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Journal Abstract Search

140 related items for PubMed ID: 16013377

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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; 67(3):567-73. PubMed ID: 15035375
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. 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 24; 69(4):579-93. PubMed ID: 12463695
    [Abstract] [Full Text] [Related]

  • 5. Volatile fraction and sensory characteristics of Manchego cheese. 2. Seasonal variation.
    Fernández-García E, Serrano C, Nuñez M.
    J Dairy Res; 2002 Nov 24; 69(4):595-604. PubMed ID: 12463696
    [Abstract] [Full Text] [Related]

  • 6. 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 24; 71(3):355-66. PubMed ID: 15354583
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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 24; 98(4):2183-96. PubMed ID: 25682146
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. 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 24; 85(12):3164-72. PubMed ID: 12512589
    [Abstract] [Full Text] [Related]

  • 11. 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 24; 71(3):380-4. PubMed ID: 15354586
    [No Abstract] [Full Text] [Related]

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  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. 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 16; 88(11):3840-50. PubMed ID: 16230689
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  • 16. Genomic and metabolic characterization of spoilage-associated Pseudomonas species.
    Stanborough T, Fegan N, Powell SM, Singh T, Tamplin M, Chandry PS.
    Int J Food Microbiol; 2018 Mar 02; 268():61-72. PubMed ID: 29335226
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  • 18. 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 Mar 02; 96(12):7500-10. PubMed ID: 24140328
    [Abstract] [Full Text] [Related]

  • 19. Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects.
    Garofalo G, Taspinar T, Busetta G, Mastrangelo S, Portolano B, Sardina MT, Gaglio R, Erten H, Settanni L.
    J Dairy Sci; 2024 Sep 02; 107(9):6614-6628. PubMed ID: 38754834
    [Abstract] [Full Text] [Related]

  • 20. Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.
    Ruggirello M, Giordano M, Bertolino M, Ferrocino I, Cocolin L, Dolci P.
    Food Microbiol; 2018 Sep 02; 74():132-142. PubMed ID: 29706329
    [Abstract] [Full Text] [Related]

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