Works matching DE "CHEDDAR cheese"

Results: 294

Characterization of major odor‐active compounds responsible for nutty flavor in Cheddar cheese according to Chinese taste.

Published in:

Flavour & Fragrance Journal, 2021, v. 36, n. 2, p. 171, doi. 10.1002/ffj.3627

By:

Chen, Chen;
Zhou, Wenya;
Yu, Haiyan;
Yuan, Jiajie;
Tian, Huaixiang

Publication type:

Article

Machine learning for the prediction of proteolysis in Mozzarella and Cheddar cheese.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, v. 144, p. 132, doi. 10.1016/j.fbp.2024.01.009

By:

Golzarijalal, Mohammad;
Ong, Lydia;
Neoh, Chen R.;
Harvie, Dalton J. E.;
Gras, Sally L.

Publication type:

Article

Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity.

Published in:

Molecules, 2020, v. 25, n. 18, p. 4308, doi. 10.3390/molecules25184308

By:

Chen, Chen;
Zhou, Wenya;
Yu, Haiyan;
Yuan, Jiajie;
Tian, Huaixiang;
Liberto, Erica

Publication type:

Article

Dialkylketones in Paperboard Food Contact Materials—Method of Analysis in Fatty Foods and Comparative Migration into Liquid Simulants Versus Foodstuffs.

Published in:

Molecules, 2020, v. 25, n. 4, p. 915, doi. 10.3390/molecules25040915

By:

Lestido-Cardama, Antía;
Störmer, Ángela;
Franz, Roland;
Brebu, Mihai

Publication type:

Article

Effect of Bunium Persicum Boiss. Essential Oil on the Production of Biogenic Amines (Tyramine and Histamine) and Microbiological Profile in Cheddar Cheese.

Published in:

Journal of Nutrition, Fasting & Health, 2023, v. 11, n. 1, p. 32, doi. 10.22038/JNFH.2023.69084.1411

By:

Raoofi, Mahdieh;
Noori, Negin;
Khanjari, Ali

Publication type:

Article

Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese.

Published in:

Microorganisms, 2023, v. 11, n. 10, p. 2613, doi. 10.3390/microorganisms11102613

By:

Khan, Awais;
Nadeem, Muhammad;
Al-Asmari, Fahad;
Imran, Muhammad;
Ambreen, Saadia;
Rahim, Muhammad Abdul;
Oranab, Sadaf;
Esatbeyoglu, Tuba;
Bartkiene, Elena;
Rocha, João Miguel

Publication type:

Article

Taxonomy, Sequence Variance and Functional Profiling of the Microbial Community of Long-Ripened Cheddar Cheese Using Shotgun Metagenomics.

Published in:

Microorganisms, 2023, v. 11, n. 8, p. 2052, doi. 10.3390/microorganisms11082052

By:

Mohamed, Hassan Mahmoud;
Barzideh, Zoha;
Siddiqi, Myra;
LaPointe, Gisèle

Publication type:

Article

Dynamics of Starter and Non-Starter Lactic Acid Bacteria Populations in Long-Ripened Cheddar Cheese Using Propidium Monoazide (PMA) Treatment.

Published in:

Microorganisms, 2022, v. 10, n. 8, p. 1669, doi. 10.3390/microorganisms10081669

By:

Barzideh, Zoha;
Siddiqi, Myra;
Mohamed, Hassan Mahmoud;
LaPointe, Gisèle

Publication type:

Article

Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 9, p. 4948, doi. 10.1002/fsn3.3501

By:

Shafique, Bakhtawar;
Murtaza, Mian Anjum;
Hafiz, Iram;
Ameer, Kashif;
Basharat, Shahnai;
Mohamed Ahmed, Isam A.

Publication type:

Article

Evaluation of Pediococcus acidilacticiAS185 as an adjunct culture in probiotic cheddar cheese manufacture.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 3, p. 1572, doi. 10.1002/fsn3.3198

By:

Wang, Chao;
Gao, Lei;
Gao, Yansong;
Yang, Ge;
Zhao, Zijian;
Zhao, Yujuan;
Wang, Jihui;
Li, Shengyu

Publication type:

Article

Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil–whey protein isolate emulsion.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 3, p. 1247, doi. 10.1002/fsn3.3159

By:

Irfan, Shafeeqa;
Murtaza, Mian Anjum;
Mueen ud Din, Ghulam;
Hafiz, Iram;
Murtaza, Mian Shamas;
Rafique, Sobia;
Ameer, Kashif;
Abrar, Muhammad;
Mohamed Ahmed, Isam A.

