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| Quantities of foods consumed by 12- to 24-month-old New Zealand children | | Nutrition and dietetics |
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| Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening | | International dairy journal |
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| Occurrence of Clostridium spp. in ovine milk and Manchego cheese with late blowing defect: Identification and characterization of isolates | | International dairy journal |
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| Nickel levels in convenience and fast foods: In vitro study of the dialyzable fraction | | Science of the total environment |
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| Simultaneous detection of cow and buffalo milk in mozzarella cheese by Real-Time PCR assay | | Food chemistry |
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| Quantitative descriptive analysis of Italian polenta produced with different corn cultivars | | Journal of the science of food and agriculture |
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| The determination of water-soluble vitamins and in vitro digestibility of selected Czech cheeses | | International journal of food science and technology |
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| Changes in textural characteristics of paneer in ready-to-eat canned paneer curry during storage | | Journal of texture studies |
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| Development of a pentaplex PCR assay for the simultaneous detection of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. helveticus, L. fermentum in whey starter for Grana Padano cheese | | International journal of food microbiology |
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| Occurrence of Listeria spp. in dairy plants in Southern Italy and molecular subtyping of isolates using AFLP | | Food control |
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| Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation | | Lebensmittel-Wissenschaft |
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| Temperate forages ensiled with molasses or fresh cheese whey: Effects on conservation quality, effluent losses and ruminal degradation | | Animal feed science and technology |
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| Information about the taste stimulates choice of unfamiliar healthful food products | | Journal of human nutrition and dietetics |
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| 意大利干酪中 Lactobacillus plantarum 菌群的多样性和功能特性 | | Dairy science and technology |
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| Growth of Aerobic Ripening Bacteria at the Cheese Surface Is Limited by the Availability of Iron | | Applied and environmental microbiology AEM. |
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| Antibacterial activity of oregano and thyme essential oils against Listeria monocytogenes and Escherichia coli O157:H7 in feta cheese packaged under modified atmosphere | | Lebensmittel-Wissenschaft |
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| 低脂Petit suisse干酪的粘弹性和感官特性 | | Dairy science and technology |
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| 商业干酪中粉红色褪色问题:综述 | | Dairy science and technology |
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| A taxonomic and ecological overview of cheese fungi | | International journal of food microbiology |
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| Inactivation of Listeria innocua in brined white cheese by a combination of nisin and heat | | Food control |
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| Effect of modified atmosphere packaging on characteristics of sliced kashar cheese | | Journal of food processing and preservation |
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| Physicochemical study of Murcia al Vino cheese | | Small ruminant research |
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| Fluctuation in contamination dynamics of L. monocytogenes in quargel (acid curd cheese) lots recalled during the multinational listeriosis outbreak 2009/2010 | | International journal of food microbiology |
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| The influence of ripening temperature on the sensory characteristics of reggianito Argentino cheese | | Journal of sensory studies |
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| French goat milk cheeses: An overview on their nutritional and sensorial characteristics and their impacts on consumers’ acceptance | | Small ruminant research |
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| Heat pump drying kinetics of a pressed type cheese | | Lebensmittel-Wissenschaft |
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| Effect of storage at 4 and 10c on the growth of listeria monocytogenes in and on queso fresco | | Journal of food safety |
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| Application of the response surface analysis method to the study of salt and water profiles in goat's cheese salted in layers | | Journal of food process engineering |
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| Effect of cation, sodium or potassium, on casein hydration and fat emulsification during imitation cheese manufacture and post-manufacture functionality | | Lebensmittel-Wissenschaft |
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| Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses | | Food microbiology |
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| S-methyl thioesters are produced from fatty acids and branched-chain amino acids by brevibacteria: focus on L-leucine catabolic pathway and identification of acyl–CoA intermediates | | Applied microbiology and biotechnology |
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| The effect of high pressure treatment on the functional and rheological properties of Mozzarella cheese | | Innovative food science and emerging technologies |
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| Optimization of Enzymatic Hydrolysis of Visceral Waste Proteins of Yellowfin Tuna (Thunnus albacares) | | Food and bioprocess technology |
