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Journal Abstract Search

774 related items for PubMed ID: 25465632

  • 1. Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese.
    Braghieri A, Piazzolla N, Romaniello A, Paladino F, Ricciardi A, Napolitano F.
    J Dairy Sci; 2015 Mar; 98(3):1479-91. PubMed ID: 25465632
    [Abstract] [Full Text] [Related]

  • 2. Effect of adjuncts on microbiological and chemical properties of Scamorza cheese.
    Guidone A, Braghieri A, Cioffi S, Claps S, Genovese F, Morone G, Napolitano F, Parente E.
    J Dairy Sci; 2015 Mar; 98(3):1467-78. PubMed ID: 25582584
    [Abstract] [Full Text] [Related]

  • 3. Composition and sensory profiling of probiotic Scamorza ewe milk cheese.
    Albenzio M, Santillo A, Caroprese M, Braghieri A, Sevi A, Napolitano F.
    J Dairy Sci; 2013 May; 96(5):2792-800. PubMed ID: 23522674
    [Abstract] [Full Text] [Related]

  • 4. Influence of adjunct cultures on ripening of reduced fat Edam cheeses.
    Tungjaroenchai W, Drake MA, White CH.
    J Dairy Sci; 2001 Oct; 84(10):2117-24. PubMed ID: 11699441
    [Abstract] [Full Text] [Related]

  • 5. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
    Kocaoglu-Vurma NA, Harper WJ, Drake MA, Courtney PD.
    J Dairy Sci; 2008 Aug; 91(8):2947-59. PubMed ID: 18650271
    [Abstract] [Full Text] [Related]

  • 6. A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders.
    Torri L, Piochi M, Marchiani R, Zeppa G, Dinnella C, Monteleone E.
    J Dairy Sci; 2016 Jan; 99(1):194-204. PubMed ID: 26585476
    [Abstract] [Full Text] [Related]

  • 7. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
    Hong JH, Yoon EK, Chung SJ, Chung L, Cha SM, O'Mahony M, Vickers Z, Kim KO.
    J Food Sci; 2011 Jan; 76(5):S306-13. PubMed ID: 22417445
    [Abstract] [Full Text] [Related]

  • 8. Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese.
    Di Cagno R, De Pasquale I, De Angelis M, Buchin S, Rizzello CG, Gobbetti M.
    J Dairy Sci; 2014 Jan; 97(1):72-84. PubMed ID: 24183686
    [Abstract] [Full Text] [Related]

  • 9. Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures.
    Centeno JA, Garabal JI, Docampo F, Lorenzo JM, Carballo J.
    Int J Food Microbiol; 2017 Jun 19; 251():33-40. PubMed ID: 28384620
    [Abstract] [Full Text] [Related]

  • 10. Mapping differences in consumer perception of sharp cheddar cheese in the United States.
    Drake SL, Lopetcharat K, Clark S, Kwak HS, Lee SY, Drake MA.
    J Food Sci; 2009 Aug 19; 74(6):S276-85. PubMed ID: 19723234
    [Abstract] [Full Text] [Related]

  • 11. Color of low-fat cheese influences flavor perception and consumer liking.
    Wadhwani R, McMahon DJ.
    J Dairy Sci; 2012 May 19; 95(5):2336-46. PubMed ID: 22541462
    [Abstract] [Full Text] [Related]

  • 12. Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses.
    Ganesan B, Brown K, Irish DA, Brothersen C, McMahon DJ.
    J Dairy Sci; 2014 May 19; 97(4):1970-82. PubMed ID: 24485677
    [Abstract] [Full Text] [Related]

  • 13. Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese.
    Serrapica F, Uzun P, Masucci F, Napolitano F, Braghieri A, Genovese A, Sacchi R, Romano R, Barone CMA, Di Francia A.
    J Dairy Sci; 2020 Feb 19; 103(2):1391-1403. PubMed ID: 31785866
    [Abstract] [Full Text] [Related]

  • 14. Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses.
    Van Hoorde K, Van Leuven I, Dirinck P, Heyndrickx M, Coudijzer K, Vandamme P, Huys G.
    Int J Food Microbiol; 2010 Dec 15; 144(2):226-35. PubMed ID: 21036412
    [Abstract] [Full Text] [Related]

  • 15. Drivers of liking for Cheddar cheese shreds.
    Meals SE, Schiano AN, Drake MA.
    J Dairy Sci; 2020 Mar 15; 103(3):2167-2185. PubMed ID: 31882222
    [Abstract] [Full Text] [Related]

  • 16. Impact of flavor attributes on consumer liking of Swiss cheese.
    Liggett RE, Drake MA, Delwiche JF.
    J Dairy Sci; 2008 Feb 15; 91(2):466-76. PubMed ID: 18218732
    [Abstract] [Full Text] [Related]

  • 17. Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli.
    Madkor SA, Tong PS, El Soda M.
    J Dairy Sci; 2000 Aug 15; 83(8):1684-91. PubMed ID: 10984143
    [Abstract] [Full Text] [Related]

  • 18. Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type.
    Vandera E, Kakouri A, Koukkou AI, Samelis J.
    Int J Food Microbiol; 2019 Feb 02; 290():15-26. PubMed ID: 30291917
    [Abstract] [Full Text] [Related]

  • 19. Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture.
    Whetstine ME, Drake MA, Broadbent JR, McMahon D.
    J Dairy Sci; 2006 Sep 02; 89(9):3277-84. PubMed ID: 16899660
    [Abstract] [Full Text] [Related]

  • 20. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.
    Hayaloglu AA, Guven M, Fox PF, McSweeney PL.
    J Dairy Sci; 2005 Oct 02; 88(10):3460-74. PubMed ID: 16162519
    [Abstract] [Full Text] [Related]

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