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PUBMED FOR HANDHELDS

Journal Abstract Search

591 related items for PubMed ID: 28783535

  • 1. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese.
    Guarrasi V, Sannino C, Moschetti M, Bonanno A, Di Grigoli A, Settanni L.
    Int J Food Microbiol; 2017 Oct 16; 259():35-42. PubMed ID: 28783535
    [Abstract] [Full Text] [Related]

  • 2. Nonstarter lactic acid bacteria volatilomes produced using cheese components.
    Sgarbi E, Lazzi C, Tabanelli G, Gatti M, Neviani E, Gardini F.
    J Dairy Sci; 2013 Jul 16; 96(7):4223-34. PubMed ID: 23684038
    [Abstract] [Full Text] [Related]

  • 3. Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains.
    Ricci A, Cirlini M, Levante A, Dall'Asta C, Galaverna G, Lazzi C.
    Food Res Int; 2018 Mar 16; 105():412-422. PubMed ID: 29433231
    [Abstract] [Full Text] [Related]

  • 4. Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese.
    Randazzo CL, Pitino I, De Luca S, Scifò GO, Caggia C.
    Int J Food Microbiol; 2008 Mar 20; 122(3):269-78. PubMed ID: 18281116
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  • 5. Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures.
    Jia R, Zhang F, Song Y, Lou Y, Zhao A, Liu Y, Peng H, Hui Y, Ren R, Wang B.
    J Dairy Sci; 2021 Jan 20; 104(1):270-280. PubMed ID: 33131819
    [Abstract] [Full Text] [Related]

  • 6. Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.
    Randazzo CL, De Luca S, Todaro A, Restuccia C, Lanza CM, Spagna G, Caggia C.
    J Appl Microbiol; 2007 Aug 20; 103(2):427-35. PubMed ID: 17650203
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  • 7. In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.
    Gaglio R, Scatassa ML, Cruciata M, Miraglia V, Corona O, Di Gerlando R, Portolano B, Moschetti G, Settanni L.
    Int J Food Microbiol; 2014 May 02; 177():37-48. PubMed ID: 24598514
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  • 8. Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics.
    Gaglio R, Cruciata M, Scatassa ML, Tolone M, Mancuso I, Cardamone C, Corona O, Todaro M, Settanni L.
    Int J Food Microbiol; 2019 Feb 16; 291():91-103. PubMed ID: 30476738
    [Abstract] [Full Text] [Related]

  • 9. Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
    Dan T, Wang D, Wu S, Jin R, Ren W, Sun T.
    Molecules; 2017 Sep 29; 22(10):. PubMed ID: 28961194
    [Abstract] [Full Text] [Related]

  • 10. The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening.
    Di Grigoli A, Francesca N, Gaglio R, Guarrasi V, Moschetti M, Scatassa ML, Settanni L, Bonanno A.
    Food Microbiol; 2015 Apr 29; 46():81-91. PubMed ID: 25475270
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  • 12. Transformation of raw ewes' milk applying "Grana" type pressed cheese technology: Development of extra-hard "Gran Ovino" cheese.
    Gaglio R, Todaro M, Scatassa ML, Franciosi E, Corona O, Mancuso I, Di Gerlando R, Cardamone C, Settanni L.
    Int J Food Microbiol; 2019 Oct 16; 307():108277. PubMed ID: 31404779
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  • 14. 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]

  • 15. Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation.
    Carpino S, Randazzo CL, Pino A, Russo N, Rapisarda T, Belvedere G, Caggia C.
    Food Microbiol; 2017 Feb 02; 61():126-135. PubMed ID: 27697162
    [Abstract] [Full Text] [Related]

  • 16. Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.
    De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M.
    Food Res Int; 2019 Feb 02; 116():1344-1356. PubMed ID: 30716924
    [Abstract] [Full Text] [Related]

  • 17. Fermentation Characteristics of Fermented Milk with Streptococcus thermophilus CICC 6063 and Lactobacillus helveticus CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and Storage.
    Zhao X, Ge Y, Yu X, Liu C, Li H, Wang X, Yao S.
    Molecules; 2024 Mar 12; 29(6):. PubMed ID: 38542894
    [Abstract] [Full Text] [Related]

  • 18. Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt.
    Settachaimongkon S, Nout MJ, Antunes Fernandes EC, Hettinga KA, Vervoort JM, van Hooijdonk TC, Zwietering MH, Smid EJ, van Valenberg HJ.
    Int J Food Microbiol; 2014 May 02; 177():29-36. PubMed ID: 24598513
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