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

130 related items for PubMed ID: 15068073

  • 21. Effects of high pressure treatment on volatile profile during ripening of ewe milk cheese.
    Juan B, Barron LJ, Ferragut V, Trujillo AJ.
    J Dairy Sci; 2007 Jan; 90(1):124-35. PubMed ID: 17183081
    [Abstract] [Full Text] [Related]

  • 22. Evidence of a relationship between autolysis of starter bacteria and lipolysis in cheddar cheese during ripening.
    Collins YF, McSweeney PL, Wilkinson MG.
    J Dairy Res; 2003 Feb; 70(1):105-13. PubMed ID: 12617399
    [Abstract] [Full Text] [Related]

  • 23. 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; 96(8):4816-29. PubMed ID: 23706489
    [Abstract] [Full Text] [Related]

  • 24. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
    Amornkul Y, Henning DR.
    J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
    [Abstract] [Full Text] [Related]

  • 25.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 26.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 27.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 28. Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese.
    McMahon DJ, Oberg CJ, Drake MA, Farkye N, Moyes LV, Arnold MR, Ganesan B, Steele J, Broadbent JR.
    J Dairy Sci; 2014 Nov; 97(8):4780-98. PubMed ID: 24913647
    [Abstract] [Full Text] [Related]

  • 29. Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening.
    Abarquero D, Duque C, Bodelón R, López I, Muñoz J, María Fresno J, Eugenia Tornadijo M.
    Food Res Int; 2024 Jun; 186():114306. PubMed ID: 38729707
    [Abstract] [Full Text] [Related]

  • 30. Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci.
    Dabour N, Kheadr E, Benhamou N, Fliss I, LaPointe G.
    J Dairy Sci; 2006 Jan; 89(1):95-110. PubMed ID: 16357272
    [Abstract] [Full Text] [Related]

  • 31.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 32. 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; 88(3):421-9. PubMed ID: 10747222
    [Abstract] [Full Text] [Related]

  • 33. Impact of nisin producing culture and liposome-encapsulated nisin on ripening of Lactobacillus added-Cheddar cheese.
    Benech RO, Kheadr EE, Lacroix C, Fliss I.
    J Dairy Sci; 2003 Jun; 86(6):1895-909. PubMed ID: 12836923
    [Abstract] [Full Text] [Related]

  • 34.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 35.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 36. The effect of fat content on the microbiology and proteolysis in cheddar cheese during ripening dairy foods.
    Fenelon MA, O'Connor P, Guinee TP.
    J Dairy Sci; 2000 Oct; 83(10):2173-83. PubMed ID: 11049056
    [Abstract] [Full Text] [Related]

  • 37.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 38. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening.
    Upreti P, Metzger LE, Hayes KD.
    J Dairy Sci; 2006 Feb; 89(2):444-53. PubMed ID: 16428614
    [Abstract] [Full Text] [Related]

  • 39. Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality.
    Swearingen PA, O'Sullivan DJ, Warthesen JJ.
    J Dairy Sci; 2001 Jan; 84(1):50-9. PubMed ID: 11210049
    [Abstract] [Full Text] [Related]

  • 40.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 7.