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Journal of Dairy Science
|
November 13, 2018
Lactobacillus casei expressing methylglyoxal synthase causes browning and heterocyclic amine formation in Parmesan cheese extract
N N Gandhi, G Barrett-Wilt, J L Steele, et al.
Journal of Dairy Science
|
November 25, 2010
Invited review: The application of alkaline phosphatase assays for the validation of milk product pasteurization
S A Rankin, A Christiansen, W Lee, et al.
Journal of Dairy Science
|
May 31, 2021
Analysis and comparison of key proteins in Maiwa yak and bovine milk using high-performance liquid chromatography mass spectrometry
Y Chen, S Qu, Z Huang, et al.
JDS Communications
|
November 7, 2022
Characterizing the microbiota of wooden boards used for cheese ripening
K Wadhawan, A J Steinberger, S A Rankin, et al.
Journal of Dairy Science
|
February 3, 2016
A comparison of fresh, pasta filata, and aged Hispanic cheeses using sensory, chemical, functional, and microbiological assessments
L A Jimenez-Maroto, A Lopez-Hernandez, D L Borneman, et al.
Journal of Dairy Science
|
December 25, 2017
Lactobacillus demonstrate thiol-independent metabolism of methylglyoxal: Implications toward browning prevention in Parmesan cheese
N N Gandhi, P F Cobra, J L Steele, et al.
Journal of Agricultural and Food Chemistry
|
May 23, 2001
Modified atmosphere packaged cheddar cheese shreds: influence of fluorescent light exposure and gas type on color and production of volatile compounds
L M Colchin, S L Owens, G Lyubachevskaya, et al.
Journal of Dairy Science
|
October 29, 2011
Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: a biochemical approach
M F Budinich, I Perez-Díaz, H Cai, et al.
Journal of Applied Microbiology
|
September 14, 2006
Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach
I Díaz-Muñiz, D S Banavara, M F Budinich, et al.
Page
of 3
Search research articles
Search
Showing results (21-30 of 29) with videos related to
Sort By:
Page
of 3
You have reached the last page of results.
This site can display upto 29 results.
Journal of Dairy Science
|
November 13, 2018
Lactobacillus casei expressing methylglyoxal synthase causes browning and heterocyclic amine formation in Parmesan cheese extract
N N Gandhi, G Barrett-Wilt, J L Steele, et al.
Journal of Dairy Science
|
November 25, 2010
Invited review: The application of alkaline phosphatase assays for the validation of milk product pasteurization
S A Rankin, A Christiansen, W Lee, et al.
Journal of Dairy Science
|
May 31, 2021
Analysis and comparison of key proteins in Maiwa yak and bovine milk using high-performance liquid chromatography mass spectrometry
Y Chen, S Qu, Z Huang, et al.
JDS Communications
|
November 7, 2022
Characterizing the microbiota of wooden boards used for cheese ripening
K Wadhawan, A J Steinberger, S A Rankin, et al.
Journal of Dairy Science
|
February 3, 2016
A comparison of fresh, pasta filata, and aged Hispanic cheeses using sensory, chemical, functional, and microbiological assessments
L A Jimenez-Maroto, A Lopez-Hernandez, D L Borneman, et al.
Journal of Dairy Science
|
December 25, 2017
Lactobacillus demonstrate thiol-independent metabolism of methylglyoxal: Implications toward browning prevention in Parmesan cheese
N N Gandhi, P F Cobra, J L Steele, et al.
Journal of Agricultural and Food Chemistry
|
May 23, 2001
Modified atmosphere packaged cheddar cheese shreds: influence of fluorescent light exposure and gas type on color and production of volatile compounds
L M Colchin, S L Owens, G Lyubachevskaya, et al.
Journal of Dairy Science
|
October 29, 2011
Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: a biochemical approach
M F Budinich, I Perez-Díaz, H Cai, et al.
Journal of Applied Microbiology
|
September 14, 2006
Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach
I Díaz-Muñiz, D S Banavara, M F Budinich, et al.
Page
of 3