gouda cheese

Articles:

PubMed:	Minimal inhibitory concentrations of undissociated lactic, acetic, citric and propionic acid for Listeria monocytogenes under conditions relevant to cheese.
PubMed:	How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes.
PubMed:	Use of propidium monoazide for selective profiling of viable microbial cells during Gouda cheese ripening.
PubMed:	Ion-pair assisted extraction followed by (1)H NMR determination of biogenic amines in food and biological matrices.
PubMed:	Effects of Flavor and Texture on the Sensory Perception of Gouda-Type Cheese Varieties during Ripening Using Multivariate Analysis.
PubMed:	A decision-making tool to determine economic feasibility and break-even prices for artisan cheese operations.
PubMed:	Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes.
PubMed:	Enumeration of Escherichia coli O157 in Outbreak-Associated Gouda Cheese Made with Raw Milk.
PubMed:	Effect of a high intake of cheese on cholesterol and metabolic syndrome: results of a randomized trial.
PubMed:	Characteristics of Gouda cheese supplemented with fruit liquors.
PubMed:	Identification of the possible new odor-active compounds "12-methyltridecanal and its analogs" responsible for the characteristic aroma of ripe Gouda-type cheese.
PubMed:	Synthetic and Natural Monoamine Oxidase Inhibitors as Potential Lead Compounds for Effective Therapeutics.
PubMed:	Strain diversity and phage resistance in complex dairy starter cultures.
PubMed:	Crystal fingerprinting: elucidating the crystals of Cheddar, Parmigiano-Reggiano, Gouda, and soft washed-rind cheeses using powder x-ray diffractometry.
PubMed:	Greenhouse gas emission of diets in the Netherlands and associations with food, energy and macronutrient intakes.
PubMed:	The evaluation of Zataria multiflora Boiss. essential oil effect on biogenic amines formation and microbiological profile in Gouda cheese.
PubMed:	Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening.
PubMed:	Comparing the behavior of multidrug-resistant and pansusceptible Salmonella during the production and aging of a Gouda cheese manufactured from raw milk.
PubMed:	Use of artichoke (Cynara scolymus) flower extract as a substitute for bovine rennet in the manufacture of Gouda-type cheese: characterization of aspartic proteases.
PubMed:	Biodiversity of lactococcal bacteriophages isolated from 3 Gouda-type cheese-producing plants.
PubMed:	Comparative study of flavor in cholesterol-removed Gouda cheese and Gouda cheese during ripening.
PubMed:	Effects of supercritical fluid extraction pressure on chemical composition, microbial population, polar lipid profile, and microstructure of goat cheese.
PubMed:	Identification of Imitation Cheese and Imitation Ice Cream Based on Vegetable Fat Using NMR Spectroscopy and Chemometrics.
PubMed:	Amino acids and peptides activate at least five members of the human bitter taste receptor family.
PubMed:	[Viability and efects of the probiotic lactobacillus aracaseissp aracasei in Chilean low-fat Gauda cheese].
PubMed:	Multistate outbreak of Escherichia coli O157:H7 infections associated with in-store sampling of an aged raw-milk Gouda cheese, 2010.
PubMed:	Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foods.
PubMed:	Strain-level characterization of nonstarter lactic acid bacteria in Norvegia cheese by high-resolution melt analysis.
PubMed:	Metabolic fingerprinting of hard and semi-hard natural cheeses using gas chromatography with flame ionization detector for practical sensory prediction modeling.
PubMed:	Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry, and its application to sensory predictive modeling.
PubMed:	Formation of early and advanced Maillard reaction products correlates to the ripening of cheese.
PubMed:	Arginine metabolism in sugar deprived Lactococcus lactis enhances survival and cellular activity, while supporting flavour production.
PubMed:	Factors affecting consumers' preferences for and purchasing decisions regarding pasteurized and raw milk specialty cheeses.
PubMed:	Behavior of Escherichia coli O157:H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses manufactured from raw milk.
PubMed:	Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses.
PubMed:	Influence of pasteurization, brining conditions and production environment on the microbiota of artisan Gouda-type cheeses.
PubMed:	A high-throughput cheese manufacturing model for effective cheese starter culture screening.
PubMed:	Determination of the lactose and galactose content of cheese for use in the galactosaemia diet.
PubMed:	Comparison of the level of residual coagulant activity in different cheese varieties.
