Works matching DE "CHEESE"

Results: 3125

From Cow's Milk to Cheese, Yogurt, and Labneh: Evaluating aflatoxin M<sub>1</sub> fate in Traditional Lebanese Dairy Processing and the Efficacy of Regulations through a Risk Assessment Approach.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2025, v. 42, n. 5, p. 651, doi. 10.1080/19440049.2025.2474155

By:

Daou, Rouaa;
Karam, Layal;
Antoun, Reine;
Obeid, Sana;
Dahboul, Tamara;
El Khoury, André

Publication type:

Article

More cheese, less meat.

Published in:: Lamp (0047-3936), 2019, v. 76, n. 10, p. 31
Publication type:: Article

Effect of by-products from the dairy industry as alternative inducers of recombinant β-galactosidase expression.

Published in:

Biotechnology Letters, 2021, v. 43, n. 3, p. 589, doi. 10.1007/s10529-020-03028-3

By:

Mobayed, Francielle Herrmann;
Nunes, Juliane Carraro;
Gennari, Adriano;
de Andrade, Bruna Coelho;
Ferreira, Matheus Loch Velvites;
Pauli, Paolla;
Renard, Gaby;
Chies, Jocelei Maria;
Volpato, Giandra;
Volken de Souza, Claucia Fernanda

Publication type:

Article

The effect of some environmental conditions on planktonic growth and biofilm formation by some lactic acid bacteria isolated from a local cheese in Turkey.

Published in:

Biotechnology Letters, 2020, v. 42, n. 3, p. 481, doi. 10.1007/s10529-020-02794-4

By:

Akoğlu, Aylin

Publication type:

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

Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations.

Published in:

European Food Research & Technology, 2016, v. 242, n. 8, p. 1369, doi. 10.1007/s00217-016-2640-1

By:

Ceruti, Roberto;
Zorrilla, Susana;
Sihufe, Guillermo

Publication type:

Article

Physicochemical, proteolysis and texture changes during the storage of a mature soft cheese treated by high-pressure hydrostatic.

Published in:

European Food Research & Technology, 2015, v. 240, n. 6, p. 1167, doi. 10.1007/s00217-015-2420-3

By:

Delgado, Francisco;
Rodríguez-Pinilla, Joaquín;
Márquez, Gracia;
Roa, Isidro;
Ramírez, Rosario

Publication type:

Article

Interlaboratory validation of two multiplex quantitative real-time PCR methods to determine species DNA of cow, sheep and goat as a measure of milk proportions in cheese.

Published in:

European Food Research & Technology, 2013, v. 236, n. 1, p. 217, doi. 10.1007/s00217-012-1880-y

By:

Rentsch, Jürg;
Weibel, Sandra;
Ruf, Jürg;
Eugster, Albert;
Beck, Karin;
Köppel, René

Publication type:

Article

Real-time PCR-based detection of Coxiella burnetii in cheeses.

Published in:

European Food Research & Technology, 2012, v. 235, n. 6, p. 1181, doi. 10.1007/s00217-012-1855-z

By:

Capuano, Federico;
Mancusi, Andrea;
Casalinuovo, Francesco;
Perugini, Anna;
Proroga, Yolande;
Guarino, Achille;
Berri, Mustapha

Publication type:

Article

Proteolytic activities and safety of use of Enterococci strains isolated from traditional Azerbaijani dairy products.

Published in:

European Food Research & Technology, 2011, v. 233, n. 1, p. 131, doi. 10.1007/s00217-011-1497-6

By:

Ahmadova, Aynur;
Dimov, Svetoslav;
Ivanova, Iskra;
Choiset, Yvan;
Chobert, Jean-Marc;
Kuliev, Akif;
Haertlé, Thomas

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

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

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

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

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: 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

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

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

Public policies of microcredit and the production of milk and cheese in BatalhaAL.

Published in:

Diversitas Journal, 2023, v. 8, n. 4, p. 2922, doi. 10.48017/dj.v8i4.2811

By:

Felix NUNES, Maria Lucélia;
Oliveira de AMORIM, José Francisco

Publication type:

Article

Cheese and cheese infusions: ecological traps for mosquitoes and spotted wing Drosophila.

Published in:

Pest Management Science, 2021, v. 77, n. 12, p. 5599, doi. 10.1002/ps.6603

By:

Peach, Daniel AH;
Almond, Max;
Ko, Elton;
Meraj, Sanam;
Gries, Regine;
Gries, Gerhard

Publication type:

Article

Biocultural Transformations: Fermentation as Artistic Medium.

Published in:

Leonardo, 2022, v. 55, n. 6, p. 665, doi. 10.1162/leon_a_02284

By:

Bobadilla, Mariana Pérez;
Serrano, Rodrigo Guzman

Publication type:

Article

An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean.

