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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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| THE Analysis of stress relaxation data of some viscoelastic foods using a texture analyzer | | Journal of texture studies |
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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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| Optimization of ricotta cheese whey (RCW) fermentation by response surface methodology | | Bioresource technology |
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| A RFID web-based infotracing system for the artisanal Italian cheese quality traceability | | Food control |
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| Rapid high performance liquid chromatographic detection of furosine ([epsilon]-N-2-furoylmethyl-L-lysine) in yogurt and cheese marketed in Turkey | | Journal of food quality |
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| Bioactivity of grapefruit seed extract against pseudomonas spp | | Journal of food processing and preservation |
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| Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life | | Lebensmittel-Wissenschaft |
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| Technological, phenotypic and genotypic characterisation of wild lactic acid bacteria involved in the production of Bitto PDO Italian cheese | | Dairy science and technology |
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| The effects of κ-casein polymorphism on the texture and functional properties of mozzarella cheese | | International dairy journal |
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| Response of lactic acid bacteria to milk fortification with dietary zinc salts | | International dairy journal |
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| Effect of pH and calcium level on the biochemical, textural and functional properties of reduced-fat Mozzarella cheese | | International dairy journal |
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| Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli | | International dairy journal |
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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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| 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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| Radio-frequency heating of heterogeneous food – Meat lasagna | | Journal of food engineering |
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| Extraction of bioactive amines from grated Parmesan cheese using acid, alkaline and organic solvents | | Journal of food composition and analysis |
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| Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese | | International dairy journal |
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| Composition, coagulation properties and Parmigiano-Reggiano cheese yield of Italian Brown and Italian Friesian herd milks | | Journal of dairy research |
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| Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese | | Journal of dairy research |
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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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| Texture characteristics and pizza bake properties of low-fat Mozzarella cheese as influenced by pre-acidification with citric acid and use of encapsulated and ropy exopolysaccharide producing cultures | | International dairy journal |
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| Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses | | Food chemistry |
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| Methicillin-resistant Staphylococcus aureus (MRSA) in foods of animal origin product in Italy | | International journal of food microbiology |
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| Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese | | Journal of food science |
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| Effects of ventilation rate and of dietary protein level in an intensive dairy sheep system on the features of Canestrato Pugliese cheese | | Journal of dairy research |
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| Characterization of Fiore Sardo cheese manufactured with the addition of autochthonous cultures | | Journal of dairy research |
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| Molecularly imprinted solid-phase extraction for cholesterol determination in cheese products | | Food chemistry |
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| Rheology of mozzarella cheese | | International dairy journal |
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| Antimicrobial Chitosan-Lysozyme (CL) Films and Coatings for Enhancing Microbial Safety of Mozzarella Cheese | | Journal of food science |
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| Characterization of a traditional semi-hard Italian cheese produced by soaking in wine | | Food chemistry |
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| Microbiological characterization of artisanal Raschera PDO cheese: Analysis of its indigenous lactic acid bacteria | | Food microbiology |
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| Lactic acid bacteria occurring during manufacture and ripening of Provolone del Monaco cheese: Detection by different analytical approaches | | International dairy journal |
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| Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese | | International journal of food microbiology |
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| Rheology of mozzarella cheese: Extrusion and rolling | | International dairy journal |
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| Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese | | International journal of food microbiology |
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| Microbiological and Chemical Characterization of a Typical Italian Cheese: Robiola di Roccaverano | | Journal of agricultural and food chemistry |
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