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Pubmed for Handhelds

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Journal Abstract Search

427 related items for PubMed ID: 23706489

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  • 22. Effects of high pressure treatment on volatile profile during ripening of ewe milk cheese.
    Juan B, Barron LJ, Ferragut V, Trujillo AJ.
    J Dairy Sci; 2007 Jan; 90(1):124-35. PubMed ID: 17183081
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  • 26. 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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  • 27. Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
    Vianna PC, Mazal G, Santos MV, Bolini HM, Gigante ML.
    J Dairy Sci; 2008 May; 91(5):1743-50. PubMed ID: 18420604
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  • 28. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
    Amornkul Y, Henning DR.
    J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
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  • 35. Impact of milk preacidification with CO2 on the aging and proteolysis of cheddar cheese.
    Nelson BK, Lynch JM, Barbano DM.
    J Dairy Sci; 2004 Nov; 87(11):3590-600. PubMed ID: 15483142
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  • 36. Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese.
    Lanciotti R, Vannini L, Patrignani F, Iucci L, Vallicelli M, Ndagijimana M, Guerzoni ME.
    J Dairy Res; 2006 May; 73(2):216-26. PubMed ID: 16476182
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  • 37. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese.
    Avila M, Garde S, Gaya P, Medina M, Nuñez M.
    J Dairy Sci; 2006 Aug; 89(8):2882-93. PubMed ID: 16840604
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  • 38. Contents of Functionally Bioactive Peptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models Produced with Different Lactobacilli.
    Garbowska M, Pluta A, Berthold-Pluta A.
    Molecules; 2020 Nov 22; 25(22):. PubMed ID: 33266479
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  • 39. Evaluation of bitterness in Ragusano cheese.
    Fallico V, McSweeney PL, Horne J, Pediliggieri C, Hannon JA, Carpino S, Licitra G.
    J Dairy Sci; 2005 Apr 22; 88(4):1288-300. PubMed ID: 15778296
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  • 40. High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality.
    Delgado FJ, Delgado J, González-Crespo J, Cava R, Ramírez R.
    Food Sci Technol Int; 2013 Dec 22; 19(6):493-501. PubMed ID: 23729423
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