(Q39300020)

English

Production of volatile compounds in reconstituted milk reduced-fat cheese and the physicochemical properties as affected by exopolysaccharide-producing strain.

scientific article published on 5 December 2012

In more languages

Statements

scholarly article

1 reference

Europe PubMed Central

PMC publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:23455640%20AND%20SRC:MED&resulttype=core&format=json

24 February 2020

Production of volatile compounds in reconstituted milk reduced-fat cheese and the physicochemical properties as affected by exopolysaccharide-producing strain (English)

1 reference

Europe PubMed Central

PMC publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:23455640%20AND%20SRC:MED&resulttype=core&format=json

24 February 2020

0 references

2

1 reference

Europe PubMed Central

PMC publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:23455640%20AND%20SRC:MED&resulttype=core&format=json

24 February 2020

author name string

Weijun Wang

1

1 reference

Europe PubMed Central

PMC publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:23455640%20AND%20SRC:MED&resulttype=core&format=json

24 February 2020

Yanhua Li

3

1 reference

Europe PubMed Central

PMC publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:23455640%20AND%20SRC:MED&resulttype=core&format=json

24 February 2020

language of work or name

0 references

publication date

5 December 2012

1 reference

Europe PubMed Central

PMC publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:23455640%20AND%20SRC:MED&resulttype=core&format=json

24 February 2020

1 reference

Europe PubMed Central

PMC publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:23455640%20AND%20SRC:MED&resulttype=core&format=json

24 February 2020

17

1 reference

Europe PubMed Central

PMC publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:23455640%20AND%20SRC:MED&resulttype=core&format=json

24 February 2020

12

1 reference

Europe PubMed Central

PMC publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:23455640%20AND%20SRC:MED&resulttype=core&format=json

24 February 2020

14393-14408

1 reference

Europe PubMed Central

PMC publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:23455640%20AND%20SRC:MED&resulttype=core&format=json

24 February 2020

copyright license

Creative Commons Attribution 4.0 International

5 December 2012

1 reference

April 2022 Public Data File from Crossref

copyright status

0 references

Quantification of trace volatile sulfur compounds in milk by solid-phase microextraction and gas chromatography-pulsed flame photometric detection

1 reference

https://pubmed.ncbi.nlm.nih.gov/23455640

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Effect of moderate pressure treatments on microstructure, texture, and sensory properties of stirred-curd cheddar shreds.

1 reference

https://pubmed.ncbi.nlm.nih.gov/23455640

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Chemical Nature of Malty Flavor and Aroma Produced by Streptococcus lactis var. maltigenes

1 reference

https://pubmed.ncbi.nlm.nih.gov/23455640

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Citrate Fermentation by Lactococcus and Leuconostoc spp.

1 reference

https://pubmed.ncbi.nlm.nih.gov/23455640

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Role of Streptococcus thermophilus MR-1C capsular exopolysaccharide in cheese moisture retention

1 reference

https://pubmed.ncbi.nlm.nih.gov/23455640

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Cheese: physical, biochemical, and nutritional aspects

1 reference

https://pubmed.ncbi.nlm.nih.gov/23455640

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of smear soft cheese from reconstituted milk: growth and substrate consumption dairy foods

1 reference

https://pubmed.ncbi.nlm.nih.gov/23455640

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Metabolism of carbon-14-uniformly-labeled lauric acid to methyl ketones by the spores of Penicillium roqueforti

1 reference

https://pubmed.ncbi.nlm.nih.gov/23455640

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Composition and aroma compounds of Ragusano cheese: native pasture and total mixed rations

1 reference

https://pubmed.ncbi.nlm.nih.gov/23455640

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Improvement of sensory quality of lowfat kefalograviera-type cheese by using commercial special starter cultures

1 reference

https://pubmed.ncbi.nlm.nih.gov/23455640

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft smear cheese from reconstituted milk: protein degradation

1 reference

https://pubmed.ncbi.nlm.nih.gov/23455640

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese

1 reference

https://pubmed.ncbi.nlm.nih.gov/23455640

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on Mozzarella cheese and cheese whey

1 reference

https://pubmed.ncbi.nlm.nih.gov/23455640

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Application of Exopolysaccharide-Producing Cultures in Reduced-Fat Cheddar Cheese: Texture and Melting Properties

1 reference

https://pubmed.ncbi.nlm.nih.gov/23455640

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci

1 reference

https://pubmed.ncbi.nlm.nih.gov/23455640

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese

1 reference

https://pubmed.ncbi.nlm.nih.gov/23455640

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Formation of flavor compounds in cheese.

1 reference

https://pubmed.ncbi.nlm.nih.gov/23455640

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Identifiers

10.3390/MOLECULES171214393

1 reference

Europe PubMed Central

PMC publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:23455640%20AND%20SRC:MED&resulttype=core&format=json

24 February 2020

PMC publication ID

1 reference

Europe PubMed Central

PMC publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:23455640%20AND%20SRC:MED&resulttype=core&format=json

24 February 2020

PubMed publication ID

1 reference

Europe PubMed Central

PMC publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:23455640%20AND%20SRC:MED&resulttype=core&format=json

24 February 2020

ResearchGate publication ID

0 references

Sitelinks

Wikipedia(0 entries)

Wikibooks(0 entries)

Wikinews(0 entries)

Wikiquote(0 entries)

Wikisource(0 entries)

Wikiversity(0 entries)

Wikivoyage(0 entries)

Wiktionary(0 entries)

Multilingual sites(0 entries)

Retrieved from "https://www.wikidata.org/w/index.php?title=Q39300020&oldid=1866064945"