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Journal Abstract Search

242 related items for PubMed ID: 25641417

  • 1.
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  • 2. Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Dairy Res; 2004 May; 71(2):245-52. PubMed ID: 15190954
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  • 3. Interrelationships among microbiological, physicochemical, and biochemical properties of Terrincho cheese, with emphasis on biogenic amines.
    Pinho O, Pintado AI, Gomes AM, Pintado MM, Malcata FX, Ferreira IM.
    J Food Prot; 2004 Dec; 67(12):2779-85. PubMed ID: 15633686
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  • 4. Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening.
    Renes E, Diezhandino I, Fernández D, Ferrazza RE, Tornadijo ME, Fresno JM.
    Food Microbiol; 2014 Dec; 44():271-7. PubMed ID: 25084673
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  • 6. Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Dairy Sci; 2002 Oct; 85(10):2471-8. PubMed ID: 12416798
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  • 8. Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation.
    Gaya P, Sánchez C, Nuñez M, Fernández-García E.
    J Dairy Res; 2005 Aug; 72(3):287-95. PubMed ID: 16174359
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  • 9. The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese.
    Bunková L, Bunka F, Mantlová G, Cablová A, Sedlácek I, Svec P, Pachlová V, Krácmar S.
    Food Microbiol; 2010 Oct; 27(7):880-8. PubMed ID: 20688229
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  • 11. Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese.
    Calzada J, Del Olmo A, Picon A, Gaya P, Nuñez M.
    J Dairy Sci; 2013 Aug; 96(8):4816-29. PubMed ID: 23706489
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  • 13. Effect of pasteurization of Ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of roncal cheese.
    Ortigosa M, Torre P, Izco JM.
    J Dairy Sci; 2001 Jun; 84(6):1320-30. PubMed ID: 11417688
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  • 14. Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains.
    Renes E, Ladero V, Tornadijo ME, Fresno JM.
    Food Microbiol; 2019 Apr; 78():1-10. PubMed ID: 30497589
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  • 18. Effect of added proteinases and level of starter culture on the formation of biogenic amines in raw milk Manchego cheese.
    Fernández-García E, Tomillo J, Núñez M.
    Int J Food Microbiol; 1999 Nov 15; 52(3):189-96. PubMed ID: 10733250
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  • 19. Survival of Brucella abortus aqpX mutant in fresh and ripened cheeses.
    Santiago-Rodríguez Mdel R, Díaz-Aparicio E, Arellano-Reynoso B, García-Lobo JM, Gimeno M, Palomares-Reséndiz EG, Hernández-Castro R.
    Foodborne Pathog Dis; 2015 Feb 15; 12(2):170-5. PubMed ID: 25551422
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  • 20. Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk.
    Alonso R, Picon A, Gaya P, Nuñez M.
    J Dairy Res; 2013 Feb 15; 80(1):51-7. PubMed ID: 23253470
    [Abstract] [Full Text] [Related]

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