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Journal Abstract Search

502 related items for PubMed ID: 19307614

  • 1. Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese.
    Santillo A, Albenzio M, Quinto M, Caroprese M, Marino R, Sevi A.
    J Dairy Sci; 2009 Apr; 92(4):1330-7. PubMed ID: 19307614
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  • 2. Biochemical patterns in ovine cheese: influence of probiotic strains.
    Albenzio M, Santillo A, Caroprese M, Marino R, Trani A, Faccia M.
    J Dairy Sci; 2010 Aug; 93(8):3487-96. PubMed ID: 20655416
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  • 6. Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese.
    Ferrandini E, Castillo M, de Renobales M, Virto MD, Garrido MD, Rovira S, López MB.
    J Dairy Sci; 2012 Jun; 95(6):2788-96. PubMed ID: 22612916
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  • 9. The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese.
    Gursoy O, Seckin AK, Kinik O, Karaman AD.
    Int J Food Sci Nutr; 2012 Aug; 63(5):610-5. PubMed ID: 22166042
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  • 12. Variations in conjugated linoleic acid (CLA) content of processed cheese by lactation time, feeding regimen, and ripening.
    Kim JH, Kwon OJ, Choi NJ, Oh SJ, Jeong HY, Song MK, Jeong I, Kim YJ.
    J Agric Food Chem; 2009 Apr 22; 57(8):3235-9. PubMed ID: 19284724
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  • 14. Changes in fatty acid profile of feta cheese including conjugated linoleic acid.
    Laskaridis K, Serafeimidou A, Zlatanos S, Gylou E, Kontorepanidou E, Sagredos A.
    J Sci Food Agric; 2013 Jul 22; 93(9):2130-6. PubMed ID: 23288564
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  • 15. Sensory Profile and Consumers' Liking of Functional Ovine Cheese.
    Santillo A, Albenzio M.
    Foods; 2015 Nov 11; 4(4):665-677. PubMed ID: 28231229
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  • 16. Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening.
    Mangia NP, Murgia MA, Garau G, Sanna MG, Deiana P.
    Food Microbiol; 2008 Apr 11; 25(2):366-77. PubMed ID: 18206779
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  • 17. Hot topic: Fatty acid and conjugated linoleic acid (CLA) isomer composition of commercial CLA-fortified dairy products: evaluation after processing and storage.
    Rodríguez-Alcalá LM, Fontecha J.
    J Dairy Sci; 2007 May 11; 90(5):2083-90. PubMed ID: 17430905
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  • 18. Effects of high-pressure treatment on free fatty acids release during ripening of ewes' milk cheese.
    Juan B, Ferragut V, Buffa M, Guamis B, Trujillo AJ.
    J Dairy Res; 2007 Nov 11; 74(4):438-45. PubMed ID: 17961290
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  • 19. Probiotics in milk replacer influence lamb immune function and meat quality.
    Santillo A, Annicchiarico G, Caroprese M, Marino R, Sevi A, Albenzio M.
    Animal; 2012 Feb 11; 6(2):339-45. PubMed ID: 22436193
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  • 20. Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese.
    Suzzi G, Sacchetti G, Patrignani F, Corsetti A, Tofalo R, Schirone M, Fasoli G, Gardini F, Perpetuini G, Lanciotti R.
    J Sci Food Agric; 2015 Aug 30; 95(11):2252-63. PubMed ID: 25271150
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