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Journal Abstract Search

142 related items for PubMed ID: 15354586

  • 1. Volatile compounds in cheeses made from raw ewes' milk ripened with a lactic culture.
    Centeno JA, Fernández-García E, Gaya P, Tomillo J, Medina M, Nuñez M.
    J Dairy Res; 2004 Aug; 71(3):380-4. PubMed ID: 15354586
    [No Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese.
    Centeno JA, Tomillo FJ, Fernández-García E, Gaya P, Nuñez M.
    J Dairy Sci; 2002 Dec; 85(12):3164-72. PubMed ID: 12512589
    [Abstract] [Full Text] [Related]

  • 4. 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 Dec; 96(12):7500-10. PubMed ID: 24140328
    [Abstract] [Full Text] [Related]

  • 5. 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; 84(6):1320-30. PubMed ID: 11417688
    [Abstract] [Full Text] [Related]

  • 6. Volatile fraction and sensory characteristics of Manchego cheese. 2. Seasonal variation.
    Fernández-García E, Serrano C, Nuñez M.
    J Dairy Res; 2002 Nov; 69(4):595-604. PubMed ID: 12463696
    [Abstract] [Full Text] [Related]

  • 7. Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of "Pecorino" cheese.
    Vannini L, Patrignani F, Iucci L, Ndagijimana M, Vallicelli M, Lanciotti R, Guerzoni ME.
    Int J Food Microbiol; 2008 Dec 10; 128(2):329-35. PubMed ID: 18973961
    [Abstract] [Full Text] [Related]

  • 8. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of hispánico cheese: correlation of volatile compounds and sensory analysis.
    Avila M, Garde S, Fernández-García E, Medina M, Nuñez M.
    J Agric Food Chem; 2006 Jan 25; 54(2):382-9. PubMed ID: 16417294
    [Abstract] [Full Text] [Related]

  • 9. The effect of raw milk microbial flora on the sensory characteristics of Salers-type cheeses.
    Callon C, Berdagué JL, Dufour E, Montel MC.
    J Dairy Sci; 2005 Nov 25; 88(11):3840-50. PubMed ID: 16230689
    [Abstract] [Full Text] [Related]

  • 10. Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture.
    Oumer BA, Gaya P, Fernández-García E, Marciaca R, Garde S, Medina M, Nuñez M.
    J Dairy Res; 2001 Feb 25; 68(1):117-29. PubMed ID: 11289261
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 12. Transformation of raw ewes' milk applying "Grana" type pressed cheese technology: Development of extra-hard "Gran Ovino" cheese.
    Gaglio R, Todaro M, Scatassa ML, Franciosi E, Corona O, Mancuso I, Di Gerlando R, Cardamone C, Settanni L.
    Int J Food Microbiol; 2019 Oct 16; 307():108277. PubMed ID: 31404779
    [Abstract] [Full Text] [Related]

  • 13. Volatile compounds produced in cheese by Enterobacteriaceae strains of dairy origin.
    Morales P, Feliu I, Fernández-García E, Nuñez M.
    J Food Prot; 2004 Mar 16; 67(3):567-73. PubMed ID: 15035375
    [Abstract] [Full Text] [Related]

  • 14. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey.
    Albenzio M, Corbo MR, Rehman SU, Fox PF, De Angelis M, Corsetti A, Sevi A, Gobbetti M.
    Int J Food Microbiol; 2001 Jul 20; 67(1-2):35-48. PubMed ID: 11482567
    [Abstract] [Full Text] [Related]

  • 15. Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese.
    Calasso M, Mancini L, Di Cagno R, Cardinali G, Gobbetti M.
    J Dairy Sci; 2015 Sep 20; 98(9):5874-89. PubMed ID: 26142846
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. 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 24; 97(3):1210-24. PubMed ID: 24377800
    [Abstract] [Full Text] [Related]

  • 18. Analysis of volatile compounds produced by 2 strains of Lactococcus lactis isolated from leben (Tunisian fermented milk) using solid-phase microextraction-gas chromatography.
    Ziadi M, Wathelet JP, Marlier M, Hamdi M, Thonart P.
    J Food Sci; 2008 Aug 24; 73(6):S247-52. PubMed ID: 19241567
    [Abstract] [Full Text] [Related]

  • 19. Effects of including silage in the diet on volatile compound profiles in Montasio cheese and their modification during ripening.
    Stefanon B, Procida G.
    J Dairy Res; 2004 Feb 24; 71(1):58-65. PubMed ID: 15068068
    [Abstract] [Full Text] [Related]

  • 20. Current knowledge of soft cheeses flavor and related compounds.
    Sablé S, Cottenceau G.
    J Agric Food Chem; 1999 Dec 24; 47(12):4825-36. PubMed ID: 10606538
    [Abstract] [Full Text] [Related]

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