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Journal Abstract Search

366 related items for PubMed ID: 18946116

  • 1. A model to assess lactic acid bacteria aminopeptidase activities in Parmigiano Reggiano cheese during ripening.
    Gatti M, De Dea Lindner J, Gardini F, Mucchetti G, Bevacqua D, Fornasari ME, Neviani E.
    J Dairy Sci; 2008 Nov; 91(11):4129-37. PubMed ID: 18946116
    [Abstract] [Full Text] [Related]

  • 2. Production of pyroglutamic acid by thermophilic lactic acid bacteria in hard-cooked mini-cheeses.
    Mucchetti G, Locci F, Massara P, Vitale R, Neviani E.
    J Dairy Sci; 2002 Oct; 85(10):2489-96. PubMed ID: 12416800
    [Abstract] [Full Text] [Related]

  • 3. High pressure effects on proteolytic and glycolytic enzymes involved in cheese manufacturing.
    Malone AS, Wick C, Shellhammer TH, Courtney PD.
    J Dairy Sci; 2003 Apr; 86(4):1139-46. PubMed ID: 12741537
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese.
    Succi M, Tremonte P, Reale A, Sorrentino E, Grazia L, Pacifico S, Coppola R.
    FEMS Microbiol Lett; 2005 Mar 01; 244(1):129-37. PubMed ID: 15727832
    [Abstract] [Full Text] [Related]

  • 6. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
    Kocaoglu-Vurma NA, Harper WJ, Drake MA, Courtney PD.
    J Dairy Sci; 2008 Aug 01; 91(8):2947-59. PubMed ID: 18650271
    [Abstract] [Full Text] [Related]

  • 7. 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 01; 89(3):840-9. PubMed ID: 16507676
    [Abstract] [Full Text] [Related]

  • 8. Pyroglutamic acid in cheese: presence, origin, and correlation with ripening time of Grana Padano cheese.
    Mucchetti G, Locci F, Gatti M, Neviani E, Addeo F, Dossena A, Marchelli R.
    J Dairy Sci; 2000 Apr 01; 83(4):659-65. PubMed ID: 10791780
    [Abstract] [Full Text] [Related]

  • 9. Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese.
    Gala E, Landi S, Solieri L, Nocetti M, Pulvirenti A, Giudici P.
    Int J Food Microbiol; 2008 Jul 31; 125(3):347-51. PubMed ID: 18524408
    [Abstract] [Full Text] [Related]

  • 10. [Study on the properties of a novel glycine amino peptidase from Actinomucor elegans].
    Ma XH, Sun GQ, Zhao YH, Jia XM.
    Sheng Wu Gong Cheng Xue Bao; 2004 Jul 31; 20(4):578-83. PubMed ID: 15968992
    [Abstract] [Full Text] [Related]

  • 11. Synergistic and antagonistic properties of selected cultures of lactic acid and propionic acid bacteria. Part II. Proteolytic activity.
    Podhajna E, Kujawski M, Sańko B, Cichosz G, Butler J.
    Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001 Jul 31; 66(3b):617-20. PubMed ID: 15954667
    [Abstract] [Full Text] [Related]

  • 12. Chemometric analysis of proteolysis during ripening of Ragusano cheese.
    Fallico V, McSweeney PL, Siebert KJ, Horne J, Carpino S, Licitra G.
    J Dairy Sci; 2004 Oct 31; 87(10):3138-52. PubMed ID: 15377592
    [Abstract] [Full Text] [Related]

  • 13. Characterization of three aminopeptidases purified from human placenta.
    Lampelo S, Lalu K, Vanha-Perttula T.
    Placenta; 1983 Oct 31; 4 Spec No():499-513. PubMed ID: 6424106
    [Abstract] [Full Text] [Related]

  • 14. Novel prolyl tri/tetra-peptidyl aminopeptidase from Streptomyces mobaraensis: substrate specificity and enzyme gene cloning.
    Umezawa Y, Yokoyama K, Kikuchi Y, Date M, Ito K, Yoshimoto T, Matsui H.
    J Biochem; 2004 Sep 31; 136(3):293-300. PubMed ID: 15598885
    [Abstract] [Full Text] [Related]

  • 15. 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 31; 93(7):2896-905. PubMed ID: 20630207
    [Abstract] [Full Text] [Related]

  • 16. Ripening and geographical characterization of Parmigiano Reggiano cheese by 1H NMR spectroscopy.
    Consonni R, Cagliani LR.
    Talanta; 2008 Jun 30; 76(1):200-5. PubMed ID: 18585263
    [Abstract] [Full Text] [Related]

  • 17. Presence of X-prolyl-dipeptidyl-peptidase in lactic acid bacteria.
    Casey MG, Meyer J.
    J Dairy Sci; 1985 Dec 30; 68(12):3212-5. PubMed ID: 3912411
    [Abstract] [Full Text] [Related]

  • 18. Cheese peptidomics: a detailed study on the evolution of the oligopeptide fraction in Parmigiano-Reggiano cheese from curd to 24 months of aging.
    Sforza S, Cavatorta V, Lambertini F, Galaverna G, Dossena A, Marchelli R.
    J Dairy Sci; 2012 Jul 30; 95(7):3514-26. PubMed ID: 22720910
    [Abstract] [Full Text] [Related]

  • 19. NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression.
    De Angelis M, Calasso M, Di Cagno R, Siragusa S, Minervini F, Gobbetti M.
    J Appl Microbiol; 2010 Nov 30; 109(5):1763-74. PubMed ID: 20662973
    [Abstract] [Full Text] [Related]

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