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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

168 related items for PubMed ID: 29182362

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  • 26. Inhibitory activity of a nisin-producing starter culture on Listeria innocua in raw ewes milk Manchego cheese.
    Rodríguez E, Gaya P, Nuñez M, Medina M.
    Int J Food Microbiol; 1998 Jan 06; 39(1-2):129-32. PubMed ID: 9580244
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  • 28. Flavor enhancement of reduced fat cheddar cheese using an integrated culturing system.
    Midje DL, Bastian ED, Morris HA, Martin FB, Bridgeman T, Vickers ZM.
    J Agric Food Chem; 2000 May 06; 48(5):1630-6. PubMed ID: 10820070
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  • 30. 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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  • 33. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.
    Hayaloglu AA, Guven M, Fox PF, McSweeney PL.
    J Dairy Sci; 2005 Oct 02; 88(10):3460-74. PubMed ID: 16162519
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  • 37. Bioengineering of a Lactococcus lactis subsp. lactis strain enhances nisin production and bioactivity.
    Portieles R, Xu H, Chen F, Gao J, Du L, Gao X, Nordelo CB, Yue Q, Zhao L, Gonzalez NP, Bermudez RS, Borrás-Hidalgo O.
    PLoS One; 2023 Oct 02; 18(4):e0281175. PubMed ID: 37036850
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  • 40. Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture.
    Oumer BA, Gaya P, Fernández-García E, Marciaca R, Garde S, Medina M, Nuñez M.
    J Dairy Res; 2001 Feb 02; 68(1):117-29. PubMed ID: 11289261
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