Works about CHEESE
Results: 3104
OPTIMIZATION OF PROCESSING TECHNOLOGY AND EFFECT OF SALT PERCENTAGE ON QUALITY CHARACTERISTICS OF GOAT MILK SOFT CHEESE.
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- Veterinary Practitioner, 2024, v. 25, n. 2, p. 220
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- Article
Salt intake and its sources in children, adolescents and adults in the Islamic Republic of Iran.
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- Eastern Mediterranean Health Journal, 2021, v. 27, n. 3, p. 279, doi. 10.26719/2021.27.3.279
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- Article
National food policies in the Islamic Republic of Iran aimed at control and prevention of noncommunicable diseases.
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- Eastern Mediterranean Health Journal, 2020, v. 26, n. 12, p. 1556, doi. 10.26719/emhj.20.024
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- Article
Effect of Major Mycotoxins on Public Health Through the Consumption of Cheese Products.
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- Malaysian Journal of Medical Sciences, 2024, v. 31, n. 6, p. 21, doi. 10.21315/mjms2024.31.6.3
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- Article
THE INFLUENCE OF CONTAMINATION YOGHURT, QUARK AND SEMI-HARD CHEESE BY YEASTS ON THEIR SENSORY PROPERTIES.
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- Veterinarija ir Zootechnika, 2009, v. 48, n. 70, p. 72
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- Article
EFFECTS OF FAT-RICH OIL CAKES ON CHEESE FATTY ACID COMPOSITION, AND ON CHEESE QUALITY.
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- Veterinarija ir Zootechnika, 2007, v. 40, n. 62, p. 55
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- Article
Bury My Heart at Chuck E. Cheese's.
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- 2022
- Publication type:
- Book Review
Improved ethanol production from cheese whey, whey powder, and sugar beet molasses by "Vitreoscilla hemoglobin expressing" Escherichia coli.
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- Bioscience, Biotechnology & Biochemistry, 2014, v. 78, n. 4, p. 687, doi. 10.1080/09168451.2014.896734
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- Article
Modulation of the Intestinal Ca<sup>2+</sup> Uptake by a Cheese Whey Protein Digest.
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- Bioscience, Biotechnology & Biochemistry, 2007, v. 71, n. 6, p. 1487, doi. 10.1271/bbb.60721
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- Article
Content and Chemical Compositions of Cerebrosides in Lactose-assimilating Yeasts.
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- Bioscience, Biotechnology & Biochemistry, 2004, v. 68, n. 10, p. 2205, doi. 10.1271/bbb.68.2205
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- Article
WHY STANDARDIZATION OF FESTIVAL MARKETING MIGHT BE A CHEESY AFFAIR.
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- Event Management, 2019, v. 23, n. 3, p. 447, doi. 10.3727/152599519X15506259855805
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- Article
Cover Image.
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- Developmental Dynamics, 2024, v. 253, n. 12, p. i, doi. 10.1002/dvdy.626
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- Article
Spatially offset Raman spectroscopy: A convenient and rapid tool to distinguish cheese made with milks from different animal species.
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- Journal of Raman Spectroscopy, 2021, v. 52, n. 10, p. 1705, doi. 10.1002/jrs.6179
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- Article
Cheese powder production and characterization:A foam-mat drying approach.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 123, p. 225, doi. 10.1016/j.fbp.2020.06.019
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- Article
Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 122, p. 230, doi. 10.1016/j.fbp.2020.05.010
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- Article
A coupled photogrammetric-fmite element method approach to model irregular shape product freezing: Mozzarella cheese case.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 122, p. 98, doi. 10.1016/j.fbp.2020.03.010
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- Article
Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 117, n. Part C, p. 287, doi. 10.1016/j.fbp.2019.07.016
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- Article
Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 116, p. 160, doi. 10.1016/j.fbp.2019.05.003
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- Article
Agro-food industry byproducts into value-added extruded foods.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 96, p. 78, doi. 10.1016/j.fbp.2015.07.003
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- Article
A kiwi juice aqueous solution as coagulant of bovine milk and its potential in Mozzarella cheese manufacture.
