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Journal Abstract Search

411 related items for PubMed ID: 28873726

  • 1. 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; 100(Pt 1):595-602. PubMed ID: 28873726
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  • 2. 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; 80(1):51-7. PubMed ID: 23253470
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  • 3. 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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  • 6. Changes in the volatile composition of a semihard ewe milk cheese induced by high-pressure treatment of 300 MPa.
    Juan B, Barron LJ, Ferragut V, Guamis B, Trujillo AJ.
    J Agric Food Chem; 2007 Feb 07; 55(3):747-54. PubMed ID: 17263470
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  • 8. Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times.
    Picon A, Gaya P, Fernández-García E, Rivas-Cañedo A, Avila M, Nuñez M.
    J Dairy Sci; 2010 Jul 07; 93(7):2896-905. PubMed ID: 20630207
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  • 10. Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese.
    Alonso R, Picon A, Gaya P, Fernández-García E, Nuñez M.
    J Dairy Sci; 2012 Jul 07; 95(7):3501-13. PubMed ID: 22720909
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  • 12. 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 07; 99(6):4220-4232. PubMed ID: 27016833
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  • 13. The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese.
    Hickey CD, O'Sullivan MG, Davis J, Scholz D, Kilcawley KN, Wilkinson MG, Sheehan JJ.
    Food Res Int; 2018 Jan 07; 103():468-477. PubMed ID: 29389637
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  • 14. Quantification of volatile compounds in goat milk Jack cheese using static headspace gas chromatography.
    Attaie R.
    J Dairy Sci; 2009 Jun 07; 92(6):2435-43. PubMed ID: 19447975
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  • 16. Industrial-scale application of Lactobacillus reuteri coupled with glycerol as a biopreservation system for inhibiting Clostridium tyrobutyricum in semi-hard ewe milk cheese.
    Ávila M, Gómez-Torres N, Delgado D, Gaya P, Garde S.
    Food Microbiol; 2017 Sep 07; 66():104-109. PubMed ID: 28576357
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  • 17. 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 07; 84(6):1320-30. PubMed ID: 11417688
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  • 20. Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures.
    Bovolenta S, Romanzin A, Corazzin M, Spanghero M, Aprea E, Gasperi F, Piasentier E.
    J Dairy Sci; 2014 Dec 07; 97(12):7373-85. PubMed ID: 25282410
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