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 *

116 related articles for article (PubMed ID: 38462069)

  • 1. An integrated approach to explore the microbial biodiversity of natural milk cultures for cheesemaking.
    Rossi A; Marroni F; Renoldi N; Di Filippo G; Gover E; Marino M; Innocente N
    J Dairy Sci; 2024 Jul; 107(7):4288-4297. PubMed ID: 38462069
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Multifactorial Microvariability of the Italian Raw Milk Cheese Microbiota and Implication for Current Regulatory Scheme.
    Fontana F; Longhi G; Alessandri G; Lugli GA; Mancabelli L; Tarracchini C; Viappiani A; Anzalone R; Ventura M; Turroni F; Milani C
    mSystems; 2023 Feb; 8(1):e0106822. PubMed ID: 36688869
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Raw Milk Microbiota Modifications as Affected by Chlorine Usage for Cleaning Procedures: The Trentingrana PDO Case.
    Cremonesi P; Morandi S; Ceccarani C; Battelli G; Castiglioni B; Cologna N; Goss A; Severgnini M; Mazzucchi M; Partel E; Tamburini A; Zanini L; Brasca M
    Front Microbiol; 2020; 11():564749. PubMed ID: 33123103
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices.
    Marino M; Maifreni M; Bartolomeoli I; Rondinini G
    J Appl Microbiol; 2008 Aug; 105(2):540-9. PubMed ID: 18397262
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization by solid-phase microextraction-gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening.
    Innocente N; Munari M; Biasutti M
    J Dairy Sci; 2013 Jan; 96(1):26-32. PubMed ID: 23084885
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria.
    Marino M; Maifreni M; Rondinini G
    FEMS Microbiol Lett; 2003 Dec; 229(1):133-40. PubMed ID: 14659553
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation.
    Carpino S; Randazzo CL; Pino A; Russo N; Rapisarda T; Belvedere G; Caggia C
    Food Microbiol; 2017 Feb; 61():126-135. PubMed ID: 27697162
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Automatic milking systems in the Protected Designation of Origin Montasio cheese production chain: effects on milk and cheese quality.
    Innocente N; Biasutti M
    J Dairy Sci; 2013 Feb; 96(2):740-51. PubMed ID: 23261377
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Microbial diversity in natural whey cultures used for the production of Caciocavallo Silano PDO cheese.
    Ercolini D; Frisso G; Mauriello G; Salvatore F; Coppola S
    Int J Food Microbiol; 2008 May; 124(2):164-70. PubMed ID: 18455822
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Optimization of scotta as growth medium to preserve biodiversity and maximise bacterial cells concentration of natural starter cultures for Pecorino Romano PDO cheese.
    Chessa L; Paba A; Daga E; Caredda M; Comunian R
    FEMS Microbiol Lett; 2020 Jul; 367(14):. PubMed ID: 32691846
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Linking PĂ©lardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening.
    Penland M; Falentin H; Parayre S; Pawtowski A; Maillard MB; Thierry A; Mounier J; Coton M; Deutsch SM
    Int J Food Microbiol; 2021 May; 345():109130. PubMed ID: 33735781
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Comparative analysis of microbial succession and proteolysis focusing on amino acid pathways in Asiago-PDO cheese from two dairies.
    Galli BD; Nikoloudaki O; Granehäll L; Carafa I; Pozza M; De Marchi M; Gobbetti M; Di Cagno R
    Int J Food Microbiol; 2024 Feb; 411():110548. PubMed ID: 38154252
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis.
    Delcenserie V; Taminiau B; Delhalle L; Nezer C; Doyen P; Crevecoeur S; Roussey D; Korsak N; Daube G
    J Dairy Sci; 2014 Oct; 97(10):6046-56. PubMed ID: 25064656
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing.
    Carraro L; Maifreni M; Bartolomeoli I; Martino ME; Novelli E; Frigo F; Marino M; Cardazzo B
    Res Microbiol; 2011 Apr; 162(3):231-9. PubMed ID: 21262359
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Antibiotic resistance and microbial composition along the manufacturing process of Mozzarella di Bufala Campana.
    Devirgiliis C; Caravelli A; Coppola D; Barile S; Perozzi G
    Int J Food Microbiol; 2008 Dec; 128(2):378-84. PubMed ID: 18990462
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Metagenomic analysis of the bacterial microbiome, resistome and virulome distinguishes Portuguese Serra da Estrela PDO cheeses from similar non-PDO cheeses: An exploratory approach.
    Salamandane A; Leech J; Almeida R; Silva C; Crispie F; Cotter PD; Malfeito-Ferreira M; Brito L
    Food Res Int; 2024 Aug; 189():114556. PubMed ID: 38876593
    [TBL] [Abstract][Full Text] [Related]  

  • 18. rRNA-based monitoring of the microbiota involved in Fontina PDO cheese production in relation to different stages of cow lactation.
    Dolci P; De Filippis F; La Storia A; Ercolini D; Cocolin L
    Int J Food Microbiol; 2014 Aug; 185():127-35. PubMed ID: 24960294
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese.
    Pino A; Liotta L; Randazzo CL; Todaro A; Mazzaglia A; De Nardo F; Chiofalo V; Caggia C
    Food Microbiol; 2018 Apr; 70():143-154. PubMed ID: 29173621
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 6.