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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

282 related items for PubMed ID: 12416800

  • 1. Production of pyroglutamic acid by thermophilic lactic acid bacteria in hard-cooked mini-cheeses.
    Mucchetti G, Locci F, Massara P, Vitale R, Neviani E.
    J Dairy Sci; 2002 Oct; 85(10):2489-96. PubMed ID: 12416800
    [Abstract] [Full Text] [Related]

  • 2. Pyroglutamic acid in cheese: presence, origin, and correlation with ripening time of Grana Padano cheese.
    Mucchetti G, Locci F, Gatti M, Neviani E, Addeo F, Dossena A, Marchelli R.
    J Dairy Sci; 2000 Apr; 83(4):659-65. PubMed ID: 10791780
    [Abstract] [Full Text] [Related]

  • 3. Grana Padano cheese whey starters: microbial composition and strain distribution.
    Rossetti L, Fornasari ME, Gatti M, Lazzi C, Neviani E, Giraffa G.
    Int J Food Microbiol; 2008 Sep 30; 127(1-2):168-71. PubMed ID: 18620769
    [Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9. Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial community.
    Santarelli M, Gatti M, Lazzi C, Bernini V, Zapparoli GA, Neviani E.
    J Dairy Sci; 2008 Mar 30; 91(3):883-91. PubMed ID: 18292243
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
    Kocaoglu-Vurma NA, Harper WJ, Drake MA, Courtney PD.
    J Dairy Sci; 2008 Aug 30; 91(8):2947-59. PubMed ID: 18650271
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.
    Hynes ER, Bergamini CV, Suárez VB, Zalazar CA.
    J Dairy Sci; 2003 Dec 30; 86(12):3831-40. PubMed ID: 14740817
    [Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus helveticus.
    Plessas S, Bosnea L, Psarianos C, Koutinas AA, Marchant R, Banat IM.
    Bioresour Technol; 2008 Sep 30; 99(13):5951-5. PubMed ID: 18155517
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 15.