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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

223 related items for PubMed ID: 11504394

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  • 7. The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese.
    Hystead E, Diez-Gonzalez F, Schoenfuss TC.
    J Dairy Sci; 2013 Oct; 96(10):6172-85. PubMed ID: 23910550
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  • 8. Effect of a probiotic mixed culture on texture profile and sensory performance of Minas fresh cheese in comparison with the traditional products.
    Buriti FC, Okazaki TY, Alegro JH, Saad SM.
    Arch Latinoam Nutr; 2007 Jun; 57(2):179-85. PubMed ID: 17992983
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  • 12. Investigation of Flavor-Forming Starter Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803 in Miniature Gouda-Type Cheeses.
    Lee HW, Kim IS, Kil BJ, Seo E, Park H, Ham JS, Choi YJ, Huh CS.
    J Microbiol Biotechnol; 2020 Sep 28; 30(9):1404-1411. PubMed ID: 32522956
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  • 13. Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation.
    Desfossés-Foucault É, LaPointe G, Roy D.
    Int J Food Microbiol; 2014 May 16; 178():76-86. PubMed ID: 24674930
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  • 15. Inhibition of Listeria innocua in cheddar cheese by addition of nisin Z in liposomes or by in situ production in mixed culture.
    Benech RO, Kheadr EE, Laridi R, Lacroix C, Fliss I.
    Appl Environ Microbiol; 2002 Aug 16; 68(8):3683-90. PubMed ID: 12147460
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  • 19. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
    Agarwal S, Sharma K, Swanson BG, Yüksel GU, Clark S.
    J Dairy Sci; 2006 May 16; 89(5):1452-66. PubMed ID: 16606716
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  • 20. Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Dairy Sci; 2002 Oct 16; 85(10):2471-8. PubMed ID: 12416798
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