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Pubmed for Handhelds

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Journal Abstract Search

161 related items for PubMed ID: 35033338

  • 21. 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; 88(10):3460-74. PubMed ID: 16162519
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  • 23. Lactococcus lactis Diversity in Undefined Mixed Dairy Starter Cultures as Revealed by Comparative Genome Analyses and Targeted Amplicon Sequencing of epsD.
    Frantzen CA, Kleppen HP, Holo H.
    Appl Environ Microbiol; 2018 Feb 01; 84(3):. PubMed ID: 29222100
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  • 26. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: composition and proteolysis.
    Awad S, Hassan AN, Halaweish F.
    J Dairy Sci; 2005 Dec 01; 88(12):4195-203. PubMed ID: 16291610
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  • 28. 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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  • 31. Effect of Lactococcus lactis expressing phage endolysin on the late blowing defect of cheese caused by Clostridium tyrobutyricum.
    Garde S, Calzada J, Sánchez C, Gaya P, Narbad A, Meijers R, Mayer MJ, Ávila M.
    Int J Food Microbiol; 2020 Sep 16; 329():108686. PubMed ID: 32516659
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  • 32. Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese.
    Centeno JA, Tomillo FJ, Fernández-García E, Gaya P, Nuñez M.
    J Dairy Sci; 2002 Dec 16; 85(12):3164-72. PubMed ID: 12512589
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  • 36. Effects of mixed starter composition on nisin Z production by lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese.
    Bouksaim M, Lacroix C, Audet P, Simard RE.
    Int J Food Microbiol; 2000 Sep 10; 59(3):141-56. PubMed ID: 11020036
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  • 37. Inhibition of Listeria innocua in cheddar cheese by addition of nisin Z in liposomes or by in situ production in mixed culture.
    Benech RO, Kheadr EE, Laridi R, Lacroix C, Fliss I.
    Appl Environ Microbiol; 2002 Aug 10; 68(8):3683-90. PubMed ID: 12147460
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  • 38. Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate.
    McMahon DJ, Sorensen KM, Domek MJ, Dai X, Sharma P, Oberg TS, Oberg CJ.
    J Dairy Sci; 2022 May 10; 105(5):3896-3910. PubMed ID: 35282916
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  • 39. Use of Taiwanese ropy fermented milk (TRFM) and Lactococcus lactis subsp. cremoris isolated from TRFM in manufacturing of functional low-fat cheeses.
    Chiang ML, Chen HC, Wang SY, Hsieh YL, Chen MJ.
    J Food Sci; 2011 Sep 10; 76(7):M504-10. PubMed ID: 22417556
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  • 40. Utilization of cheddar cheese containing nisin as an antimicrobial agent in other foods.
    Zottola EA, Yezzi TL, Ajao DB, Roberts RF.
    Int J Food Microbiol; 1994 Dec 10; 24(1-2):227-38. PubMed ID: 7703016
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