Works matching DE "CHEESE varieties"

Results: 523

Content of Mineral Elements in the Traditional Oštiepok Cheese.

Published in:

Biological Trace Element Research, 2020, v. 196, n. 2, p. 639, doi. 10.1007/s12011-019-01934-w

By:

Šnirc, Marek;
Árvay, Július;
Král, Martin;
Jančo, Ivona;
Zajác, Peter;
Harangozo, Ľuboš;
Benešová, Lucia

Publication type:

Article

Combination of odour-stimulation tools and surface response methodology for odour recombination studies.

Published in:

Flavour & Fragrance Journal, 2017, v. 32, n. 3, p. 196, doi. 10.1002/ffj.3376

By:

Thomsen, Maiken;
Dosne, Thibaut;
Beno, Noëlle;
Chabanet, Claire;
Guichard, Elisabeth;
Thomas ‐ Danguin, Thierry

Publication type:

Article

Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk.

Published in:

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

By:

Aldalur, Ane;
Ong, Lydia;
Bustamante, María Ángeles;
Gras, Sally L.;
Barron, Luis Javier R.

Publication type:

Article

Proteolytic Volatile Profile and Electrophoretic Analysis of Casein Composition in Milk and Cheese Derived from Mironutrient-Fed Cows.

Published in:

Molecules, 2020, v. 25, n. 9, p. 2249, doi. 10.3390/molecules25092249

By:

Ianni, Andrea;
Bennato, Francesca;
Martino, Camillo;
Grotta, Lisa;
Franceschini, Nicola;
Martino, Giuseppe;
Aprea, Eugenio

Publication type:

Article

Effects of Inclusion of Fresh Forage in the Diet for Lactating Buffaloes on Volatile Organic Compounds of Milk and Mozzarella Cheese.

Published in:

Molecules, 2020, v. 25, n. 6, p. 1332, doi. 10.3390/molecules25061332

By:

Sacchi, Raffaele;
Marrazzo, Andrea;
Masucci, Felicia;
Di Francia, Antonio;
Serrapica, Francesco;
Genovese, Alessandro;
Cordero, Chiara Emilia

Publication type:

Article

Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet.

Published in:

Molecules, 2020, v. 25, n. 3, p. 461, doi. 10.3390/molecules25030461

By:

Ianni, Andrea;
Bennato, Francesca;
Martino, Camillo;
Grotta, Lisa;
Martino, Giuseppe

Publication type:

Article

Greek Graviera Cheese Assessment through Elemental Metabolomics—Implications for Authentication, Safety and Nutrition.

Published in:

Molecules, 2019, v. 24, n. 4, p. 670, doi. 10.3390/molecules24040670

By:

Danezis, Georgios;
Theodorou, Charis;
Massouras, Theofilos;
Zoidis, Evangelos;
Hadjigeorgiou, Ioannis;
Georgiou, Constantinos A.;
Iriti, Marcello

Publication type:

Article

Complexity and Uniqueness of the Aromatic Profile of Smoked and Unsmoked Herreño Cheese.

Published in:

Molecules, 2014, v. 19, n. 6, p. 7937, doi. 10.3390/molecules19067937

By:

Palencia, Gemma;
Ibargoitia, Maria Luisa;
Fresno, Maria;
Sopelana, Patricia;
Guillén, Maria Dolores

Publication type:

Article

Evaluation of low humidity treatments to control Acarus farris (Acari: Acaridae) in Cabrales cheese.

Published in:

Experimental & Applied Acarology, 2007, v. 41, n. 4, p. 243, doi. 10.1007/s10493-007-9071-4

By:

Sánchez-Ramos, Ismael;
Castañera, Pedro

Publication type:

Article

Identification and Pathogenic Potential of Bacillus cereus Strains Isolated from a Dairy Processing Plant Producing PDO Taleggio Cheese.

