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Journal Abstract Search

228 related items for PubMed ID: 15884854

  • 1. The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development.
    Thierry A, Maillard MB, Bonnarme P, Roussel E.
    J Agric Food Chem; 2005 May 18; 53(10):4157-65. PubMed ID: 15884854
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  • 2. Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds.
    Yee AL, Maillard MB, Roland N, Chuat V, Leclerc A, Pogačić T, Valence F, Thierry A.
    Int J Food Microbiol; 2014 Nov 17; 191():60-8. PubMed ID: 25233451
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  • 4. Time course and specificity of lipolysis in Swiss cheese.
    Dherbécourt J, Bourlieu C, Maillard MB, Aubert-Frogerais L, Richoux R, Thierry A.
    J Agric Food Chem; 2010 Nov 24; 58(22):11732-9. PubMed ID: 20961108
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  • 8. Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: heat treatment and mechanical agitation.
    Vélez MA, Perotti MC, Wolf IV, Hynes ER, Zalazar CA.
    J Dairy Sci; 2010 Oct 24; 93(10):4545-54. PubMed ID: 20854988
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  • 11. Quantitative measurement of tetrahydromenaquinone-9 in cheese fermented by propionibacteria.
    Hojo K, Watanabe R, Mori T, Taketomo N.
    J Dairy Sci; 2007 Sep 24; 90(9):4078-83. PubMed ID: 17699024
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  • 12. Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.
    Hannon JA, Kilcawley KN, Wilkinson MG, Delahunty CM, Beresford TP.
    J Dairy Sci; 2006 Oct 24; 89(10):3749-62. PubMed ID: 16960049
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  • 13. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
    Drake MA, Miracle RE, McMahon DJ.
    J Dairy Sci; 2010 Nov 24; 93(11):5069-81. PubMed ID: 20965321
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  • 14. Determination of aspartase activity in dairy Propionibacterium strains.
    Blasco L, Kahala M, Tupasela T, Joutsjoki V.
    FEMS Microbiol Lett; 2011 Aug 24; 321(1):10-3. PubMed ID: 21539599
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  • 15. Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese.
    Bouton Y, Buchin S, Duboz G, Pochet S, Beuvier E.
    Food Microbiol; 2009 Apr 24; 26(2):183-91. PubMed ID: 19171261
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  • 17. The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation.
    De Freitas I, Pinon N, Maubois JL, Lortal S, Thierry A.
    Int J Food Microbiol; 2009 Jan 31; 129(1):37-42. PubMed ID: 19036465
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  • 19. 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 31; 84(6):1320-30. PubMed ID: 11417688
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  • 20. Influence of microfiltration and adjunct culture on quality of Domiati cheese.
    Awad S, Ahmed N, El Soda M.
    J Dairy Sci; 2010 May 31; 93(5):1807-14. PubMed ID: 20412894
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