Publication type:

Article

Encapsulation of Bifidobacterium bifidum by internal gelation method to access the viability in cheddar cheese and under simulated gastrointestinal conditions.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 6, p. 2739, doi. 10.1002/fsn3.1562

By:

Afzaal, Muhammad;
Saeed, Farhan;
Ateeq, Huda;
Ahmed, Aftab;
Ahmad, Awais;
Tufail, Tabussam;
Ismail, Zoria;
Anjum, Faqir Muhammad

Publication type:

Article

Change of proteolysis and sensory profile during ripening of Cheddar‐style cheese as influenced by a microbial rennet from rice wine.

Published in:

Food Science & Nutrition, 2019, v. 7, n. 4, p. 1540, doi. 10.1002/fsn3.1003

By:

Zhao, Xiao;
Zheng, Zhe;
Zhang, Jian;
Sarwar, Abid;
Aziz, Tariq;
Yang, Zhennai

Publication type:

Article

Progression of Postprandial Blood Plasma Phospholipids Following Acute Intake of Different Dairy Matrices: A Randomized Crossover Trial.

Published in:

Metabolites (2218-1989), 2021, v. 11, n. 7, p. 454, doi. 10.3390/metabo11070454

By:

Thøgersen, Rebekka;
Lindahl, Ida Emilie I.;
Khakimov, Bekzod;
Kjølbæk, Louise;
Juhl Jensen, Klaus;
Astrup, Arne;
Hammershøj, Marianne;
Raben, Anne;
Bertram, Hanne Christine

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:

Gölcük, Hülya;
Karaalp, Eda;
Yaman, Tuğba;
Güler Dal, Hande Özge;
Yilmaz, Yusuf

Publication type:

Article

Colorants in cheese manufacture: Production, chemistry, interactions, and regulation.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2020, v. 19, n. 4, p. 1220, doi. 10.1111/1541-4337.12519

By:

Sharma, Prateek;
Segat, Annalisa;
Kelly, Alan L.;
Sheehan, Jeremiah J.

Publication type:

Article

Milk quality and cheese diversification.

Published in:

Irish Journal of Agricultural & Food Research, 2013, v. 52, n. 2, p. 243

By:

Sheehan, J. J. (Diarmuid)

Publication type:

Article

Meta-analysis to investigate relationships between somatic cell count and raw milk composition, Cheddar cheese processing characteristics and cheese composition.

Published in:

Irish Journal of Agricultural & Food Research, 2013, v. 52, n. 2, p. 119

By:

Geary, U.;
Lopez-Villalobos, N.;
O'Brien, B.;
Garrick, D. J.;
Shalloo, L.

Publication type:

Article

A Sustainable and Edible Solution for Cheese Packaging: Active Films with Natamycin and Nisin.

Published in:

Food & Bioprocess Technology, 2025, v. 18, n. 7, p. 6537, doi. 10.1007/s11947-025-03839-0

By:

Berti, S.;
Mesch, L.;
Jagus, R.;
Gerschenson, L.;
Ollé Resa, C.

Publication type:

Article

Effect of Ultrafiltered Milk on the Rheological and Microstructure Properties of Cream Cheese Acid Gels.

Published in:

Food & Bioprocess Technology, 2023, v. 16, n. 8, p. 1728, doi. 10.1007/s11947-022-02991-1

By:

Wu, Qihui;
Ong, Lydia;
Yao, Shenggen;
Kentish, Sandra E;
Gras, Sally L

Publication type:

Article

Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale.

Published in:

Journal of Applied Microbiology, 2016, v. 121, n. 5, p. 1457, doi. 10.1111/jam.13278

By:

Forgrave, R.;
Donaghy, J.A.;
Fisher, A.;
Rowe, M.T.

Publication type:

Article

Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria.

Published in:

Journal of Applied Microbiology, 2014, v. 116, n. 6, p. 1642, doi. 10.1111/jam.12482

By:

Ganesan, B.;
Weimer, B.C.;
Pinzon, J.;
Dao Kong, N.;
Rompato, G.;
Brothersen, C.;
McMahon, D.J.

Publication type:

Article

Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening.

Published in:

Lipids in Health & Disease, 2018, v. 17, n. 1, p. N.PAG, doi. 10.1186/s12944-018-0871-9

By:

Batool, Maryam;
Nadeem, Muhammad;
Imran, Muhammad;
Khan, Imran Taj;
Bhatti, Jalees Ahmad;
Ayaz, Muhammad

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:

Azarnia, Sorayya;
Robert, Normand;
Lee, Byong

Publication type:

Article

Effect of Kinnow (Citrus nobilis × C. deliciosa) Peel Oil Coating on the Shelf Stability and Antioxidant Potential of Cheddar Cheese.

