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427 related items for PubMed ID: 23706489

  • 1. Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese.
    Calzada J, Del Olmo A, Picon A, Gaya P, Nuñez M.
    J Dairy Sci; 2013 Aug; 96(8):4816-29. PubMed ID: 23706489
    [Abstract] [Full Text] [Related]

  • 2. Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments.
    Calzada J, del Olmo A, Picón A, Gaya P, Nuñez M.
    Appl Environ Microbiol; 2013 Feb; 79(4):1277-83. PubMed ID: 23241980
    [Abstract] [Full Text] [Related]

  • 3. High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.
    Calzada J, Del Olmo A, Picon A, Gaya P, Nuñez M.
    J Dairy Sci; 2013 Feb; 96(12):7500-10. PubMed ID: 24140328
    [Abstract] [Full Text] [Related]

  • 4. Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation.
    Gaya P, Sánchez C, Nuñez M, Fernández-García E.
    J Dairy Res; 2005 Aug; 72(3):287-95. PubMed ID: 16174359
    [Abstract] [Full Text] [Related]

  • 5. Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Dairy Res; 2004 May; 71(2):245-52. PubMed ID: 15190954
    [Abstract] [Full Text] [Related]

  • 6. Effects of high pressure on proteolytic enzymes in cheese: relationship with the proteolysis of ewe milk cheese.
    Juan B, Ferragut V, Buffa M, Guamis B, Trujillo AJ.
    J Dairy Sci; 2007 May; 90(5):2113-25. PubMed ID: 17430908
    [Abstract] [Full Text] [Related]

  • 7. Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese.
    Acharya MR, Mistry VV.
    J Dairy Sci; 2004 Dec; 87(12):4004-12. PubMed ID: 15545360
    [Abstract] [Full Text] [Related]

  • 8. Specific effect of high-pressure treatment of milk on cheese proteolysis.
    Buffa M, Guamis B, Trujillo AJ.
    J Dairy Res; 2005 Nov; 72(4):385-92. PubMed ID: 16223452
    [Abstract] [Full Text] [Related]

  • 9. HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramine-producing microorganisms.
    Fernández M, Linares DM, Del Río B, Ladero V, Alvarez MA.
    J Dairy Res; 2007 Aug; 74(3):276-82. PubMed ID: 17466118
    [Abstract] [Full Text] [Related]

  • 10. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening.
    Upreti P, Metzger LE, Hayes KD.
    J Dairy Sci; 2006 Feb; 89(2):444-53. PubMed ID: 16428614
    [Abstract] [Full Text] [Related]

  • 11. Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Dairy Sci; 2002 Oct; 85(10):2471-8. PubMed ID: 12416798
    [Abstract] [Full Text] [Related]

  • 12. Effects of high hydrostatic pressure treatments on biogenic amine contents in goat cheeses during ripening.
    Novella-Rodríguez S, Veciana-Nogués MT, Saldo J, Vidal-Carou MC.
    J Agric Food Chem; 2002 Dec 04; 50(25):7288-92. PubMed ID: 12452646
    [Abstract] [Full Text] [Related]

  • 13. Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening.
    Renes E, Diezhandino I, Fernández D, Ferrazza RE, Tornadijo ME, Fresno JM.
    Food Microbiol; 2014 Dec 04; 44():271-7. PubMed ID: 25084673
    [Abstract] [Full Text] [Related]

  • 14. Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk.
    Alonso R, Picon A, Gaya P, Nuñez M.
    J Dairy Res; 2013 Feb 04; 80(1):51-7. PubMed ID: 23253470
    [Abstract] [Full Text] [Related]

  • 15. Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies.
    Fallico V, Tuminello L, Pediliggieri C, Horne J, Carpino S, Licitra G.
    J Dairy Sci; 2006 Jan 04; 89(1):37-48. PubMed ID: 16357266
    [Abstract] [Full Text] [Related]

  • 16. Application of UHPLC for the simultaneous analysis of free amino acids and biogenic amines in ripened acid-curd cheeses.
    Fiechter G, Sivec G, Mayer HK.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2013 May 15; 927():191-200. PubMed ID: 23294548
    [Abstract] [Full Text] [Related]

  • 17. Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.
    Hannon JA, Kilcawley KN, Wilkinson MG, Delahunty CM, Beresford TP.
    J Dairy Sci; 2006 Oct 15; 89(10):3749-62. PubMed ID: 16960049
    [Abstract] [Full Text] [Related]

  • 18. Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese.
    Alonso R, Picon A, Gaya P, Fernández-García E, Nuñez M.
    J Dairy Sci; 2012 Jul 15; 95(7):3501-13. PubMed ID: 22720909
    [Abstract] [Full Text] [Related]

  • 19. Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model.
    Bergamini CV, Peralta GH, Milesi MM, Hynes ER.
    J Dairy Sci; 2013 Sep 15; 96(9):5465-76. PubMed ID: 23810598
    [Abstract] [Full Text] [Related]

  • 20. 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 15; 74(4):438-45. PubMed ID: 17961290
    [Abstract] [Full Text] [Related]

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