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- 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
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- Article
Role of actinidin in the hydrolysis of the cream milk proteins.
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- 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
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- Publication type:
- Article
Determination of cholesterol oxidation products in cheese under photo-oxidative stress using QuEChERS and LC–MS.
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- European Food Research & Technology, 2024, v. 250, n. 2, p. 483, doi. 10.1007/s00217-023-04404-9
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- Article
Identification of antihypertensive bioactive peptides in the herby and white cheeses produced from different milk types.
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- European Food Research & Technology, 2023, v. 249, n. 9, p. 2265, doi. 10.1007/s00217-023-04293-y
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- Article
The influence of the texture and color of goat's salad cheese on the emotional reactions of consumers compared to cow's milk cheese and Feta cheese.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1257, doi. 10.1007/s00217-023-04211-2
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- Article
A new food stabilizer in technological properties of low-fat processed cheese.
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- European Food Research & Technology, 2023, v. 249, n. 3, p. 597, doi. 10.1007/s00217-022-04155-z
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- Article
The functionality, bioavailability, and bioactive peptides in white cheeses produced in Turkey.
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- European Food Research & Technology, 2022, v. 248, n. 6, p. 1645, doi. 10.1007/s00217-022-03992-2
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- Article
Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages.
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- European Food Research & Technology, 2021, v. 247, n. 8, p. 2027, doi. 10.1007/s00217-021-03769-z
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- Article
Geleneksel Bir Gıda Ürünü Olarak Kandirif Peynirini Keşfetmek.
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- Current Perspectives in Social Sciences, 2024, v. 28, n. 3, p. 375, doi. 10.53487/atasobed.1455468
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- Article
Underground Built Heritage and Food Production: From the Theoretical Approach to a Case/Study of Traditional Italian "Cave Cheeses".
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- Heritage (2571-9408), 2022, v. 5, n. 3, p. 1865, doi. 10.3390/heritage5030097
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- Article
Metabolic engineering of Escherichia coli W for isobutanol production on chemically defined medium and cheese whey as alternative raw material.
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- Journal of Industrial Microbiology & Biotechnology, 2020, v. 47, n. 12, p. 1117, doi. 10.1007/s10295-020-02319-y
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- Article
Fermentation of deproteinized cheese whey powder solutions to ethanol by engineered Saccharomyces cerevisiae: effect of supplementation with corn steep liquor and repeated-batch operation with biomass recycling by flocculation.
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- Journal of Industrial Microbiology & Biotechnology, 2010, v. 37, n. 9, p. 973, doi. 10.1007/s10295-010-0748-z
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- Article
Estimation of the Nitrite Concentration in the Raw Milk and Locally Produced Soft Cheese in Different Area of Baghdad, Iraq.
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- Al-Anbar Journal of Veterinary Sciences, 2022, v. 15, n. 1, p. 43, doi. 10.37940/AJVS.2022.15.1.6
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- Article
EFFECT OF ADDITION RAW BACTERIOCIN PRODUCED BY Lactobacillus delbrueckii Sub-Sp. bulgaricus ON SOFT CHEESE.
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- Iraq Journal of Market Research & Consumer Protection / Al-Mağallaẗ al-ʿIrāqiyyaẗ li-Buḥūṯ al-Sūq wa-Ḥimāyaẗ al-Mustahlik, 2022, v. 14, n. 2, p. 90, doi. 10.28936/jmracpc14.2.2022.(11)
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- Article
Mazaraat Cheese Consumer Purchasing Decision.
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- International Research Journal of Business Studies, 2020, v. 13, n. 1, p. 81, doi. 10.21632/irjbs.13.1.81-98
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- Article
Detection of Listeria monocytogenes in cheese and in cow mastitis – a case report.
