Works matching DE "CHEESE products"

Results: 243

結合康普茶與乳酸菌開發新型發酵劑以生產機能性新鮮起司.

Published in:

Journal of the Chinese Society of Animal Science, 2024, v. 53, p. 138

By:

傅筠淇;
陳明汝

Publication type:

Article

Broadening the concept of rational economic behavior: A case study of cheese making at the Abbey of Tamié.

Published in:

Review of Social Economy, 2007, v. 65, n. 2, p. 165, doi. 10.1080/00346760701374169

By:

Clary, BetsyJane

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

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

Optimization of the process variables for the preparation of processed paneer using response surface methodology.

Published in:

European Food Research & Technology, 2004, v. 218, n. 6, p. 529

By:

V. Nanda;
S. Singh;
C. S. Raina;
N. Jindal;
K. Singh;
D. C. Saxena

Publication type:

Article

Research progress of yak milk based on bibliometric analysis of CiteSpace V.

Published in:

Feed Research, 2022, v. 45, n. 6, p. 148, doi. 10.13557/j.cnki.issn1002-2813.2022.06.034

By:

ZHANG Li-li;
CUI Zhan-hong;
SUN Lu;
LIU Shu-jie

Publication type:

Article

ARDAHAN VE KARS KENTLERİNİN GASTRONOMİK KİMLİĞİNİN OLUŞMASINDA BAL VE KAŞARIN KONUMU.

Published in:

Motif Academy Journal of Folklore, 2024, v. 17, n. 46, p. 562, doi. 10.12981/mahder.1479041

By:

BALCI, Serkan

Publication type:

Article

Structural Characteristics of Dairy Cattle Enterprises in Central County of Ağrı Province: ilking Management Practices.

Published in:

Journal of Animal Production / Hayvansal Üretim, 2022, v. 63, n. 1, p. 1, doi. 10.29185/hayuretim.981587

By:

KOÇYİĞİT, Rıdvan;
YANAR, Mete;
AYDIN, Recep;
ÖZDEMIR, Veysel Fatih;
DİLER, Abdülkerim;
YILMAZ, Ahmet

Publication type:

Article

海棠果再制奶酪配方及加工工艺优化.

Published in:

Food Research & Development, 2022, v. 43, n. 6, p. 106

By:

徐海祥;
陈籽达;
刘灵灵

Publication type:

Article

WALNUT CHEESE-LIKE ALTERNATIVES AS AN INNOVATION AMONG DAIRY ANALOGUES.

Published in:

Journal of EcoAgriTourism, 2024, v. 20, n. 2, p. 5

By:

POPOVICI, C.;
X. M. TENG;
JADEJA, R.

Publication type:

Article

A One-Health Approach to Investigating an Outbreak of Alimentary Tick-Borne Encephalitis in a Non-endemic Area in France (Ain, Eastern France): A Longitudinal Serological Study in Livestock, Detection in Ticks, and the First Tick-Borne Encephalitis Virus Isolation and Molecular Characterisation

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.863725

By:

Gonzalez, Gaëlle;
Bournez, Laure;
Moraes, Rayane Amaral;
Marine, Dumarest;
Galon, Clémence;
Vorimore, Fabien;
Cochin, Maxime;
Nougairède, Antoine;
Hennechart-Collette, Catherine;
Perelle, Sylvie;
Leparc-Goffart, Isabelle;
Durand, Guillaume André;
Grard, Gilda;
Bénet, Thomas;
Danjou, Nathalie;
Blanchin, Martine;
Lacour, Sandrine A.;
Franck, Boué;
Chenut, Guillaume;
Mainguet, Catherine

Publication type:

Article

The influence of moisture content on the rheological properties of processed cheese spreads.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 763, doi. 10.1111/j.1365-2621.2004.00842.x

By:

Siew Kim Lee;
Anema, Skelte;
Klostermeyer, Henning

Publication type:

Article

PRODUCTION OF PROCESSED SPREAD CHEESE SUPPLEMENTED WITH PROBIOTIC BACTERIA AND STUDYING GROWTH AND VIABILITY UNDER DIFFERENT STORAGE CONDITIONS.

Published in:

Carpathian Journal of Food Science & Technology, 2013, v. 5, n. 1/2, p. 13

By:

Al Khalaileh, Nazieh A.;
Ajo, Radwan Y.

Publication type:

Article

Bucharest's Provisioning during the months forerunning the events of December 1989.

Published in:

Arhivele Totalitarismului, 2022, v. 30, n. 1/2, p. 182

By:

Trăilă, Mihai

Publication type:

Article

ANALYSIS OF THE MINERAL PROFILE OF MILK AND SWISS CHEESE FROM TARA DORNELOR IN RELATION TO SEASONAL AND TECHNOLOGICAL FACTORS.

