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| Low fat process cheese food containing ultrahigh pressure‐treated whey protein | | Journal of food processing and preservation |
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| Characteristics and utilization of sheep and goat milk in the Middle East | | Small ruminant research |
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| Enzymatic cross-linking of whey proteins in low fat Iranian white cheese | | International dairy journal |
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| Effect of freezing on the viscoelastic behaviour during the ripening of a commercial low-fat soft cheese | | International dairy journal |
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| Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese | | Food and bioprocess technology |
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| In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation | | International dairy journal |
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| Health information and diet choices: Results from a cheese experiment | | Food policy |
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| Consumer perception of fat reduction in cheese | | Journal of sensory studies |
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| Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers | | International dairy journal |
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| The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions | | Food research international |
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| Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro” | | Dairy science and technology |
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| Product samples stimulate choice of unfamiliar healthful food products | | Appetite |
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| The influence of fat globule membrane material on the microstructure of low-fat Cheddar cheese | | International dairy journal |
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| Light-induced protein and lipid oxidation in low-fat cheeses: whey proteins as antioxidants | | Dairy science and technology |
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| Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage | | Journal of food engineering |
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| Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses | | Food research international |
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| Physicochemical properties of low-fat and full-fat Cheddar cheeses | | International journal of dairy technology |
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| A survey on occurrence of Tyrophagus putrescentiae (Acari: Acaridae) in Surk, a traditional Turkish dairy product | | Journal of food engineering |
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| Production of low-fat Chanco cheese using homogenized milk and adjunct lactic culture | | International journal of dairy technology |
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| Effect of a commercial adjunct culture on organic acid contents of low-fat Feta-type cheese | | Food chemistry |
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| Effect of cream homogenization on textural characteristics of low-fat Iranian White cheese | | International dairy journal |
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| Modeling Calcium Concentration and Rheological Characteristics of Part-Skim MozzarellaCheese Using Neural Network | | Applied engineering in agriculture |
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| Texture characteristics and pizza bake properties of low-fat Mozzarella cheese as influenced by pre-acidification with citric acid and use of encapsulated and ropy exopolysaccharide producing cultures | | International dairy journal |
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| Effect of multiple-species starters on peptide profile and free amino acids in low-fat Kefalograviera-type cheese | | Food chemistry |
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| Preparation and evaluation of formulated functional cheesecake for diabetics | | Journal of food, agriculture and environment |
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| Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese | | Journal of dairy research |
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| Flavouring reduced fat high fibre cheese products with enzyme modified cheeses (EMCs) | | Food chemistry |
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| Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture | | Journal of dairy research |
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| Effect of refrigerated storage on water mobility and microwave expansion of imitation cheese containing resistant starch | | Journal of food engineering |
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| Comparison of microscopy techniques for the examination of the microstructure of starch-containing imitation cheeses | | Food research international |
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| Effect of Variety and Maturation of Cheese on Supercritical Fluid Extraction Efficiency | | Journal of agricultural and food chemistry |
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| Comparative Evaluation of Yogurt and Low-Fat Cheddar Cheese as Delivery Media for Probiotic Lactobacillus casei | | Journal of food science |
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| Vitamin D3 Fortification, Quantification, and Long-Term Stability in Cheddar and Low-Fat Cheeses | | Journal of agricultural and food chemistry |
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