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

172 related items for PubMed ID: 38237418

  • 1. The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain.
    Decadt H, Weckx S, De Vuyst L.
    Int J Food Microbiol; 2024 Feb 16; 412():110557. PubMed ID: 38237418
    [Abstract] [Full Text] [Related]

  • 2. The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production.
    Decadt H, Weckx S, De Vuyst L.
    Front Microbiol; 2023 Feb 16; 14():1128394. PubMed ID: 36876114
    [Abstract] [Full Text] [Related]

  • 3. Decarboxylase activity of the non-starter lactic acid bacterium Loigolactobacillus rennini gives crack defects in Gouda cheese through the production of γ-aminobutyric acid.
    Decadt H, Vermote L, Díaz-Muñoz C, Weckx S, De Vuyst L.
    Appl Environ Microbiol; 2024 Feb 21; 90(2):e0165523. PubMed ID: 38231565
    [Abstract] [Full Text] [Related]

  • 4. Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese.
    Carafa I, Stocco G, Franceschi P, Summer A, Tuohy KM, Bittante G, Franciosi E.
    Food Res Int; 2019 Jan 21; 115():209-218. PubMed ID: 30599933
    [Abstract] [Full Text] [Related]

  • 5. The effect of seed germination and Bacillus spp. on the ripening of plant cheese analogs.
    Xie J, Yap G, Simpson D, Gänzle M.
    Appl Environ Microbiol; 2024 Mar 20; 90(3):e0227623. PubMed ID: 38319095
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Investigation of Flavor-Forming Starter Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803 in Miniature Gouda-Type Cheeses.
    Lee HW, Kim IS, Kil BJ, Seo E, Park H, Ham JS, Choi YJ, Huh CS.
    J Microbiol Biotechnol; 2020 Sep 28; 30(9):1404-1411. PubMed ID: 32522956
    [Abstract] [Full Text] [Related]

  • 8. 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 28; 44():271-7. PubMed ID: 25084673
    [Abstract] [Full Text] [Related]

  • 9. Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening.
    Desfossés-Foucault É, LaPointe G, Roy D.
    Int J Food Microbiol; 2013 Aug 16; 166(1):117-24. PubMed ID: 23850855
    [Abstract] [Full Text] [Related]

  • 10. Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Dairy Sci; 2002 Oct 16; 85(10):2471-8. PubMed ID: 12416798
    [Abstract] [Full Text] [Related]

  • 11. Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.
    Ruggirello M, Giordano M, Bertolino M, Ferrocino I, Cocolin L, Dolci P.
    Food Microbiol; 2018 Sep 16; 74():132-142. PubMed ID: 29706329
    [Abstract] [Full Text] [Related]

  • 12. Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type.
    Vandera E, Kakouri A, Koukkou AI, Samelis J.
    Int J Food Microbiol; 2019 Feb 02; 290():15-26. PubMed ID: 30291917
    [Abstract] [Full Text] [Related]

  • 13. Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.
    De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M.
    Food Res Int; 2019 Feb 02; 116():1344-1356. PubMed ID: 30716924
    [Abstract] [Full Text] [Related]

  • 14. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
    Guarcello R, Carpino S, Gaglio R, Pino A, Rapisarda T, Caggia C, Marino G, Randazzo CL, Settanni L, Todaro M.
    Food Microbiol; 2016 Oct 02; 59():66-75. PubMed ID: 27375245
    [Abstract] [Full Text] [Related]

  • 15. Metataxonomic Profiling of Native and Starter Microbiota During Ripening of Gouda Cheese Made With Listeria monocytogenes-Contaminated Unpasteurized Milk.
    Salazar JK, Gonsalves LJ, Fay M, Ramachandran P, Schill KM, Tortorello ML.
    Front Microbiol; 2021 Oct 02; 12():642789. PubMed ID: 33776975
    [Abstract] [Full Text] [Related]

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

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

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

  • 19. Behavior of Staphylococcus aureus in culture broth, in raw and thermized milk, and during processing and storage of traditional Greek Graviera cheese in the presence or absence of Lactococcus lactis subsp. cremoris M104, a wild, novel nisin A-producing raw milk isolate.
    Samelis J, Lianou A, Pappa EC, Bogovič-Matijašić B, Parapouli M, Kakouri A, Rogelj I.
    J Food Prot; 2014 Oct 02; 77(10):1703-14. PubMed ID: 25285487
    [Abstract] [Full Text] [Related]

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

    Page: [Next] [New Search]
    of 9.