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

222 related items for PubMed ID: 17291387

  • 21. Levels of cystathionine gamma lyase production by Geotrichum candidum in synthetic media and correlation with the presence of sulphur flavours in cheese.
    Gente S, La Carbona S, Guéguen M.
    Int J Food Microbiol; 2007 Mar 10; 114(2):136-42. PubMed ID: 16973233
    [Abstract] [Full Text] [Related]

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

  • 23. Modeling of Camembert-type cheese mass loss in a ripening chamber: main biological and physical phenomena.
    Hélias A, Mirade PS, Corrieu G.
    J Dairy Sci; 2007 Nov 10; 90(11):5324-33. PubMed ID: 17954773
    [Abstract] [Full Text] [Related]

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

  • 25. Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds.
    Rincón AA, Pino V, Fresno MR, Jiménez-Abizanda AI, Álvarez S, Ayala JH, Afonso AM.
    Food Sci Technol Int; 2017 Apr 10; 23(3):254-264. PubMed ID: 28359206
    [Abstract] [Full Text] [Related]

  • 26. Camembert-type cheese ripening dynamics are changed by the properties of wrapping films.
    Picque D, Leclercq-Perlat MN, Guillemin H, Perret B, Cattenoz T, Provost JJ, Corrieu G.
    J Dairy Sci; 2010 Dec 10; 93(12):5601-12. PubMed ID: 21094731
    [Abstract] [Full Text] [Related]

  • 27. Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe's milk cheese models.
    Abeijón Mukdsi MC, Medina RB, Katz MB, Pivotto R, Gatti P, González SN.
    J Agric Food Chem; 2009 Feb 11; 57(3):1036-44. PubMed ID: 19138123
    [Abstract] [Full Text] [Related]

  • 28.
    ; . PubMed ID:
    [No 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. Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.
    Hickey DK, Kilcawley KN, Beresford TP, Sheehan EM, Wilkinson MG.
    J Dairy Res; 2007 Feb 19; 74(1):9-17. PubMed ID: 16987432
    [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. 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 19; 78(6):1813-9. PubMed ID: 22247164
    [Abstract] [Full Text] [Related]

  • 35. Free fatty acids and oxidative changes of a raw goat milk cheese through maturation.
    Delgado FJ, González-Crespo J, Cava R, Ramírez R.
    J Food Sci; 2011 May 19; 76(4):C669-73. PubMed ID: 22417352
    [Abstract] [Full Text] [Related]

  • 36. Diffusion of lactate and ammonium in relation to growth of Geotrichum candidum at the surface of solid media.
    Aldarf M, Fourcade F, Amrane A, Prigent Y.
    Biotechnol Bioeng; 2004 Jul 05; 87(1):69-80. PubMed ID: 15211490
    [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. 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]

    Page: [Previous] [Next] [New Search]
    of 12.