Works matching DE "CHEESE"

Results: 3131

Functional Burrata cheese enriched with Lacticaseibacillus casei ATCC 393: Insights into production, unique characteristics, and aromatic profile.

Published in:

Dairy / Mljekarstvo, 2025, v. 75, n. 3, p. 160, doi. 10.15567/mljekarstvo.2025.0303

By:

Aydoğdu, Nilüfer Sena;
Özdemir, Nilgün;
Taş, Tuğba Kök

Publication type:

Article

Effect of different drying methods on the quality attributes of probiotic-enriched cheese chips.

Published in:

Dairy / Mljekarstvo, 2025, v. 75, n. 3, p. 146, doi. 10.15567/mljekarstvo.2025.0302

By:

Akkaya, Müctebanur;
Çelebi, Mehmet;
Özçelik, Ayşe;
Şimşek, Bedia

Publication type:

Article

THE LIPOLYSIS PROFILE OF SOME GREEK ARTISANAL CHEESES: A REVIEW OF LAST YEAR’S DATA.

Published in:

Research in: Agricultural & Veterinary Sciences, 2025, v. 9, n. 1, p. 5, doi. 10.62476/ravs.9105

By:

Georgala, Aikaterini

Publication type:

Article

Evaluation of Formulation of Spreadable Processed Cheese Using Chickpea Protein Isolate and Lor Cheese.

Published in:

Journal of Innovation in Food Science & Technology, 2024, v. 16, n. 4, p. 79, doi. 10.30495/jfst.2022.1959034.1797

By:

Ardalan, Behzad;
Vaziri, Moharram;
Mortazavi, Seyyed Ali

Publication type:

Article

Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay †.

Published in:

Foods, 2025, v. 14, n. 10, p. 1781, doi. 10.3390/foods14101781

By:

Gagliano, Mara Antonia;
Tura, Matilde;
Soglia, Francesca;
Cevoli, Chiara;
Barbieri, Sara;
Braschi, Giacomo;
Bendini, Alessandra;
Gallina Toschi, Tullia;
Petracci, Massimiliano;
Valli, Enrico

Publication type:

Article

奶酪摄入量与骨关节炎关联性的双样本孟德尔研究.

Published in:

Chinese Nursing Research, 2024, v. 38, n. 19, p. 3417, doi. 10.12102/j.issn.1009-6493.2024.19.006

By:

夏晓琳;
王艳;
郭文静;
徐晓冰;
刘晔

Publication type:

Article

Labelling, certification and branding of cheeses in the southeastern Alps (Italy, Slovenia): Montasio, Bovec, Tolminc and Mohant cheese.

Published in:

Acta Geographica Slovenica, 2021, v. 61, n. 1, p. 153, doi. 10.3986/AGS.8746

By:

Lozej, Špela Ledinek

Publication type:

Article

"Who Moved My Cheese?" by Spencer Johnson.

Published in:

Neurology India, 2019, v. 67, n. 6, p. 1575, doi. 10.4103/0028-3886.273653

By:

Muthukumar, Natarajan

Publication type:

Article

Cutting-Edge Heating And Cooling Systems in A Cheese Factory.

Published in:

2024

By:

Mihalache, Gheorghe

Publication type:

Architecture Review

Calcium: Too Much of a Good Thing?

Published in:

2013

By:

Millstine, Denise;
Bergstrom, Larry;
Mayer, Anita P.

Publication type:

Journal Article

Isolation and Identification of the Microbiota of Danish Farmhouse and Industrially Produced Surface-Ripened Cheeses.

Published in:

Microbial Ecology, 2013, v. 65, n. 3, p. 602, doi. 10.1007/s00248-012-0138-3

By:

Gori, Klaus;
Ryssel, Mia;
Arneborg, Nils;
Jespersen, Lene

Publication type:

Article

Association between total and animal proteins with risk of fracture: A systematic review and dose–response meta-analysis of cohort studies.

Published in:

Osteoporosis International, 2024, v. 35, n. 1, p. 11, doi. 10.1007/s00198-023-06948-8

By:

Zeraattalab-Motlagh, Sheida;
Mortazavi, Akram Sadat;
Ghoreishy, Seyed Mojtaba;
Mohammadi, Hamed

Publication type:

Article

Systematic review and meta-analysis of the association between dairy consumption and the risk of hip fracture: critical interpretation of the currently available evidence.

