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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

164 related items for PubMed ID: 28576357

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  • 3. Prevention of late blowing defect by reuterin produced in cheese by a Lactobacillus reuteri adjunct.
    Gómez-Torres N, Ávila M, Gaya P, Garde S.
    Food Microbiol; 2014 Sep; 42():82-8. PubMed ID: 24929721
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  • 4. Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese.
    Ávila M, Gómez-Torres N, Delgado D, Gaya P, Garde S.
    Food Microbiol; 2016 Dec; 60():165-73. PubMed ID: 27554159
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  • 5. Effect of Lactococcus lactis expressing phage endolysin on the late blowing defect of cheese caused by Clostridium tyrobutyricum.
    Garde S, Calzada J, Sánchez C, Gaya P, Narbad A, Meijers R, Mayer MJ, Ávila M.
    Int J Food Microbiol; 2020 Sep 16; 329():108686. PubMed ID: 32516659
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  • 6. Use of fluorescent CTP1L endolysin cell wall-binding domain to study the evolution of Clostridium tyrobutyricum during cheese ripening.
    Gómez-Torres N, Ávila M, Narbad A, Mayer MJ, Garde S.
    Food Microbiol; 2019 Apr 16; 78():11-17. PubMed ID: 30497591
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  • 7. Optimization of reuterin production in cheese by Lactobacillus reuteri.
    Martín-Cabrejas I, Langa S, Gaya P, Rodríguez E, Landete JM, Medina M, Arqués JL.
    J Food Sci Technol; 2017 Apr 16; 54(5):1346-1349. PubMed ID: 28416886
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  • 9. Influence of reuterin-producing Lactobacillus reuteri coupled with glycerol on biochemical, physical and sensory properties of semi-hard ewe milk cheese.
    Garde S, Gómez-Torres N, Delgado D, Gaya P, Ávila M.
    Food Res Int; 2016 Dec 16; 90():177-185. PubMed ID: 29195870
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  • 10. Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese.
    Garde S, Avila M, Arias R, Gaya P, Nuñez M.
    Int J Food Microbiol; 2011 Oct 17; 150(1):59-65. PubMed ID: 21849216
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  • 12. Development of a risk assessment model to predict the occurrence of late blowing defect in Gouda cheese and evaluate potential intervention strategies.
    Qian C, Martin NH, Wiedmann M, Trmčić A.
    J Dairy Sci; 2022 Apr 17; 105(4):2880-2894. PubMed ID: 35086711
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  • 14. Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese.
    Ávila M, Gómez-Torres N, Delgado D, Gaya P, Garde S.
    Food Res Int; 2017 Oct 17; 100(Pt 1):595-602. PubMed ID: 28873726
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  • 17. Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese.
    Ávila M, Calzada J, Muñoz-Tébar N, Sánchez C, Ortiz de Elguea-Culebras G, Carmona M, Molina A, Berruga MI, Garde S.
    Food Microbiol; 2023 Apr 17; 110():104185. PubMed ID: 36462831
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  • 19. Development of a specific fluorescent phage endolysin for in situ detection of Clostridium species associated with cheese spoilage.
    Gómez-Torres N, Dunne M, Garde S, Meijers R, Narbad A, Ávila M, Mayer MJ.
    Microb Biotechnol; 2018 Mar 17; 11(2):332-345. PubMed ID: 29160025
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  • 20. Biopreservation of Fior di Latte cheese.
    Angiolillo L, Conte A, Zambrini AV, Del Nobile MA.
    J Dairy Sci; 2014 Sep 17; 97(9):5345-55. PubMed ID: 24952776
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