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- Veterinarska Stanica, 2025, v. 56, n. 2, p. 267, doi. 10.46419/vs.56.2.2
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- Article
Microbiological quality of fresh cow's milk cheese sold at Sarajevo and Zagreb farmers' markets.
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- Veterinarska Stanica, 2019, v. 50, n. 5, p. 435
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- Article
Effect of grazing on composition, fatty acid profile and nutritional indices of the goat milk and cheese.
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- Journal of Animal & Feed Sciences, 2021, v. 30, n. 4, p. 320, doi. 10.22358/jafs/144843/2021
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- Article
Fortification of Dairy Products using Plant-derived Bioactive Compounds.
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- Current Research in Nutrition & Food Science, 2024, v. 12, n. 2, p. 561, doi. 10.12944/CRNFSJ.12.2.6
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- Article
Effect of Partial Replacement of Wheat Flour with Whole Leaf and Chloroplast-Rich Fraction from Thai Jasmine Rice Grass on Nutritional and Physicochemical Properties of Cookies.
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- Current Research in Nutrition & Food Science, 2024, v. 12, n. 1, p. 212, doi. 10.12944/CRNFSJ.12.1.17
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- Publication type:
- Article
Investigation of the Effect of Technological Processing on the Quality of Goat's Milk Cheese.
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- Current Research in Nutrition & Food Science, 2022, v. 10, n. 1, p. 213, doi. 10.12944/CRNFSJ.10.1.16
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- Article
ERGONOMİK RİSK ANALİZİ YÖNTEMLERİNİN İNCELENMESİ: GIDA SEKTÖRÜNE YÖNELİK BİR UYGULAMA.
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- SDU Journal of Engineering Sciences & Design / Mühendislik Bilimleri ve Tasarım Dergisi, 2023, v. 11, n. 2, p. 498, doi. 10.21923/jesd.1089318
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- Article
DİL PEYNİRLERİNDEN ÜRETİLEN PEYNİR CİPSLERİNİN BAZI KİMYASAL, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ.
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- SDU Journal of Engineering Sciences & Design / Mühendislik Bilimleri ve Tasarım Dergisi, 2023, v. 11, n. 1, p. 57, doi. 10.21923/jesd.1129110
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- Article
Effect of Packaging Methods and Storage Temperatures on the Quality of Erzurum Cheese Halva.
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- Manas Journal of Engineering, 2024, v. 12, n. 1, p. 135, doi. 10.51354/mjen.1465571
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- Article
Factors affecting acid protease production by Mucor circinelloides MG603064.1 through SmF process: characterization and fromage frais making.
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- Biotechnologia, 2023, v. 104, n. 4, p. 333, doi. 10.5114/bta.2023.132770
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- Article
Factors affecting acid protease production by Mucor circinelloides MG603064.1 through SmF process: characterization and fromage frais making.
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- Biotechnologia, 2023, v. 104, n. 3, p. 333, doi. 10.5114/bta.2023.132770
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- Article
Development of a functional fermented peanut-based cheese analog using probiotic bacteria.
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- Biotechnologia, 2018, v. 99, n. 4, p. 435, doi. 10.5114/bta.2018.79973
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- Article
Hamish X and the Cheese Pirates.
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- 2006
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- Publication type:
- Book Review
JUSTIFICATION OF THE RIPENING PARAMETERS OF CAMAMBER CHEESE PRODUCED USING MODERN DAIRY INGREDIENTS.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 66, doi. 10.15673/fst.v17i3.2656
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- Article
AUTHENTIC CHEESES: MICROBIOLOGY, STARTERS, AND TECHNOLOGICAL ASPECTS OF PRODUCTION.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 43, doi. 10.15673/fst.v17i3.2654
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- Article
ANALYSIS OF CHEESES MADE BY WASTE-FREE TECHNOLOGY.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 4, p. 48, doi. 10.15673/fst.v16i4.2539
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- Article