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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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| Time-resolved genetic responses of Lactococcus lactis to a dairy environment | | Environmental microbiology |
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| Eye formation in semi-hard cheese: X-ray computed tomography as a non-invasive tool for assessing the influence of adjunct lactic acid bacteria | | Dairy science and technology |
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| Health information and diet choices: Results from a cheese experiment | | Food policy |
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| Sensory characteristics of ezine cheese | | Journal of sensory studies |
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| Impact of frozen storage on flavor of caprine milk cheeses | | Journal of sensory studies |
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| Microbiological characteristics of Greek traditional cheeses | | Small ruminant research |
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| Survival of cheese bacteria in a gastrointestinal tract simulator | | International dairy journal |
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| Cheese-Matrix Characteristics During Heating and Cheese Melting Temperature Prediction by Synchronous Fluorescence and Mid-infrared Spectroscopies | | Food and bioprocess technology |
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| Challenges in quantitative analysis of aroma compounds in cheeses with different fat content and maturity level | | International dairy journal |
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| Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime | | Food chemistry |
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| Gamma-aminobutyric acid-producing abilities of lactococcal strains isolated from old-style cheese starters | | Dairy science and technology |
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| Behaviour of Escherichia coli strains during semi-hard and hard raw milk cheese production | | International dairy journal |
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| Growth and survival of cheese ripening bacteria on milk fat globule membrane isolated from bovine milk and its monosaccharides | | International dairy journal |
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| Monitoring Bacterial Communities in Raw Milk and Cheese by Culture-Dependent and -Independent 16S rRNA Gene-Based Analyses | | Applied and environmental microbiology AEM |
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| Sequential optimisation of yield and sensory quality of semi-hard cheese manufactured from a mixture of ultrafiltered ewes' and cows' milk | | International dairy journal |
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| The effect of Lactobacillus buchneri and Lactobacillus parabuchneri on the eye formation of semi-hard cheese | | International dairy journal |
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| Occurrence, origin and fate of pyroglutamyl-γ₃-casein in cheese | | International dairy journal |
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| Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hard-cooked cheese model using solid-phase microextraction | | Dairy science and technology |
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| Survival of surface ripening cultures during storage and monitoring their development on cheese | | Letters in applied microbiology |
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| An investigation of the plasmin-plasminogen system in caprine milk and cheese | | International dairy journal |
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| Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese | | International dairy journal |
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| Technological and molecular characterisation of enterococci isolated from north-west Italian dairy products | | International dairy journal |
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| Light-induced changes in semi-hard cheese determined by fluorescence spectroscopy and chemometrics | | International dairy journal |
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| Prediction of the rheology parameters of ripened semi-hard cheeses using fluorescence spectra in the UV and visible ranges recorded at a young stage | | International dairy journal |
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| Front face fluorescence spectroscopy coupled with chemometric tools for monitoring the oxidation of semi-hard cheeses throughout ripening | | Food chemistry |
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| Heat resistance of Lactobacillus paracasei isolated from semi-hard cheese made of pasteurised milk | | International dairy journal |
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| Rheological, textural and sensory characteristics of high-pressure treated semi-hard ewes' milk cheese | | International dairy journal |
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| Characterization of microflora in homemade semi-hard white Zlatar cheese | | International journal of food microbiology |
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| Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures | | International dairy journal |
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| Volatile compounds and aroma of Hispánico cheese manufactured using lacticin 481-producing Lactococcus lactis subsp. lactis INIA 639 as an adjunct culture | | International dairy journal |
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| Identification of large phosphopeptides from β-casein that characteristically accumulate during ripening of the semi-hard cheese Herrgard | | International dairy journal |
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| Evaluation of two packaging systems for regional cheese | | Food chemistry |
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| Occurrence of Shiga toxin-producing Escherichia coli in a Spanish raw ewe's milk cheese | | International journal of food microbiology |
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| Monitoring the molecular changes by front face fluorescence spectroscopy throughout ripening of a semi-hard cheese | | Food chemistry |
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| Effect of cook temperature on primary proteolysis and predicted residual chymosin activity of a semi-hard cheese manufactured using thermophilic cultures | | International dairy journal |
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| Quantification of the angiotensin-converting enzyme-inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in hard, semi-hard and soft cheeses | | International dairy journal |
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| Influence of transglutaminase protein cross-linking on the rennet coagulation of casein | | Food hydrocolloids |
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| An international ring trial for the sensory evaluation of raw ewes' milk cheese texture | | International dairy journal |
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| Characterization of a traditional semi-hard Italian cheese produced by soaking in wine | | Food chemistry |
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