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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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| Production of fermented cheese whey-based beverage using kefir grains as starter culture: Evaluation of morphological and microbial variations | | Bioresource technology |
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| Biodegradability evaluation of dairy effluents originated in selected sections of dairy production | | Bioresource technology |
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| Prediction of seasonal variation of butters by computing the fatty acids composition with artificial neural networks | | European journal of lipid science and technology |
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| Studies on utilization of indian cottage cheese whey in wheat bread manufacture | | Journal of food processing and preservation |
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| SPME/GC-MS Characterization of the Volatile Fraction of an Italian PDO Sheep Cheese to Prevalent Lypolitic Ripening: the Case of Fiore Sardo | | Food analytical methods |
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| Exclusive quantification of methyl-branched fatty acids and minor 18:1-isomers in foodstuff by GC/MS in the SIM mode using 10,11-dichloroundecanoic acid and fatty acid ethyl esters as internal standards | | European food research and technology |
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| Current state of Portuguese dairy products from ovine and caprine milks | | Small ruminant research |
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| Quality evaluation and discrimination of semi-hard and hard cheeses from the Marche region (Central Italy) using chemometric tools | | International dairy journal |
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| Characteristics of microbial biofilm on wooden vats (‘gerles’) in PDO Salers cheese | | International journal of food microbiology |
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| Quality parameter assessment of grated Parmigiano–Reggiano cheese by waveguide spectroscopy | | Journal of food engineering |
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| Validation of a Real-time PCR assay for fast and sensitive quantification of Brucella spp. in water buffalo milk | | Food control |
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| Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from Northwest Argentina | | Journal of food quality |
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| Effect of feeding goats with rosemary (Rosmarinus officinalis spp.) by-product on milk and cheese properties | | Small ruminant research |
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| Sensory profile and physicochemical parameters of cheese from dairy goats fed vegetable oils in the semiarid region of Brazil | | Small ruminant research |
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| Utilization and characterization of small ruminants’ milk and milk products in Turkey: Current status and new perspectives | | Small ruminant research |
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| Characteristics and utilization of sheep and goat milk in the Middle East | | Small ruminant research |
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| Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al Vino cheese | | Food chemistry |
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| Characterization of the Norwegian autochthonous cheese Gamalost and its angiotensin I-converting enzyme (ACE) inhibitory activity during ripening | | Dairy science and technology |
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| Incongruence between the cps type 2 genotype and host-related phenotypes of an Enterococcus faecalis food isolate | | International journal of food microbiology |
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| Dietary factors associated with lifetime asthma or hayfever diagnosis in Australian middle-aged and older adults: a cross-sectional study | | Nutrition journal |
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| Sensory profile development for an Italian PDO ewe's milk cheese at two different ripening times | | Journal of sensory studies |
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| Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese | | Dairy science and technology |
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| Enzymatic cross-linking of whey proteins in low fat Iranian white cheese | | International dairy journal |
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| Thin agar layer- versus most probable number-PCR to enumerate viable and stressed Escherichia coli O157:H7 and application in a traditional raw milk pasta filata cheese | | International journal of food microbiology |
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| Survival of Lactobacillus rhamnosus strains inoculated in cheese matrix during simulated human digestion | | Food microbiology |
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| Sensory preferences and discrimination ability of children in relation to their body weight status | | Journal of sensory studies |
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| Multilocus sequence typing of Propionibacterium freudenreichii | | International journal of food microbiology |
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| Polyphenolic compounds as functional ingredients in cheese | | Food chemistry |
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| Determination of polyphosphates in products of animal origin: application of a validated ion chromatography method for commercial samples analyses | | European food research and technology |
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| Lipid and volatile fractions of hard and semi-hard farmhouse sheep milk cheeses from Chile | | Dairy science and technology |
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| Real-time PCR-based detection of Coxiella burnetii in cheeses | | European food research and technology |
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| Natural convective cooling of cheese: Predictive model and validation of heat exchange simulation | | Journal of food engineering |
