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Journal Abstract Search

258 related items for PubMed ID: 19389945

  • 1. Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: effect on off-flavor generation.
    Martini S, Thurgood JE, Brothersen C, Ward R, McMahon DJ.
    J Dairy Sci; 2009 May; 92(5):1876-84. PubMed ID: 19389945
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  • 3. Effect of zinc fortification on Cheddar cheese quality.
    Kahraman O, Ustunol Z.
    J Dairy Sci; 2012 Jun; 95(6):2840-7. PubMed ID: 22612921
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  • 6. Fish oil fortification of soft goat cheese.
    Hughes BH, Brian Perkins L, Calder BL, Skonberg DI.
    J Food Sci; 2012 Feb; 77(2):S128-33. PubMed ID: 22309698
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  • 8. Preference mapping of Cheddar cheese with varying maturity levels.
    Young ND, Drake M, Lopetcharat K, McDaniel MR.
    J Dairy Sci; 2004 Jan; 87(1):11-9. PubMed ID: 14765805
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  • 9. Increasing omega fatty acid content in cow's milk through diet manipulation: effect on milk flavor.
    Nelson KA, Martini S.
    J Dairy Sci; 2009 Apr; 92(4):1378-86. PubMed ID: 19307618
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  • 10. Determination of regional flavor differences in U.S. Cheddar cheeses aged for 6 mo or longer.
    Drake MA, Yates MD, Gerard PD.
    J Food Sci; 2008 Jun; 73(5):S199-208. PubMed ID: 18577011
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  • 11. Characterization of nutty flavor in cheddar cheese.
    Avsar YK, Karagul-Yuceer Y, Drake MA, Singh TK, Yoon Y, Cadwallader KR.
    J Dairy Sci; 2004 Jul; 87(7):1999-2010. PubMed ID: 15328211
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  • 12. Vitamin D3 fortification, quantification, and long-term stability in Cheddar and low-fat cheeses.
    Wagner D, Rousseau D, Sidhom G, Pouliot M, Audet P, Vieth R.
    J Agric Food Chem; 2008 Sep 10; 56(17):7964-9. PubMed ID: 18698796
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  • 13. Mapping differences in consumer perception of sharp cheddar cheese in the United States.
    Drake SL, Lopetcharat K, Clark S, Kwak HS, Lee SY, Drake MA.
    J Food Sci; 2009 Aug 10; 74(6):S276-85. PubMed ID: 19723234
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  • 14. Consumer preferences for mild cheddar cheese flavors.
    Drake SL, Gerard PD, Drake MA.
    J Food Sci; 2008 Nov 10; 73(9):S449-55. PubMed ID: 19021820
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  • 15. A new method for the production of low-fat Cheddar cheese.
    Amelia I, Drake M, Nelson B, Barbano DM.
    J Dairy Sci; 2013 Aug 10; 96(8):4870-84. PubMed ID: 23726423
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  • 16. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture.
    Agrawal P, Hassan AN.
    J Dairy Sci; 2007 Jul 10; 90(7):3110-7. PubMed ID: 17582092
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  • 17. Estimation and fortification of vitamin D3 in pasteurized process cheese.
    Upreti P, Mistry VV, Warthesen JJ.
    J Dairy Sci; 2002 Dec 10; 85(12):3173-81. PubMed ID: 12512590
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  • 18. Cheddar cheese classification based on flavor quality using a novel extraction method and Fourier transform infrared spectroscopy.
    Subramanian A, Harper WJ, Rodriguez-Saona LE.
    J Dairy Sci; 2009 Jan 10; 92(1):87-94. PubMed ID: 19109266
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  • 19. Color of low-fat cheese influences flavor perception and consumer liking.
    Wadhwani R, McMahon DJ.
    J Dairy Sci; 2012 May 10; 95(5):2336-46. PubMed ID: 22541462
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  • 20. Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process.
    Carunchia Whetstine ME, Drake MA, Nelson BK, Barbano DM.
    J Dairy Sci; 2006 Feb 10; 89(2):505-17. PubMed ID: 16428619
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