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

137 related items for PubMed ID: 16840644

  • 21. The composition of Camembert cheese-ripening cultures modulates both mycelial growth and appearance.
    Lessard MH, Bélanger G, St-Gelais D, Labrie S.
    Appl Environ Microbiol; 2012 Mar; 78(6):1813-9. PubMed ID: 22247164
    [Abstract] [Full Text] [Related]

  • 22. Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curd.
    Mounier J, Irlinger F, Leclercq-Perlat MN, Sarthou AS, Spinnler HE, Fitzgerald GF, Cogan TM.
    J Dairy Res; 2006 Nov; 73(4):441-8. PubMed ID: 16978429
    [Abstract] [Full Text] [Related]

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

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

  • 25.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 27. Carbon and nitrogen substrates consumption, ammonia release and proton transfer in relation with growth of Geotrichum candidum and Penicillium camemberti on a solid medium.
    Aldarf M, Amrane A, Prigent Y.
    J Biotechnol; 2002 May 09; 95(2):99-108. PubMed ID: 11911921
    [Abstract] [Full Text] [Related]

  • 28. 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 09; 90(11):4988-5000. PubMed ID: 17954737
    [Abstract] [Full Text] [Related]

  • 29. Interactions between yeasts and bacteria in the smear surface-ripened cheeses.
    Corsetti A, Rossi J, Gobbetti M.
    Int J Food Microbiol; 2001 Sep 19; 69(1-2):1-10. PubMed ID: 11589547
    [Abstract] [Full Text] [Related]

  • 30.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 31. The inhibitory effect of Penicillium camemberti and Geotruchum candidum on the associated funga of white mould cheese.
    Decker M, Nielsen PV.
    Int J Food Microbiol; 2005 Sep 25; 104(1):51-60. PubMed ID: 16083983
    [Abstract] [Full Text] [Related]

  • 32. Toward the integration of expert knowledge and instrumental data to control food processes: application to Camembert-type cheese ripening.
    Sicard M, Perrot N, Leclercq-Perlat MN, Baudrit C, Corrieu G.
    J Dairy Sci; 2011 Jan 25; 94(1):1-13. PubMed ID: 21183011
    [Abstract] [Full Text] [Related]

  • 33. Specific effect of high-pressure treatment of milk on cheese proteolysis.
    Buffa M, Guamis B, Trujillo AJ.
    J Dairy Res; 2005 Nov 25; 72(4):385-92. PubMed ID: 16223452
    [Abstract] [Full Text] [Related]

  • 34. 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 25; 93(1):1-11. PubMed ID: 20059897
    [Abstract] [Full Text] [Related]

  • 35. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening.
    Upreti P, Metzger LE, Hayes KD.
    J Dairy Sci; 2006 Feb 25; 89(2):444-53. PubMed ID: 16428614
    [Abstract] [Full Text] [Related]

  • 36.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 37. Triacylglycerol composition of protected designation of origin cheeses during ripening. Authenticity of milk fat.
    Fontecha J, Mayo I, Toledano G, Juárez M.
    J Dairy Sci; 2006 Mar 25; 89(3):882-7. PubMed ID: 16507681
    [Abstract] [Full Text] [Related]

  • 38. 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 25; 72(3):287-95. PubMed ID: 16174359
    [Abstract] [Full Text] [Related]

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

  • 40. L-methionine degradation potentialities of cheese-ripening microorganisms.
    Bonnarme P, Lapadatescu C, Yvon M, Spinnler HE.
    J Dairy Res; 2001 Nov 25; 68(4):663-74. PubMed ID: 11928962
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 7.