Works matching DE "PARMESAN cheese"

Results: 18

Assessment of Toxic Histamine Contents in Processed Cheeses and the Effect of Salt and pH Levels on the Amount of Histamine.

Published in:

Journal of Food Quality & Hazards Control, 2024, v. 11, n. 4, p. 291, doi. 10.18502/jfqhc.11.4.17447

By:

Heidari, T.;
Khaniki, G. Jahed;
Sadighara, P.;
Shariatifar, N.

Publication type:

Article

Postprandial Inflammatory and Metabolic Responses Induced by Authentic Mytilinis Cheese: A Preliminary, Crossover, Nutritional Intervention in Healthy Adults.

Published in:

Life (2075-1729), 2023, v. 13, n. 4, p. 923, doi. 10.3390/life13040923

By:

Papagianni, Olga;
Voutsa, Angeliki;
Katira, Olga;
Potsaki, Panagiota;
Almpounioti, Kalliopi;
Tzitziri, Konstantina;
Skalkos, Dimitrios;
Koutelidakis, Antonios E.

Publication type:

Article

Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese.

Published in:

Acta Scientiarum: Technology, 2013, v. 35, n. 3, p. 445, doi. 10.4025/actascitechnol.v35i3.12794

By:

de Souza Sora, Gisele Teixeira;
Silva Franciosi, Ana Elisa;
Bergamasco, Rosângela;
Marquetotti Salcedo Vieira, Angélica

Publication type:

Article

Authenticity under threat: grated Parmesan cheese sold in Brazil.

Published in:

Journal of Dairy Research, 2022, v. 89, n. 2, p. 208, doi. 10.1017/S0022029922000310

By:

Fagnani, Rafael;
Damião, Bruno Cesar Michelette;
Trentin, Régia Patrícia Saviani;
Zanoni, Ana Paula Kuller

Publication type:

Article

Synthesis of ethyl butanoate by a commercial lipase in aqueous media under conditions relevant to cheese ripening.

Published in:

Journal of Dairy Research, 2003, v. 70, n. 3, p. 359, doi. 10.1017/s0022029903006290

By:

Shao-Quan Liu;
Ross Holland;
Vaughan Crow

Publication type:

Article

SPINACH AND ARTICHOKE DIP.

Published in:

2021

By:

Konechne, Beth Albury

Publication type:

Recipe

EGGPLANT PARMESAN.

Published in:

2020

By:

Stringer, Jordy

Publication type:

Recipe

Evolution of production and forage quality in sown meadows of a mountain area inside Parmesan cheese consortium.

Published in:

Agronomy Research, 2021, v. 19, n. 2, p. 344, doi. 10.15159/AR.21.061

By:

Argenti, G.;
Parrini, S.;
Staglianò, N.;
Bozzi, R.

Publication type:

Article

Effects of Collection Conditions on Maturation of Milk in the Production of Parmigiano-Reggiano Cheese.

Published in:

Veterinary Research Communications, 2007, v. 31, n. 0, p. 405, doi. 10.1007/s11259-0067-7

By:

A. Summer;
S. Sandri;
P. Franceschi;
P. Formaggioni;
M. Malacarne;
P. Mariani

Publication type:

Article

Measurement of carbohydrates and organic acids in varieties of cheese using high‐performance liquid chromatography.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 5, p. 2081, doi. 10.1002/fsn3.2438

By:

Ahmed, Mahmoud E.;
Hammam, Ahmed R. A.;
Ali, Abd El‐Fatah;
Alsaleem, Khalid A.;
Elfaruk, Mohamed Salem;
Kamel, Dalia G.;
Moneeb, Asmaa H. M.

Publication type:

Article

Microencapsulated oregano essential oil in grated Parmesan cheese conservation.

Published in:

International Food Research Journal, 2018, v. 25, n. 2, p. 661

By:

Fernandes, R. V. B.;
Botrel, D. A.;
Borges, S. V.;
Souza, A. U.;
Monteiro, P. S.;
Mendes, L. E. S.

Publication type:

Article

Assessment of the Nutritive Value of Dishes Designed for Athletes - Grilled Chicken Salad and Spaghetti with Tomatoes and Parmesan Cheese.

Published in:

Polish Journal of Food & Nutrition Sciences, 2013, v. 63, n. 4, p. 261, doi. 10.2478/v10222-012-0083-3

By:

Frączek, Barbara;
Gacek, Maria

Publication type:

Article

Microbial quality of industrial and retail market grated parmesan cheese in the State of São Paulo, Brazil.

Published in:

Ciência Rural, 2016, v. 46, n. 12, p. 2257, doi. 10.1590/0103-8478cr20160334

By:

Gamero Aguilar, Carlos Eduardo;
Rossi Junior, Oswaldo Durival;
Centola Vidal, Ana Maria;
Freitas Ribeiro, Laryssa;
Marques Rossi, Gabriel Augusto

Publication type:

Article

Occupational contact urticaria from Parmesan cheese.

Published in:

Contact Dermatitis (01051873), 2007, v. 56, n. 2, p. 113, doi. 10.1111/j.1600-0536.2007.00997.x

By:

Williams, Jason D.;
Moyle, Mignon;
Nixon, Rosemary L.

Publication type:

Article

Puffball apology.

Published in:

Living Woods, 2009, n. 6, p. 15

By:

N. G.

Publication type:

Article

Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 794, doi. 10.1111/j.1365-2621.2003.tb08244.x

By:

Qian, M.;
Reineccius, G.

Publication type:

Article

Aflatoxin M1 in Parmesan cheese: HPLC determination.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1313, doi. 10.1111/j.1365-2621.1994.tb14703.x

By:

Barbieri, G.;
Bergamini, C.

Publication type:

Article

Why do vegetarian restaurants serve hamburgers? Toward an understanding of a cuisine.

Published in:

Semiotica, 1990, v. 80, n. 1/2, p. 61, doi. 10.1515/semi.1990.80.1-2.61

By:

Gvion-Rosenberg, Liora

Publication type:

Article