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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

810 related items for PubMed ID: 26277316

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  • 24. Effect of high-pressure treatment on hard cheese proteolysis.
    Costabel LM, Bergamini C, Vaudagna SR, Cuatrin AL, Audero G, Hynes E.
    J Dairy Sci; 2016 Jun; 99(6):4220-4232. PubMed ID: 27016833
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  • 31. Insoluble calcium content and rheological properties of Colby cheese during ripening.
    Lee MR, Johnson ME, Govindasamy-Lucey S, Jaeggi JJ, Lucey JA.
    J Dairy Sci; 2010 May; 93(5):1844-53. PubMed ID: 20412897
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  • 32. Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.
    Hannon JA, Kilcawley KN, Wilkinson MG, Delahunty CM, Beresford TP.
    J Dairy Sci; 2006 Oct; 89(10):3749-62. PubMed ID: 16960049
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  • 33. Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese.
    Hou J, McSweeney PL, Beresford TP, Guinee TP.
    J Dairy Sci; 2014 Oct; 97(10):5983-99. PubMed ID: 25129501
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  • 34. Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese.
    Acharya MR, Mistry VV.
    J Dairy Sci; 2005 Sep; 88(9):3037-43. PubMed ID: 16107391
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  • 38. Effect of skim milk treated with high hydrostatic pressure on permeate flux and fouling during ultrafiltration.
    Leu M, Marciniak A, Chamberland J, Pouliot Y, Bazinet L, Doyen A.
    J Dairy Sci; 2017 Sep; 100(9):7071-7082. PubMed ID: 28647330
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  • 39. Impact of modifications in acid development on the insoluble calcium content and rheological properties of Cheddar cheese.
    Lee MR, Johnson ME, Lucey JA.
    J Dairy Sci; 2005 Nov; 88(11):3798-809. PubMed ID: 16230685
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