Published in:

Microorganisms, 2020, v. 8, n. 6, p. 949, doi. 10.3390/microorganisms8060949

By:

Tirloni, Erica;
Stella, Simone;
Bernardi, Cristian;
Mazzantini, Diletta;
Celandroni, Francesco;
Ghelardi, Emilia

Publication type:

Article

Predominance of Distinct Listeria Innocua and ListeriaMonocytogenes in Recurrent Contamination Events at Dairy Processing Facilities.

Published in:

Microorganisms, 2020, v. 8, n. 2, p. 234, doi. 10.3390/microorganisms8020234

By:

Kaszoni-Rückerl, Irene;
Mustedanagic, Azra;
Muri-Klinger, Sonja;
Brugger, Katharina;
Wagner, Karl-Heinz;
Wagner, Martin;
Stessl, Beatrix

Publication type:

Article

Analysis of the Bacterial Diversity of Paipa Cheese (a Traditional Raw Cow's Milk Cheese from Colombia) by High-Throughput Sequencing.

Published in:

Microorganisms, 2020, v. 8, n. 2, p. 218, doi. 10.3390/microorganisms8020218

By:

Castellanos-Rozo, José;
Pérez Pulido, Rubén;
Grande, Mª. José;
Lucas, Rosario;
Gálvez, Antonio

Publication type:

Article

Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters.

Published in:

Microorganisms, 2020, v. 8, n. 1, p. 128, doi. 10.3390/microorganisms8010128

By:

Levante, Alessia;
Bancalari, Elena;
Tambassi, Martina;
Lazzi, Camilla;
Neviani, Erasmo;
Gatti, Monica

Publication type:

Article

Absence of Viable Toxoplasma gondii in Artisanal Raw-Milk Ewe Cheese Derived from Naturally Infected Animals.

Published in:

Microorganisms, 2020, v. 8, n. 1, p. 143, doi. 10.3390/microorganisms8010143

By:

Ranucci, David;
Battisti, Elena;
Veronesi, Fabrizia;
Diaferia, Manuela;
Morganti, Giulia;
Branciari, Raffaella;
Ferroglio, Ezio;
Valiani, Andrea;
Chiesa, Francesco

Publication type:

Article

Bifidobacterial Distribution Across Italian Cheeses Produced from Raw Milk.

Published in:

Microorganisms, 2019, v. 7, n. 12, p. 599, doi. 10.3390/microorganisms7120599

By:

Milani, Christian;
Alessandri, Giulia;
Mancabelli, Leonardo;
Lugli, Gabriele Andrea;
Longhi, Giulia;
Anzalone, Rosaria;
Viappiani, Alice;
Duranti, Sabrina;
Turroni, Francesca;
Ossiprandi, Maria Cristina;
van Sinderen, Douwe;
Ventura, Marco

Publication type:

Article

Piacentinu Ennese PDO Cheese as Reservoir of Promising Probiotic Bacteria.

Published in:

Microorganisms, 2019, v. 7, n. 8, p. 254, doi. 10.3390/microorganisms7080254

By:

Pino, Alessandra;
Russo, Nunziatina;
Van Hoorde, Koenraad;
De Angelis, Maria;
Sferrazzo, Giuseppe;
Randazzo, Cinzia Lucia;
Caggia, Cinzia

Publication type:

Article

Foodborne Pathogen Assessment in Raw Milk Cheeses.

Published in:

International Journal of Food Science, 2020, p. 1, doi. 10.1155/2020/3616713

By:

Costanzo, Nicola;
Ceniti, Carlotta;
Santoro, Adriano;
Clausi, Maria Teresa;
Casalinuovo, Francesco

Publication type:

Article

The effect of wheat germ on the chemical properties and fatty acids of white cheese during the storage time.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 2, p. 915, doi. 10.1002/fsn3.1370

By:

Çetinkaya, Asya;
Öz, Fatih

Publication type:

Article

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system.

