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Journal Abstract Search

166 related items for PubMed ID: 24771032

  • 1. Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of protected designation of origin (PDO) cheese Canestrato Pugliese.
    De Pasquale I, Calasso M, Mancini L, Ercolini D, La Storia A, De Angelis M, Di Cagno R, Gobbetti M.
    Appl Environ Microbiol; 2014 Jul; 80(14):4085-94. PubMed ID: 24771032
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  • 2. Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese.
    De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M.
    Appl Environ Microbiol; 2014 Oct; 80(19):6243-55. PubMed ID: 25085486
    [Abstract] [Full Text] [Related]

  • 3. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey.
    Albenzio M, Corbo MR, Rehman SU, Fox PF, De Angelis M, Corsetti A, Sevi A, Gobbetti M.
    Int J Food Microbiol; 2001 Jul 20; 67(1-2):35-48. PubMed ID: 11482567
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  • 4. Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese.
    Aquilanti L, Dell'Aquila L, Zannini E, Zocchetti A, Clementi F.
    Lett Appl Microbiol; 2006 Aug 20; 43(2):161-7. PubMed ID: 16869899
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  • 6. Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese.
    Dolci P, Alessandria V, Rantsiou K, Bertolino M, Cocolin L.
    Int J Food Microbiol; 2010 Sep 30; 143(1-2):71-5. PubMed ID: 20705353
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  • 7. Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.
    De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M.
    Food Res Int; 2019 Feb 30; 116():1344-1356. PubMed ID: 30716924
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  • 10. Quality of milk and of Canestrato Pugliese cheese from ewes exposed to different ventilation regimens.
    Albenzio M, Marino R, Caroprese M, Santillo A, Annicchiarico G, Sevi A.
    J Dairy Res; 2004 Nov 30; 71(4):434-43. PubMed ID: 15605710
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  • 11. Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening.
    Desfossés-Foucault É, LaPointe G, Roy D.
    Int J Food Microbiol; 2013 Aug 16; 166(1):117-24. PubMed ID: 23850855
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  • 12. Effect of different ventilation regimens on ewes' milk and Canestrato Pugliese cheese quality in summer.
    Albenzio M, Santillo A, Caroprese M, Marino R, Centoducati P, Sevi A.
    J Dairy Res; 2005 Nov 16; 72(4):447-55. PubMed ID: 16223460
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  • 13. Phenotypic and genotypic characterization of lactic acid bacteria isolated from Artisanal Italian goat cheese.
    Colombo E, Franzetti L, Frusca M, Scarpellini M.
    J Food Prot; 2010 Apr 16; 73(4):657-62. PubMed ID: 20377953
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  • 15. Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening.
    Østlie HM, Eliassen L, Florvaag A, Skeie S.
    Int J Food Microbiol; 2004 Aug 01; 94(3):287-99. PubMed ID: 15246240
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  • 16. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
    Poznanski E, Cavazza A, Cappa F, Cocconcelli PS.
    Int J Food Microbiol; 2004 Apr 15; 92(2):141-51. PubMed ID: 15109791
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  • 17. Behavior of Escherichia coli O157:H7 during the manufacture and ripening of Fontina Protected Designation of Origin cheese.
    Bellio A, Bianchi DM, Vitale N, Vernetti L, Gallina S, Decastelli L.
    J Dairy Sci; 2018 Jun 15; 101(6):4962-4970. PubMed ID: 29605313
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  • 18. Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli.
    Di Cagno R, De Pasquale I, De Angelis M, Gobbetti M.
    J Dairy Sci; 2012 Sep 15; 95(9):4784-4795. PubMed ID: 22916882
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  • 19. Polyphasic approach to bacterial dynamics during the ripening of Spanish farmhouse cheese, using culture-dependent and -independent methods.
    Martín-Platero AM, Valdivia E, Maqueda M, Martín-Sánchez I, Martínez-Bueno M.
    Appl Environ Microbiol; 2008 Sep 15; 74(18):5662-73. PubMed ID: 18658288
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