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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

524 related items for PubMed ID: 12416798

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  • 22. Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk.
    Alegría A, Delgado S, Roces C, López B, Mayo B.
    Int J Food Microbiol; 2010 Sep 30; 143(1-2):61-6. PubMed ID: 20708289
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  • 26. The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese).
    Olarte C, Sanz S, Gonzalez-Fandos E, Torre P.
    J Appl Microbiol; 2000 Mar 30; 88(3):421-9. PubMed ID: 10747222
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  • 27. Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese.
    Centeno JA, Tomillo FJ, Fernández-García E, Gaya P, Nuñez M.
    J Dairy Sci; 2002 Dec 30; 85(12):3164-72. PubMed ID: 12512589
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  • 29. 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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  • 31. 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 25; 104(3):299-307. PubMed ID: 15975677
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  • 32. Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese.
    Calzada J, Del Olmo A, Picon A, Gaya P, Nuñez M.
    J Dairy Sci; 2013 Aug 25; 96(8):4816-29. PubMed ID: 23706489
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  • 37. Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture.
    Oumer BA, Gaya P, Fernández-García E, Marciaca R, Garde S, Medina M, Nuñez M.
    J Dairy Res; 2001 Feb 25; 68(1):117-29. PubMed ID: 11289261
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