Published in:

Food Science & Nutrition, 2019, v. 7, n. 3, p. 959, doi. 10.1002/fsn3.888

By:

Saravani, Morteza;
Ehsani, Ali;
Aliakbarlu, Javad;
Ghasempour, Zahra

Publication type:

Article

THE RESEARCH OF THE TYPES OF MOISTURE BONDS IN PROTEIN-CARBOHYDRATE CONCENTRATES OF CHEESE WHEY.

Published in:

Periódico Tchê Química, 2020, v. 17, n. 34, p. 33, doi. 10.52571/ptq.v17.n34.2020.51_p34_pgs_33_44.pdf

By:

BOGDANOVA, Ekaterina V.;
MELNIKOVA, Elena I.;
KOSHEVAROVA, Irina B.

Publication type:

Article

Mozzarella Peyniri: Tanımı, Üretim Yöntemleri ve Kalite Parametreleri.

Published in:

Academic Food Journal / Akademik GIDA, 2013, v. 11, n. 3/4, p. 91

By:

Akarca, Gökhan;
Çağlar, Abdullah;
Tomar, Oktay

Publication type:

Article

Impact of pumpkin seed oil and coffee treatment on the characteristics of semi-hard cheese.

Published in:

Croatian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 168, doi. 10.17508/CJFST.2019.11.2.03

By:

BLAŽIĆ, MARIJANA;
KRALJ, ELIZABETA;
AGIČIĆ, MARIJA;
PERKOVIĆ, IRENA;
KOLIĆ, IVANA

Publication type:

Article

The impact of traditional cheeses and whey on health.

Published in:

Croatian Journal of Food Science & Technology, 2017, v. 9, n. 2, p. 198, doi. 10.17508/CJFST.2017.9.2.11

By:

Blažić, Marijana;
Pavić, Kornelija;
Zavadlav, Sandra;
Marčac, Nina

Publication type:

Article

Physicochemical, sanitary and safety indicators changes during the ripening of Bulgarian white brined cheese from local farms.

Published in:

Bulgarian Journal of Agricultural Science, 2019, v. 25, p. 109

By:

Beev, Georgi;
Kolev, Totyo;
Naydenova, Nikolina;
Dinev, Toncho;
Tzanova, Milena;
Mihaylova, Guyrga

Publication type:

Article

Fatty acids profile and lipids health indices of white brined cheese produced from Lacaune sheep milk.

Published in:

Bulgarian Journal of Agricultural Science, 2019, v. 25, p. 85

By:

Panayotov, Dimitar;
Naydenova, Nikolina;
Iliev, Todor;
Mihaylova, Guyrga

Publication type:

Article

Free fatty acids and other volatile compounds for the characterisation of 'Vastedda della valle del Belice' cheese Acidos grasos libres y otros constituyentes volatiles para la caracterizacion de queso 'Vastedda della vella del Belice'.

Published in:

CyTA: Journal of Food, 2010, v. 8, n. 3, p. 237, doi. 10.1080/19476330903450282

By:

Verzera, A.;
Condurso, C.;
Ziino, M.;
Romeo, V.;
Todaro, M.;
Conte, F.;
Dima, G.

Publication type:

Article

Association study between milk traits and mozzarella yield using Bayesian inference.

Published in:

Revista Veterinaria, 2010, v. 21, n. 1, p. 339

By:

Tonhati, H.;
Araújo^Neto, F. R.;
Baldi, F.;
Aspilcueta-Borquis, R.

Publication type:

Article

Colorants in cheese manufacture: Production, chemistry, interactions, and regulation.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2020, v. 19, n. 4, p. 1220, doi. 10.1111/1541-4337.12519

By:

Sharma, Prateek;
Segat, Annalisa;
Kelly, Alan L.;
Sheehan, Jeremiah J.