Published in:

Studia Universitatis Babes-Bolyai, Chemia, 2023, v. 68, n. 3, p. 35, doi. 10.24193/subbchem.2023.3.03

By:

NECULA, Doru;
UNGUREANU-IUGA, Mădălina;
DAN, Sorin Daniel;
TAMAS-KRUMPE, Octavia;
OGNEAN, Laurenț

Publication type:

Article

High rate of contamination with Staphylococcus aureus in traditional Koozeh cheeses. A molecular typing approach.

Published in:

Annali di Igiene, Medicina Preventiva e di Comunità, 2020, v. 32, n. 2, p. 178, doi. 10.7416/ai.2020.2341

By:

Mehramuz, B.;
Taghizadeh, S.;
Kafil, H. S.;
Zonouzaq, G. Y.;
Khiabani, M. S.;
Sheikhsaran, E.;
Mokarram, R. R.;
Dehghani, L.

Publication type:

Article

A study on Challenges faced by Dairy Sector in India during Covid-19.

Published in:

Special Education, 2022, v. 1, n. 43, p. 872

By:

R., Chethan;
R., Pankajakshi

Publication type:

Article

Assessment of Aflatoxin M1 Contamination in Egyptian Milk and Cheese.

Published in:

Journal of Food & Dairy Sciences, 2021, v. 12, n. 10, p. 235, doi. 10.21608/jfds.2021.92242.1026

By:

El-Hofi, M.;
Abo El-Naga, M. Y.

Publication type:

Article

ANALYSIS OF CHEESES MADE BY WASTE-FREE TECHNOLOGY.

Published in:

Food Science & Technology (2073-8684), 2022, v. 16, n. 4, p. 48, doi. 10.15673/fst.v16i4.2539

By:

Samilyk, M.;
Bolgova, N.;
Vechorka, V.;
Samokhina, Y.;
Kyselov, O.

Publication type:

Article

ارزیابی شاخص هاي بیماري زایی و خواص تکنولوژیکی جدایه هاي انتروکوکوس فاسیوم حاصل از پنیر هاي سنتی ایران.

Published in:

Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 135, p. 69, doi. 10.22034/FSCT.19.135.69

By:

تکتم فرخنده;
مسعود یاورمنش;
فریده طباطبایی ی;
محمدرضا عدالتیا&

Publication type:

Article

Effect of milk composition and coagulation traits on Grana Padano cheese yield under field conditions.

Published in:

Journal of Dairy Research, 2013, v. 80, n. 1, p. 1, doi. 10.1017/S0022029912000453

By:

Pretto, Denis;
De Marchi, Massimo;
Penasa, Mauro;
Cassandro, Martino

Publication type:

Article

INFLUÊNCIA DA FARINHA DO ALBEDO DA LARANJA NAS CARACTERÍSTICAS DE QUALIDADE DE PÃES DE QUEIJO COM REDUZIDO TEOR DE LACTOSE.

Published in:

Revista Brasileira de Obesidade, Nutrição e Emagrecimento, 2024, v. 18, n. 115, p. 805

By:

Fonseca Cardoso, Gabriela;
de Souza Monteiro, Reginaldo;
Cristina dos Santos, Paloma;
Maximiano de Oliveira Santos, Marina;
Bezerra Gandra, Kelly Moreira;
Mendonça Vieira, Silvia;
Pimenta Pereira, Patrícia Aparecida

Publication type:

Article

Comparison of basic nutrients, mineral and heavy metal contents of herby dairy products.

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 2, p. 216, doi. 10.1111/j.1365-2621.2006.01411.x

By:

Tarakci, Zekai;
Kucukoner, Erdogan

Publication type:

Article

Optimization of fat content and pH level of unsalted fresh cheese used in the manufacturing of cheese halva (Höşmerim).

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 2, p. 330, doi. 10.1111/j.1365-2621.2006.01442.x

By:

Kurultay, Şefik;
Öksüz, Ömer;
Taş, Mahire

Publication type:

Article

Ochratoxin A and Sterigmatocystin in Long-Ripened Grana Cheese: Occurrence, Wheel Rind Contamination and Effectiveness of Cleaning Techniques on Grated Products.

Published in:

Toxins, 2022, v. 14, n. 5, p. 306, doi. 10.3390/toxins14050306

By:

Pietri, Amedeo;
Leni, Giulia;
Mulazzi, Annalisa;
Bertuzzi, Terenzio

Publication type:

Article

Occurrence of Ochratoxin A in Different Types of Cheese Offered for Sale in Italy.

Published in:

Toxins, 2021, v. 13, n. 8, p. 540, doi. 10.3390/toxins13080540

By:

Altafini, Alberto;
Roncada, Paola;
Guerrini, Alessandro;
Minkoumba Sonfack, Gaetan;
Fedrizzi, Giorgio;
Caprai, Elisabetta

Publication type:

Article

TANDOORI HOUSES IN KESENDERE VILLAGE, BAŞKALE.

