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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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| Occurrence of Listeria spp. in dairy plants in Southern Italy and molecular subtyping of isolates using AFLP | | Food control |
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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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| Growth of Aerobic Ripening Bacteria at the Cheese Surface Is Limited by the Availability of Iron | | Applied and environmental microbiology AEM. |
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| A taxonomic and ecological overview of cheese fungi | | International journal of food microbiology |
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| Fluctuation in contamination dynamics of L. monocytogenes in quargel (acid curd cheese) lots recalled during the multinational listeriosis outbreak 2009/2010 | | 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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| 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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| 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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| Incongruence between the cps type 2 genotype and host-related phenotypes of an Enterococcus faecalis food isolate | | International journal of food microbiology |
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| Thin agar layer- versus most probable number-PCR to enumerate viable and stressed Escherichia coli O157:H7 and application in a traditional raw milk pasta filata cheese | | International journal of food microbiology |
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| Multilocus sequence typing of Propionibacterium freudenreichii | | International journal of food microbiology |
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| Real-time PCR-based detection of Coxiella burnetii in cheeses | | European food research and technology |
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| Bacterial diversity of traditional Fossa (pit) cheese and its ripening environment | | International dairy journal |
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| Purification and partial characterization of bacteriocin produced by Lactococcus lactis ssp. lactis LL171 | | World journal of microbiology and biotechnology |
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| Time-resolved genetic responses of Lactococcus lactis to a dairy environment | | Environmental microbiology |
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| Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese | | Food microbiology |
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| Biochemical characteristics of ewe and goat milk: Effect on the quality of dairy products | | Small ruminant research |
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| Comparison of basic nutrients, mineral and heavy metal contents of herby dairy products | | International journal of food science and technology |
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| Effect of 5 years long-term frozen storage on sensory quality of Monterey Jack caprine milk cheese | | Small ruminant research |
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| Integration of extruded linseed into dairy sheep diets: Effects on milk composition and quality and sensorial properties of Pecorino cheese | | Animal feed science and technology |
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| Prevalence and characterization of antibiotic resistant Enterococcus faecalis in French cheeses | | Food microbiology |
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| Optimization of headspace sorptive extraction for the analysis of volatiles in pressed ewes’ milk cheese | | International dairy journal |
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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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| Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet | | Dairy science and technology |
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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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| Isolation and Partial Characterization of Halotolerant Lactic Acid Bacteria from Two Mexican Cheeses | | Applied biochemistry and biotechnology |
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| Effects of short-chain fructooligosaccharides on satiety responses in healthy men and women | | Appetite |
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| The biodiversity of thermoduric bacteria isolated from whey | | Journal of food safety |
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| Food borne yeasts as DNA-bioprotective agents against model genotoxins | | International journal of food microbiology |
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| Mycobacterium avium subsp. paratuberculosis survival during fermentation of soured milk products detected by culture and quantitative real time PCR methods | | International journal of food microbiology |
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| Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay | | Food research international |
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| Authentication of dairy products by immunochemical methods: a review | | Dairy science and technology |
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| Health information and diet choices: Results from a cheese experiment | | Food policy |
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| Variability of Bacterial Biofilms of the Tina Wood Vats Used in the Ragusano Cheese-Making Process | | Applied and environmental microbiology AEM |
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| Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses | | Food microbiology |
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| Screening of medium components by Plackett–Burman design for carotenoid production using date (Phoenix dactylifera) wastes | | Industrial crops and products |
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| Identification of Human-Pathogenic Strains of Shiga Toxin-Producing Escherichia coli from Food by a Combination of Serotyping and Molecular Typing of Shiga Toxin Genes | | Applied and environmental microbiology AEM |
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| Sensory characteristics of ezine cheese | | Journal of sensory studies |
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