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Exploring the Impact of French Raw-Milk Cheeses on Oxidative Process Using Caenorhabditis elegans and Human Leukocyte Models.
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- Nutrients, 2024, v. 16, n. 12, p. 1862, doi. 10.3390/nu16121862
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- Article
Analysis of the Nutritional Composition of Ready-to-Use Meat Alternatives in Belgium.
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- Nutrients, 2024, v. 16, n. 11, p. 1648, doi. 10.3390/nu16111648
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- Article
Profile Assessment of Bioactive Peptides in the Greek Traditional Cheese "Tsalafouti".
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- Dietetics, 2024, v. 3, n. 1, p. 16, doi. 10.3390/dietetics3010002
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The Physicochemical Characterization, Fatty Acid Profile, and Nutritional Indices of the Greek Traditional Cheese " Tsalafouti ".
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- Dietetics, 2024, v. 3, n. 1, p. 63, doi. 10.3390/dietetics3010006
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- Article
Effect of different lysozyme treatments on the properties of Kashar cheese properties.
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- Grasas y Aceites, 2024, v. 75, n. 1, p. 1, doi. 10.3989/gya.1109222
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- Article
Quarg Cheese: The Impact of Fat Content Change on its Microstructure, Characterization, Rheology, And Textural Properties.
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- Current Research in Nutrition & Food Science, 2023, v. 11, n. 3, p. 1061, doi. 10.12944/CRNFSJ.11.3.12
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Impact of Socioeconomic and Demographic Factors on The Physicochemical and Microbiological Quality of Artisanal Cheeses from Northern Peru.
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- Current Research in Nutrition & Food Science, 2023, v. 11, n. 3, p. 1322, doi. 10.12944/CRNFSJ.11.3.33
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- Article
Effect of reduced-calcium and high-calcium cheddar cheese consumption on the excretion of faecal fat: a 2-week cross-over dietary intervention study.
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- European Journal of Nutrition, 2023, v. 62, n. 4, p. 1755, doi. 10.1007/s00394-023-03118-8
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- Article
Quality of White-Brined Nabulsi Cheese Made with Different Proportions of Sheep's and Cows' Milk.
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- Current Research in Nutrition & Food Science, 2023, v. 11, n. 1, p. 88, doi. 10.12944/CRNFSJ.11.1.6
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- Article
Seasonal Investigation of Aflatoxin M1 Level in Afyon Tulum Cheese.
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- Journal of Nutrition, Fasting & Health, 2022, v. 10, n. 3, p. 211, doi. 10.22038/JNFH.2022.66944.1398
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- Article
Nutritional Profiles of Non-Dairy Plant-Based Cheese Alternatives.
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- Nutrients, 2022, v. 14, n. 6, p. 1247, doi. 10.3390/nu14061247
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- Article
Antioxidant activity of ultrafiltered-Feta cheese made with adjunct culture during ripening.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 5, p. 4336, doi. 10.1007/s11694-021-01019-0
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- Article
APPLICATION OF THRESHOLDING ALGORITHMS IN BLUE CHEESE CUT SURFACE EVALUATION.
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- Journal of Hygienic Engineering & Design, 2020, v. 33, p. 22
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- Article
TECHNOLOGY AND QUALITY OF KUČKI CHEESE - TRADITIONAL MONTENEGRIN BRINED CHEESE.
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- Journal of Hygienic Engineering & Design, 2020, v. 33, p. 76
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- Article
DEVELOPMENT AND CHARACTERIZATION OF A EWE’S CREAMY CHEESE WITH AROMATIC PLANTS.
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- Journal of Hygienic Engineering & Design, 2020, v. 33, p. 152
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- Article
EXTRACTION, CHEMICAL COMPOSITION OF PEEL AND KERNEL MANGO EXTRACTS AND THEIR ANTIMICROBIAL EFFECT ON THE PRODUCTION AND CHARACTERISTICS OF MINAS FRESCAL CHEESE.
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- Revista do Instituto de Laticínios Cândido Tostes, 2020, v. 75, n. 4, p. 251, doi. 10.14295/2238-6416.v75i4.832
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- Article
Acute effects of an isocaloric macronutrient-matched breakfast meal containing almonds on glycemic, hormonal, and appetite responses in men with type 2 diabetes: a randomized crossover study.
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- Applied Physiology, Nutrition & Metabolism, 2020, v. 45, n. 5, p. 520, doi. 10.1139/apnm-2019-0559
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- Article
RESEARCH ON THE QUALITY OF THE SALTY CHEESE OBTAINED IN THE MICROUNIT PRODUCTION FROM UASVM IASI.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2020, v. 63, n. 1, p. 113
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- Article
Bifidobacterial Distribution Across Italian Cheeses Produced from Raw Milk.
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- Microorganisms, 2019, v. 7, n. 12, p. 599, doi. 10.3390/microorganisms7120599
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- Article
The impact of sodium chloride reduction on Grana-type cheese production and quality.
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- Journal of Dairy Research, 2019, v. 86, n. 4, p. 470, doi. 10.1017/S0022029919000797
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- Article
Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed of Debaryomyces hansenii , Brevibacterium aurantiacum , and Hafnia alvei.
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- Frontiers in Microbiology, 2019, p. 1, doi. 10.3389/fmicb.2019.01901
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- Article
Loss of Dyes by HPLC Analysis in Ras Cheese and its Whey.