Publication type:

Article

Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2020, v. 19, n. 2, p. 733, doi. 10.1111/1541-4337.12524

By:

Bansal, Venus;
Mishra, Santosh Kumar

Publication type:

Article

Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1636, doi. 10.1111/1541-4337.12486

By:

Kamimura, Bruna A.;
Magnani, Marciane;
Luciano, Winnie A.;
Campagnollo, Fernanda B.;
Pimentel, Tatiana C.;
Alvarenga, Verônica O.;
Pelegrino, Beatriz O.;
Cruz, Adriano G.;
Sant'Ana, Anderson S.

Publication type:

Article

Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2009, v. 8, n. 3, p. 252, doi. 10.1111/j.1541-4337.2009.00080.x

By:

Johnson, Mark E.;
Kapoor, Rohit;
McMahon, Donald J.;
McCoy, David R.;
Narasimmon, Raj G.

Publication type:

Article

Milk quality and cheese diversification.

Published in:

Irish Journal of Agricultural & Food Research, 2013, v. 52, n. 2, p. 243

By:

Sheehan, J. J. (Diarmuid)

Publication type:

Article

The long-term survival of Propionibacterium freudenreichii in a context of nutrient shortage.

Published in:

Journal of Applied Microbiology, 2016, v. 120, n. 2, p. 432, doi. 10.1111/jam.13000

By:

Aburjaile, F.F.;
Madec, M.‐N.;
Parayre, S.;
Miyoshi, A.;
Azevedo, V.;
Le Loir, Y.;
Falentin, H.

Publication type:

Article

Acceptability of Queso Fresco Cheese by Traditional and Nontraditional Consumers.

Published in:

Food Science & Technology International, 2001, v. 7, n. 2, p. 165, doi. 10.1106/1P7E-THP5-10KM-D76M

By:

Clark, S.;
Warner, H.;
Luedecke, L.

Publication type:

Article

New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarella.

Published in:

Food Technology & Biotechnology, 2020, v. 58, n. 1, p. 91, doi. 10.17113/ftb.58.01.20.6386

By:

Franceschi, Piero;
Malacarne, Massimo;
Faccia, Michele;
Rossoni, Attilio;
Santus, Enrico;
Formaggioni, Paolo;
Summer, Andrea

Publication type:

Article

Microbiological Properties of Stored Freeze Dried Cow Milk Cheese and Soy Cheese.

Published in:

Journal of Applied Sciences & Environmental Management, 2020, v. 24, n. 3, p. 537, doi. 10.4314/jasem.v24i3.23

By:

PAUL, T.;
ADEJUMO, B. A.;
OKOSA, I.;
CHIDINMA-EDEH, C. E.

Publication type:

Article

FINDING STILTON.

Published in:

Petits Propos Culinaires, 2019, n. 114, p. 86, doi. 10.1558/ppc.28066

By:

Boermans, Mary-Anne

Publication type:

Article

Use of SDS-PAGE of cell-wall proteins for rapid differentiation of Lactobacillus delbrueckii subsp. lactis and Lactobacillus helveticus.

Published in:

Biotechnology Letters, 2000, v. 22, n. 12, p. 1003, doi. 10.1023/a:1005645422298

By:

Hébert, E.M.;
Raya, R.R.;
de Giori, G.S.

Publication type:

Article

Evaluation of some processed cheese spreads and sauces available in the Egyptian market.

Published in:

Annals of Agricultural Science Moshtohor, 2017, v. 55, n. 2, p. 321

By:

EL-Alfy, M. B.;
Shenana, M. E.;
Gemiel, Dalia G.;
Abdou, Sania M.

Publication type:

Article

Aside Adapte ve Adapte Edilmemiş E. coli O157:H7 ve Listeria monocytogenes'lerin Şavak Tulum Peynirinin Olgunlaşması Boyunca Yaşamları.

Published in:

Firat Universitesi Saglik Bilimleri Veteriner Dergisi, 2019, v. 33, n. 2, p. 55

By:

İNCİLİ, Gökhan Kürşad;
DİKİCİ, Abdullah;
KOLUMAN, Ahmet;
ÇALICIOĞLU, Mehmet

Publication type:

Article

Elazığ'da Satışa Sunulan Şavak Tulum Peynirlerinin Aflatoksin M1 (AFM1) ve Bazı Kimyasal Parametreler Bakımından İncelenmesi.

