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Journal Abstract Search

246 related items for PubMed ID: 33266479

  • 1. Contents of Functionally Bioactive Peptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models Produced with Different Lactobacilli.
    Garbowska M, Pluta A, Berthold-Pluta A.
    Molecules; 2020 Nov 22; 25(22):. PubMed ID: 33266479
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  • 2. Interrelationships among microbiological, physicochemical, and biochemical properties of Terrincho cheese, with emphasis on biogenic amines.
    Pinho O, Pintado AI, Gomes AM, Pintado MM, Malcata FX, Ferreira IM.
    J Food Prot; 2004 Dec 22; 67(12):2779-85. PubMed ID: 15633686
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  • 3. Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening.
    Abarquero D, Duque C, Bodelón R, López I, Muñoz J, María Fresno J, Eugenia Tornadijo M.
    Food Res Int; 2024 Jun 22; 186():114306. PubMed ID: 38729707
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  • 4. Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models.
    Garbowska M, Pluta A, Berthold-Pluta A.
    Materials (Basel); 2020 Apr 13; 13(8):. PubMed ID: 32295031
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  • 6. Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese.
    Calzada J, Del Olmo A, Picon A, Gaya P, Nuñez M.
    J Dairy Sci; 2013 Aug 13; 96(8):4816-29. PubMed ID: 23706489
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  • 8. Comparison of biogenic amine profile in cheeses manufactured from fresh and stored (4 degrees C, 48 hours) raw goat's milk.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Food Prot; 2004 Jan 13; 67(1):110-6. PubMed ID: 14717360
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  • 10. Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis.
    Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ.
    J Dairy Sci; 2015 Nov 13; 98(11):7460-72. PubMed ID: 26298753
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  • 12. Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening.
    Renes E, Diezhandino I, Fernández D, Ferrazza RE, Tornadijo ME, Fresno JM.
    Food Microbiol; 2014 Dec 13; 44():271-7. PubMed ID: 25084673
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  • 17. Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening.
    Mangia NP, Murgia MA, Garau G, Sanna MG, Deiana P.
    Food Microbiol; 2008 Apr 13; 25(2):366-77. PubMed ID: 18206779
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  • 18. Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model.
    Bergamini CV, Peralta GH, Milesi MM, Hynes ER.
    J Dairy Sci; 2013 Sep 13; 96(9):5465-76. PubMed ID: 23810598
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