Works matching DE "CHEDDAR cheese"
Results: 289
Properties of an acid-tolerant, persistent Cheddar cheese isolate, Lacticaseibacillus paracasei GCRL163.
- Published in:
- Journal of Industrial Microbiology & Biotechnology, 2021, v. 48, n. 9/10, p. 1, doi. 10.1093/jimb/kuab070
- By:
- Publication type:
- Article
دراسة تأثير استخدام الانيولين كبديل عن الدهون في الخصائص الفيزيوكيمائية والحسية لجبن التشدر منخفض الطاقة
- Published in:
- Al-Anbar Journal of Veterinary Sciences, 2017, v. 10, n. 1, p. 167
- By:
- Publication type:
- Article
Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage.
- Published in:
- Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-53748-z
- By:
- Publication type:
- Article
Enhancing saltiness perception by chemosensory interaction: an fMRI study.
- Published in:
- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-38137-2
- By:
- Publication type:
- Article
Erzincan İlindeki Tüketicilerin Tulum Peyniri Tüketim Tercihlerinin İncelenmesi.
- Published in:
- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2023, v. 13, n. 2, p. 1335, doi. 10.21597/jist.1234030
- By:
- Publication type:
- Article
Potential Use of Capsicum Pepper Powder and Natural Cheese Aroma in Turkish Delight (Lokum) Production.
- Published in:
- Academic Food Journal / Akademik GIDA, 2020, v. 18, n. 3, p. 296, doi. 10.24323/akademik-gida.818143
- By:
- Publication type:
- Article
The Cheese Production Facility Microbiome Exhibits Temporal and Spatial Variability.
- Published in:
- Frontiers in Microbiology, 2021, v. 11, p. N.PAG, doi. 10.3389/fmicb.2021.644828
- By:
- Publication type:
- Article
Microbiota and Metabolite Profiling Combined With Integrative Analysis for Differentiating Cheeses of Varying Ripening Ages.
- Published in:
- Frontiers in Microbiology, 2020, v. 11, p. N.PAG, doi. 10.3389/fmicb.2020.592060
- By:
- Publication type:
- Article
NUTRITIONAL EVALUATION OF DIFFERENT CHEDDAR CHEESE VARIETIES MADE FROM BUFFALO AND COW MILK.
- Published in:
- Pakistan Journal of Science, 2015, v. 67, n. 3, p. 230
- By:
- Publication type:
- Article
Effect of edible coating based on zedo gum containing Thymus essential oil and Cinnamomum extract on quality of cheddar cheese.
- Published in:
- Acta Alimentaria, 2023, v. 52, n. 4, p. 636, doi. 10.1556/066.2023.00177
- By:
- Publication type:
- Article
Determination of Sorbic Acid in Cheese by High Performance Liquid Chromatography.
- Published in:
- Journal of AOAC International, 2020, v. 103, n. 3, p. 807, doi. 10.1093/jaoacint/qsz043
- By:
- Publication type:
- Article
Validation of Solus One Salmonella from Select Food Matrixes and Stainless-Steel and Plastic Environmental Surfaces.
- Published in:
- Journal of AOAC International, 2019, v. 102, n. 4, p. 1145, doi. 10.5740/jaoacint.18-0345
- By:
- Publication type:
- Article
InstantLabs® Listeria Species Food Safety Kit.
- Published in:
- Journal of AOAC International, 2014, v. 97, n. 3, p. 843, doi. 10.5740/jaoacint.13-224
- By:
- Publication type:
- Article
InstantLabs® Listeria monocytogenes Food Safety Kit.
- Published in:
- Journal of AOAC International, 2014, v. 97, n. 3, p. 852, doi. 10.5740/jaoacint.13-225
- By:
- Publication type:
- Article
On the joint volatility dynamics in international dairy commodity markets*.
- Published in:
- Australian Journal of Agricultural & Resource Economics, 2021, v. 65, n. 3, p. 704, doi. 10.1111/1467-8489.12433
- By:
- Publication type:
- Article
A Demand Systems Analysis for Cheese Varieties Using a Balanced Panel of US Designated Market Areas over the Period 2018 to 2020.