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 404, doi. 10.3390/fermentation10080404

By:

Kalit, Samir;
Dolenčić Špehar, Iva;
Rako, Ante;
Bendelja Ljoljić, Darija;
Kirdar, Seval Sevgi;
Tudor Kalit, Milna

Publication type:

Article

Pathogenic and Harmful Bacteria in Dairy Technology: Genomic Characterization and Its Correlation with Physicochemical Parameters of Sheep's Cheese Sold in Southern Brazil.

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 397, doi. 10.3390/fermentation10080397

By:

Pedroso, Matheus Abraão Piovesan;
Oliveira, Wemerson de Castro;
Felice, Andrei Giacchetto;
Cunha, Sara Cristina Silva;
Oliveira, Maria Beatriz Prior Pinto;
Richards, Neila Silvia Pereira dos Santos

Publication type:

Article

Enhancing Biohydrogen Production: The Role of Iron-Based Nanoparticles in Continuous Lactate-Driven Dark Fermentation of Powdered Cheese Whey.

Published in:

Fermentation (Basel), 2024, v. 10, n. 6, p. 296, doi. 10.3390/fermentation10060296

By:

Leroy-Freitas, Deborah;
Muñoz, Raúl;
Martínez-Mendoza, Leonardo J.;
Martínez-Fraile, Cristina;
García-Depraect, Octavio

Publication type:

Article

The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses?

Published in:

Fermentation (Basel), 2024, v. 10, n. 4, p. 186, doi. 10.3390/fermentation10040186

By:

Neviani, Erasmo;
Levante, Alessia;
Gatti, Monica

Publication type:

Article

The Application of Protective Cultures in Cheese: A Review.

Published in:

Fermentation (Basel), 2024, v. 10, n. 3, p. 117, doi. 10.3390/fermentation10030117

By:

Bintsis, Thomas;
Papademas, Photis

Publication type:

Article

Functional Cheeses: Updates on Probiotic Preservation Methods.

Published in:

Fermentation (Basel), 2024, v. 10, n. 1, p. 8, doi. 10.3390/fermentation10010008

By:

Araujo, Hannah Caroline Santos;
de Jesus, Mônica Silva;
Sandes, Rafael Donizete Dutra;
Leite Neta, Maria Terezinha Santos;
Narain, Narendra

Publication type:

Article

Microbial Diversity of Traditional Livno Cheese from Bosnia and Herzegovina.

Published in:

Fermentation (Basel), 2023, v. 9, n. 12, p. 1006, doi. 10.3390/fermentation9121006

By:

Dizdarević, Tarik;
Sakić-Dizdarević, Svijetlana;
Porcellato, Davide;
Sarić, Zlatan;
Alkić-Subašić, Mersiha;
Abrahamsen, Roger K.;
Narvhus, Judith A.

Publication type:

Article

Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage.

Published in:

Fermentation (Basel), 2023, v. 9, n. 9, p. 783, doi. 10.3390/fermentation9090783

By:

Lisak Jakopović, Katarina;
Barukčić Jurina, Irena;
Marušić Radovčić, Nives;
Božanić, Rajka;
Jurinjak Tušek, Ana

Publication type:

Article

Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability.

Published in:

Fermentation (Basel), 2023, v. 9, n. 8, p. 745, doi. 10.3390/fermentation9080745

By:

Jovanović, Marina;
Vojvodić, Petar;
Tenji, Dina;
Tomić, Nina;
Nešić, Jovana;
Mitić-Ćulafić, Dragana;
Miočinović, Jelena

Publication type:

Article

The Bacterial Microbiota of Artisanal Cheeses from the Northern Caucasus.

Published in:

Fermentation (Basel), 2023, v. 9, n. 8, p. 719, doi. 10.3390/fermentation9080719

By:

Kochetkova, Tatiana V.;
Grabarnik, Ilya P.;
Klyukina, Alexandra A.;
Zayulina, Kseniya S.;
Gavirova, Liliya A.;
Shcherbakova, Polina A.;
Kachmazov, Gennady S.;
Shestakov, Andrey I.;
Kublanov, Ilya V.;
Elcheninov, Alexander G.

Publication type:

Article

Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition.

Published in:

Fermentation (Basel), 2023, v. 9, n. 7, p. 667, doi. 10.3390/fermentation9070667

By:

Genet, Blandine M. L.;
Sedó Molina, Guillermo Eduardo;
Wätjen, Anders Peter;
Barone, Giovanni;
Albersten, Kristian;
Ahrné, Lilia M.;
Hansen, Egon Bech;
Bang-Berthelsen, Claus H.

Publication type:

Article

Feasibility Study of Biohydrogen Production from Acid Cheese Whey via Lactate-Driven Dark Fermentation.

