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Journal Abstract Search

230 related items for PubMed ID: 29195973

  • 1. Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheeses.
    Nguyen HTH, Ong L, Lopez C, Kentish SE, Gras SL.
    Food Res Int; 2017 Dec; 102():458-467. PubMed ID: 29195973
    [Abstract] [Full Text] [Related]

  • 2. Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties.
    Abdalla A, Abu-Jdayil B, Alsereidi H, Hamed F, Kamal-Eldin A, Huppertz T, Ayyash M.
    J Dairy Sci; 2022 Nov; 105(11):8734-8749. PubMed ID: 36175220
    [Abstract] [Full Text] [Related]

  • 3. Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach.
    Petrella G, Pati S, Gagliardi R, Rizzuti A, Mastrorilli P, la Gatta B, Di Luccia A.
    J Dairy Sci; 2015 Nov; 98(11):7560-72. PubMed ID: 26364106
    [Abstract] [Full Text] [Related]

  • 4. Effect of homogenization on the properties and microstructure of Mozzarella cheese from buffalo milk.
    Abd El-Gawad MA, Ahmed NS, El-Abd MM, Abd El-Rafee S.
    Acta Sci Pol Technol Aliment; 2012 Apr 02; 11(2):121-35. PubMed ID: 22493155
    [Abstract] [Full Text] [Related]

  • 5. Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese.
    Moynihan AC, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA, McSweeney PL.
    J Dairy Sci; 2014 Apr 02; 97(1):85-96. PubMed ID: 24239084
    [Abstract] [Full Text] [Related]

  • 6. Simultaneously tracing the geographical origin and presence of bovine milk in Italian water buffalo Mozzarella cheese using MALDI-TOF data of casein signature peptides.
    Caira S, Pinto G, Nicolai MA, Chianese L, Addeo F.
    Anal Bioanal Chem; 2016 Aug 02; 408(20):5609-21. PubMed ID: 27299776
    [Abstract] [Full Text] [Related]

  • 7. Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies.
    Fallico V, Tuminello L, Pediliggieri C, Horne J, Carpino S, Licitra G.
    J Dairy Sci; 2006 Jan 02; 89(1):37-48. PubMed ID: 16357266
    [Abstract] [Full Text] [Related]

  • 8. Seasonal variations of Italian Mediterranean Buffalo (Bubalus bubalis) Mozzarella cheese quality.
    Ranucci D, Garofalo A, Urbani E, Rea S, Loschi AR, Stocchi R, Miraglia D, Branciari R.
    J Dairy Res; 2016 Nov 02; 83(4):476-478. PubMed ID: 27845021
    [Abstract] [Full Text] [Related]

  • 9. Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese.
    Moynihan AC, Govindasamy-Lucey S, Molitor M, Jaeggi JJ, Johnson ME, McSweeney PLH, Lucey JA.
    J Dairy Sci; 2016 Oct 02; 99(10):7791-7802. PubMed ID: 27448857
    [Abstract] [Full Text] [Related]

  • 10. Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese.
    Guinee TP, Feeney EP, Auty MA, Fox PF.
    J Dairy Sci; 2002 Jul 02; 85(7):1655-69. PubMed ID: 12201515
    [Abstract] [Full Text] [Related]

  • 11. Effect of curd washing level on proteolysis and functionality of low-moisture mozzarella cheese made with galactose-fermenting culture.
    Osaili TM, Ayyash MM, Al-Nabulsi AA, Shaker RR, Shah NP.
    J Food Sci; 2010 Jun 02; 75(5):C406-12. PubMed ID: 20629860
    [Abstract] [Full Text] [Related]

  • 12. Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese.
    Gulzar N, Rafiq S, Nadeem M, Imran M, Khalique A, Muqada Sleem I, Saleem T.
    Lipids Health Dis; 2019 Jan 29; 18(1):33. PubMed ID: 30696457
    [Abstract] [Full Text] [Related]

  • 13. Influence of coagulant level on proteolysis and functionality of mozzarella cheeses made using direct acidification.
    Dave RI, McMahon DJ, Oberg CJ, Broadbent JR.
    J Dairy Sci; 2003 Jan 29; 86(1):114-26. PubMed ID: 12613855
    [Abstract] [Full Text] [Related]

  • 14. Influence of calcium, pH, and moisture on protein matrix structure and functionality in direct-acidified nonfat Mozzarella cheese.
    McMahon DJ, Paulson B, Oberg CJ.
    J Dairy Sci; 2005 Nov 29; 88(11):3754-63. PubMed ID: 16230681
    [Abstract] [Full Text] [Related]

  • 15. Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage.
    Ozturk M, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2018 Aug 29; 101(8):6853-6865. PubMed ID: 29753472
    [Abstract] [Full Text] [Related]

  • 16. Impact of whey pH at drainage on the physicochemical, sensory, and functional properties of mozzarella cheese made from buffalo milk.
    Yazici F, Akbulut C.
    J Agric Food Chem; 2007 Nov 28; 55(24):9993-10000. PubMed ID: 17966979
    [Abstract] [Full Text] [Related]

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  • 18. Improving the yield of Mozzarella cheese by phospholipase treatment of milk.
    Lilbaek HM, Broe ML, Høier E, Fatum TM, Ipsen R, Sørensen NK.
    J Dairy Sci; 2006 Nov 28; 89(11):4114-25. PubMed ID: 17032998
    [Abstract] [Full Text] [Related]

  • 19. Identification of adulteration in water buffalo mozzarella and in ewe cheese by using whey proteins as biomarkers and matrix-assisted laser desorption/ionization mass spectrometry.
    Cozzolino R, Passalacqua S, Salemi S, Garozzo D.
    J Mass Spectrom; 2002 Sep 28; 37(9):985-91. PubMed ID: 12271441
    [Abstract] [Full Text] [Related]

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