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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

140 related items for PubMed ID: 28873737

  • 1. An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters.
    Bancalari E, Savo Sardaro ML, Levante A, Marseglia A, Caligiani A, Lazzi C, Neviani E, Gatti M.
    Food Res Int; 2017 Oct; 100(Pt 1):682-690. PubMed ID: 28873737
    [Abstract] [Full Text] [Related]

  • 2. 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; 103(2):427-35. PubMed ID: 17650203
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. 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]

  • 5. 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]

  • 6. 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 16; 116():1344-1356. PubMed ID: 30716924
    [Abstract] [Full Text] [Related]

  • 7. 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 16; 104(1):270-280. PubMed ID: 33131819
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese production.
    Dimitrellou D, Kandylis P, Sidira M, Koutinas AA, Kourkoutas Y.
    J Dairy Sci; 2014 Mar 20; 97(8):4675-85. PubMed ID: 24931523
    [Abstract] [Full Text] [Related]

  • 10. Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters.
    Levante A, Bancalari E, Tambassi M, Lazzi C, Neviani E, Gatti M.
    Microorganisms; 2020 Jan 17; 8(1):. PubMed ID: 31963444
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model.
    Cuffia F, Bergamini CV, Hynes ÉR, Wolf IV, Perotti MC.
    Food Sci Technol Int; 2020 Mar 02; 26(2):173-184. PubMed ID: 31604385
    [Abstract] [Full Text] [Related]

  • 13. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage.
    Kargozari M, Moini S, Akhondzadeh Basti A, Emam-Djomeh Z, Gandomi H, Revilla Martin I, Ghasemlou M, Carbonell-Barrachina AA.
    Meat Sci; 2014 May 02; 97(1):104-14. PubMed ID: 24553492
    [Abstract] [Full Text] [Related]

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  • 15. Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening.
    Sidira M, Kandylis P, Kanellaki M, Kourkoutas Y.
    Meat Sci; 2015 Feb 02; 100():41-51. PubMed ID: 25306510
    [Abstract] [Full Text] [Related]

  • 16. Characterization of Italian cheeses ripened under nonconventional conditions.
    Di Cagno R, Buchin S, de Candia S, De Angelis M, Fox PF, Gobbetti M.
    J Dairy Sci; 2007 Jun 02; 90(6):2689-704. PubMed ID: 17517708
    [Abstract] [Full Text] [Related]

  • 17. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.
    Briggiler-Marcó M, Capra ML, Quiberoni A, Vinderola G, Reinheimer JA, Hynes E.
    J Dairy Sci; 2007 Oct 02; 90(10):4532-42. PubMed ID: 17881674
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  • 19. Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.
    Kourkoutas Y, Bosnea L, Taboukos S, Baras C, Lambrou D, Kanellaki M.
    J Dairy Sci; 2006 May 02; 89(5):1439-51. PubMed ID: 16606715
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