About: Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk

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scientific article published on 01 February 2008

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в лютому 2008 (uk) im Februar 2008 veröffentlichter wissenschaftlicher Artikel (de) artículu científicu espublizáu en febreru de 2008 (ast) artikull shkencor i botuar më 01 shkurt 2008 (sq) scientific article published on 01 February 2008 (en)
publication date	wds:Q59293701-4E983E9C-D3B1-4615-B7B2-74855ABD41D1
publication date	2008-02-01 00:00:00Z (xsd:dateTime)
language of work or name	wds:Q59293701-A765E07F-2416-4B4A-B006-2D22BCFDD705
language of work or name	English
author name string	wds:Q59293701-440A645E-EC33-482B-937E-E0829C897099 wds:Q59293701-6D567CB6-7D71-4380-9FE1-2079FC4B0CD5 wds:Q59293701-BA8F26AC-E91F-4EA8-89CC-DEFF2C89708E wds:Q59293701-D915BB4F-D969-457C-8D4A-5FFE01A97775
author name string	P Burns M E Guerzoni J A Reinheimer G C Vinderola
rdfs:label	Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk (en) Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk (nl) Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk (sq)
skos:prefLabel	Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk (en) Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk (nl) Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk (sq)
name	Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk (en) Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk (nl) Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk (sq)
author	wds:Q59293701-195792A4-0CE6-49E1-B2F1-9C7BC38FA7BE wds:Q59293701-71E7F5FC-9977-4529-A78B-348C6D30B0C1 wds:Q59293701-AEE5C8CF-4129-4E1C-988D-3347369B02C2
author	Diana I Serrazanetti Francesca Patrignani Rosalba Lanciotti
title	wds:Q59293701-315E90CA-8A23-41F2-8CEA-43374F7E994E
title	Probiotic Crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk (en)
page(s)	wds:Q59293701-1D73B178-DDC5-49C0-B293-9D1B95644198
page(s)	500-512
instance of	wds:Q59293701-E727C3C3-558E-43B6-BA93-0AC8FB8348C3
instance of	scholarly article
main subject	wds:Q59293701-3EFB92DB-F539-4FCF-B8E2-0300EE8E431C wds:Q59293701-49D3D141-2B73-4B0F-8856-EC08CF5EE615 wds:Q59293701-92D5A392-C36F-4E8B-9FBD-21075BC56902
main subject	probiotics Lactobacillus acidophilus Lacticaseibacillus casei
PubMed ID	wds:Q59293701-3D6F3AC1-B646-4D71-B36F-FDB7D61BE8AC
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/18218736
PubMed ID	18218736
published in	wds:Q59293701-43EE9121-EBBD-469C-9A79-3AA262DB099F
published in	Journal of Dairy Science
issue	wds:Q59293701-46C5AB6E-A200-449E-A95F-42F7FE264B5D
volume	wds:Q59293701-47C4FA25-F89F-4ECB-B603-0375BB14E7A3
issue	2
volume	91
DOI	wds:Q59293701-C52FCC26-BEE6-4F2D-AD65-BBE54E9C21BC
DOI	http://dx.doi.org/10.3168/JDS.2007-0516
DOI	10.3168/JDS.2007-0516
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q59293701
is cites work of	Review: efficiency of physical and chemical treatments on the inactivation of dairy bacteriophages Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus Biocheese: a food probiotic carrier. Probiotic potential and safety properties of Lactobacillus plantarum from Slovak Bryndza cheese Characterization and Application of Antilisterial Enterocins on Model Fresh Cheese. Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections Applications of High and Ultra High Pressure Homogenization for Food Safety Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates ( TW14 and TW2)
is cites work of	wds:Q21131147-AA36B0DE-C7C0-4593-BA24-14259BD8E362 wds:Q60914631-D6961069-7FBC-4ADA-AC4D-7A31A8233E9E wds:Q42178239-3AB77B73-EF03-4352-957A-E7952B317C67 wds:Q26740607-1585DFE0-EF82-4C85-9843-C3D5AAB1DAED wds:Q40136563-DC4A3C92-2839-4D7B-9729-770D6C223257 wds:Q35156784-7DFB85CF-F167-4219-9D48-5B7EFBB521BC wds:Q45122751-8D40D656-42C6-43AF-931D-0ECEC35DA828 wds:Q56991433-917E6CCC-1F2A-472A-8439-3B463A304945 wds:Q64084976-D2E29EB7-DF78-41E3-8B21-BD6612407E49

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