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Journal Abstract Search

117 related items for PubMed ID: 16939345

  • 1. Ethyl ester formation is enhanced by ethanol addition in mini Swiss cheese with and without added propionibacteria.
    Thierry A, Maillard MB, Richoux R, Lortal S.
    J Agric Food Chem; 2006 Sep 06; 54(18):6819-24. PubMed ID: 16939345
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  • 2. Quantitative measurement of tetrahydromenaquinone-9 in cheese fermented by propionibacteria.
    Hojo K, Watanabe R, Mori T, Taketomo N.
    J Dairy Sci; 2007 Sep 06; 90(9):4078-83. PubMed ID: 17699024
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  • 4. Screening of adjunct cultures and their application in ester formation in Camembert-type cheese.
    Hong Q, Liu XM, Hang F, Zhao JX, Zhang H, Chen W.
    Food Microbiol; 2018 Apr 06; 70():33-41. PubMed ID: 29173637
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  • 9. Influence of starter culture ratios and warm room treatment on free fatty acid and amino acid in Swiss cheese.
    Ji T, Alvarez VB, Harper WJ.
    J Dairy Sci; 2004 Jul 06; 87(7):1986-92. PubMed ID: 15328209
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  • 10. Effect of Lactobacillus helveticus and Propionibacterium freudenrichii ssp. shermanii combinations on propensity for split defect in Swiss cheese.
    White SR, Broadbent JR, Oberg CJ, McMahon DJ.
    J Dairy Sci; 2003 Mar 06; 86(3):719-27. PubMed ID: 12703606
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  • 11. Impact of flavor attributes on consumer liking of Swiss cheese.
    Liggett RE, Drake MA, Delwiche JF.
    J Dairy Sci; 2008 Feb 06; 91(2):466-76. PubMed ID: 18218732
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  • 12. Selective enumeration of propionibacteria in Emmental-type cheese using Petrifilm™ aerobic count plates added to lithium glycerol broth.
    de Freitas R, Luiz LM, Alves MP, Valence-Bertel F, Nero LA, de Carvalho AF.
    J Dairy Res; 2013 Aug 06; 80(3):270-5. PubMed ID: 23611596
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  • 15. Survival of lactic acid and propionibacteria in low- and full-fat Dutch-type cheese during human digestion ex vivo.
    Martinovic A, Brede ME, Vegarud GE, Østlie HM, Narvhus J, Skeie SB.
    Lett Appl Microbiol; 2016 May 06; 62(5):404-10. PubMed ID: 26950045
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  • 16. Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture.
    Agrawal P, Hassan AN.
    J Dairy Res; 2008 May 06; 75(2):182-8. PubMed ID: 18474135
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  • 17. 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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  • 18. Enzyme immunoassay for mycophenolic acid in milk and cheese.
    Usleber E, Dade M, Schneider E, Dietrich R, Bauer J, Märtlbauer E.
    J Agric Food Chem; 2008 Aug 27; 56(16):6857-62. PubMed ID: 18611027
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  • 20. Ectoine as a natural component of food: detection in red smear cheeses.
    Klein J, Schwarz T, Lentzen G.
    J Dairy Res; 2007 Nov 27; 74(4):446-51. PubMed ID: 17961287
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