Published in:

International Journal of Social Inquiry, 2021, v. 14, n. 1, p. 145, doi. 10.37093/ijsi.950555

By:

BUĞRUL, Hasan

Publication type:

Article

Estimating a Brand–Level Demand System for American Cheese Products to Evaluate Unilateral and Coordinated Market Power Strategies.

Published in:

American Journal of Agricultural Economics, 2002, v. 84, n. 3, p. 817, doi. 10.1111/1467-8276.00342

By:

Cotterill, Ronald W.;
Samson, Pierre O.

Publication type:

Article

Pınarbaşı Uzunyayla Bölgesi Çerkes Peynirlerinin Bazı Fizikokimyasal ve Duyusal Özellikleri Üzerine Bir Araştırma.

Published in:

Journal of Adnan Menderes University, Agricultural Faculty, 2023, v. 20, n. 1, p. 43, doi. 10.25308/aduziraat.1184340

By:

YERLİKAYA, Oktay;
MEHENKTAŞ, Cesur;
AKAN, Ecem;
UYSAL, Harun Raşit

Publication type:

Article

DESIGNING OF PROCESSED CHEESE PRODUCTS TAKING INTO ACCOUNT QUALITY INDICATORS AND COST OF RAW MATERIALS.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2022, v. 21, n. 2, p. 173, doi. 10.17306/j.afs.1034

By:

Mashta, Nadiia

Publication type:

Article

HEALTH STIMULATING PROPERTIES OF THE MOST POPULAR SOFT CHEESE IN EGYPT KARIESH MADE USING SKIMMED MILK UF-RETENTATE AND PROBIOTICS.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2014, v. 13, n. 4, p. 360

By:

Fayed, A. E.;
Farahat, Azza M.;
Metwally, A. E.;
Massoud, M. S.;
Emam, A. O.

Publication type:

Article

The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC -37 on the sensory properties of cheeses.

Published in:

Dairy / Mljekarstvo, 2020, v. 70, n. 1, p. 28, doi. 10.15567/mljekarstvo.2020.0103

By:

Bielecka, Marika;
Cichosz, Grażyna

Publication type:

Article

Suitability of the infrared spectroscopy and the rheological method for distinguishing traditional cheese from industrial Turoš cheese.

Published in:

Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 94

By:

Valkaj, Kristijan;
Zimmermann, Boris;
Kalit, Samir;
Rako, Ante;
Baranović, Goran

Publication type:

Article

Granulometría, Propiedades Funcionales y Propiedades de Color de las Harinas de Quinua y Chontaduro.

Published in:

Información Tecnológica, 2019, v. 30, n. 5, p. 3, doi. 10.4067/S0718-07642019000500003

By:

Dussán-Sarria, Saúl;
Hurtado-Hurtado, Deisy L.;
Camacho-Tamayo, Jesús H.

Publication type:

Article

PERCEPTUAL MAPPING OF APPLES AND CHEESES USING PROJECTIVE MAPPING AND SORTING.

Published in:

Journal of Sensory Studies, 2010, v. 25, n. 3, p. 390, doi. 10.1111/j.1745-459X.2009.00266.x

By:

NESTRUD, MICHAEL A.;
LAWLESS, HARRY T.

Publication type:

Article

YAPAY ZEKÂ DESTEKLİ "AKILLI İHRACAT ROBUTU" İLE PEYNİR İHRACATININ DEĞERLENDİRİLMESİ.

Published in:

International Journal of Global Tourism Research / Uluslararası Global turizm Araştırmaları Dergisi, 2024, v. 8, n. 2, p. 132

By:

KILIÇ, Binali

Publication type:

Article

Prevalence and Characterization of Some Pathogenic Bacteria in Fermented Milk Products and Mish Cheese in Dakahalia Governorate, Egypt.

Published in:

Journal of Advanced Veterinary Research, 2022, v. 12, n. 4, p. 446

By:

El latif, Rana A. M. Abd;
Ali, Mohammed E. E.;
Abdelkhalek, Adel

Publication type:

Article

Assessing Ochratoxin A Contamination in Pre-Packaged Grated Cheese: Implications for Food Safety.

Published in:

Foods, 2025, v. 14, n. 9, p. 1504, doi. 10.3390/foods14091504

By:

Meucci, Valentina;
Lenzi, Alessio;
Armani, Andrea;
Pedonese, Francesca;
Ghimenti, Ludovica;
De Marchi, Lucia

Publication type:

Article

Evolution of Bionanocomposites: Innovations and Applications in Food Packaging.

