BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

246 related articles for article (PubMed ID: 36713157)

  • 1. Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
    Bettera L; Levante A; Bancalari E; Bottari B; Gatti M
    Front Microbiol; 2022; 13():1092224. PubMed ID: 36713157
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese.
    Santarelli M; Bottari B; Lazzi C; Neviani E; Gatti M
    Syst Appl Microbiol; 2013 Dec; 36(8):593-600. PubMed ID: 23791204
    [TBL] [Abstract][Full Text] [Related]  

  • 3.
    Bettera L; Levante A; Bancalari E; Bottari B; Cirlini M; Neviani E; Gatti M
    Foods; 2023 Oct; 12(21):. PubMed ID: 37959068
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions.
    Coelho MC; Malcata FX; Silva CCG
    Foods; 2022 Jul; 11(15):. PubMed ID: 35954043
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture.
    Bettera L; Dreier M; Schmidt RS; Gatti M; Berthoud H; Bachmann HP
    Front Microbiol; 2023; 14():1154508. PubMed ID: 37180227
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.
    Gatti M; Bottari B; Lazzi C; Neviani E; Mucchetti G
    J Dairy Sci; 2014 Feb; 97(2):573-91. PubMed ID: 24290824
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain.
    Decadt H; Weckx S; De Vuyst L
    Int J Food Microbiol; 2024 Feb; 412():110557. PubMed ID: 38237418
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Indigenous Lactic Acid Bacteria Isolated from Raw Graviera Cheese and Evaluation of Their Most Important Technological Properties.
    Psomas E; Sakaridis I; Boukouvala E; Karatzia MA; Ekateriniadou LV; Samouris G
    Foods; 2023 Jan; 12(2):. PubMed ID: 36673462
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of two thermoresistant non-starter lactic acid bacteria strains on volatilome profile during Cheddar ripening simulation.
    Gagnon M; Goulet C; LaPointe G; Chouinard PY; Roy D
    Int J Food Microbiol; 2021 Nov; 357():109382. PubMed ID: 34509932
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Nonstarter lactic acid bacteria volatilomes produced using cheese components.
    Sgarbi E; Lazzi C; Tabanelli G; Gatti M; Neviani E; Gardini F
    J Dairy Sci; 2013 Jul; 96(7):4223-34. PubMed ID: 23684038
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Associations between the Bacterial Composition of Farm Bulk Milk and the Microbiota in the Resulting Swedish Long-Ripened Cheese.
    Sun L; Höjer A; Johansson M; Saedén KH; Bernes G; Hetta M; Gustafsson AH; Dicksved J; Lundh Å
    Foods; 2023 Oct; 12(20):. PubMed ID: 37893689
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type.
    Vandera E; Kakouri A; Koukkou AI; Samelis J
    Int J Food Microbiol; 2019 Feb; 290():15-26. PubMed ID: 30291917
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches.
    Alessandria V; Ferrocino I; De Filippis F; Fontana M; Rantsiou K; Ercolini D; Cocolin L
    Appl Environ Microbiol; 2016 Jul; 82(13):3988-3995. PubMed ID: 27107125
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Microbial communities involved in Kaşar cheese ripening.
    Aydemir O; Harth H; Weckx S; Dervişoğlu M; De Vuyst L
    Food Microbiol; 2015 Apr; 46():587-595. PubMed ID: 25475332
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Transformation of raw ewes' milk applying "Grana" type pressed cheese technology: Development of extra-hard "Gran Ovino" cheese.
    Gaglio R; Todaro M; Scatassa ML; Franciosi E; Corona O; Mancuso I; Di Gerlando R; Cardamone C; Settanni L
    Int J Food Microbiol; 2019 Oct; 307():108277. PubMed ID: 31404779
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Impact of NSLAB on Kazakh cheese flavor.
    Li S; Li Y; Du Z; Li B; Liu Y; Gao Y; Zhang Y; Zhang K; Wang Q; Lu S; Dong J; Ji H; Li Y
    Food Res Int; 2021 Jun; 144():110315. PubMed ID: 34053520
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano.
    Neviani E; Bottari B; Lazzi C; Gatti M
    Front Microbiol; 2013; 4():36. PubMed ID: 23450500
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production.
    Gaglio R; Franciosi E; Todaro A; Guarcello R; Alfeo V; Randazzo CL; Settanni L; Todaro M
    Food Res Int; 2020 Oct; 136():109335. PubMed ID: 32846533
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter.
    Pogačić T; Mancini A; Santarelli M; Bottari B; Lazzi C; Neviani E; Gatti M
    Food Microbiol; 2013 Dec; 36(2):207-15. PubMed ID: 24010599
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.