These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

325 related items for PubMed ID: 16291610

  • 21. Proteolysis of Hispanico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639.
    Garde S, Avila M, Gaya P, Medina M, Nuñez M.
    J Dairy Sci; 2006 Mar; 89(3):840-9. PubMed ID: 16507676
    [Abstract] [Full Text] [Related]

  • 22.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 23.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 24.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 25. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
    Karahan AG, Başyiğit Kiliç G, Kart A, Sanlidere Aloğlu H, Oner Z, Aydemir S, Erkuş O, Harsa S.
    J Dairy Sci; 2010 Jan; 93(1):1-11. PubMed ID: 20059897
    [Abstract] [Full Text] [Related]

  • 26.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 27. Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese.
    O'Mahony JA, Lucey JA, McSweeney PL.
    J Dairy Sci; 2005 Sep; 88(9):3101-14. PubMed ID: 16107399
    [Abstract] [Full Text] [Related]

  • 28. The contribution of lactococcal starter proteinases to proteolysis in cheddar cheese.
    Law J, Fitzgerald GF, Uniacke-Lowe T, Daly C, Fox PF.
    J Dairy Sci; 1993 Sep; 76(9):2455-67. PubMed ID: 8227650
    [Abstract] [Full Text] [Related]

  • 29.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 30. Monitoring the chemical and textural changes during ripening of Iranian White cheese made with different concentrations of starter.
    Khosrowshahi A, Madadlou A, Ebrahim zadeh Mousavi M, Emam-Djomeh Z.
    J Dairy Sci; 2006 Sep; 89(9):3318-25. PubMed ID: 16899664
    [Abstract] [Full Text] [Related]

  • 31.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 32.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 33.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 34. Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties.
    Wang J, Wu T, Fang X, Yang Z.
    J Dairy Sci; 2019 May; 102(5):3825-3838. PubMed ID: 30827553
    [Abstract] [Full Text] [Related]

  • 35.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 36. Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese.
    Acharya MR, Mistry VV.
    J Dairy Sci; 2004 Dec; 87(12):4004-12. PubMed ID: 15545360
    [Abstract] [Full Text] [Related]

  • 37.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 38.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 39.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 40. Use of Taiwanese ropy fermented milk (TRFM) and Lactococcus lactis subsp. cremoris isolated from TRFM in manufacturing of functional low-fat cheeses.
    Chiang ML, Chen HC, Wang SY, Hsieh YL, Chen MJ.
    J Food Sci; 2011 Sep; 76(7):M504-10. PubMed ID: 22417556
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 17.