Published in:

Foods, 2024, v. 13, n. 23, p. 3787, doi. 10.3390/foods13233787

By:

Bharathi, Vimala S. K.;
Jayas, Digvir S.

Publication type:

Article

A Review on the Production and Characteristics of Cheese Powders.

Published in:

Foods, 2024, v. 13, n. 14, p. 2204, doi. 10.3390/foods13142204

By:

Deshwal, Gaurav Kr;
Akshit, F.N.U.;
Altay, Ipek;
Huppertz, Thom

Publication type:

Article

1 H-NMR Approach for the Discrimination of PDO Grana Padano Cheese from Non-PDO Cheeses.

Published in:

Foods, 2024, v. 13, n. 3, p. 358, doi. 10.3390/foods13030358

By:

Maestrello, Valentina;
Solovyev, Pavel;
Franceschi, Pietro;
Stroppa, Angelo;
Bontempo, Luana

Publication type:

Article

The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products.

Published in:

Foods, 2023, v. 12, n. 8, p. 1602, doi. 10.3390/foods12081602

By:

Vincová, Anna;
Šantová, Kristýna;
Kůrová, Vendula;
Kratochvílová, Alena;
Halámková, Veronika;
Suchánková, Markéta;
Lorencová, Eva;
Sumczynski, Daniela;
Salek, Richardos Nikolaos

Publication type:

Article

Relationship between Volatile Organic Compounds and Microorganisms Isolated from Raw Sheep Milk Cheeses Determined by Sanger Sequencing and GC–IMS.

Published in:

Foods, 2023, v. 12, n. 2, p. 372, doi. 10.3390/foods12020372

By:

Ruiz, María J.;
Salatti-Dorado, José A.;
Cardador, María J.;
Frizzo, Laureano;
Jordano, Rafael;
Arce, Lourdes;
Medina, Luis M.

Publication type:

Article

A Preliminary Study on the Validity and Stability of Projective Methods: An Application of the Structural Approach of Social Representations with Traditional Mexican Cheeses.

Published in:

Foods, 2022, v. 11, n. 24, p. 3959, doi. 10.3390/foods11243959

By:

Rojas-Rivas, Edgar;
Thomé-Ortiz, Humberto;
Espinoza-Ortega, Angélica

Publication type:

Article

Content and Bioaccessibility of Vitamin K (Phylloquinone and Menaquinones) in Cheese.

Published in:

Foods, 2021, v. 10, n. 12, p. 2938, doi. 10.3390/foods10122938

By:

Jensen, Marie Bagge;
Daugintis, Andrius;
Jakobsen, Jette

Publication type:

Article

Characterization of Vegetative Bacillus cereus and Bacillus subtilis Strains Isolated from Processed Cheese Products in an Italian Dairy Plant.

Published in:

Foods, 2021, v. 10, n. 11, p. 2876, doi. 10.3390/foods10112876

By:

Catania, Angela Maria;
Civera, Tiziana;
Di Ciccio, Pierluigi Aldo;
Grassi, Maria Ausilia;
Morra, Patrizia;
Dalmasso, Alessandra

Publication type:

Article

Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance.

Published in:

Foods, 2021, v. 10, n. 9, p. 2236, doi. 10.3390/foods10092236

By:

Facioni, Maria Sole;
Dominici, Simona;
Marescotti, Francesca;
Covucci, Rosanna;
Taglieri, Isabella;
Venturi, Francesca;
Zinnai, Angela

Publication type:

Article

High Hydrostatic Pressure Induced Changes in the Physicochemical and Functional Properties of Milk and Dairy Products: A Review.

Published in:

Foods, 2021, v. 10, n. 8, p. 1867, doi. 10.3390/foods10081867

By:

Serna-Hernandez, Sergio O.;
Escobedo-Avellaneda, Zamantha;
García-García, Rebeca;
Rostro-Alanis, Magdalena de Jesús;
Welti-Chanes, Jorge

Publication type:

Article

Effects of Protein, Calcium, and pH on Gene Transcription, Cell-Envelope Peptidase Activity of Lactococcus lactis Strains, and the Formation of Bitter Peptides.

Published in:

Foods, 2021, v. 10, n. 7, p. 1588, doi. 10.3390/foods10071588

By:

Forler, Benjamin;
Horstmann, Gudrun;
Schäfer, Johannes;
Michel, Christina;
Weiss, Agnes;
Stressler, Timo;
Fischer, Lutz;
Hinrichs, Jörg;
Schmidt, Herbert

Publication type:

Article

Artisanal Brazilian Cheeses—History, Marketing, Technological and Microbiological Aspects.

Published in:

Foods, 2021, v. 10, n. 7, p. 1562, doi. 10.3390/foods10071562

By:

Penna, Ana Lucia Barretto;
Gigante, Mirna Lucia;
Todorov, Svetoslav Dimitrov

Publication type:

Article