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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

282 related items for PubMed ID: 12416800

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  • 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; 91(8):2947-59. PubMed ID: 18650271
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  • 13. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
    Simova E, Simov Z, Beshkova D, Frengova G, Dimitrov Z, Spasov Z.
    Int J Food Microbiol; 2006 Mar 15; 107(2):112-23. PubMed ID: 16297479
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  • 14. Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.
    Bottari B, Agrimonti C, Gatti M, Neviani E, Marmiroli N.
    Int J Food Microbiol; 2013 Jan 01; 160(3):290-7. PubMed ID: 23290237
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  • 15. Influence of adjunct cultures on ripening of reduced fat Edam cheeses.
    Tungjaroenchai W, Drake MA, White CH.
    J Dairy Sci; 2001 Oct 01; 84(10):2117-24. PubMed ID: 11699441
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  • 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 01; 86(12):3831-40. PubMed ID: 14740817
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  • 17. The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses.
    Licitra G, Carpino S.
    Microbiol Spectr; 2014 Feb 01; 2(1):CM-0007-2012. PubMed ID: 26082116
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  • 19. Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids.
    Helinck S, Le Bars D, Moreau D, Yvon M.
    Appl Environ Microbiol; 2004 Jul 01; 70(7):3855-61. PubMed ID: 15240255
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