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Journal Abstract Search

460 related items for PubMed ID: 16840604

  • 1. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese.
    Avila M, Garde S, Gaya P, Medina M, Nuñez M.
    J Dairy Sci; 2006 Aug; 89(8):2882-93. PubMed ID: 16840604
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  • 3. Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture.
    Oumer BA, Gaya P, Fernández-García E, Marciaca R, Garde S, Medina M, Nuñez M.
    J Dairy Res; 2001 Feb; 68(1):117-29. PubMed ID: 11289261
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  • 6. Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times.
    Picon A, Gaya P, Fernández-García E, Rivas-Cañedo A, Avila M, Nuñez M.
    J Dairy Sci; 2010 Jul; 93(7):2896-905. PubMed ID: 20630207
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  • 7. Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.
    Garde S, Gaya P, Fernández-García E, Medina M, Nuñez M.
    J Dairy Sci; 2003 Oct; 86(10):3038-47. PubMed ID: 14594220
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  • 9. Influence of adjunct cultures on ripening of reduced fat Edam cheeses.
    Tungjaroenchai W, Drake MA, White CH.
    J Dairy Sci; 2001 Oct; 84(10):2117-24. PubMed ID: 11699441
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  • 10. 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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  • 11. 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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  • 12. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: composition and proteolysis.
    Awad S, Hassan AN, Halaweish F.
    J Dairy Sci; 2005 Dec 06; 88(12):4195-203. PubMed ID: 16291610
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  • 14. 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 06; 93(1):1-11. PubMed ID: 20059897
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  • 15. Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high-pressure treatments and bacteriocin-producing lactic acid bacteria.
    Arqués JL, Rodríguez E, Gaya P, Medina M, Guamis B, Nuñez M.
    J Appl Microbiol; 2005 Jan 06; 98(2):254-60. PubMed ID: 15659179
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  • 17. Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese.
    Sallami L, Kheadr EE, Fliss I, Vuillemard JC.
    J Dairy Sci; 2004 Jun 06; 87(6):1585-94. PubMed ID: 15453471
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  • 18. A Multibacteriocin Cheese Starter System, Comprising Nisin and Lacticin 3147 in Lactococcus lactis, in Combination with Plantaricin from Lactobacillus plantarum.
    Mills S, Griffin C, O'Connor PM, Serrano LM, Meijer WC, Hill C, Ross RP.
    Appl Environ Microbiol; 2017 Jul 15; 83(14):. PubMed ID: 28476774
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  • 19. Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation.
    Gaya P, Sánchez C, Nuñez M, Fernández-García E.
    J Dairy Res; 2005 Aug 15; 72(3):287-95. PubMed ID: 16174359
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  • 20. 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 15; 89(9):3318-25. PubMed ID: 16899664
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