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

137 related items for PubMed ID: 22874075

  • 1. Influence of the different sodium chloride concentrations on microbiological and physico-chemical characteristics of mozzarella cheese.
    Faccia M, Mastromatteo M, Conte A, Del Nobile MA.
    J Dairy Res; 2012 Nov; 79(4):390-6. PubMed ID: 22874075
    [Abstract] [Full Text] [Related]

  • 2. Combined effect of active coating and modified atmosphere packaging on prolonging the shelf life of low-moisture Mozzarella cheese.
    Mastromatteo M, Conte A, Faccia M, Del Nobile MA, Zambrini AV.
    J Dairy Sci; 2014 Nov; 97(1):36-45. PubMed ID: 24239077
    [Abstract] [Full Text] [Related]

  • 3. The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese.
    Kamleh R, Olabi A, Toufeili I, Daroub H, Younis T, Ajib R.
    J Sci Food Agric; 2015 Jul; 95(9):1940-8. PubMed ID: 25205524
    [Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5. Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses.
    Dugat-Bony E, Bonnarme P, Fraud S, Catellote J, Sarthou AS, Loux V, Rué O, Bel N, Chuzeville S, Helinck S.
    Food Res Int; 2019 Nov; 125():108643. PubMed ID: 31554056
    [Abstract] [Full Text] [Related]

  • 6. Microbiological safety and quality of Mozzarella cheese assessed by the microbiological survey method.
    Losito F, Arienzo A, Bottini G, Priolisi FR, Mari A, Antonini G.
    J Dairy Sci; 2014 Nov; 97(1):46-55. PubMed ID: 24239081
    [Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. Evolution under different storage conditions of anomalous blue coloration of Mozzarella cheese intentionally contaminated with a pigment-producing strain of Pseudomonas fluorescens.
    Cenci-Goga BT, Karama M, Sechi P, Iulietto MF, Novelli S, Mattei S.
    J Dairy Sci; 2014 Nov; 97(11):6708-18. PubMed ID: 25200780
    [Abstract] [Full Text] [Related]

  • 13. The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk.
    Soltani M, Guzeler N, Hayaloglu AA.
    J Dairy Res; 2015 Aug; 82(3):365-74. PubMed ID: 26119429
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. Innovative active packaging systems to prolong the shelf life of Mozzarella cheese.
    Conte A, Scrocco C, Sinigaglia M, Del Nobile MA.
    J Dairy Sci; 2007 May; 90(5):2126-31. PubMed ID: 17430909
    [Abstract] [Full Text] [Related]

  • 16. Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C.
    Shrestha S, Grieder JA, McMahon DJ, Nummer BA.
    J Dairy Sci; 2011 Sep; 94(9):4329-35. PubMed ID: 21854905
    [Abstract] [Full Text] [Related]

  • 17. [Changes in physical, chemical, and microbiological characteristics of brines applied in the salting of mozzarella cheese during the period of utilization].
    do Amaral LA, Nader Filho A, Iaria ST, Ferro JA.
    Rev Saude Publica; 1992 Feb; 26(1):41-5. PubMed ID: 1307420
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 7.