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Journal Abstract Search

140 related items for PubMed ID: 16013377

  • 21. 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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  • 22. Behavior of Escherichia coli O26:H11 in the presence of Hafnia alvei in a model cheese ecosystem.
    Delbès-Paus C, Miszczycha S, Ganet S, Helinck S, Veisseire P, Pochet S, Thévenot D, Montel MC.
    Int J Food Microbiol; 2013 Jan 01; 160(3):212-8. PubMed ID: 23290227
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  • 23. Causality Verification for the Correlation between the Presence of Nonstarter Bacteria and Flavor Characteristics in Soft-Type Ripened Cheeses.
    Unno R, Suzuki T, Osaki Y, Matsutani M, Ishikawa M.
    Microbiol Spectr; 2022 Dec 21; 10(6):e0289422. PubMed ID: 36354338
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  • 27. Production of volatile compounds in reconstituted milk reduced-fat cheese and the physicochemical properties as affected by exopolysaccharide-producing strain.
    Wang W, Zhang L, Li Y.
    Molecules; 2012 Dec 05; 17(12):14393-408. PubMed ID: 23455640
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  • 28. Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese.
    Callon C, Saubusse M, Didienne R, Buchin S, Montel MC.
    Int J Food Microbiol; 2011 Feb 28; 145(2-3):379-89. PubMed ID: 21255857
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  • 29. Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses.
    Deetae P, Bonnarme P, Spinnler HE, Helinck S.
    Appl Microbiol Biotechnol; 2007 Oct 28; 76(5):1161-71. PubMed ID: 17701035
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  • 30. Characterization of Italian cheeses ripened under nonconventional conditions.
    Di Cagno R, Buchin S, de Candia S, De Angelis M, Fox PF, Gobbetti M.
    J Dairy Sci; 2007 Jun 28; 90(6):2689-704. PubMed ID: 17517708
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  • 36. Changes in the volatile composition of a semihard ewe milk cheese induced by high-pressure treatment of 300 MPa.
    Juan B, Barron LJ, Ferragut V, Guamis B, Trujillo AJ.
    J Agric Food Chem; 2007 Feb 07; 55(3):747-54. PubMed ID: 17263470
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  • 39. Production of volatile compounds by Rhizopus oligosporus during soybean and barley tempeh fermentation.
    Feng XM, Larsen TO, Schnürer J.
    Int J Food Microbiol; 2007 Jan 25; 113(2):133-41. PubMed ID: 16889859
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  • 40. Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses.
    Caron T, Piver ML, Péron AC, Lieben P, Lavigne R, Brunel S, Roueyre D, Place M, Bonnarme P, Giraud T, Branca A, Landaud S, Chassard C.
    Int J Food Microbiol; 2021 Sep 16; 354():109174. PubMed ID: 34103155
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