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Pubmed for Handhelds

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Journal Abstract Search

414 related items for PubMed ID: 22493155

  • 21. Seasonal variations of Italian Mediterranean Buffalo (Bubalus bubalis) Mozzarella cheese quality.
    Ranucci D, Garofalo A, Urbani E, Rea S, Loschi AR, Stocchi R, Miraglia D, Branciari R.
    J Dairy Res; 2016 Nov; 83(4):476-478. PubMed ID: 27845021
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  • 23. Vatless manufacturing of low-moisture part-skim mozzarella cheese from highly concentrated skim milk microfiltration retentates.
    Ardisson-Korat AV, Rizvi SS.
    J Dairy Sci; 2004 Nov; 87(11):3601-13. PubMed ID: 15483143
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  • 26. Effect of milk preacidification on low fat mozzarella cheese: II. Chemical and functional properties during storage.
    Metzger LE, Barbano DM, Kindstedt PS, Guo MR.
    J Dairy Sci; 2001 Jun; 84(6):1348-56. PubMed ID: 11417692
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  • 27. The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy.
    Ong L, Dagastine RR, Kentish SE, Gras SL.
    J Food Sci; 2010 Apr; 75(3):E135-45. PubMed ID: 20492286
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  • 29. High-performance liquid chromatography of governing liquid to detect illegal bovine milk's addition in water buffalo Mozzarella: comparison with results from raw milk and cheese matrix.
    Enne G, Elez D, Fondrini F, Bonizzi I, Feligini M, Aleandri R.
    J Chromatogr A; 2005 Nov 11; 1094(1-2):169-74. PubMed ID: 16257304
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  • 31. Effect of inulin/kefiran mixture on the rheological and structural properties of mozzarella cheese.
    Moghiseh N, Arianfar A, Salehi EA, Rafe A.
    Int J Biol Macromol; 2021 Nov 30; 191():1079-1086. PubMed ID: 34606787
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  • 34. Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows' milk. 1: rheology and microstructure.
    Hussain I, Grandison AS, Bell AE.
    Food Chem; 2012 Oct 01; 134(3):1500-8. PubMed ID: 25005973
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  • 35. Detection of pH 4.6 insoluble beta-lactoglobulin in heat-treated milk and Mozzarella cheese.
    Manzo C, Pizzano R, Addeo F.
    J Agric Food Chem; 2008 Sep 10; 56(17):7929-33. PubMed ID: 18693737
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  • 36. The potential of matrix-assisted laser desorption/ionization mass spectrometry in the quality control of water buffalo mozzarella cheese.
    Angeletti R, Gioacchini AM, Seraglia R, Piro R, Traldi P.
    J Mass Spectrom; 1998 Jun 10; 33(6):525-31. PubMed ID: 9654754
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  • 37. Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese.
    Silva LF, Sunakozawa TN, Amaral DMF, Casella T, Nogueira MCL, De Dea Lindner J, Bottari B, Gatti M, Penna ALB.
    Food Microbiol; 2020 May 10; 87():103383. PubMed ID: 31948624
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  • 38. Effect of milk preacidification on low fat mozzarella cheese: III. Post-melt chewiness and whiteness.
    Metzger LE, Barbano DM, Kindstedt PS.
    J Dairy Sci; 2001 Jun 10; 84(6):1357-66. PubMed ID: 11417693
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  • 39. [Use of buffalo milk as raw material in the processing of Mozzarella cheese].
    Bonassi IA, de Camarco Carvalho JB, Villares JB.
    Arch Latinoam Nutr; 1982 Dec 10; 32(4):903-12. PubMed ID: 7186346
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  • 40. Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese.
    Acharya MR, Mistry VV.
    J Dairy Sci; 2004 Dec 10; 87(12):4004-12. PubMed ID: 15545360
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