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Journal Abstract Search

139 related items for PubMed ID: 15035375

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  • 2. Production of volatile compounds in cheese by Pseudomonas fragi strains of dairy origin.
    Morales P, Fernández-García E, Nuñez M.
    J Food Prot; 2005 Jul; 68(7):1399-407. PubMed ID: 16013377
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  • 3. Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese.
    Fernández-García E, Carbonell M, Nuñez M.
    J Dairy Res; 2002 Nov; 69(4):579-93. PubMed ID: 12463695
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  • 4. Volatile compounds produced in cheese by pseudomonas strains of dairy origin belonging to six different species.
    Morales P, Fernández-García E, Nuñez M.
    J Agric Food Chem; 2005 Aug 24; 53(17):6835-43. PubMed ID: 16104808
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  • 9. Monitoring and identification of bacteria associated with safety concerns in the manufacture of São Jorge, a Portuguese traditional cheese from raw cow's milk.
    Kongo JM, Gomes AP, Malcata FX.
    J Food Prot; 2008 May 24; 71(5):986-92. PubMed ID: 18522034
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  • 10. Effect of pasteurization of Ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of roncal cheese.
    Ortigosa M, Torre P, Izco JM.
    J Dairy Sci; 2001 Jun 24; 84(6):1320-30. PubMed ID: 11417688
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  • 11. Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415.
    Garde S, Carbonell M, Fernández-García E, Medina M, Nuñez M.
    J Agric Food Chem; 2002 Nov 06; 50(23):6752-7. PubMed ID: 12405771
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  • 13. Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses.
    Bergamaschi M, Aprea E, Betta E, Biasioli F, Cipolat-Gotet C, Cecchinato A, Bittante G, Gasperi F.
    J Dairy Sci; 2015 Apr 06; 98(4):2183-96. PubMed ID: 25682146
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  • 14. Contribution of autochthonous lactic acid bacteria to the typical flavour of raw goat milk cheeses.
    Picon A, López-Pérez O, Torres E, Garde S, Nuñez M.
    Int J Food Microbiol; 2019 Jun 16; 299():8-22. PubMed ID: 30933686
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  • 15. High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.
    Calzada J, Del Olmo A, Picon A, Gaya P, Nuñez M.
    J Dairy Sci; 2013 Jun 16; 96(12):7500-10. PubMed ID: 24140328
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  • 16. Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.
    Hayaloglu AA, Cakmakci S, Brechany EY, Deegan KC, McSweeney PL.
    J Dairy Sci; 2007 Mar 16; 90(3):1102-21. PubMed ID: 17297085
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  • 17. Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds.
    Leclercq-Perlat MN, Latrille E, Corrieu G, Spinnler HE.
    J Dairy Res; 2004 Aug 16; 71(3):355-66. PubMed ID: 15354583
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  • 19. Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese.
    Sulejmani E, Hayaloglu AA, Rafajlovska V.
    J Dairy Sci; 2014 Mar 16; 97(3):1210-24. PubMed ID: 24377800
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