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- Journal of Food & Dairy Sciences, 2019, v. 10, n. 6, p. 189
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- Article
Greek Graviera Cheese Assessment through Elemental Metabolomics—Implications for Authentication, Safety and Nutrition.
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- Molecules, 2019, v. 24, n. 4, p. 670, doi. 10.3390/molecules24040670
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- Article
Active Methods Concerning Skills Formation of the Sensory and Textural Analysis of Cheese.
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- Education & Urban Society, 2019, v. 51, n. 2, p. 269, doi. 10.1177/0013124517716259
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Investigations into the Performance of a Novel Pocket-Sized Near-Infrared Spectrometer for Cheese Analysis.
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- Molecules, 2019, v. 24, n. 3, p. 428, doi. 10.3390/molecules24030428
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- Article
Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese.
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- Microorganisms, 2018, v. 6, n. 4, p. 121, doi. 10.3390/microorganisms6040121
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- Article
Food Products as Sources of Protein and Amino Acids—The Case of Poland.
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- Nutrients, 2018, v. 10, n. 12, p. 1977, doi. 10.3390/nu10121977
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- Article
Effect of different storage conditions on coagulating properties and cheese quality of Withania coagulans extract.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 654, doi. 10.1111/1471-0307.12481
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- Article
The effect of nisin and storage temperature on the quality parameters of processed cheese.
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- Dairy / Mljekarstvo, 2018, v. 68, n. 3, p. 182, doi. 10.15567/mljekarstvo.2018.0303
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- Article
Fruit and Vegetable By-Products to Fortify Spreadable Cheese.
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- Antioxidants, 2018, v. 7, n. 5, p. 61, doi. 10.3390/antiox7050061
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- Article
The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality.
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- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 277, doi. 10.1111/1471-0307.12502
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- Article
Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type.
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- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 340, doi. 10.1111/1471-0307.12431
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- Article
Changes in the physicochemical, microstructural and rheological properties of traditional Kope cheese during ripening.
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- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 347, doi. 10.1111/1471-0307.12434
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Textural and microstructural properties of Kradi cheese (an indigenous cheese of Jammu and Kashmir, India).
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- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 372, doi. 10.1111/1471-0307.12459
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- Article
Effect of homogenisation of cheese milk and high‐shear mixing of the curd during cream cheese manufacture.
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- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 417, doi. 10.1111/1471-0307.12482
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- Article
AlistagTM, a new coating agent for aging cheese and hams.
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- Italian Journal of Food Safety, 2018, v. 7, n. 2, p. 76, doi. 10.4081/ijfs.2018.7043
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- Article
Probiotic Mascarpone‐type cheese: Characterisation and cell viability during storage and simulated gastrointestinal conditions.
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- International Journal of Dairy Technology, 2018, v. 71, p. 195, doi. 10.1111/1471-0307.12457
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- Article
Effect of copper on probiotic properties of <italic>Lactobacillus helveticus </italic>CD6.
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- International Journal of Dairy Technology, 2018, v. 71, p. 204, doi. 10.1111/1471-0307.12384
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- Article
Persistent plasticizers and bisphenol in the cheese of Tunisian markets induced biochemical and histopathological alterations in male BALB/c mice.
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- Environmental Science & Pollution Research, 2018, v. 25, n. 7, p. 6545, doi. 10.1007/s11356-017-0857-6
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- Article
PRODUCTION OF WHITE SOFT CHEESE FORTIFIED WITH NATURAL ANTIOXIDANTS AS A FUNCTIONAL DAIRY FOOD.
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- Zagazig Journal of Agricultural Research, 2018, v. 45, n. 2, p. 637, doi. 10.21608/zjar.2018.49186
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- Article
Quorum sensing in Enterococcus faecium, Enterococcus faecalis and Bacillus cereus strains isolated from ricotta processing.
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- Ciência Rural, 2018, v. 48, n. 2, p. 1, doi. 10.1590/0103-8478cr20161111
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- Article
Probiotic soft sheep's cheese: evaluation of probiotic survival and its influence on proteolysis and organoleptic characteristics.
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- International Food Research Journal, 2018, v. 25, n. 1, p. 399
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- Article
Sensory profile of sheep cheeses during a six-month storage period as evaluated by consumers.
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- Food Science & Technology International, 2017, v. 23, n. 8, p. 699, doi. 10.1177/1082013217717612
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- Article
Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 506, doi. 10.1111/1471-0307.12403
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- Article
Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 542, doi. 10.1111/1471-0307.12424
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- Article
Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the year.
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- Revista Brasileira de Saúde e Produção Animal (RBSPA), 2017, v. 18, n. 4, p. 549, doi. 10.1590/S1519-99402017000400006
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- Article
Volatile compounds associated with desirable flavour and off-flavour generation in ewe´s raw milk commercial cheeses.
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- European Food Research & Technology, 2017, v. 243, n. 8, p. 1405, doi. 10.1007/s00217-017-2851-0
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- Article
Safety and Public Health Hazards Associated with Egyptian Soft Cheese Consumption.
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- Alexandria Journal of Veterinary Sciences, 2017, v. 54, n. 1, p. 135, doi. 10.5455/ajvs.247001
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- Article
CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME DIFFERENT SOFT CHEESE.
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- Assiut Veterinary Medical Journal, 2017, v. 63, n. 154, p. 10, doi. 10.21608/avmj.2017.184228
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- Article
Botulism Outbreak in a Family after Ingestion of Locally Produced Cheese.
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- Iranian Journal of Medical Sciences, 2017, v. 42, n. 2, p. 201
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- Article