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Farklı meyve tozları ilave edilen kaşar peynirlerinin renk değerleri ve tekstürel özellikleri üzerine olgunlaşmanın etkilerinin belirlenmesi.
- Published in:
- Academic Journal of Agriculture / Akademik Ziraat Dergisi, 2020, v. 9, n. 2, p. 363, doi. 10.29278/azd.708482
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- Article
乳清添加对马苏里拉奶酪成熟过程中风味物质及其品质的影响.
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- China Brewing, 2023, v. 42, n. 1, p. 58, doi. 10.11882/j.issn.0254-5071.2023.01.011
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- Article
熟过程中品质的影响.
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- China Brewing, 2021, v. 40, n. 2, p. 154, doi. 10.11882/j.issn.0254-5071.2021.02.030
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- Article
High Throughput Sequencing Technologies as a New Toolbox for Deep Analysis, Characterization and Potentially Authentication of Protection Designation of Origin Cheeses?
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- International Journal of Food Science, 2019, p. 1, doi. 10.1155/2019/5837301
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- Article
EFFECT OF TRANSGLUTAMINASE ON SOME CHEMICAL, RHEOLOGICAL AND SENSORIAL CHARACTERISTICS OF UF -RAS CHEESE DURING RIPENING.
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- Zagazig Journal of Agricultural Research, 2016, v. 43, n. 5, p. 1641, doi. 10.21608/zjar.2016.98121
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- Article
An integrated approach to the analysis of antioxidative peptides derived from Gouda cheese with a modified β-casein content.
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- Scientific Reports, 2022, v. 12, n. 1, p. 1, doi. 10.1038/s41598-022-17641-x
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- Article
Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features.
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- AMB Express, 2021, v. 11, n. 1, p. 1, doi. 10.1186/s13568-021-01205-9
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- Article
Innovations in dairy technology: probiotics in Turkish white cheese production.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 10, p. 8577, doi. 10.1007/s11694-024-02826-x
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- Article
Investigating the effect of ozone treatment on microbiological, proteolytic and lipolytic characteristics of brined ultrafiltered cheese during ripening.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 10, p. 8386, doi. 10.1007/s11694-024-02807-0
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- Article
Effects of Hwangto coating and grapefruit seed extract treatment on the ripening of Gouda cheese.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 6, p. 4976, doi. 10.1007/s11694-022-01587-9
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- Article
Influence of altitude, lactation period and ripening on Sharri cheese composition.
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- Bulgarian Journal of Agricultural Science, 2022, v. 28, n. 6, p. 1140
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- Article
Physicochemical, sanitary and safety indicators changes during the ripening of Bulgarian white brined cheese from local farms.
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- Bulgarian Journal of Agricultural Science, 2019, v. 25, p. 109
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- Article
THE EFFECT OF PACKAGING METHODS AND STORAGE TEMPERATURES ON THE ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF MALATYA CHEESE.
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- GIDA: The Journal of Food, 2024, v. 49, n. 5, p. 960, doi. 10.15237/gida.GD24026
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- Article
THE CHARACTERISTICS OF GOAT SKINS USED IN THE PRODUCTION OF TULUM CHEESE AND CHANGES IN RIPENING ENVIRONMENTS.
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- GIDA: The Journal of Food, 2022, v. 47, n. 5, p. 729, doi. 10.15237/gida.GD22015
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- Article
GELENEKSEL YÖNTEMLE ÜRETİLEN OTLU PEYNİRLERİN BAZI KALİTE ÖZELLİKLERİNİN VE BİYOAKTİVİTESİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 5, p. 942, doi. 10.15237/gida.GD20063
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- Article
KEFİR STARTERİ KULLANILARAK ÜRETİLEN TULUM PEYNİRLERİNDE OLGUNLAŞMA BOYUNCA MEYDANA GELEN DEĞİŞMELER.
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- GIDA: The Journal of Food, 2020, v. 45, n. 4, p. 710, doi. 10.15237/gida.GD20050
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- Article
EZİNE ESKİ KAŞAR PEYNİRİNİN KARAKTERİSTİK BAZI ÖZELLİKLERİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 849, doi. 10.15237/gida.GD19052
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- Article
TOPRAĞA GÖMEREK VEYA BUZDOLABI KOŞULLARINDA OLGUNLAŞTIRMANIN SİVAS KÜP PEYNİRİNİN ÖZELLİKLERİ ÜZERİNE ETKİSİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 248, doi. 10.15237/gida.GD18094
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- Article
PEYNİRDEKİ PROTEOLİTİK AJANLARIN PROTEOLİZE ETKİSİ.
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- GIDA: The Journal of Food, 2012, v. 37, n. 2, p. 119
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- Article
Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potentia of Reduced-Fat White Cheese.
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- Food Technology & Biotechnology, 2021, v. 59, n. 1, p. 44, doi. 10.17113/ftb.59.01.21.6891
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- Article
SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures.
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- Food Technology & Biotechnology, 2020, v. 58, n. 2, p. 128, doi. 10.17113/ftb.58.02.20.6439
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- Article
Culture-Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese Ripening.
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- Food Technology & Biotechnology, 2013, v. 51, n. 3, p. 414
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- Article
The Functional Characteristics of Goat Cheese Microbiota from a One-Health Perspective.
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- International Journal of Molecular Sciences, 2022, v. 23, n. 22, p. 14131, doi. 10.3390/ijms232214131
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- Article
Comparative genomics applied to Mucor species with different lifestyles.
