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PUBMED FOR HANDHELDS

Journal Abstract Search

266 related items for PubMed ID: 27497904

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  • 3. Microbial shifts in Minas artisanal cheeses from the Serra do Salitre region of Minas Gerais, Brazil throughout ripening time.
    Sant'Anna FM, Wetzels SU, Cicco SHS, Figueiredo RC, Sales GA, Figueiredo NC, Nunes CA, Schmitz-Esser S, Mann E, Wagner M, Souza MR.
    Food Microbiol; 2019 Sep; 82():349-362. PubMed ID: 31027793
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  • 4. Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods.
    Perin LM, Savo Sardaro ML, Nero LA, Neviani E, Gatti M.
    Food Microbiol; 2017 Aug; 65():160-169. PubMed ID: 28399998
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  • 6. 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 Aug; 97(4):1970-82. PubMed ID: 24485677
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  • 9. Measuring temporal liking simultaneously to Temporal Dominance of Sensations in several intakes. An application to Gouda cheeses in 6 Europeans countries.
    Thomas A, Chambault M, Dreyfuss L, Gilbert CC, Hegyi A, Henneberg S, Knippertz A, Kostyra E, Kremer S, Silva AP, Schlich P.
    Food Res Int; 2017 Sep; 99(Pt 1):426-434. PubMed ID: 28784502
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  • 13. Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue.
    Lipkowitz JB, Ross CF, Diako C, Smith DM.
    J Dairy Sci; 2018 Mar; 101(3):1990-2004. PubMed ID: 29331463
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  • 14. Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation.
    Andrade RP, Melo CN, Genisheva Z, Schwan RF, Duarte WF.
    Food Res Int; 2017 Jan; 91():72-79. PubMed ID: 28290329
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  • 15. Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling.
    Silva HLA, Balthazar CF, Silva R, Vieira AH, Costa RGB, Esmerino EA, Freitas MQ, Cruz AG.
    J Dairy Sci; 2018 Oct; 101(10):8837-8846. PubMed ID: 30077456
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  • 17. Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese.
    Galinari É, da Nóbrega JE, de Andrade NJ, de Luces Fortes Ferreira CL.
    Braz J Microbiol; 2014 Oct; 45(2):713-20. PubMed ID: 25242963
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  • 18. Mexican chihuahua cheese: sensory profiles of young cheese.
    Van Hekken DL, Drake MA, Corral FJ, Prieto VM, Gardea AA.
    J Dairy Sci; 2006 Oct; 89(10):3729-38. PubMed ID: 16960047
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  • 20. Consumer acceptance and sensory evaluation of Monti Dauni Meridionali Caciocavallo cheese.
    Santillo A, Caroprese M, Ruggieri D, Marino R, Sevi A, Albenzio M.
    J Dairy Sci; 2012 Aug; 95(8):4203-8. PubMed ID: 22818433
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