Published in:

Journal of Food Quality, 2023, p. 1, doi. 10.1155/2023/6653063

By:

Nadeem, Muhammad;
Qureshi, Tahir Mahmood;
Sarfraz, Sahar;
Ur-Rehman, Salim;
Rehman, Abdul;
Malik, Faiqa;
Iqbal, Aqsa;
Ahmad, Naushad;
Nawaz, Asad;
Siddeeg, Azhari

Publication type:

Article

Identifying Chemical Differences in Cheddar Cheese Based on Maturity Level and Manufacturer Using Vibrational Spectroscopy and Chemometrics.

Published in:

Molecules, 2023, v. 28, n. 24, p. 8051, doi. 10.3390/molecules28248051

By:

Dewantier, Gerson R.;
Torley, Peter J.;
Blanch, Ewan W.

Publication type:

Article

Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features.

Published in:

AMB Express, 2021, v. 11, n. 1, p. 1, doi. 10.1186/s13568-021-01205-9

By:

Alhelli, Amaal Mohammed;
Mohammed, Nameer Khairulla;
Khalil, Eilaf Suliman;
Hussin, Anis Shobirin Meor

Publication type:

Article

Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheese: manufacture, composition, yield and microstructure.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 1, p. 109, doi. 10.1046/j.0950-5423.2003.00750.x

By:

Konuklar, G.;
Inglett, G.E;
Carriere, C.J.;
Felker, F.C.

Publication type:

Article

Effect of commercial fat replacers on the microstructure of low-fat Cheddar cheese.

Published in:

International Journal of Food Science & Technology, 2001, v. 36, n. 2, p. 169, doi. 10.1046/j.1365-2621.2001.00446.x

By:

Aryana, Kayanush J.;
Haque, Zahur U.

Publication type:

Article

Accelerated Cheddar cheese ripening with encapsulated proteinases.

Published in:

International Journal of Food Science & Technology, 2000, v. 35, n. 5, p. 483, doi. 10.1046/j.1365-2621.2000.00398.x

By:

Kheadr, Ehab E.;
Vuillemard, Jean-Christophe;
El Deeb, Samy A.

Publication type:

Article

Application of Ximenia americana seed mucilage as a fat substitute to enhance the characteristics of low-fat Cheddar cheese.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 1, p. 630, doi. 10.1007/s11694-024-02995-9

By:

Bazezew, Asfawosen Mamo;
Emire, Shimelis Admassu;
Sisay, Mulugeta Teamir;
Dadi, Debebe Worku;
Teka, Frehiwot;
Abebe, Abiy

Publication type:

Article

Rapid classification of commercial Cheddar cheeses from different brands using PLSDA, LDA and SPA–LDA models built by hyperspectral data.

Published in:

Journal of Food Measurement & Characterization, 2019, v. 13, n. 4, p. 3119, doi. 10.1007/s11694-019-00234-0

By:

Lei, Tong;
Lin, Xiao-Hui;
Sun, Da-Wen

Publication type:

Article

Novel Edible Coating with Antioxidant and Antimicrobial Activities Based on Whey Protein Isolate Nanofibrils and Carvacrol and Its Application on Fresh-Cut Cheese.

Published in:

Coatings (2079-6412), 2019, v. 9, n. 9, p. 583, doi. 10.3390/coatings9090583

By:

Wang, Qiannan;
Yu, Hongliang;
Tian, Bo;
Jiang, Bin;
Xu, Jing;
Li, Dongmei;
Feng, Zhibiao;
Liu, Chunhong

Publication type:

Article

Microbial interactions shape cheese flavour formation.

Published in:

Nature Communications, 2023, v. 14, n. 1, p. 1, doi. 10.1038/s41467-023-41059-2

By:

Melkonian, Chrats;
Zorrilla, Francisco;
Kjærbølling, Inge;
Blasche, Sonja;
Machado, Daniel;
Junge, Mette;
Sørensen, Kim Ib;
Andersen, Lene Tranberg;
Patil, Kiran R.;
Zeidan, Ahmad A.

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:

Mohsin, S.;
Salariya, A. M.;
Rashid, A. A.;
Choudhry, S.

Publication type:

Article

BioBriefs.

Published in:: BioScience, 1998, v. 48, n. 8, p. 664, doi. 10.2307/1313430
Publication type:: Article

Characterization, Cytotoxic Analysis and Action Mechanism of Antilisterial Bacteriocin Produced by Lactobacillus plantarum Isolated from Cheddar Cheese.

Published in:

International Journal of Peptide Research & Therapeutics, 2020, v. 26, n. 4, p. 1751, doi. 10.1007/s10989-019-09982-5

By:

Ibrahim, Fariha;
Siddiqui, Nadir Naveed;
Aman, Afsheen;
Qader, Shah Ali Ul;
Ansari, Asma

Publication type:

Article

The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese.