- Published in:
- Journal of Agricultural & Resource Economics, 2024, v. 49, n. 2, p. 203, doi. 10.22004/ag.econ.338990
- By:
- Publication type:
- Article
Effects of Water-soluble Components of Cheese on Experimental Caries in Humans.
- Published in:
- Journal of Dental Research, 1987, v. 66, n. 1, p. 38, doi. 10.1177/00220345870660010801
- By:
- Publication type:
- Article
Effect of Cheese, With and Without Sucrose, on Dental Caries and Recovery of Streptococcus mutans in Rats.
- Published in:
- Journal of Dental Research, 1984, v. 63, n. 6, p. 894, doi. 10.1177/00220345840630061601
- By:
- Publication type:
- Article
Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening.
- Published in:
- Lipids in Health & Disease, 2018, v. 17, n. 1, p. N.PAG, doi. 10.1186/s12944-018-0735-3
- By:
- Publication type:
- Article
Biotechnological Methods to Accelerate Cheddar Cheese Ripening.
- Published in:
- Critical Reviews in Biotechnology, 2006, v. 26, n. 3, p. 121, doi. 10.1080/07388550600840525
- By:
- Publication type:
- Article
HOW DO WE CHEDDAR CHEESE?
- Published in:
- CEE: Chemical Engineering Education, 2024, v. 58, n. 3, p. 190
- By:
- Publication type:
- Article
The Effect of G/CHNF/ZnONPs Packaging on Nutritional Content, Antibacterial Activity, and Shelf Life of Cheddar Cheese.
- Published in:
- International Journal on Advanced Science, Engineering & Information Technology, 2023, v. 13, n. 4, p. 1355, doi. 10.18517/ijaseit.13.4.18531
- By:
- Publication type:
- Article
Effect of somatic cells composition on proteolysis and quality of Cheddar cheese.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2018, v. 34, n. 5, p. 282, doi. 10.11975/j.issn.1002-6819.2018.05.037
- By:
- Publication type:
- Article
Public Health Risks Of Biogenic Amines From Curd Dairy Products.
- Published in:
- Alexandria Journal of Veterinary Sciences, 2019, v. 61, n. 2, p. 77, doi. 10.5455/ajvs.283686
- By:
- Publication type:
- Article
Technological and Characteristics of Low-Fat Cheeses: A Review.
- Published in:
- Assiut Journal of Agricultural Sciences, 2019, v. 50, n. 1, p. 15, doi. 10.21608/ajas.2019.33455
- By:
- Publication type:
- Article
Synthesis of ethyl butanoate by a commercial lipase in aqueous media under conditions relevant to cheese ripening.
- Published in:
- Journal of Dairy Research, 2003, v. 70, n. 3, p. 359, doi. 10.1017/s0022029903006290
- By:
- Publication type:
- Article
ANTIMICROBIAL PIGMENT FROM FUSARIUM GRAMINEARUM: OPTIMIZING CONDITIONS AND UTILIZING AGRO-INDUSTRIAL RESIDUES.
- Published in:
- Journal of Microbiology, Biotechnology & Food Sciences, 2023, v. 13, n. 2, p. 1, doi. 10.55251/jmbfs.9757
- By:
- Publication type:
- Article
Editor's choice article for August 2024.
- Published in:
- International Journal of Dairy Technology, 2024, v. 77, n. 3, p. 629, doi. 10.1111/1471-0307.13123
- By:
- Publication type:
- Article
The impacts of milking frequency on nutrient composition and functional characteristics of Cheddar cheese.
- Published in:
- International Journal of Dairy Technology, 2024, v. 77, n. 3, p. 630, doi. 10.1111/1471-0307.13084
- By:
- Publication type:
- Article
Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review.
- Published in:
- International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 35, doi. 10.1111/1471-0307.13009
- By:
- Publication type:
- Article
Editor's Choice Article for August 2023 and Journal‐News.
- Published in:
- International Journal of Dairy Technology, 2023, v. 76, n. 3, p. 445, doi. 10.1111/1471-0307.12992
- By:
- Publication type:
- Article
Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review.