Published in:

Firat Universitesi Saglik Bilimleri Veteriner Dergisi, 2018, v. 32, n. 1, p. 45

By:

ERKAN, Sümeyye;
DEMİR, Pelin;
ÖKSÜZTEPE, Gülsüm

Publication type:

Article

Nigella sativa SEED OIL ANTIMICROBIAL ACTIVITY AGAINST Staphylococcus spp. IN A FOOD MATRIX.

Published in:

Scientific Papers. Series D. Animal Science, 2019, v. 62, n. 1, p. 358

By:

GEORGESCU, Mara;
RAITA, Ștefania Mariana

Publication type:

Article

ISOLATION AND IDENTIFICATION OF YEAST IN TRADITIONAL COTTAGE CHEESE WITH STRAWBERRY AS COAGULANT.

Published in:

Scientific Papers. Series D. Animal Science, 2017, v. 60, p. 300

By:

ROOSTITA, Tita;
SURYANINGSIH, Lilis;
LENGKEY, Hendronoto A. W.;
PRATAMA, Andry;
UTAMA, Gemilang Lara

Publication type:

Article

Image-Based Analysis of the Bactericidal Effect of Lactobacillus acidophilus Application in Cheeses Made from Raw Milk.

Published in:

CET Journal - Chemical Engineering Transactions, 2024, v. 110, p. 475, doi. 10.3303/CET24110080

By:

Vega-Chinchay, Eder M.;
Jimenez-Bustamante, Jose N.;
BustamanteBustamante, Felix;
Caro-Degollar, Edson M.

Publication type:

Article

Improving the quality and the technology of processed cheeses.

Published in:

Slovak Journal of Food Sciences, 2023, v. 17, p. 788, doi. 10.5219/1911

By:

Akpanov, Zhandos;
Alimardanova, Maria;
Prosekov, Alexander

Publication type:

Article

Application of plant-based natural additives to improve the bioactive properties of organic artisanal cheeses.

Published in:

Ukrainian Food Journal, 2020, v. 9, n. 1, p. 60, doi. 10.24263/2304-974X-2020-9-1-6

By:

Gustaw, Waldemar;
Skrzypczak, Katarzyna;
Jabłońska-Ryś, Ewa;
Sławińska, Aneta;
Radzki, Wojciech;
Sołowiej, Bartosz

Publication type:

Article

BIOGENIC AMINES IN SMEAR RIPENED CHEESES.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 378, doi. 10.5219/1105

By:

Cwiková, Olga;
Franke, Gabriela

Publication type:

Article

CHANGES IN CHOSEN PROPERTIES OF SOFT CHEESES WITH CHILLI PEPPER DURING STORAGE.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2018, v. 12, n. 1, p. 628, doi. 10.5219/971

By:

Čanigová, Margita;
Kaločaiová, Veronika;
Remeňová, Zuzana;
Ducková, Viera;
Kročko, Miroslav;
Nagyová, Ľudmila

Publication type:

Article

Determination of the lactose and galactose content of cheese for use in the galactosaemia diet.

Published in:

Journal of Human Nutrition & Dietetics, 2009, v. 22, n. 5, p. 400, doi. 10.1111/j.1365-277X.2009.00948.x

By:

Portnoi, P. A.;
MacDonald, A.

Publication type:

Article

Bioactive characteristics of a semi-hard non-starter culture cheese made from raw or pasteurized sheep's milk.

Published in:

3 Biotech, 2020, v. 10, n. 3, p. 1, doi. 10.1007/s13205-020-2075-z

By:

Saidi, Vahideh;
Sheikh-Zeinoddin, Mahmoud;
Kobarfard, Farzad;
Soleimanian-Zad, Sabihe

Publication type:

Article