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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

761 related items for PubMed ID: 16174359

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  • 3. Effects of high pressure on proteolytic enzymes in cheese: relationship with the proteolysis of ewe milk cheese.
    Juan B, Ferragut V, Buffa M, Guamis B, Trujillo AJ.
    J Dairy Sci; 2007 May; 90(5):2113-25. PubMed ID: 17430908
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  • 5. Specific effect of high-pressure treatment of milk on cheese proteolysis.
    Buffa M, Guamis B, Trujillo AJ.
    J Dairy Res; 2005 Nov; 72(4):385-92. PubMed ID: 16223452
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  • 7. HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramine-producing microorganisms.
    Fernández M, Linares DM, Del Río B, Ladero V, Alvarez MA.
    J Dairy Res; 2007 Aug; 74(3):276-82. PubMed ID: 17466118
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  • 8. Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Dairy Sci; 2002 Oct; 85(10):2471-8. PubMed ID: 12416798
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  • 9. Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese.
    Calzada J, Del Olmo A, Picon A, Gaya P, Nuñez M.
    J Dairy Sci; 2013 Aug; 96(8):4816-29. PubMed ID: 23706489
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  • 10. Effect of different ventilation regimens on ewes' milk and Canestrato Pugliese cheese quality in summer.
    Albenzio M, Santillo A, Caroprese M, Marino R, Centoducati P, Sevi A.
    J Dairy Res; 2005 Nov; 72(4):447-55. PubMed ID: 16223460
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  • 11. Chemometric analysis of proteolysis during ripening of Ragusano cheese.
    Fallico V, McSweeney PL, Siebert KJ, Horne J, Carpino S, Licitra G.
    J Dairy Sci; 2004 Oct; 87(10):3138-52. PubMed ID: 15377592
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  • 12. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
    Amornkul Y, Henning DR.
    J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
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  • 14. Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.
    Hayaloglu AA, Cakmakci S, Brechany EY, Deegan KC, McSweeney PL.
    J Dairy Sci; 2007 Mar; 90(3):1102-21. PubMed ID: 17297085
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  • 17. Evaluation of bitterness in Ragusano cheese.
    Fallico V, McSweeney PL, Horne J, Pediliggieri C, Hannon JA, Carpino S, Licitra G.
    J Dairy Sci; 2005 Apr; 88(4):1288-300. PubMed ID: 15778296
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  • 19. Lipolysis and proteolysis profiles of fresh artisanal goat cheese made with raw milk with 3 different fat contents.
    Sánchez-Macías D, Morales-Delanuez A, Moreno-Indias I, Hernández-Castellano LE, Mendoza-Grimón V, Castro N, Argüello A.
    J Dairy Sci; 2011 Dec; 94(12):5786-93. PubMed ID: 22118069
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  • 20. Prediction of the ripening times of ewe's milk cheese by multivariate regression analysis of capillary electrophoresis casein fractions.
    Albillos SM, Busto MD, Perez-Mateos M, Ortega N.
    J Agric Food Chem; 2006 Oct 18; 54(21):8281-7. PubMed ID: 17032040
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