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PUBMED FOR HANDHELDS

Journal Abstract Search

254 related items for PubMed ID: 25017295

  • 1. Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature.
    Sahingil D, Hayaloglu AA, Kirmaci HA, Ozer B, Simsek O.
    J Dairy Res; 2014 Nov; 81(4):394-402. PubMed ID: 25017295
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  • 2. Bioactivity of water soluble extracts and some characteristics of white cheese during the ripening period as effected by packaging type and probiotic adjunct cultures.
    Erkaya T, Şengul M.
    J Dairy Res; 2015 Feb; 82(1):47-55. PubMed ID: 25592630
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  • 5. Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli.
    Madkor SA, Tong PS, El Soda M.
    J Dairy Sci; 2000 Aug; 83(8):1684-91. PubMed ID: 10984143
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  • 9. 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; 96(9):5465-76. PubMed ID: 23810598
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  • 10. The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening.
    Garbowska M, Berthold-Pluta A, Stasiak-Różańska L, Pluta A.
    Animals (Basel); 2021 Sep 15; 11(9):. PubMed ID: 34573665
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  • 11. 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 15; 89(1):37-48. PubMed ID: 16357266
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  • 17. Influence of adjunct cultures on ripening of reduced fat Edam cheeses.
    Tungjaroenchai W, Drake MA, White CH.
    J Dairy Sci; 2001 Oct 15; 84(10):2117-24. PubMed ID: 11699441
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