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| The determination of water-soluble vitamins and in vitro digestibility of selected Czech cheeses | | International journal of food science and technology |
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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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| Information about the taste stimulates choice of unfamiliar healthful food products | | Journal of human nutrition and dietetics |
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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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| 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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| S-methyl thioesters are produced from fatty acids and branched-chain amino acids by brevibacteria: focus on L-leucine catabolic pathway and identification of acyl–CoA intermediates | | Applied microbiology and biotechnology |
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| Optimization of Enzymatic Hydrolysis of Visceral Waste Proteins of Yellowfin Tuna (Thunnus albacares) | | Food and bioprocess 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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| Quality parameter assessment of grated Parmigiano–Reggiano cheese by waveguide spectroscopy | | Journal of food engineering |
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| Utilization and characterization of small ruminants’ milk and milk products in Turkey: Current status and new perspectives | | Small ruminant research |
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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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| Sensory profile development for an Italian PDO ewe's milk cheese at two different ripening times | | Journal of sensory studies |
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| Survival of Lactobacillus rhamnosus strains inoculated in cheese matrix during simulated human digestion | | Food microbiology |
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| Sensory preferences and discrimination ability of children in relation to their body weight status | | Journal of sensory studies |
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| Effect of freezing on the viscoelastic behaviour during the ripening of a commercial low-fat soft cheese | | International dairy journal |
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| Role of Cystathionine β-Lyase in Catabolism of Amino Acids to Sulfur Volatiles by Genetic Variants of Lactobacillus helveticus CNRZ 32 | | Applied and environmental microbiology AEM |
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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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| Effect of 5 years long-term frozen storage on sensory quality of Monterey Jack caprine milk cheese | | Small ruminant research |
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| Relationship between the enzymatic composition of lamb rennet paste and proteolytic, lipolytic pattern and texture of PDO Fiore Sardo ovine cheese | | International dairy journal |
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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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| Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors | | European food research and technology |
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| Effects of goat cheese on Helicobacter pylori activity and gastrointestinal complaints | | International dairy journal |
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| In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation | | International dairy journal |
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| Monocarboxylic acid production by lactococci and lactobacilli | | International dairy journal |
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| Effect of emulsifying salts containing potassium on the quality of block-type processed cheese | | International dairy journal |
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| The relationship between consumer acceptability and descriptive sensory attributes in cheddar cheese | | Journal of sensory studies |
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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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| Watching a food-related television show and caloric intake. A laboratory study | | Appetite |
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| Effects of short-chain fructooligosaccharides on satiety responses in healthy men and women | | Appetite |
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| Equilibrium between the protein matrix and the serum phase of prato cheese | | Journal of food processing and preservation |
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| Effect of high-pressure-treated starter on ripening of Feta cheese | | Dairy science and technology |
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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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| Multifaceted attributes of dairy propionibacteria: a review | | World journal of microbiology and biotechnology |
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| Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir | | Food chemistry |
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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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| Screening of medium components by Plackett–Burman design for carotenoid production using date (Phoenix dactylifera) wastes | | Industrial crops and products |
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| Sensory characteristics of ezine cheese | | Journal of sensory studies |
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