Published in:

Food Biophysics, 2020, v. 15, n. 1, p. 85, doi. 10.1007/s11483-019-09606-x

By:

Ong, Lydia;
D'Incecco, Paolo;
Pellegrino, Luisa;
Nguyen, Hanh T. H.;
Kentish, Sandra E.;
Gras, Sally L.

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:

Rezitis, Anthony N.;
Kastner, Gregor

Publication type:

Article

An Assessment of the Influence of the Industry Distribution Chain on the Oxygen Levels in Commercial Modified Atmosphere Packaged Cheddar Cheese Using Non-Destructive Oxygen Sensor Technology.

Published in:

Sensors (14248220), 2016, v. 16, n. 6, p. 916, doi. 10.3390/s16060916

By:

O' Callaghan, Karen A. M.;
Papkovsky, Dmitri B.;
Kerry, Joseph P.

Publication type:

Article

Cytotoxicity of Cheese and Cheddar Cheese food flavorings on Allim cepa L root meristems.

Published in:

Brazilian Journal of Biology, 2016, v. 76, n. 2, p. 439, doi. 10.1590/1519-6984.20514

By:

Moura, A. G.;
Santana, G. M.;
Ferreira, P. M. P.;
Sousa, J. M. C.;
Peron, A. P.

Publication type:

Article

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:

Shah, Syed S;
Al-Naseri, Ali;
Rouch, Duncan;
Bowman, John P;
Wilson, Richard;
Baker, Anthony L;
Britz, Margaret L

Publication type:

Article

益生酵母菌对切达干酪风味的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 7, p. 47, doi. 10.12161/j.issn.1005-6521.2023.07.007

By:

曹志军;
焦昱玮;
刘敏;
林佳卫;
刘鑫

Publication type:

Article

Effect of Free or Encapsulated Recombinant Aminopeptidase of Lactobacillus rhamnosus S93 on Acceleration of Cheddar Cheese Ripening.

Published in:

Food Biotechnology, 2010, v. 24, n. 2, p. 135, doi. 10.1080/08905431003784853

By:

Azarnia, Sorayya;
Lee, ByongH.;
St-Gelais, Daniel;
Champagne, ClaudeP.;
Kilcawley, KieranN.

Publication type:

Article

The Effect of Salt Reduction on the Microbial Community Structure and Metabolite Composition of Cheddar Cheese.

Published in:

Foods, 2024, v. 13, n. 24, p. 4184, doi. 10.3390/foods13244184

By:

Wang, Xinping;
Kang, You;
Gao, Lei;
Zhao, Yujuan;
Gao, Yansong;
Yang, Ge;
Li, Shengyu

Publication type:

Article

Application of Microsatellites to Trace the Dairy Products Back to the Farm of Origin.

Published in:

Foods, 2023, v. 12, n. 22, p. 4131, doi. 10.3390/foods12224131

By:

Perga, Simona;
Biolatti, Cristina;
Martini, Isabella;
Rossi, Francesco;
Benso, Alfredo;
Acutis, Pier Luigi;
Bagnato, Alessandro;
Cognata, Domenico;
Caroggio, Piero;
Peletto, Simone;
Modesto, Paola

Publication type:

Article

The Peptide Fractions of Cheddar Cheese Made with Lactobacillus helveticus 1.0612 Play Protective Effects in H 2 O 2 -Induced Oxidative-Damaged Caco-2 Cells Models.

Published in:

Foods, 2023, v. 12, n. 14, p. 2790, doi. 10.3390/foods12142790

By:

Yang, Wanshuang;
Zhang, Xiuxiu;
Sun, Meng;
Jiao, Yang;
Li, Xiaodong;
Liu, Lu;
Wang, Zhong

Publication type:

Article

Do Consumers Want Seaweed in Their Food? A Study Evaluating Emotional Responses to Foods Containing Seaweed.

Published in:

Foods, 2021, v. 10, n. 11, p. 2737, doi. 10.3390/foods10112737

By:

Moss, Rachael;
McSweeney, Matthew B.

Publication type:

Article

Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese.

Published in:

Foods, 2021, v. 10, n. 7, p. 1661, doi. 10.3390/foods10071661

By:

Shaukat, Amal;
Nadeem, Muhammad;
Qureshi, Tahir Mahmood;
Kanwal, Rabia;
Sultan, Muhammad;
Kashongwe, Olivier Basole;
Shamshiri, Redmond R.;
Murtaza, Mian Anjum

Publication type:

Article

Impact of Nisin and Nisin-Producing Lactococcus lactis ssp. lactis on Clostridium tyrobutyricum and Bacterial Ecosystem of Cheese Matrices.

Published in:

Foods, 2021, v. 10, n. 4, p. 898, doi. 10.3390/foods10040898

By:

Hassan, Hebatoallah;
St-Gelais, Daniel;
Gomaa, Ahmed;
Fliss, Ismail

Publication type:

Article