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- BMC Genomics, 2020, v. 21, n. 1, p. 1, doi. 10.1186/s12864-019-6256-2
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- Article
Development of a time-effective and highly specific quantitative real-time polymerase chain reaction assay for the identification of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in artisanal raw cow's milk cheese.
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- Acta Veterinaria Brno, 2018, v. 87, n. 3, p. 301, doi. 10.2754/avb201887030301
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- Article
Effect of Kinnow (Citrus nobilis × C. deliciosa) Peel Oil Coating on the Shelf Stability and Antioxidant Potential of Cheddar Cheese.
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- Journal of Food Quality, 2023, p. 1, doi. 10.1155/2023/6653063
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- Article
In vitro assessment of emerging mycotoxins co-occurring in cheese: a potential health hazard.
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- Archives of Toxicology, 2024, v. 98, n. 12, p. 4173, doi. 10.1007/s00204-024-03872-6
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- Article
Proteolytic processes in cheese analogues ripening.
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- Scientific Journal 'Animal Science & Food Technologies', 2023, v. 14, n. 3, p. 20, doi. 10.31548/animal.3.2023.20
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- Article
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
RESEARCH OF HARD CHEESE RIPENING REGIMES AS A FUNCTION OF THE COMPOSITION OF BACTERIAL STARTER CULTURES.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 2, p. 71, doi. 10.15673/fst.v17i2.2601
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- Article
Fate of Listeria monocytogenes during Ripening of Iranian Traditional Koozeh Cheese Made from Raw Ewe's Milk.
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- Journal of Food Quality & Hazards Control, 2018, v. 5, n. 3, p. 109, doi. 10.29252/jfqhc.5.3.109
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- Article
Application of Bacteriocin-Like Inhibitory Substances (BLIS)-Producing Probiotic Strain of Lactobacillus plantarum in Control of Staphylococcus aureus in White-Brined Cheese Production.
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- Journal of Agricultural Sciences / Tarim Bilimleri Dergisi, 2019, v. 25, n. 4, p. 401, doi. 10.15832/ankutbd.423833
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- Article
ANTIOXIDANT POTENTIAL OF CHEDDAR CHEESE PREPARED FROM COW AND BUFFALO MILK DURING RIPENING.
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- Journal of Agricultural Research (03681157), 2022, v. 60, n. 3, p. 243
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- Article
Application of High Pressure for Selective Activity Regulation of Starter Cultures Aminopeptidases Involved in Ripening of Brined Cheeses.
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- Food & Bioprocess Technology, 2016, v. 9, n. 12, p. 1991, doi. 10.1007/s11947-016-1781-3
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- Article
Microstructural, Textural and Colour Characteristics During Ripening of Hispánico Cheese Made Using High-Pressure-Treated Ovine Milk Curd.
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- Food & Bioprocess Technology, 2013, v. 6, n. 11, p. 3056, doi. 10.1007/s11947-012-0955-x
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- Article
Characterization of the major autolysin (AtlC) of Staphylococcus carnosus.
- Published in:
- BMC Microbiology, 2024, v. 24, n. 1, p. 1, doi. 10.1186/s12866-024-03231-6
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- Article
Hygiene Quality and Consumer Safety of Traditional Short- and Long-Ripened Cheeses from Poland.
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- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/8732412
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- Article
Water and oil signal assignment in low‐moisture mozzarella as determined by time‐domain NMR T<sub>2</sub> relaxometry.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 674, doi. 10.1002/mrc.4842
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- Article
冷藏乳制作的牦牛乳硬质干酪成熟过程中 生物胺含量的变化.
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- Food & Machinery, 2023, n. 5, p. 109, doi. 10.13652/j.spjx.1003.5788.2022.80755
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- Article
Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds .
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.966239
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- Article
Metatranscriptomic Analyses Unravel Dynamic Changes in the Microbial and Metabolic Transcriptional Profiles in Artisanal Austrian Hard-Cheeses During Ripening.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.813480
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- Article
Economic performance of production of Croatian cheese ripened in a lamb skin sack (Sir iz mišine).
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2020, v. 15, n. 1-2, p. 72, doi. 10.31895/hcptbn.15.1-2.1
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- Article
Detection and Viability of Lactococcus lactis throughout Cheese Ripening.
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- PLoS ONE, 2014, v. 9, n. 12, p. 1, doi. 10.1371/journal.pone.0114280
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- Article
Semi-hard goat cheese ripened in oil: antioxidant potential and fatty acid profile.
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- Dairy / Mljekarstvo, 2024, v. 74, n. 4, p. 263, doi. 10.15567/mljekarstvo.2024.0402
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- Article
Biochemical changes during ripening of cheeses in an animal skin.
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- Dairy / Mljekarstvo, 2020, v. 70, n. 4, p. 225, doi. 10.15567/mljekarstvo.2020.0401
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- Article
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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- Article
Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses.
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- Dairy / Mljekarstvo, 2018, v. 68, n. 4, p. 320, doi. 10.15567/mljekarstvo.2018.0407
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- Article
Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine).
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- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 21, doi. 10.15567/mljekarstvo.2019.0102
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- Article
Influence of packaging materials on Kashkaval quality.
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- Dairy / Mljekarstvo, 2017, v. 67, n. 1, p. 25, doi. 10.15567/mljekarstvo.2017.0103
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- Article
The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese.
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- Dairy / Mljekarstvo, 2017, v. 67, n. 1, p. 71, doi. 10.15567/mljekarstvo.2017.0108
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- Article