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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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| The inhibitory effect of natural microflora of food on growth of Listeria monocytogenes in enrichment broths | | International journal of food microbiology |
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| Cook-serve method in mass catering establishments: Is it still appropriate to ensure a high level of microbiological quality and safety? | | Food control |
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| Principal component analysis (PCA) and multiple linear regression (MLR) statistical tools to evaluate the effect of E-beam irradiation on ready-to-eat food | | Journal of food composition and analysis |
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| Effect of electron-beam irradiation on cholesterol oxide formation in different ready-to-eat foods | | Innovative food science and emerging technologies |
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| The international risk governance council framework and its application to Listeria monocytogenes in soft cheese made from unpasteurised milk | | Food control |
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| Gourmandizing Poverty Food: The Serpa Cheese Slow Food Presidium | | Journal of agrarian change |
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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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| Biodiversity of Bacterial Ecosystems in Traditional Egyptian Domiati Cheese | | Applied and environmental microbiology AEM |
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| Expression of virulence genes of listeria monocytogenes in food | | Journal of food safety |
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| Effect of modified atmosphere packaging on quality factors and shelf-life of surface mould ripened cheese: Part I constant temperature | | Lebensmittel-Wissenschaft |
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| Effect of milk pasteurization on flavor properties of seven commercially available French cheese types | | Journal of sensory studies |
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| Volatile compounds and lipolysis levels of Kopanisti, a traditional Greek raw milk cheese | | Journal of the science of food and agriculture |
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| Effects of salts of organic acids on the survival of Listeria monocytogenes in soft cheeses | | International journal of food science and technology |
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| Applicability of organic milk indicators to the authentication of processed products | | Food chemistry |
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| Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese | | International journal of food microbiology |
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| A survey of soft cheeses in Greek retail outlets highlights a low prevalence of Listeria spp. | | Dairy science and technology |
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| Surveillance of listeriosis and its causative pathogen, Listeria monocytogenes | | Food control |
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| Carotenoid and retinol composition of South Asian foods commonly consumed in the UK | | Journal of food composition and analysis |
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| Effect of freezing prior to ripening on the peptide profile present in the water-soluble fraction at pH 4.6 of a commercial low-fat soft cheese | | Dairy science and technology |
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| Assessing in-house monitoring efficiency by tracing contamination rates in cheese lots recalled during an outbreak of listeriosis in Austria | | International journal of food microbiology |
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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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| Identification and characterization of enterococci from bryndza cheese | | Letters in applied microbiology |
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| Feasibility study of discriminating the manufacturing process and sampling zone in ripened soft cheeses using attenuated total reflectance MIR and fiber optic diffuse reflectance VIS-NIR spectroscopy | | Food research international |
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| The effects of salt and pH stress on the growth rates of persistent strains of Listeria monocytogenes collected from specific ecological niches | | Food research international |
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| Characterisation of soft cheese by front face fluorescence spectroscopy coupled with chemometric tools: Effect of the manufacturing process and sampling zone | | Food chemistry |
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| Effect of freezing on organic acid contents and lipolytic index of plain soft and Monterey Jack goat milk cheeses | | Small ruminant research |
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| Characteristics of Garganica goat milk and Cacioricotta cheese | | Small ruminant research |
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| Contribution of Geotrichum candidum to the proteolysis of soft cheese | | International dairy journal |
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| Use of sandwich IgG ELISA for the detection and quantification of adulteration of milk and soft cheese | | International dairy journal |
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| Effect of a commercial adjunct culture on organic acid contents of low-fat Feta-type cheese | | Food chemistry |
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| Microbiological characteristics of Crottin goat cheese made in different seasons | | Small ruminant research |
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| Levels of cystathionine γ lyase production by Geotrichum candidum in synthetic media and correlation with the presence of sulphur flavours in cheese | | International journal of food microbiology |
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| Phage types, virulence genes and PFGE profiles of Shiga toxin-producing Escherichia coli O157:H7 isolated from raw beef, soft cheese and vegetables in Lima (Peru) | | International journal of food microbiology |
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| Model for changes in weight and dry matter during the ripening of a smear soft cheese under controlled temperature and relative humidity | | International dairy journal |
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| Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture | | 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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| Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curd | | Journal of dairy research |
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