Published in:

Osteoporosis International, 2020, v. 31, n. 8, p. 1411, doi. 10.1007/s00198-020-05383-3

By:

Hidayat, K.;
Du, X.;
Shi, B.-M.;
Qin, L.-Q.

Publication type:

Article

Fermented dairy products consumption is associated with attenuated cortical bone loss independently of total calcium, protein, and energy intakes in healthy postmenopausal women.

Published in:

Osteoporosis International, 2018, v. 29, n. 8, p. 1771, doi. 10.1007/s00198-018-4535-4

By:

Biver, E.;
Durosier-Izart, C.;
Merminod, F.;
Chevalley, T.;
van Rietbergen, B.;
Ferrari, S.L.;
Rizzoli, R.

Publication type:

Article

A kiwi juice aqueous solution as coagulant of bovine milk and its potential in Mozzarella cheese manufacture.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2014, v. 92, n. 1, p. 67, doi. 10.1016/j.fbp.2013.07.011

By:

Puglisi, Ivana;
Petrone, Goffredo;
Lo Piero, Angela Roberta

Publication type:

Article

Role of actinidin in the hydrolysis of the cream milk proteins.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 3, p. 449, doi. 10.1016/j.fbp.2011.11.008

By:

Puglisi, Ivana;
Petrone, Goffredo;
Lo Piero, Angela R.

Publication type:

Article

Multivariate analysis techniques as tools for categorization of Southern Spanish cheeses: nutritional composition and mineral content.

Published in:

European Food Research & Technology, 2010, v. 231, n. 6, p. 841, doi. 10.1007/s00217-010-1338-z

By:

Moreno-Rojas, R.;
Sánchez-Segarra, P.;
Cámara-Martos, F.;
Amaro-López, M.

Publication type:

Article

Optimization of the culture medium composition using response surface methodology for new recombinant cyprosin B production in bioreactor for cheese production.

Published in:

European Food Research & Technology, 2010, v. 231, n. 2, p. 339, doi. 10.1007/s00217-010-1281-z

By:

Sampaio, Pedro N.;
Calado, Cecília R. C.;
Sousa, Lisete;
Bressler, David C.;
Pais, Maria Salomé;
Fonseca, Luís Pina

Publication type:

Article

Characterization of a new isolate of Lactobacillus fermentum IFO 3956 from Egyptian Ras cheese with proteolytic activity.

Published in:

European Food Research & Technology, 2010, v. 230, n. 4, p. 635, doi. 10.1007/s00217-009-1206-x

By:

El-Ghaish, Shady;
Dalgalarrondo, Michèle;
Choiset, Yvan;
Sitohy, Mahmoud;
Ivanova, Iskra;
Haertlé, Thomas;
Chobert, Jean-Marc

Publication type:

Article

Assessment of carbon dioxide solubility coefficients for semihard cheeses: the effect of temperature and fat content.

Published in:

European Food Research & Technology, 2009, v. 229, n. 2, p. 287, doi. 10.1007/s00217-009-1059-3

By:

Jakobsen, Marianne;
Jensen, Pernille Nygaard;
Risbo, Jens

Publication type:

Article

Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: identification and typing of dominant lactobacilli.

Published in:

European Food Research & Technology, 2009, v. 229, n. 1, p. 83, doi. 10.1007/s00217-009-1028-x

By:

Kafili, Tiva;
Razavi, Seied;
Djomeh, Zahra;
Naghavi, Mohammad;
Álvarez-Martín, Pablo;
Mayo, Baltasar

Publication type:

Article

Alteration of imitation cheese structure and melting behaviour with wheat starch.

Published in:

European Food Research & Technology, 2008, v. 226, n. 5, p. 1013, doi. 10.1007/s00217-007-0626-8

By:

John Mounsey;
E. O’Riordan

Publication type:

Article

Utilisation of front face fluorescence spectroscopy as a tool for the prediction of some chemical parameters and the melting point of semi-hard and hard cheeses: a preliminary study.

Published in:

European Food Research & Technology, 2008, v. 226, n. 5, p. 1119

By:

Josse De Baerdemaeker;
Eric Dufour

Publication type:

Article

Modification of imitation cheese structure and rheology using pre-gelatinised starches.

