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Journal Abstract Search

199 related items for PubMed ID: 24931523

  • 21. Whey-cheese production using freeze-dried kefir culture as a starter.
    Dimitrellou D, Kourkoutas Y, Banat IM, Marchant R, Koutinas AA.
    J Appl Microbiol; 2007 Oct; 103(4):1170-83. PubMed ID: 17897222
    [Abstract] [Full Text] [Related]

  • 22. The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in “Lor Whey Cheese” and the effects on sensory properties.
    Irkin R, Yalcin O.
    Acta Sci Pol Technol Aliment; 2017 Oct; 16(2):181-189. PubMed ID: 28703958
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  • 23. Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
    Gallardo-Escamilla FJ, Kelly AL, Delahunty CM.
    J Dairy Sci; 2005 Nov; 88(11):3745-53. PubMed ID: 16230680
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  • 24. Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages.
    Sidira M, Kandylis P, Kanellaki M, Kourkoutas Y.
    Food Chem; 2015 Jul 01; 178():201-7. PubMed ID: 25704702
    [Abstract] [Full Text] [Related]

  • 25. Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production.
    Terpou A, Mantzourani I, Galanis A, Kanellaki M, Bezirtzoglou E, Bekatorou A, Koutinas AA, Plessas S.
    Microorganisms; 2018 Dec 26; 7(1):. PubMed ID: 30587786
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  • 26. Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.
    de Candia S, De Angelis M, Dunlea E, Minervini F, McSweeney PL, Faccia M, Gobbetti M.
    Int J Food Microbiol; 2007 Nov 01; 119(3):182-91. PubMed ID: 17884215
    [Abstract] [Full Text] [Related]

  • 27. Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production.
    Kourkoutas Y, Kandylis P, Panas P, Dooley JS, Nigam P, Koutinas AA.
    Appl Environ Microbiol; 2006 Sep 01; 72(9):6124-35. PubMed ID: 16957238
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  • 28. Stress responses in probiotic Lactobacillus casei.
    Hosseini Nezhad M, Hussain MA, Britz ML.
    Crit Rev Food Sci Nutr; 2015 Sep 01; 55(6):740-9. PubMed ID: 24915363
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  • 29. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese.
    Guarrasi V, Sannino C, Moschetti M, Bonanno A, Di Grigoli A, Settanni L.
    Int J Food Microbiol; 2017 Oct 16; 259():35-42. PubMed ID: 28783535
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  • 30. Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures.
    Jia R, Zhang F, Song Y, Lou Y, Zhao A, Liu Y, Peng H, Hui Y, Ren R, Wang B.
    J Dairy Sci; 2021 Jan 16; 104(1):270-280. PubMed ID: 33131819
    [Abstract] [Full Text] [Related]

  • 31. SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures.
    Kostelac D, Vrdoljak M, Markov K, Delaš I, Jug T, Gajdoš Kljusurić J, Jakopović Ž, Čanak I, Jelić M, Frece J.
    Food Technol Biotechnol; 2020 Jun 16; 58(2):128-137. PubMed ID: 32831565
    [Abstract] [Full Text] [Related]

  • 32. Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl.
    Karimi R, Mortazavian AM, Karami M.
    J Dairy Sci; 2012 Aug 16; 95(8):4209-22. PubMed ID: 22818434
    [Abstract] [Full Text] [Related]

  • 33. Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.
    Randazzo CL, De Luca S, Todaro A, Restuccia C, Lanza CM, Spagna G, Caggia C.
    J Appl Microbiol; 2007 Aug 16; 103(2):427-35. PubMed ID: 17650203
    [Abstract] [Full Text] [Related]

  • 34. Viability of the Lactobacillus rhamnosus HN001 probiotic strain in Swiss- and Dutch-type cheese and cheese-like products.
    Cichosz G, Aljewicz M, Nalepa B.
    J Food Sci; 2014 Jun 16; 79(6):M1181-8. PubMed ID: 24784351
    [Abstract] [Full Text] [Related]

  • 35. Dried tomato-flavored probiotic cream cheese with Lactobacillus paracasei.
    Santini MS, Koga EC, Aragon DC, Santana EH, Costa MR, Costa GN, Aragon-Alegro LC.
    J Food Sci; 2012 Nov 16; 77(11):M604-8. PubMed ID: 23126664
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  • 36. Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese.
    Calasso M, Mancini L, Di Cagno R, Cardinali G, Gobbetti M.
    J Dairy Sci; 2015 Sep 16; 98(9):5874-89. PubMed ID: 26142846
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  • 37. Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese.
    Randazzo CL, Pitino I, De Luca S, Scifò GO, Caggia C.
    Int J Food Microbiol; 2008 Mar 20; 122(3):269-78. PubMed ID: 18281116
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  • 38. An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters.
    Bancalari E, Savo Sardaro ML, Levante A, Marseglia A, Caligiani A, Lazzi C, Neviani E, Gatti M.
    Food Res Int; 2017 Oct 20; 100(Pt 1):682-690. PubMed ID: 28873737
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  • 39. Production and shelf-life studies of low cost beverage with soymilk, buffalo cheese whey and cow milk fermented by mixed cultures of Lactobacillus casei ssp. shirota and Bifidobacterium adolescentis.
    Macedo RF, Freitas RJ, Pandey A, Soccol CR.
    J Basic Microbiol; 1999 Oct 20; 39(4):243-51. PubMed ID: 10520270
    [Abstract] [Full Text] [Related]

  • 40. Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing.
    Silva HLA, Balthazar CF, Esmerino EA, Vieira AH, Cappato LP, Neto RPC, Verruck S, Cavalcanti RN, Portela JB, Andrade MM, Moraes J, Franco RM, Tavares MIB, Prudencio ES, Freitas MQ, Nascimento JS, Silva MC, Raices RSL, Cruz AG.
    Food Res Int; 2017 Sep 20; 99(Pt 1):247-255. PubMed ID: 28784481
    [Abstract] [Full Text] [Related]

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