- Published in:
- International Journal of Dairy Technology, 2023, v. 76, n. 3, p. 449, doi. 10.1111/1471-0307.12951
- By:
- Publication type:
- Article
Raman and mid‐infrared spectroscopy to assess changes in Cheddar cheese with maturation.
- Published in:
- International Journal of Dairy Technology, 2023, v. 76, n. 2, p. 408, doi. 10.1111/1471-0307.12929
- By:
- Publication type:
- Article
Raman confocal microscopy to assess changes in cheddar cheese during maturation.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 882, doi. 10.1111/1471-0307.12897
- By:
- Publication type:
- Article
Evaluation of anti‐proliferative activity of Cheddar cheeses using colon adenocarcinoma (HCT‐116) cell line.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 255, doi. 10.1111/1471-0307.12665
- By:
- Publication type:
- Article
Effect of Cheddar cheese peptide extracts on growth inhibition, cell cycle arrest and apoptosis induction in human lung cancer (H‐1299) cell line.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 4, p. 975, doi. 10.1111/1471-0307.12533
- By:
- Publication type:
- Article
Anti‐inflammatory and anticancer activities of water‐soluble peptide extracts of buffalo and cow milk Cheddar cheeses.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 432, doi. 10.1111/1471-0307.12483
- By:
- Publication type:
- Article
A profile of the variation in compositional, proteolytic, lipolytic and fracture properties of retail Cheddar cheese.
- Published in:
- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 469, doi. 10.1111/1471-0307.12385
- By:
- Publication type:
- Article
Survival of micro-organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening.
- Published in:
- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 562, doi. 10.1111/1471-0307.12406
- By:
- Publication type:
- Article
Low-fat Cheddar cheese made using microparticulated whey proteins: Effect on yield and cheese quality.
- Published in:
- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 481, doi. 10.1111/1471-0307.12413
- By:
- Publication type:
- Article
Angiotensin-converting enzyme-inhibitory and antithrombotic activities of soluble peptide extracts from buffalo and cow milk Cheddar cheeses.
- Published in:
- International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 380, doi. 10.1111/1471-0307.12373
- By:
- Publication type:
- Article
Isomaltooligosaccharide increases the Lactobacillus rhamnosus viable count in Cheddar cheese.
- Published in:
- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 389, doi. 10.1111/1471-0307.12201
- By:
- Publication type:
- Article
Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt-in-moisture content on block-type processed cheese functional properties: Cheese hardness and flowability/meltability.
- Published in:
- International Journal of Dairy Technology, 2015, v. 68, n. 1, p. 44, doi. 10.1111/1471-0307.12167
- By:
- Publication type:
- Article
Effect of a bacteriocin-producing strain of Lactobacillus paracasei on the nonstarter microflora of Cheddar cheese.
- Published in:
- International Journal of Dairy Technology, 2012, v. 65, n. 4, p. 523, doi. 10.1111/j.1471-0307.2012.00856.x
- By:
- Publication type:
- Article
Detection of cheese packaging containment failures using reversible optical oxygen sensors.
- Published in:
- International Journal of Dairy Technology, 2012, v. 65, n. 3, p. 456, doi. 10.1111/j.1471-0307.2012.00849.x
- By:
- Publication type:
- Article
Antioxidant activity of Cheddar cheeses at different stages of ripening.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 339, doi. 10.1111/j.1471-0307.2009.00509.x
- By:
- Publication type:
- Article
Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 81, doi. 10.1111/j.1471-0307.2007.00299.x
- By:
- Publication type:
- Article
Microbiological quality of shredded Cheddar cheese packaged in modified atmospheres.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 89, doi. 10.1111/j.1471-0307.2007.00315.x
- By:
- Publication type:
- Article
Functional attributes of native and thermized sour and sweet whey.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 135, doi. 10.1111/j.1471-0307.2007.00316.x
- By:
- Publication type:
- Article
Effect of ripening on total conjugated linoleic acid and its isomers in buffalo Cheddar cheese.
- Published in:
- International Journal of Dairy Technology, 2006, v. 59, n. 4, p. 257, doi. 10.1111/j.1471-0307.2006.00274.x
- By:
- Publication type:
- Article