Published in:

European Food Research & Technology, 2008, v. 226, n. 5, p. 1039, doi. 10.1007/s00217-007-0629-5

By:

John Mounsey;
E. O’Riordan

Publication type:

Article

A comparison and joint use of mid infrared and fluorescence spectroscopic methods for differentiating between manufacturing processes and sampling zones of ripened soft cheeses.

Published in:

European Food Research & Technology, 2008, v. 226, n. 4, p. 861, doi. 10.1007/s00217-007-0608-x

By:

Romdhane Karoui;
Josse De Baerdemaeker;
Eric Dufour

Publication type:

Article

Influence of processing parameters on the texture and microstructure of imitation cheese.

Published in:

European Food Research & Technology, 2008, v. 226, n. 3, p. 385, doi. 10.1007/s00217-006-0549-9

By:

Nessa Noronha;
E. O’Riordan;
Michael O’Sullivan

Publication type:

Article

Prediction of colour of European Emmental cheeses by using near infrared spectroscopy: a feasibility study.

Published in:

European Food Research & Technology, 2007, v. 226, n. 1/2, p. 63, doi. 10.1007/s00217-006-0509-4

By:

Laurent Pillonel;
Eric Dufour;
Emmanuelle Schaller;
Jacques-Olivier Bosset;
Josse De Baerdemaeker;
Romdhane Karoui

Publication type:

Article

Fast detection of cyclopiazonic acid in cheese using Fourier transform mid-infrared ATR spectroscopy.

Published in:

European Food Research & Technology, 2007, v. 225, n. 3/4, p. 585, doi. 10.1007/s00217-006-0428-4

By:

Linda Monaci;
Rosa Vatinno;
Giuseppe De Benedetto

Publication type:

Article

Analytical methods for the determination of the geographic origin of Emmental cheese: volatile compounds by GC/MS-FID and electronic nose.

Published in:

European Food Research & Technology, 2003, v. 216, n. 2, p. 179

By:

L. Pillonel;
S. Ampuero;
R. Tabacchi;
J. Bosset

Publication type:

Article

Analytical methods for the determination of the geographic origin of Emmental cheese: mid- and near-infrared spectroscopy.

Published in:

European Food Research & Technology, 2003, v. 216, n. 2, p. 174

By:

L. Pillonel;
W. Luginbhl;
D. Picque;
E. Schaller;
R. Tabacchi;
J. Bosset

Publication type:

Article

Response surface models used for prediction of photooxidative quality changes in havarti cheese.

Published in:

European Food Research & Technology, 2003, v. 216, n. 2, p. 93

By:

Grith Mortensen;
John Srensen;
Henrik Stapelfeldt

Publication type:

Article

Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses.

Published in:

Applied Microbiology & Biotechnology, 2007, v. 76, n. 5, p. 1161, doi. 10.1007/s00253-007-1095-5

By:

Deetae, Pawinee;
Bonnarme, Pascal;
Spinnler, Henry E.;
Helinck, Sandra

Publication type:

Article

Influence of growth conditions on bacteriocin production by Brevibacterium linens.

Published in:

Applied Microbiology & Biotechnology, 2003, v. 62, n. 2/3, p. 163, doi. 10.1007/s00253-003-1292-9

By:

Motta, A. S.;
Brandelli, A.

Publication type:

Article

Enzymatic production and degradation of cheese-derived non-proteolytic aminoacyl derivatives.

Published in:

Amino Acids, 2014, v. 46, n. 2, p. 441, doi. 10.1007/s00726-013-1637-3

By:

Bottesini, Chiara;
Tedeschi, Tullia;
Dossena, Arnaldo;
Sforza, Stefano

Publication type:

Article

Geleneksel Bir Gıda Ürünü Olarak Kandirif Peynirini Keşfetmek.

Published in:

Current Perspectives in Social Sciences, 2024, v. 28, n. 3, p. 375, doi. 10.53487/atasobed.1455468

By:

DENK, Erkan

Publication type:

Article

Başur Höyük Geç Kalkolitik 3 Dönemine Tarihlenen Ağız Kenarının Altından Tek Sıra Delikli Kaplar.

Published in:

Arkeoloji Dergisi, 2024, v. 2, n. 33, p. 47, doi. 10.51493/egearkeoloji.1563815

By:

PARLAK, Gözde;
OZAN, Ali

Publication type:

Article

Volatile N-Nitrosamines in Selected Italian Cheeses.

