These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

249 related items for PubMed ID: 30077456

  • 1. Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling.
    Silva HLA, Balthazar CF, Silva R, Vieira AH, Costa RGB, Esmerino EA, Freitas MQ, Cruz AG.
    J Dairy Sci; 2018 Oct; 101(10):8837-8846. PubMed ID: 30077456
    [Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3. Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time.
    Silva HLA, Balthazar CF, Esmerino EA, Neto RPC, Rocha RS, Moraes J, Cavalcanti RN, Franco RM, Tavares MIB, Santos JS, Granato D, Costa RGB, Freitas MQ, Silva MC, Raices RSL, Senaka Ranadheera C, Nazzaro F, Mortazavian AM, Cruz AG.
    Food Chem; 2018 May 15; 248():192-200. PubMed ID: 29329843
    [Abstract] [Full Text] [Related]

  • 4. Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools.
    Rodrigues JF, Andrade RDS, Souza VR, Abreu LR, Barcelos AF, Cruz AGD, Esmerino EA, Pinheiro ACM.
    Food Sci Technol Int; 2022 Jul 15; 28(5):379-387. PubMed ID: 34000862
    [Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6. The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese.
    Kamleh R, Olabi A, Toufeili I, Daroub H, Younis T, Ajib R.
    J Sci Food Agric; 2015 Jul 15; 95(9):1940-8. PubMed ID: 25205524
    [Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. Fast and dynamic descriptive techniques (Flash Profile, Time-intensity and Temporal Dominance of Sensations) for sensory characterization of dry-cured loins.
    Lorido L, Estévez M, Ventanas S.
    Meat Sci; 2018 Nov 15; 145():154-162. PubMed ID: 29982068
    [Abstract] [Full Text] [Related]

  • 13. The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese.
    Ferrão LL, Ferreira MVS, Cavalcanti RN, Carvalho AFA, Pimentel TC, Silva HLA, Silva R, Esmerino EA, Neto RPC, Tavares MIB, Freitas MQ, Menezes JCV, Cabral LM, Moraes J, Silva MC, Mathias SP, Raices RSL, Pastore GM, Cruz AG.
    Food Res Int; 2018 May 15; 107():137-147. PubMed ID: 29580471
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers.
    Grummer J, Karalus M, Zhang K, Vickers Z, Schoenfuss TC.
    J Dairy Sci; 2012 Jun 15; 95(6):2830-9. PubMed ID: 22612920
    [Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese.
    Hystead E, Diez-Gonzalez F, Schoenfuss TC.
    J Dairy Sci; 2013 Oct 15; 96(10):6172-85. PubMed ID: 23910550
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 13.