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Journal Abstract Search

524 related items for PubMed ID: 12416798

  • 1. 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; 85(10):2471-8. PubMed ID: 12416798
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  • 2. 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
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  • 4. Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese.
    Flasarová R, Pachlová V, Buňková L, Menšíková A, Georgová N, Dráb V, Buňka F.
    Food Chem; 2016 Mar 01; 194():68-75. PubMed ID: 26471528
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  • 8. Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05.
    Perin LM, Dal Bello B, Belviso S, Zeppa G, Carvalho AF, Cocolin L, Nero LA.
    Int J Food Microbiol; 2015 Dec 02; 214():159-167. PubMed ID: 26310130
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  • 10. HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramine-producing microorganisms.
    Fernández M, Linares DM, Del Río B, Ladero V, Alvarez MA.
    J Dairy Res; 2007 Aug 02; 74(3):276-82. PubMed ID: 17466118
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  • 12. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
    Karahan AG, Başyiğit Kiliç G, Kart A, Sanlidere Aloğlu H, Oner Z, Aydemir S, Erkuş O, Harsa S.
    J Dairy Sci; 2010 Jan 02; 93(1):1-11. PubMed ID: 20059897
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  • 17. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.
    Hayaloglu AA, Guven M, Fox PF, McSweeney PL.
    J Dairy Sci; 2005 Oct 02; 88(10):3460-74. PubMed ID: 16162519
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  • 19. 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 02; 74(1):9-17. PubMed ID: 16987432
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