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Journal Abstract Search

127 related items for PubMed ID: 16019324

  • 1. The effect of selenium and zinc fortification on the quality of Turkish white cheese.
    Gulbas SY, Saldamli I.
    Int J Food Sci Nutr; 2005 Mar; 56(2):141-6. PubMed ID: 16019324
    [Abstract] [Full Text] [Related]

  • 2. Effect of zinc fortification on Cheddar cheese quality.
    Kahraman O, Ustunol Z.
    J Dairy Sci; 2012 Jun; 95(6):2840-7. PubMed ID: 22612921
    [Abstract] [Full Text] [Related]

  • 3. Interaction of brine concentration, brine temperature, and presalting on salt penetration in Ragusano cheese.
    Melilli C, Barbano DM, Caccamo M, Tuminello L, Carpino S, Licitra G.
    J Dairy Sci; 2006 May; 89(5):1420-38. PubMed ID: 16606714
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  • 4. Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: effect on off-flavor generation.
    Martini S, Thurgood JE, Brothersen C, Ward R, McMahon DJ.
    J Dairy Sci; 2009 May; 92(5):1876-84. PubMed ID: 19389945
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  • 5. Vitamin D3 fortification, quantification, and long-term stability in Cheddar and low-fat cheeses.
    Wagner D, Rousseau D, Sidhom G, Pouliot M, Audet P, Vieth R.
    J Agric Food Chem; 2008 Sep 10; 56(17):7964-9. PubMed ID: 18698796
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  • 6. Effect of brine composition and brining temperature on cheese physical properties in Ragusano cheese.
    Fucà N, McMahon DJ, Caccamo M, Tuminello L, La Terra S, Manenti M, Licitra G.
    J Dairy Sci; 2012 Jan 10; 95(1):460-70. PubMed ID: 22192226
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  • 10. Determining salt concentrations for equivalent water activity in reduced-sodium cheese by use of a model system.
    Grummer J, Schoenfuss TC.
    J Dairy Sci; 2011 Sep 10; 94(9):4360-5. PubMed ID: 21854908
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  • 11. Impact of whey pH at drainage on the physicochemical, sensory, and functional properties of mozzarella cheese made from buffalo milk.
    Yazici F, Akbulut C.
    J Agric Food Chem; 2007 Nov 28; 55(24):9993-10000. PubMed ID: 17966979
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  • 12. Normal growth rate in rats is recovered after a period of zinc deficiency by restoration of zinc supply by means of a zinc-fortified Petit Suisse cheese.
    Salgueiro J, Leonardi N, Zubillaga M, Weill R, Goldman C, Calmanovici G, Barrado A, Sarrasague MM, Boccio J.
    Biol Trace Elem Res; 2005 Jun 28; 104(3):269-73. PubMed ID: 15930596
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  • 14. Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese.
    Trani A, Gambacorta G, Gomes TF, Loizzo P, Cassone A, Faccia M.
    J Dairy Res; 2016 May 28; 83(2):236-41. PubMed ID: 27210495
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  • 15. Influence of the temperature of salt brine on salt uptake by Ragusano cheese.
    Melilli C, Barbano DM, Licitra G, Portelli G, Di Rosa G, Carpino S.
    J Dairy Sci; 2003 Sep 28; 86(9):2799-812. PubMed ID: 14507016
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  • 16. Estimation and fortification of vitamin D3 in pasteurized process cheese.
    Upreti P, Mistry VV, Warthesen JJ.
    J Dairy Sci; 2002 Dec 28; 85(12):3173-81. PubMed ID: 12512590
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  • 17. Casein peptization, functional properties, and sensory acceptance of processed cheese spreads made with different emulsifying salts.
    Cunha CR, Viotto WH.
    J Food Sci; 2010 Dec 28; 75(1):C113-20. PubMed ID: 20492141
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  • 18. Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture.
    Agrawal P, Hassan AN.
    J Dairy Res; 2008 May 28; 75(2):182-8. PubMed ID: 18474135
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  • 19. Selenium content of milk and milk products of Turkey. II.
    Yanardağ R, Orak H.
    Biol Trace Elem Res; 1999 Apr 28; 68(1):79-95. PubMed ID: 10208658
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  • 20. Effect of microencapsulated ferrous sulfate particle size on Cheddar cheese composition and quality.
    Arce A, Ustunol Z.
    J Dairy Sci; 2018 Aug 28; 101(8):6814-6822. PubMed ID: 29729915
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