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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

198 related items for PubMed ID: 12568755

  • 1.
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  • 2. Phenotypic and genotypic characterization of lactic acid bacteria isolated from Artisanal Italian goat cheese.
    Colombo E, Franzetti L, Frusca M, Scarpellini M.
    J Food Prot; 2010 Apr; 73(4):657-62. PubMed ID: 20377953
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  • 3. Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type.
    Vandera E, Kakouri A, Koukkou AI, Samelis J.
    Int J Food Microbiol; 2019 Feb 02; 290():15-26. PubMed ID: 30291917
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  • 4. Bacterial diversity of Darfiyeh, a Lebanese artisanal raw goat's milk cheese.
    Serhan M, Cailliez-Grimal C, Borges F, Revol-Junelles AM, Hosri C, Fanni J.
    Food Microbiol; 2009 Sep 02; 26(6):645-52. PubMed ID: 19527841
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  • 7. 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 02; 88(3):421-9. PubMed ID: 10747222
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  • 8. Characterization of microflora in homemade semi-hard white Zlatar cheese.
    Terzic-Vidojevic A, Vukasinovic M, Veljovic K, Ostojic M, Topisirovic L.
    Int J Food Microbiol; 2007 Feb 28; 114(1):36-42. PubMed ID: 17182146
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  • 10. Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of protected designation of origin (PDO) cheese Canestrato Pugliese.
    De Pasquale I, Calasso M, Mancini L, Ercolini D, La Storia A, De Angelis M, Di Cagno R, Gobbetti M.
    Appl Environ Microbiol; 2014 Jul 28; 80(14):4085-94. PubMed ID: 24771032
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  • 11. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
    Poznanski E, Cavazza A, Cappa F, Cocconcelli PS.
    Int J Food Microbiol; 2004 Apr 15; 92(2):141-51. PubMed ID: 15109791
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  • 12. The evaluation of Zataria multiflora Boiss. essential oil effect on biogenic amines formation and microbiological profile in Gouda cheese.
    Es'haghi Gorji M, Noori N, Nabizadeh Nodehi R, Jahed Khaniki G, Rastkari N, Alimohammadi M.
    Lett Appl Microbiol; 2014 Dec 15; 59(6):621-30. PubMed ID: 25163583
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  • 14. Behavior of Escherichia coli O157:H7 during the manufacture and ripening of Fontina Protected Designation of Origin cheese.
    Bellio A, Bianchi DM, Vitale N, Vernetti L, Gallina S, Decastelli L.
    J Dairy Sci; 2018 Jun 15; 101(6):4962-4970. PubMed ID: 29605313
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  • 16. Microbial diversity and dynamics during the production of May bryndza cheese.
    Pangallo D, Saková N, Koreňová J, Puškárová A, Kraková L, Valík L, Kuchta T.
    Int J Food Microbiol; 2014 Jan 17; 170():38-43. PubMed ID: 24291178
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  • 17. Evaluation of the spiral plating method for the enumeration of microorganisms throughout the manufacturing and ripening of a raw goat's milk cheese.
    Alonso-Calleja C, Carballo J, Capita R, Bernardo A, García-López ML.
    J Food Prot; 2002 Feb 17; 65(2):339-44. PubMed ID: 11848565
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  • 19. Microbial community dynamics during the Scamorza Altamurana cheese natural fermentation.
    Baruzzi F, Matarante A, Morea M, Cocconcelli PS.
    J Dairy Sci; 2002 Jun 17; 85(6):1390-7. PubMed ID: 12146469
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  • 20. Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese.
    Nikolic M, Terzic-Vidojevic A, Jovcic B, Begovic J, Golic N, Topisirovic L.
    Int J Food Microbiol; 2008 Feb 29; 122(1-2):162-70. PubMed ID: 18177967
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