Published in:

Bulletin of Environmental Contamination & Toxicology, 1996, v. 57, n. 1, p. 16, doi. 10.1007/s001289900149

By:

Dellisanti, A.;
Cerutti, G.;
Airoldi, L.

Publication type:

Article

Residual content of hexachlorobenzene in Spanish cheeses.

Published in:

Bulletin of Environmental Contamination & Toxicology, 1994, v. 53, n. 6, p. 877, doi. 10.1007/BF00196218

By:

Bentabol, A.;
Garrido, M.;
Jodral, M.

Publication type:

Article

Embryotoxicity study on cyclopiazonic acid in mice

Published in:

Bulletin of Environmental Contamination & Toxicology, 1985, v. 34, n. 3, p. 423

By:

Whalen, C.;
Cole, R. J.;
Khera, K. S.;
Dorner, J. W.

Publication type:

Article

Direct detection of iro B, stn and hil A virulence genes in Salmonella enterica serovar typhimurium from non-ripened cheese.

Published in:

Bulletin of the National Research Centre, 2022, v. 46, n. 1, p. 1, doi. 10.1186/s42269-022-00857-2

By:

Oladapo, Omololu Daniel;
Onifade, Anthony Kayode;
Bayode, Michael Tosin

Publication type:

Article

Evaluation of some processed cheese spreads and sauces available in the Egyptian market.

Published in:

Annals of Agricultural Science Moshtohor, 2017, v. 55, n. 2, p. 321

By:

EL-Alfy, M. B.;
Shenana, M. E.;
Gemiel, Dalia G.;
Abdou, Sania M.

Publication type:

Article

凝固剂对干酪风味、质构及蛋白水解代谢特征的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 1, p. 178, doi. 10.12161/j.issn.1005⁃6521.2024.01.023

By:

方睎偌;
姜珊珊;
佟桐;
赵玉莲;
袁智佳;
乌日娜;
武俊瑞;
史海粟

Publication type:

Article

人工神经网络在新鲜奶酪中的应用现状及发展前景.

Published in:

Food Research & Development, 2023, v. 45, n. 23, p. 217, doi. 10.12161/j.issn.1005-6521.2023.23.030

By:

孙嘉;
郑远荣;
刘振民;
徐杏敏;
张娟

Publication type:

Article

高达奶酪及其风味的研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 16, p. 190, doi. 10.12161/j.issn.1005-6521.2022.16.024

By:

陈臣;
田同辉;
于海燕;
黄娟;
袁海彬;
田怀香

Publication type:

Article

玉米醇溶蛋白基马苏里拉干酪的研制.

Published in:

Food Research & Development, 2022, v. 43, n. 14, p. 133, doi. 10.12161/j.issn.1005-6521.2022.14.017

By:

邵之晓;
顾丰颖;
刘昊;
杨婷婷;
张巧真;
王锋

Publication type:

Article

中式软质奶酪的加工工艺研究.

Published in:

Food Research & Development, 2019, v. 40, n. 19, p. 145, doi. 10.12161/j.issn.1005-6521.2019.19.026

By:

郭淑文;
李云玲

Publication type:

Article

Levels of Heavy Metals in Local Milk and Cheese, and Phthalate Esters in Cheese by Pastoralists in Ogun and Oyo States, Nigeria.

Published in:

Nigerian Food Journal, 2018, v. 36, n. 1, p. 12

By:

Olujimi, O. O.;
Abubakar, R.;
Fabusoro, E.;
Sodiya, C. I.;
Ojo, O. E.;
Towolawi, A. T.

Publication type:

Article

STUDY ON THE QUALITY OF HOMEMADE CHEESE IN VARIOUS RESEARCH PERIODS.

Published in:

Lucrari Stiintifice: Seria Medicina Veterinara, 2022, v. 65, n. 1, p. 8

By:

GOLBAN, Rita

Publication type:

Article

The importance of the bacterial cultures used in production of cheeses.

Published in:

Lucrari Stiintifice: Seria Medicina Veterinara, 2019, v. 62, n. 1, p. 67

By:

GOLBAN, Rita

Publication type:

Article

APPLICATION OF HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) TO COW TELEMEA CHEESE PRODUCTION.

Published in:

Lucrari Stiintifice: Seria Medicina Veterinara, 2018, v. 61, n. 2, p. 135

By:

BORŞ, Alina;
RUSU, Oana Raluca;
BORŞ, Ionuţ;
FLORIŞTEAN, Viorel

Publication type:

Article