Works matching DE "CHEESE flavor %26 odor"
Results: 44
Evaluation of the Potential of <italic>Lactobacillus paracasei</italic> Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese.
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- Frontiers in Microbiology, 2018, p. N.PAG, doi. 10.3389/fmicb.2018.01506
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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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Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model.
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- Food Science & Technology International, 2018, v. 24, n. 1, p. 67, doi. 10.1177/1082013217728628
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Biopreservative Effect of Lactoferrin Against Foodborne Pathogens Inoculated in Egyptian Soft Cheese "Karish Cheese".
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- Alexandria Journal of Veterinary Sciences, 2019, v. 63, n. 2, p. 97, doi. 10.5455/ajvs.76015
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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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APPLICATION OF GALLIC ACID IN THE MANUFACTURING OF CHANNA CHEESE.
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- Plant Archives (09725210), 2020, v. 20, n. 2, p. 998
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Sensory Evaluation Techniques of Food.
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- Annals of 'Valahia' University of Târgovişte. Agriculture, 2023, v. 15, n. 2, p. 58, doi. 10.2478/agr-2023-0019
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Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types.
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- Ege Üniversitesi Ziraat Fakültesi Dergisi, 2017, v. 54, n. 1, p. 27, doi. 10.20289/zfdergi.297939
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- Article
Electronic Nose Technology in Quality Assessment: Predicting Volatile Composition of Danish Blue Cheese During Ripening.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. e392, doi. 10.1111/j.1365-2621.2005.tb11444.x
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Accelerated Maturation of Cheddar Cheese: Influence of Added Lactobacilli and Commercial Protease on Composition and Texture.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 898, doi. 10.1111/j.1365-2621.1992.tb14318.x
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CULTURAL IMPORTANCE OF CHEESE TYPE FOR KINGDOM PERNAMBUCANO.
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- HOLOS, 2015, v. 31, n. 1, p. 62, doi. 10.15628/holos.2015.2488
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- Article
Effect of Different Processes on Chemical, Textural and Sensory Properties of Sakarya Circassian Cheese.
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- Academic Food Journal / Akademik GIDA, 2015, v. 13, n. 4, p. 276
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The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 709, doi. 10.1111/1471-0307.12522
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Effect of potassium‐based emulsifying salts on the sensory and physicochemical parameters of low‐sodium spreadable processed cheese.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 717, doi. 10.1111/1471-0307.12519
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Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 699, doi. 10.1111/1471-0307.12506
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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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Technological use of donkey milk in cheesemaking.
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- International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 439, doi. 10.1111/1471-0307.12342
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Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread.
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- International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 372, doi. 10.1111/1471-0307.12358
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The effect of lowering salt on the physicochemical, microbiological and sensory properties of São João cheese of Pico Island.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 409, doi. 10.1111/1471-0307.12198
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Utilisation of a cell-free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in Cheddar cheese.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 21, doi. 10.1111/1471-0307.12099
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Impact of physiological state of starter culture on ripening and flavour development of Swiss- Dutch-type cheese.
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- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 562, doi. 10.1111/1471-0307.12079
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Evaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and Its Processed and Analogue Types.
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- Journal of Agricultural Sciences / Tarim Bilimleri Dergisi, 2017, v. 23, n. 1, p. 63
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Effect of High-Pressure Processing on the Microbiology, Proteolysis, Biogenic Amines and Flavour of Cheese Made from Unpasteurized Milk.
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- Food & Bioprocess Technology, 2015, v. 8, n. 2, p. 319, doi. 10.1007/s11947-014-1406-7
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- Article
DIGITIZING SCENT AND FLAVOR: A COPYRIGHT PERSPECTIVE.
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- Michigan Technology Law Review, 2020, v. 26, n. 2, p. 347, doi. 10.36645/mtlr.26.2.digitizing
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- Article
EVALUATION OF LIPOLYSIS AND VOLATILE COMPOUNDS PRODUCED BY THREE PENICILLIUM ROQUEFORTI COMMERCIAL CULT URES IN A BLUE-TYPE CHEESE MADE FROM OVINE MILK.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 437
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A Short Review on Cheese Starters Cultures.
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- International Journal of Pharmaceutical Research & Allied Sciences, 2016, v. 5, n. 1, p. 18
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An introduction to flavor compound production in cheese.
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- International Journal of Pharmaceutical Research & Allied Sciences, 2016, v. 5, n. 1, p. 14
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Combination of odour-stimulation tools and surface response methodology for odour recombination studies.
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- Flavour & Fragrance Journal, 2017, v. 32, n. 3, p. 196, doi. 10.1002/ffj.3376
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Salt and fat contents influence the microstructure of model cheeses, chewing/swallowing and in vivo aroma release.
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- Flavour & Fragrance Journal, 2014, v. 29, n. 2, p. 95, doi. 10.1002/ffj.3184
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DETERMINING A SENSORY PROFILE OF PASTE CHEESE WITH SPICES, USING QUANTITATIVE DESCRIPTIVE ANALYSIS.
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- Food & Environment Safety, 2014, v. 13, n. 3, p. 218
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Lactobacillus and Leuconostoc volatilomes in cheese conditions.
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- Applied Microbiology & Biotechnology, 2016, v. 100, n. 5, p. 2335, doi. 10.1007/s00253-015-7227-4
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Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference.
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- Foods, 2019, v. 8, n. 2, p. 78, doi. 10.3390/foods8020078
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Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds.
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- Journal of Dairy Research, 2016, v. 83, n. 4, p. 479, doi. 10.1017/S002202991600056X
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Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese.
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- Journal of Dairy Research, 2014, v. 81, n. 4, p. 455, doi. 10.1017/S002202991400048X
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PROTEOLYSIS DURING MANUFACTURE AND RIPENING/STORING OF "OLOMOUCKÉ TVARŮŽKY" CHEESE (PGI).
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 130, doi. 10.15414/jmbfs.2015.4.special3.130-134
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The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening.
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- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 64, doi. 10.15567/mljekarstvo.2019.0106
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The content of free fatty acids in relation to electronic nose sensors responses and sensory evaluation of cheese in a lamb skin sack (Sir iz mišine) throughout ripening.
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- Dairy / Mljekarstvo, 2016, v. 66, n. 1, p. 26, doi. 10.15567/mljekarstvo.2016.0103
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Consumers' preferences and composition of Livanjski cheese in relation to its sensory characteristics.
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- Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 170, doi. 10.15567/mljekarstvo.2014.0304
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Do consumers from Medimurje region recognize their autochthonous Turoš cheese?
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- Dairy / Mljekarstvo, 2013, v. 63, n. 4, p. 211
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- Article
Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese.
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- Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 4, p. 303, doi. 10.1515/pjfns-2015-0034
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Identification and characterization of glutamate dehydrogenase activity in wild <italic>Lactococcus lacti</italic>s isolated from raw milk cheeses.
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- European Food Research & Technology, 2018, v. 244, n. 4, p. 603, doi. 10.1007/s00217-017-2988-x
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Volatiles in dairy products after supplementation of essential oils in the diet of cows and influence on taste of cheese.
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- European Food Research & Technology, 2017, v. 243, n. 10, p. 1783, doi. 10.1007/s00217-017-2883-5
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HISTORY OF TRAPPIST CHEESE.
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- Technologica Acta, 2015, v. 8, n. 2, p. 11
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Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing.
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- PLoS ONE, 2014, v. 9, n. 4, p. 1, doi. 10.1371/journal.pone.0093113
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- Article