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| Quantities of foods consumed by 12- to 24-month-old New Zealand children | | Nutrition and dietetics |
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| Occurrence of Clostridium spp. in ovine milk and Manchego cheese with late blowing defect: Identification and characterization of isolates | | International dairy journal |
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| Nickel levels in convenience and fast foods: In vitro study of the dialyzable fraction | | Science of the total environment |
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| Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation | | Lebensmittel-Wissenschaft |
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| Temperate forages ensiled with molasses or fresh cheese whey: Effects on conservation quality, effluent losses and ruminal degradation | | Animal feed 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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| 商业干酪中粉红色褪色问题:综述 | | Dairy science and technology |
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| A taxonomic and ecological overview of cheese fungi | | International journal of food microbiology |
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| Effect of modified atmosphere packaging on characteristics of sliced kashar cheese | | Journal of food processing and preservation |
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| Effect of storage at 4 and 10c on the growth of listeria monocytogenes in and on queso fresco | | Journal of food safety |
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| Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses | | Food microbiology |
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| Production of fermented cheese whey-based beverage using kefir grains as starter culture: Evaluation of morphological and microbial variations | | Bioresource technology |
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| Studies on utilization of indian cottage cheese whey in wheat bread manufacture | | Journal of food processing and preservation |
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| Characteristics of microbial biofilm on wooden vats (‘gerles’) in PDO Salers cheese | | International journal of food microbiology |
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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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| Survival of Lactobacillus rhamnosus strains inoculated in cheese matrix during simulated human digestion | | 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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| Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese | | 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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| Proteolysis, microbiology and sensory properties of ewes’ milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereof | | International dairy journal |
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| Sheep's and goat's dairy products in Italy: Technological, chemical, microbiological, and sensory aspects | | Small ruminant research |
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| Time-resolved genetic responses of Lactococcus lactis to a dairy environment | | Environmental microbiology |
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| Quality aspects of Gouda cheese made from goat milk preserved by the lactoperoxidase system | | International dairy journal |
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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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| Detection of enterotoxigenic and antimicrobial resistant S. aureus in Turkish cheeses | | Food control |
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| Fungal siderophores function as protective agents of LDL oxidation and are promising anti-atherosclerotic metabolites in functional food | | Molecular nutrition and food research |
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| Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese | | Lebensmittel-Wissenschaft |
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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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| Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model | | International dairy journal |
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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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| Isolation and Partial Characterization of Halotolerant Lactic Acid Bacteria from Two Mexican Cheeses | | Applied biochemistry and biotechnology |
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| Biogenic amine content and microbiological profile of Pecorino di Farindola cheese | | Food microbiology |
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| Antifungal activities of volatile substances generated by yeast isolated from Iranian commercial cheese | | Food control |
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| Degradation and biosynthesis of terpenoids by lactic acid bacteria isolated from cheese: first evidence | | Dairy science and technology |
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| Propionibacterium freudenreichii strains as antibacterial agents at neutral ph and their production on food‐grade media fermented by some lactobacilli | | Journal of food safety |
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| THE Effect of adjunct cultures on some chemical and biochemical properties of white-brined cheese | | Journal of food biochemistry |
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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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