; 59():66-75. PubMed ID: 27375245
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses.
    Marchiani R; Bertolino M; Ghirardello D; McSweeney PL; Zeppa G
    J Food Sci Technol; 2016 Mar; 53(3):1585-96. PubMed ID: 27570284
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese.
    Ashkezary MR; Bonanno A; Todaro M; Settanni L; Gaglio R; Todaro A; Alabiso M; Maniaci G; Mazza F; Grigoli AD
    J Food Sci; 2020 Mar; 85(3):556-566. PubMed ID: 32067252
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols.
    Barbaccia P; Francesca N; Gerlando RD; Busetta G; Moschetti G; Gaglio R; Settanni L
    FEMS Microbiol Lett; 2020 Apr; 367(8):. PubMed ID: 32286619
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace.
    Ianni A; Di Maio G; Pittia P; Grotta L; Perpetuini G; Tofalo R; Cichelli A; Martino G
    J Sci Food Agric; 2019 May; 99(7):3635-3643. PubMed ID: 30629293
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese.
    Gaglio R; Todaro M; Settanni L
    Int J Environ Res Public Health; 2021 Feb; 18(4):. PubMed ID: 33668630
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Suitability of a new mixed-strain starter for manufacturing uncooked raw ewe's milk cheeses.
    Feutry F; Torre P; Arana I; Garcia S; Pérez Elortondo FJ; Berthier F
    Food Microbiol; 2016 Jun; 56():52-68. PubMed ID: 26919818
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening.
    Renes E; Diezhandino I; Fernández D; Ferrazza RE; Tornadijo ME; Fresno JM
    Food Microbiol; 2014 Dec; 44():271-7. PubMed ID: 25084673
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of bacterial dynamics upon the final characteristics of model Portuguese traditional cheeses.
    Pereira CI; Graça JA; Ogando NS; Gomes AM; Malcata FX
    Food Microbiol; 2010 May; 27(3):339-46. PubMed ID: 20227598
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of commercial grape extracts on the cheese-making properties of milk.
    Felix da Silva D; Matumoto-Pintro PT; Bazinet L; Couillard C; Britten M
    J Dairy Sci; 2015 Mar; 98(3):1552-62. PubMed ID: 25597978
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.