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

199 related items for PubMed ID: 35379457

  • 1. Low-fat akawi cheese made from bovine-camel milk blends: Rheological properties and microstructural characteristics.
    Abdalla A, Abu-Jdayil B, AlMadhani S, Hamed F, Kamal-Eldin A, Huppertz T, Ayyash M.
    J Dairy Sci; 2022 Jun; 105(6):4843-4856. PubMed ID: 35379457
    [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. Properties of low-fat Cheddar cheese prepared from bovine-camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds.
    Ali AH, Abu-Jdayil B, Bamigbade G, Kamal-Eldin A, Hamed F, Huppertz T, Liu SQ, Ayyash M.
    J Dairy Sci; 2024 May; 107(5):2706-2720. PubMed ID: 38056563
    [Abstract] [Full Text] [Related]

  • 4. 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 May; 97(1):85-96. PubMed ID: 24239084
    [Abstract] [Full Text] [Related]

  • 5. Biological activities of the bioaccessible compounds after in vitro digestion of low-fat Akawi cheese made from blends of bovine and camel milk.
    Ayyash M, Abdalla A, Alameri M, Baig MA, Kizhakkayil J, Chen G, Huppertz T, Kamal-Eldin A.
    J Dairy Sci; 2021 Sep; 104(9):9450-9464. PubMed ID: 34147215
    [Abstract] [Full Text] [Related]

  • 6. The effects of camel milk powder on the stability and quality properties of processed cheese sauce.
    Desouky MM, Salama HH, El-Sayed SM.
    Acta Sci Pol Technol Aliment; 2019 Sep; 18(4):349-359. PubMed ID: 31930787
    [Abstract] [Full Text] [Related]

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

  • 8. Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheese.
    Reale E, Govindasamy-Lucey S, Johnson ME, Jaeggi JJ, Molitor M, Lu Y, Lucey JA.
    J Dairy Sci; 2020 Nov; 103(11):9906-9922. PubMed ID: 32921459
    [Abstract] [Full Text] [Related]

  • 9. Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese.
    Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Wang T, Lucey JA.
    J Dairy Sci; 2007 Oct; 90(10):4552-68. PubMed ID: 17881676
    [Abstract] [Full Text] [Related]

  • 10. Effects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peynir.
    Gumus P, Hayaloglu AA.
    J Dairy Sci; 2019 Jul; 102(7):5945-5956. PubMed ID: 31079909
    [Abstract] [Full Text] [Related]

  • 11. Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality.
    Govindasamy-Lucey S, Jaeggi JJ, Martinelli C, Johnson ME, Lucey JA.
    J Dairy Sci; 2011 Jun; 94(6):2719-30. PubMed ID: 21605741
    [Abstract] [Full Text] [Related]

  • 12. The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses.
    Mbye M, Mohamed H, Raziq A, Kamal-Eldin A.
    Sci Rep; 2021 Jun 30; 11(1):13573. PubMed ID: 34193923
    [Abstract] [Full Text] [Related]

  • 13. Effect of substituting whey cream for sweet cream on the textural and rheological properties of cream cheese.
    Brighenti M, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2021 Oct 30; 104(10):10500-10512. PubMed ID: 34334199
    [Abstract] [Full Text] [Related]

  • 14. Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
    Govindasamy-Lucey S, Lin T, Jaeggi JJ, Martinelli CJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2007 Jun 30; 90(6):2675-88. PubMed ID: 17517707
    [Abstract] [Full Text] [Related]

  • 15. Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness.
    Mbye M, Mohamed H, Ramachandran T, Hamed F, AlHammadi A, Kamleh R, Kamal-Eldin A.
    Front Nutr; 2021 Jun 30; 8():642846. PubMed ID: 34222297
    [Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions.
    O'Mahony JA, Auty MA, McSweeney PL.
    J Dairy Res; 2005 Aug 30; 72(3):338-48. PubMed ID: 16174366
    [Abstract] [Full Text] [Related]

  • 18. Using recombinant camel chymosin to make white soft cheese from camel milk.
    Al-Zoreky NS, Almathen FS.
    Food Chem; 2021 Feb 01; 337():127994. PubMed ID: 32919273
    [Abstract] [Full Text] [Related]

  • 19. Effect of starter cultures on properties of soft white cheese made from camel (Camelus dromedarius) milk.
    Bekele B, Hansen EB, Eshetu M, Ipsen R, Hailu Y.
    J Dairy Sci; 2019 Feb 01; 102(2):1108-1115. PubMed ID: 30591338
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 10.