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 *

78 related articles for article (PubMed ID: 6443830)

  • 1. [Trials of cheese-making using concentrated bacterial starters].
    Garat MH; Meinardi CA; Carrasco de Mendoza MS; Simonetta AC
    Rev Argent Microbiol; 1984; 16(2):67-74. PubMed ID: 6443830
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Altering renneting pH changes microstructure, cell distribution, and lysis of Lactococcus lactis AM2 in cheese made from ultrafiltered milk.
    Hannon JA; Lopez C; Madec MN; Lortal S
    J Dairy Sci; 2006 Mar; 89(3):812-23. PubMed ID: 16507673
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Hygienic quality of ewes' milk cheeses manufactured with artisan-produced lamb rennet pastes.
    Gil PF; Conde S; Albisu M; Pérez-Elortondo FJ; Etayo I; Virto M; de Renobales M
    J Dairy Res; 2007 Aug; 74(3):329-35. PubMed ID: 17466112
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area.
    Coppola S; Fusco V; Andolfi R; Aponte M; Blaiotta G; Ercolini D; Moschetti G
    J Dairy Res; 2006 Aug; 73(3):264-72. PubMed ID: 16569276
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening.
    Mangia NP; Murgia MA; Garau G; Sanna MG; Deiana P
    Food Microbiol; 2008 Apr; 25(2):366-77. PubMed ID: 18206779
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Production of gamma-aminobutyric acid by cheese starters during cheese ripening.
    Nomura M; Kimoto H; Someya Y; Furukawa S; Suzuki I
    J Dairy Sci; 1998 Jun; 81(6):1486-91. PubMed ID: 9684157
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Phenotypic and molecular characterization of Lactococcus lactis from milk and plants.
    Nomura M; Kobayashi M; Narita T; Kimoto-Nira H; Okamoto T
    J Appl Microbiol; 2006 Aug; 101(2):396-405. PubMed ID: 16882147
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic properties.
    Sheehan A; Cuinn GO; Fitzgerald RJ; Wilkinson MG
    J Appl Microbiol; 2006 Apr; 100(4):893-901. PubMed ID: 16553747
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
    Poznanski E; Cavazza A; Cappa F; Cocconcelli PS
    Int J Food Microbiol; 2004 Apr; 92(2):141-51. PubMed ID: 15109791
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Genotypic and phenotypic diversity of Lactococcus lactis isolates from Batzos, a Greek PDO raw goat milk cheese.
    Psoni L; Kotzamanidis C; Yiangou M; Tzanetakis N; Litopoulou-Tzanetaki E
    Int J Food Microbiol; 2007 Mar; 114(2):211-20. PubMed ID: 17241681
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Microbiological characterisation of Robiola di Roccaverano cheese using PCR-DGGE.
    Bonetta S; Bonetta S; Carraro E; Rantsiou K; Cocolin L
    Food Microbiol; 2008 Sep; 25(6):786-92. PubMed ID: 18620970
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese.
    Lanciotti R; Vannini L; Patrignani F; Iucci L; Vallicelli M; Ndagijimana M; Guerzoni ME
    J Dairy Res; 2006 May; 73(2):216-26. PubMed ID: 16476182
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Cheesemaking with a Lactococcus lactis strain expressing a mutant oligopeptide binding protein as starter results in a different peptide profile.
    Picon A; de Torres B; Gaya P; Nuñez M
    Int J Food Microbiol; 2005 Oct; 104(3):299-307. PubMed ID: 15975677
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.
    Hickey DK; Kilcawley KN; Beresford TP; Sheehan EM; Wilkinson MG
    J Dairy Res; 2007 Feb; 74(1):9-17. PubMed ID: 16987432
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [Hygienic and microbiological quality of starters and coagulants used in the production of sheep's milk cheese].
    Cosentino S; Matza O; Fadda ME; Palmas F
    Ann Ig; 1989; 1(6):1521-8. PubMed ID: 2484485
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Starter culture development for improving safety and quality of Domiati cheese.
    Ayad EH
    Food Microbiol; 2009 Aug; 26(5):533-41. PubMed ID: 19465251
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Fate of aflatoxin M(1) during manufacture and storage of feta cheese.
    Motawee MM; McMahon DJ
    J Food Sci; 2009 Jun; 74(5):T42-5. PubMed ID: 19646059
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of frozen storage on the proteolytic and rheological properties of soft caprine milk cheese.
    Van Hekken DL; Tunick MH; Park YW
    J Dairy Sci; 2005 Jun; 88(6):1966-72. PubMed ID: 15905426
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of freezing on the rheological, chemical and colour properties of Serpa cheese.
    Alvarenga N; Canada J; Sousa I
    J Dairy Res; 2011 Feb; 78(1):80-7. PubMed ID: 21214966
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 4.