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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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| 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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| 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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| Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese | | Lebensmittel-Wissenschaft |
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| 1H HRMAS-NMR metabolomic to assess quality and traceability of mozzarella cheese from Campania buffalo milk | | Food chemistry |
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| THE Analysis of stress relaxation data of some viscoelastic foods using a texture analyzer | | Journal of texture studies |
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| Correlating mozzarella cheese properties to its production processes and microstructure quantification | | Journal of food engineering |
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| Rapid high performance liquid chromatographic detection of furosine ([epsilon]-N-2-furoylmethyl-L-lysine) in yogurt and cheese marketed in Turkey | | Journal of food quality |
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| Bioactivity of grapefruit seed extract against pseudomonas spp | | Journal of food processing and preservation |
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| On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil | | Food control |
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| USE OF LYSOZYME AND Na₂-ETHYLENEDIAMINETETRAACETIC ACID FOR THE INHIBITION OF HAFNIA ALVEI OF DAIRY ORIGIN: INDIVIDUATION OF THE MINIMAL INHIBITORY CONCENTRATIONS | | Journal of food processing and preservation |
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| The effects of κ-casein polymorphism on the texture and functional properties of mozzarella cheese | | International dairy journal |
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| Effect of pH and calcium level on the biochemical, textural and functional properties of reduced-fat Mozzarella cheese | | International dairy journal |
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| Hedonic response to cheese in preschoolers | | Journal of sensory studies |
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| Radio-frequency heating of heterogeneous food – Meat lasagna | | Journal of food engineering |
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| Application of ethyl esters and d3-methyl esters as internal standards for the gas chromatographic quantification of transesterified fatty acid methyl esters in food | | Journal of agricultural and food chemistry |
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| Use of the generalized Maxwell model for describing the stress relaxation behavior of solid-like foods | | Journal of food engineering |
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| Initial freezing point of Mozzarella cheese | | Journal of food engineering |
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| The suitability of milk from a spring-calved dairy herd during the transition from normal to very late lactation for the manufacture of low-moisture Mozzarella cheese | | International dairy journal |
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| A low-resolution and high-resolution nuclear magnetic resonance integrated approach to investigate the physical structure and metabolic profile of Mozzarella di Bufala Campana 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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| Real-Time TaqMan Polymerase Chain Reaction Detection and Quantification of Cow DNA in Pure Water Buffalo Mozzarella Cheese: Method Validation and Its Application on Commercial Samples | | Journal of agricultural and food chemistry |
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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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| Methicillin-resistant Staphylococcus aureus (MRSA) in foods of animal origin product in Italy | | International journal of food microbiology |
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| Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese | | Journal of food science |
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| Proton NMR transverse relaxation measurements to study water dynamic states and age-related changes in Mozzarella di Bufala Campana cheese | | Food chemistry |
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| Rheology of mozzarella cheese | | International dairy journal |
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| Antimicrobial Chitosan-Lysozyme (CL) Films and Coatings for Enhancing Microbial Safety of Mozzarella Cheese | | Journal of food science |
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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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| Insertion sequence elements as mediators of strain diversity in Lactobacillus helveticus | | International journal of food microbiology |
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| Impact of Whey pH at Drainage on the Physicochemical, Sensory, and Functional Properties of Mozzarella Cheese Made from Buffalo Milk | | Journal of agricultural and food chemistry |
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| Detection of cow milk in cooked buffalo Mozzarella used as Pizza topping | | Food chemistry |
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| Rheology of mozzarella cheese: Extrusion and rolling | | International dairy journal |
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| Use of active compounds for prolonging the shelf life of mozzarella cheese | | International dairy journal |
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| Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese | | International journal of food microbiology |
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| Detection of pH 4.6 Insoluble β-Lactoglobulin in Heat-Treated Milk and Mozzarella Cheese | | Journal of agricultural and food chemistry |
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| Effect of pH on Characteristics of Low-Moisture Mozzarella Cheese during Refrigerated Storage | | Journal of food science |
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| Antibiotic resistance and microbial composition along the manufacturing process of Mozzarella di Bufala Campana | | International journal of food microbiology |
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| Rolling of mozzarella cheese: Experiments and simulations | | Journal of food engineering |
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| Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage | | Journal of food engineering |
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