Published in:

Fermentation (Basel), 2023, v. 9, n. 7, p. 644, doi. 10.3390/fermentation9070644

By:

Aranda-Jaramillo, Brenda;
León-Becerril, Elizabeth;
Aguilar-Juárez, Oscar;
Castro-Muñoz, Roberto;
García-Depraect, Octavio

Publication type:

Article

Microbial Conversion of Cheese Whey to Polyhydroxybutyrate (PHB) via Statistically Optimized Cultures.

Published in:

Fermentation (Basel), 2023, v. 9, n. 7, p. 624, doi. 10.3390/fermentation9070624

By:

Penloglou, Giannis;
Pavlou, Alexandros;
Kiparissides, Costas

Publication type:

Article

Microbial Ecology of Pecorino Siciliano PDO Cheese Production Systems.

Published in:

Fermentation (Basel), 2023, v. 9, n. 7, p. 620, doi. 10.3390/fermentation9070620

By:

Ruta, Silvia;
Murray, Matthew;
Kampff, Zoe;
McDonnell, Brian;
Lugli, Gabriele Andrea;
Ventura, Marco;
Todaro, Massimo;
Settanni, Luca;
van Sinderen, Douwe;
Mahony, Jennifer

Publication type:

Article

Exploiting Cheese Whey for Efficient Selection of Polyhydroxyalkanoates-Storing Bacteria.

Published in:

Fermentation (Basel), 2023, v. 9, n. 6, p. 574, doi. 10.3390/fermentation9060574

By:

Lagoa-Costa, Borja;
Kennes, Christian;
Veiga, María C.

Publication type:

Article

Implementation of Novel Autochthonous Microencapsulated Strains of Lactiplantibacillus plantarum , Lactococcus lactis , and Lamb's Rennet in the Production of Traditional "Paški Sir" Cheese.

Published in:

Fermentation (Basel), 2023, v. 9, n. 5, p. 441, doi. 10.3390/fermentation9050441

By:

Kiš, Marta;
Zdolec, Nevijo;
Kazazić, Snježana;
Vinceković, Marko;
Jurić, Slaven;
Dobranić, Vesna;
Oštarić, Fabijan;
Marić, Ivan;
Mikulec, Nataša

Publication type:

Article

Underexplored Potential of Lactic Acid Bacteria Associated with Artisanal Cheese Making in Brazil: Challenges and Opportunities.

Published in:

Fermentation (Basel), 2023, v. 9, n. 5, p. 409, doi. 10.3390/fermentation9050409

By:

Hosken, Bianca de Oliveira;
Melo Pereira, Gilberto Vinícius;
Lima, Thamylles Thuany Mayrink;
Ribeiro, João Batista;
Magalhães Júnior, Walter Coelho Pereira de;
Martin, José Guilherme Prado

Publication type:

Article

Pilot-Scale Production of Traditional Galotyri PDO Cheese from Boiled Ewes' Milk Fermented with the Aid of Greek Indigenous Lactococcus lactis subsp. cremoris Starter and Lactiplantibacillus plantarum Adjunct Strains.

Published in:

Fermentation (Basel), 2023, v. 9, n. 4, p. 345, doi. 10.3390/fermentation9040345

By:

Samelis, John;
Tsanasidou, Charikleia;
Bosnea, Loulouda;
Ntziadima, Charikleia;
Gatzias, Ilias;
Kakouri, Athanasia;
Pappas, Dimitrios

Publication type:

Article

Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese.

Published in:

Fermentation (Basel), 2023, v. 9, n. 4, p. 338, doi. 10.3390/fermentation9040338

By:

Zareie, Zahra;
Moayedi, Ali;
Garavand, Farhad;
Tabar-Heydar, Kourosh;
Khomeiri, Morteza;
Maghsoudlou, Yahya

Publication type:

Article

Two-Stage Process for Energy Valorization of Cheese Whey through Bio-Electrochemical Hydrogen Production Coupled with Microbial Fuel Cell.

Published in:

Fermentation (Basel), 2023, v. 9, n. 3, p. 306, doi. 10.3390/fermentation9030306

By:

Zonfa, Tatiana;
Kamperidis, Theofilos;
Falzarano, Marica;
Lyberatos, Gerasimos;
Polettini, Alessandra;
Pomi, Raffaella;
Rossi, Andreina;
Tremouli, Asimina

Publication type:

Article

Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study.

Published in:

Fermentation (Basel), 2023, v. 9, n. 3, p. 270, doi. 10.3390/fermentation9030270

By:

Helal, Ahmed;
Nasuti, Chiara;
Sola, Laura;
Sassi, Giada;
Tagliazucchi, Davide;
Solieri, Lisa

Publication type:

Article