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| Behavior of Escherichia coli O26:H11 in the presence of Hafnia alvei in a model cheese ecosystem | | International journal of food microbiology |
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| Analysis and risk assessment of ethyl carbamate in various fermented foods | | European food research and technology |
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| Effect of Yarrowia lipolytica on blue cheese odour development: Flash profile sensory evaluation of microbiological models and cheeses | | International dairy journal |
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| The use of static light scattering and pulsed-field gradient NMR to measure droplet sizes in heat-treated acidified protein-stabilised oil-in-water emulsion gels | | International dairy journal |
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| Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters | | Meat science |
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| Functional properties of high hydrostatic pressure-treated whey protein | | Journal of food processing and preservation |
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| Identification of caseinophosphopeptides generated through in vitro gastro-intestinal digestion of Beaufort cheese | | International dairy journal |
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| Sensory descriptive analysis and consumer acceptability of selected Swiss goat and sheep cheeses | | Small ruminant research |
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| Biohydrogen Production from Cheese Whey Wastewater in a Two-Step Anaerobic Process | | Applied biochemistry and biotechnology |
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| Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese | | European food research and technology |
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| Composition and process characteristics during ultrafiltration of whey from kashkaval | | Journal of food processing and preservation |
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| Presence of L. monocytogenes and some bacterial pathogens in two Turkish traditional foods, Mihalic cheese and Hosmerim dessert | | Food control |
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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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| Bacterial diversity of traditional Fossa (pit) cheese and its ripening environment | | International dairy journal |
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| Role of Cystathionine β-Lyase in Catabolism of Amino Acids to Sulfur Volatiles by Genetic Variants of Lactobacillus helveticus CNRZ 32 | | Applied and environmental microbiology AEM |
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| Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese | | International journal of food microbiology |
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| Purification and partial characterization of bacteriocin produced by Lactococcus lactis ssp. lactis LL171 | | World journal of microbiology and biotechnology |
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| Proteolysis, microbiology and sensory properties of ewes’ milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereof | | International dairy journal |
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| Sheep's and goat's dairy products in Italy: Technological, chemical, microbiological, and sensory aspects | | Small ruminant research |
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| Time-resolved genetic responses of Lactococcus lactis to a dairy environment | | Environmental microbiology |
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| Quality aspects of Gouda cheese made from goat milk preserved by the lactoperoxidase system | | International dairy journal |
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| Effects of reducing fat content on the proteolytic and rheological properties of Cheddar-like caprine milk cheese | | Small ruminant research |
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| Minerals and trace elements in Icelandic dairy products and meat | | Journal of food composition and analysis |
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| Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese | | Food microbiology |
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| Detection of enterotoxigenic and antimicrobial resistant S. aureus in Turkish cheeses | | Food control |
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| Steady and dynamic oscillatory shear rheological properties of ketchup-processed cheese mixtures: Effect of temperature and concentration | | Journal of food engineering |
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| Biochemical characteristics of ewe and goat milk: Effect on the quality of dairy products | | Small ruminant research |
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| Effect of milk pasteurization and acidification method on the chemical composition and microstructure of a Mexican pasta filata cheese | | Lebensmittel-Wissenschaft |
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| Comparison of basic nutrients, mineral and heavy metal contents of herby dairy products | | International journal of food science and technology |
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| Seasonal variability of cheddar cheese whey powder: a case study | | Journal of food quality |
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| Effect of 5 years long-term frozen storage on sensory quality of Monterey Jack caprine milk cheese | | Small ruminant research |
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| Relationship between the enzymatic composition of lamb rennet paste and proteolytic, lipolytic pattern and texture of PDO Fiore Sardo ovine cheese | | International dairy journal |
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| Bioactive components of ovine and caprine cheese whey | | Small ruminant research |
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