PubMed:	Kokumi-active glutamyl peptides in cheeses and their biogeneration by Penicillium roquefortii.
PubMed:	A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese.
PubMed:	Diversity of lactic acid bacteria in two Flemish artisan raw milk Gouda-type cheeses.
PubMed:	Quantitative studies and taste re-engineering experiments toward the decoding of the nonvolatile sensometabolome of Gouda cheese.
PubMed:	Sensomics mapping and identification of the key bitter metabolites in Gouda cheese.
PubMed:	Effects of adding fluids to solid foods on muscle activity and number of chewing cycles.
PubMed:	Determination of butylated hydroxytoluene in food samples by high-performance liquid chromatography with ultraviolet detection and gas chromatography/mass spectrometry.
PubMed:	Mastication and swallowing: influence of fluid addition to foods.
PubMed:	Thermally generated 3-aminopropionamide as a transient intermediate in the formation of acrylamide.
PubMed:	[Design of a HACCP Plan for the Gouda-type cheesemaking process in a milk processing plant].
PubMed:	[Microbiological assessment of the Gouda-type cheese-making process in a Venezuelan industry].
PubMed:	Effects of added fluids on the perception of solid food.
PubMed:	Sensory characteristics and related volatile flavor compound profiles of different types of whey.
PubMed:	The sensory properties of gouda-type cheese depending on the degree of paracasein degradation.
PubMed:	An outbreak of E. coli O157:H7 hemorrhagic colitis associated with unpasteurized gouda cheese.
PubMed:	Microencapsulation of oils using whey protein/gum Arabic coacervates.
PubMed:	Detection of viable and dead Listeria monocytogenes on gouda-like cheeses by real-time PCR.
PubMed:	Determination of triclosan in foodstuffs.
PubMed:	Effect of paracasein degradation on sensory properties of Gouda cheese.
PubMed:	2D relaxation/diffusion correlations in porous media.
PubMed:	Development of Lactobacillus plantarum LL441 and its plasmid-cured derivatives in cheese.
PubMed:	Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids.
PubMed:	Production of Gouda cheese and Camembert with probiotic cultures: the suitability of some commercial probiotic cultures to be implemented in cheese.
PubMed:	Torsion gelometry of cheese.
PubMed:	Measuring moisture in cheese by near infrared absorption spectroscopy.
PubMed:	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.
PubMed:	Isolation and structural analysis of antihypertensive peptides that exist naturally in Gouda cheese.
PubMed:	Influence of milk centrifugation, brining and ripening conditions in preventing gas formation by Clostridium spp. in Gouda cheese.
PubMed:	Molecular and functional analyses of the metC gene of Lactococcus lactis, encoding cystathionine beta-lyase.
PubMed:	Process steps for the preparation of purified fractions of alpha-lactalbumin and beta-lactoglobulin from whey protein concentrates.
PubMed:	Effect of enhanced proteolysis on formation of biogenic amines by lactobacilli during Gouda cheese ripening.
PubMed:	Differentiation of lactate-fermenting, gas-producing Clostridium spp. isolated from milk.
PubMed:	Yeast profile in Gouda cheese during processing and ripening.
PubMed:	Purification and Characterization of Cystathionine (beta)-Lyase from Lactococcus lactis subsp. cremoris B78 and Its Possible Role in Flavor Development in Cheese.
PubMed:	Yeasts associated with Cheddar and Gouda making.
PubMed:	Identification of Clostridium tyrobutyricum as the causative agent of late blowing in cheese by species-specific PCR amplification.
PubMed:	Examination of some fermented foods for the presence of apparent total N-nitroso compounds.
PubMed:	Consumption of fermented milk products and breast cancer: a case-control study in The Netherlands.
PubMed:	Purification and Characterization of a Substrate-Size-Recognizing Metalloendopeptidase from Streptococcus cremoris H61.
PubMed:	Reverse phase liquid chromatographic determination and confirmation of aflatoxin M1 in cheese.
PubMed:	Nitrate and nitrite contents in Cuban cheese of the Gouda type.
PubMed:	Determination of chloride concentration in cheese: collaborative study.
PubMed:	Action of egg white lysozyme on Clostridium tyrobutyricum.
PubMed:	Fluorometric determination of histamine in cheese.
PubMed:	[Nutritive value of proteins and fats in gouda and Tilsit cheeses].
PubMed:	Occurrence of clostridia in white pickled Domiati and Gouda cheeses.