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Dairy Products: Processing Technology and Sensory Properties.
- Published in:
- 2024
- By:
- Publication type:
- Editorial
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies.
- Published in:
- Foods, 2024, v. 13, n. 16, p. 2583, doi. 10.3390/foods13162583
- By:
- Publication type:
- Article
A Study on Milk and Caciocavallo Cheese from Podolica Breed in Basilicata, Italy.
- Published in:
- Dairy, 2023, v. 4, n. 3, p. 482, doi. 10.3390/dairy4030032
- By:
- Publication type:
- Article
Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese.
- Published in:
- Foods, 2023, v. 12, n. 9, p. 1867, doi. 10.3390/foods12091867
- By:
- Publication type:
- Article
Impact of Milk Thermization on the Quality Characteristics of P.D.O. "Canestrato Pugliese" Ovine Hard Cheese.
- Published in:
- Foods, 2023, v. 12, n. 5, p. 1080, doi. 10.3390/foods12051080
- By:
- Publication type:
- Article
The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines.
- Published in:
- Foods, 2023, v. 12, n. 3, p. 648, doi. 10.3390/foods12030648
- By:
- Publication type:
- Article
Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm.
- Published in:
- Animal Bioscience, 2023, v. 36, n. 1, p. 132, doi. 10.5713/ab.22.0080
- By:
- Publication type:
- Article
Effect of over crop and reduced yield by cluster thinning on phenolic and volatile compounds of grapes and wines of 'Sangiovese' trained to Tendone.
- Published in:
- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 15, p. 7155, doi. 10.1002/jsfa.12081
- By:
- Publication type:
- Article
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters.
- Published in:
- Foods, 2022, v. 11, n. 22, p. 3578, doi. 10.3390/foods11223578
- By:
- Publication type:
- Article
Cultivar-Dependent Effects of Non- Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy.
- Published in:
- Foods, 2022, v. 11, n. 21, p. 3373, doi. 10.3390/foods11213373
- By:
- Publication type:
- Article
Early Basal Leaf Removal at Different Sides of the Canopy Improves the Quality of Aglianico Wine.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3140, doi. 10.3390/foods11193140
- By:
- Publication type:
- Article
Use of dry ice as innovative technology to preserve the chemical and microbial characteristics of burrata cheese.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 10, p. 1, doi. 10.1111/jfpp.16908
- By:
- Publication type:
- Article
Spreadable plant‐based cheese analogue with dry‐fractioned pea protein and inulin–olive oil emulsion‐filled gel.
- Published in:
- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 12, p. 5478, doi. 10.1002/jsfa.11902
- By:
- Publication type:
- Article
Assessment of "Sugranineteen" Table Grape Maturation Using Destructive and Auto-Fluorescence Methods.
- Published in:
- Foods, 2022, v. 11, n. 5, p. 663, doi. 10.3390/foods11050663
- By:
- Publication type:
- Article
Peeling Affects the Nutritional Properties of Carrot Genotypes.
- Published in:
- Foods, 2022, v. 11, n. 1, p. 45, doi. 10.3390/foods11010045
- By:
- Publication type:
- Article
Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese.
- Published in:
- Animals (2076-2615), 2021, v. 11, n. 10, p. 2835, doi. 10.3390/ani11102835
- By:
- Publication type:
- Article
Analysis of the water‐soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 10, p. 5352, doi. 10.1111/ijfs.15091
- By:
- Publication type:
- Article
Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations.
- Published in:
- Foods, 2021, v. 10, n. 8, p. 1913, doi. 10.3390/foods10081913
- By:
- Publication type:
- Article
Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 1080, doi. 10.3390/foods10051080
- By:
- Publication type:
- Article
Volatile organic compounds in milk and mozzarella: Comparison between two different farming systems.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 11, p. 3403, doi. 10.1111/ijfs.14671
- By:
- Publication type:
- Article
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1446, doi. 10.3390/foods9101446
- By:
- Publication type:
- Article
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1446, doi. 10.3390/foods9101446
- By:
- Publication type:
- Article
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese.
- Published in:
- Czech Journal of Food Sciences, 2020, v. 38, n. 4, p. 215, doi. 10.17221/129/2020-CJFS
- By:
- Publication type:
- Article
Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella.
- Published in:
- Collected Papers of Zagreb Law Faculty / Zbornik Pravnog Fakulteta u Zagrebu, 2020, v. 70, n. 1, p. 50, doi. 10.15567/mljekarstvo.2020.0105
- By:
- Publication type:
- Article
Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella.
- Published in:
- Dairy / Mljekarstvo, 2020, v. 70, n. 1, p. 50, doi. 10.15567/mljekarstvo.2020.0105
- By:
- Publication type:
- Article
Technological attempts at producing cheese from donkey milk.
- Published in:
- Journal of Dairy Research, 2018, v. 85, n. 3, p. 327, doi. 10.1017/S0022029918000420
- By:
- Publication type:
- Article