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| engineering (5) |
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| Detection of Hen Lysozyme on Proteic Profiles of Grana Padano Cheese through SELDI-TOF MS High-Throughput Technology during the Ripening Process | | Food analytical methods |
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| A RFID web-based infotracing system for the artisanal Italian cheese quality traceability | | Food control |
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| Bioactivity of grapefruit seed extract against pseudomonas spp | | Journal of food processing and preservation |
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| Detection and identification of Lactobacillus delbrueckii subsp. lactis bacteriophages by PCR | | Journal of dairy research |
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| equipment (5) |
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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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| Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese | | Lebensmittel-Wissenschaft |
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| Volatile fingerprint of Piacentinu cheese produced with different tools and type of saffron | | Small ruminant research |
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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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| materials science (7) |
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| Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life | | Lebensmittel-Wissenschaft |
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| Initial freezing point of Mozzarella cheese | | Journal of food engineering |
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| Influence of lamb rennet paste on composition and proteolysis during ripening of Pecorino foggiano cheese | | International dairy journal |
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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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| mathematics and statistics (16) |
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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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| Detection of Hen Lysozyme on Proteic Profiles of Grana Padano Cheese through SELDI-TOF MS High-Throughput Technology during the Ripening Process | | Food analytical methods |
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| methodology (53) |
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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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| Development of a pentaplex PCR assay for the simultaneous detection of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. helveticus, L. fermentum in whey starter for Grana Padano cheese | | International journal of food microbiology |
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| 意大利干酪中 Lactobacillus plantarum 菌群的多样性和功能特性 | | Dairy science and technology |
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| Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses | | Food microbiology |
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| research (7) |
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| Occurrence of aflatoxin M1 in Italian cheese: Results of a survey conducted in 2010 and correlation with manufacturing, production season, milking animals, and maturation of cheese | | Food control |
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| Hedonic response to cheese in preschoolers | | Journal of sensory studies |
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| Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits | | World journal of microbiology and biotechnology |
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| Occurrence, origin and fate of pyroglutamyl-γ₃-casein in cheese | | International dairy journal |
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| support systems and models (6) |
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| Optimization of ricotta cheese whey (RCW) fermentation by response surface methodology | | Bioresource technology |
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| A biochemically structured model for ethanol fermentation by Kluyveromyces marxianus: A batch fermentation and kinetic study | | Bioresource technology |
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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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| Modeling Calcium Concentration and Rheological Characteristics of Part-Skim MozzarellaCheese Using Neural Network | | Applied engineering in agriculture |
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| technology (47) |
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| Development of a pentaplex PCR assay for the simultaneous detection of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. helveticus, L. fermentum in whey starter for Grana Padano cheese | | International journal of food microbiology |
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| Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses | | Food microbiology |
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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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| Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese | | Lebensmittel-Wissenschaft |
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| all 47 items... |
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