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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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| Low fat process cheese food containing ultrahigh pressure‐treated whey protein | | Journal of food processing and preservation |
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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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| Functional properties of high hydrostatic pressure-treated whey protein | | Journal of food processing and preservation |
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| Effect of emulsifying salts containing potassium on the quality of block-type processed cheese | | International dairy journal |
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| Analysis of nisin A, nisin Z and their degradation products by LCMS/MS | | Food chemistry |
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| Capabilities of automated Karl Fischer titration combined with gas extraction for water determination in selected dairy products | | Food chemistry |
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| Effects of NaCl, lactose and availability of oxygen on tyramine production by the Enterococcus durans CCDM 53 | | European food research and technology |
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| Enhanced PHB production and scale up studies using cheese whey in fed batch culture of Methylobacterium sp. ZP24 | | Bioresource technology |
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| The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads | | International journal of food science and technology |
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| The effect of different heat sterilization regimes on the quality of canned processed cheese | | Journal of food process engineering |
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| The effect of lactose, NaCl and an aero/anaerobic environment on the tyrosine decarboxylase activity of Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis | | International journal of food microbiology |
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| Kinetics of Listeria monocytogenes cell reduction in processed cheese during storage | | Food control |
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| The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese | | International dairy journal |
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| Linear creep and recovery analysis of ketchup–processed cheese mixtures using mechanical simulation models as a function of temperature and concentration | | Food research international |
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| Analysis of various sweeteners in petit suisse cheese: determination of the ideal and equivalent sweetness | | Journal of sensory studies |
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| Presence of enterococci in raw cow's milk and puzzone di moena cheese | | Journal of food processing and preservation |
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| Development of a flavor lexicon for processed and imitation cheeses | | Journal of sensory studies |
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| A rapid method for monitoring total trans fatty acids (TTFA) during industrial manufacturing of Brazilian spreadable processed cheese by capillary zone electrophoresis | | Food control |
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| The effect of pre-denatured whey proteins on the textural and micro-structural properties of model processed cheese spreads | | International dairy journal |
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| Storage stability of intermediate moisture food process cheese food products | | Journal of food science |
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| Data transferability between two MS-based electronic noses using processed cheeses and evaporated milk as reference materials | | European food research and technology |
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| Bioassay for Nisin in Milk, Processed Cheese, Salad Dressings, Canned Tomatoes, and Liquid Egg Products | | Applied and environmental microbiology |
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| Characterization of casein lactosylation by capillary electrophoresis and mass spectrometry | | European food research and technology |
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| Texture evaluation of block-type processed cheese as a function of chemical composition and in relation to its apparent viscosity | | Journal of food engineering |
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| Comparison of capillary electrophoresis and isoelectric focusing for analysis of casein/caseinate addition in processed cheeses | | International dairy journal |
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| Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools | | Journal of food engineering |
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| Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt, protein and moisture contents | | Journal of the science of food and agriculture |
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| Effect of light and packages on stability of spreadable processed cheese | | International dairy journal |
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| Rheological, textural and melting properties of commercial samples of some of the different types of pasteurized processed cheese | | International journal of dairy technology |
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| Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese | | Journal of food engineering |
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| The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom | | Journal of food science |
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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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| Effect of carrageenan type on viscoelastic properties of processed cheese | | Food hydrocolloids |
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| Microwave expansion of imitation cheese containing resistant starch | | Journal of food engineering |
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| Investigation of imitation cheese matrix development using light microscopy and NMR relaxometry | | International dairy journal |
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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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| Characteristics of rennet-casein-based model processed cheese containing maize starch: Rheological properties, meltabilities and microstructures | | Food hydrocolloids |
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| Dissolution tests as a tool for predicting bioaccessibility of nutrients during digestion | | Food hydrocolloids |
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