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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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| Effect of modified atmosphere packaging on characteristics of sliced kashar cheese | | Journal of food processing and preservation |
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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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| Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from Northwest Argentina | | Journal of food quality |
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| Characteristics and utilization of sheep and goat milk in the Middle East | | Small ruminant research |
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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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| Identification of caseinophosphopeptides generated through in vitro gastro-intestinal digestion of Beaufort cheese | | International dairy journal |
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| Minerals and trace elements in Icelandic dairy products and meat | | Journal of food composition and analysis |
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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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| Effect of biopolymers containing natamycin against Aspergillus niger and Penicillium roquefortii on fresh kashar cheese | | International journal of food science and technology |
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| Phage inactivation of Staphylococcus aureus in fresh and hard-type cheeses | | International journal of food microbiology |
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| Graininess in fresh cheese as affected by post-processing: Influence of tempering and mechanical treatment | | International dairy journal |
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| Application of bacteriocinogenic Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch in the control of Listeria monocytogenes in fresh Minas cheese | | Food microbiology |
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| 凝乳剂对新鲜羊奶干酪性质的影响 | | Dairy science and technology |
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| Effect of high pressure on fresh cheese shelf-life | | Journal of food engineering |
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| Application of an inline particle size device to microgel particles during post-processing of fresh cheese | | International dairy journal |
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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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| Volatile fingerprint of Piacentinu cheese produced with different tools and type of saffron | | Small ruminant research |
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| Isolation of bacteriocin-producing staphylococci from Brazilian cheese | | Journal of food safety |
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| Effect of Sub-inhibitory Amounts of Nisin and Mineral Salts on Nisin Production by Lactococcus lactis UQ2 in Skim Milk | | Food and bioprocess technology |
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| Ultrasonic assessment of fresh cheese composition | | Journal of food engineering |
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| Critical effect of oxygen on aroma compound production by Proteus vulgaris | | Food chemistry |
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| Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria | | Food microbiology |
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| Using visible or near infrared spectroscopy (NIRS) on cheese to authenticate cow feeding regimes | | Food chemistry |
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| Effect of production factors and ripening conditions on the characteristics of Serra cheese | | International journal of food science and technology |
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| Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses | | Small ruminant research |
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| Application of active zein-based films with controlled release properties to control Listeria monocytogenes growth and lipid oxidation in fresh Kashar cheese | | Innovative food science and emerging technologies |
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| Efficacy of bovicin HC5 and nisin combination against Listeria monocytogenes and Staphylococcus aureus in fresh cheese | | International journal of food science and technology |
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| Phospho- and sphingolipid distribution during processing of milk, butter and whey | | International journal of food science and technology |
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| Survival of Escherichia coli O157:H7 in Galotyri cheese stored at 4 and 12 °C | | Food microbiology |
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| Prevalence, serotypes and virulence genes of Shiga toxin-producing Escherichia coli isolated from ovine and caprine milk and other dairy products in Spain | | International journal of food microbiology |
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| Fresh-cheesemilk formulation fermented by a combination of freeze-dried citrate-positive cultures and exopolysaccharide-producing lactobacilli with liquid lactococcal starters | | Food research international |
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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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| Milk fermentation by functional mixed culture producing nisin Z and exopolysaccharides in a fresh cheese model | | International dairy journal |
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| Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat | | Food research international |
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| Influence of bacteria used as adjunct culture and sunflower oil addition on conjugated linoleic acid content in buffalo cheese | | Food research international |
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| Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus | | Food chemistry |
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| Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses | | International journal of food microbiology |
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| Optimization of conditions for profiling bacterial populations in food by culture-independent methods | | International journal of food microbiology |
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| Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK | | Food microbiology |
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| Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR [Erratum: 2009 Jan. 31, v. 129, issue 1, p. 106.] | | International journal of food microbiology |
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| Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese | | International journal of food microbiology |
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| Effect of high pressure treatment on starter bacteria and spoilage yeasts in fresh lactic curd cheese of bovine milk | | Innovative food science and emerging technologies |
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| Proteolytic oligopeptides as molecular markers for the presence of cows' milk in fresh cheeses derived from sheep milk | | International dairy journal |
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| Prediction of Dry Matter, Fat, pH, Vitamins, Minerals, Carotenoids, Total Antioxidant Capacity, and Color in Fresh and Freeze-Dried Cheeses by Visible-Near-Infrared Reflectance Spectroscopy | | Journal of agricultural and food chemistry |
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