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Cheese mozzarella basophil bound Ab:ACnc:Pt:Bld:Qn:LHR

Known as: Mozzarella , Ab basofilo legato:ACnc:Pt:Sangue:Qn:LHR, ??? ???????????:?????:???:??:???:????????, Mozzarella BasoBnd Ac Qn 
National Institutes of Health

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9 relations
ACncAntibodiesBasophilsBinding (Molecular Function)

Papers overview

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Highly Cited
2007
Highly Cited
2007
Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese.
This study investigated the antimicrobial activities of chitosan-lysozyme (CL) composite films and coatings against tested… 
Highly Cited
2005
Highly Cited
2005
Influence of calcium, pH, and moisture on protein matrix structure and functionality in direct-acidified nonfat Mozzarella cheese.
Influence of calcium, moisture, and pH on structure and functionality of direct-acid, nonfat Mozzarella cheese was studied… 
Highly Cited
2005
Highly Cited
2005
Use of chitosan to prolong mozzarella cheese shelf life.
This study was undertaken to evaluate the feasibility of using chitosan, a natural antimicrobial substance, to improve the… 
Highly Cited
2004
Highly Cited
2004
Effect of calcium on microstructure and meltability of part skim mozzarella cheese.
The role of calcium in the microstructure of part skim Mozzarella cheese was evaluated using scanning electron microscopy (SEM… 
Highly Cited
2003
Highly Cited
2003
The effect of homogenization and milk fat fractions on the functionality of Mozzarella cheese.
Mozzarella cheese was manufactured from milk containing either a low (olein) or a high (stearin) melting point fraction of milk… 
Highly Cited
2002
Highly Cited
2002
Effect of pH and calcium concentration on proteolysis in mozzarella cheese.
Low-moisture Mozzarella cheeses (LMMC), varying in calcium content and pH, were made using a starter culture (control; CL) or… 
Highly Cited
1999
Highly Cited
1999
Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese.
Mozzarella cheese was made from skim milk standardized with cream (unhomogenized, 40% milk fat) to achieve four different target… 
Highly Cited
1999
Highly Cited
1999
Short Communication: Modified Schreiber Test for Evaluation of Mozzarella Cheese Meltability
Modifications to the traditional Schreiber test for evaluation of cheese meltability were proposed. We investigated the effect of… 
Highly Cited
1993
Highly Cited
1993
Rheology and microstructure of low-fat Mozzarella cheese
Highly Cited
1992
Highly Cited
1992
Acid adaptation promotes survival of Salmonella spp. in cheese
Salmonella typhimurium was adapted to acid by exposure to hydrochloric acid at pH 5.8 for one to two doublings. Acid-adapted… 
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