Works about CHEESE

Results: 3135

奶酪摄入量与骨关节炎关联性的双样本孟德尔研究.

Published in:

Chinese Nursing Research, 2024, v. 38, n. 19, p. 3417, doi. 10.12102/j.issn.1009-6493.2024.19.006

By:

夏晓琳;
王艳;
郭文静;
徐晓冰;
刘晔

Publication type:

Article

Effect of Thymus vulgaris and Origanum compactum essential oils on the shelf life of fresh goat cheese.

Published in:

Journal of Essential Oil Research, 2014, v. 26, n. 2, p. 76, doi. 10.1080/10412905.2013.871673

By:

Zantar, Said;
Yedri, Faiza;
Mrabet, Rachid;
Laglaoui, Amin;
Bakkali, Mohammed;
Zerrouk, Mounir Hassani

Publication type:

Article

Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme‐modified cheese.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2025, v. 102, n. 4, p. 725, doi. 10.1002/aocs.12922

By:

Vieitez, Ignacio;
Miraballes, Marcelo;
Irigaray, Bruno;
Ellis, Ana Claudia;
Callejas, Nicolás;
Hodos, Natalia;
Cano, Andrea;
Romero, Melissa;
da Rosa, Gonzalo;
Gámbaro, Adriana

Publication type:

Article

Scaling up the Bioconversion of Cheese Whey Permeate into Fungal Oil by Mucor circinelloides.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 7, p. 703, doi. 10.1002/aocs.12372

By:

Chan, Lauryn G.;
Dias, Fernanda F. G.;
Saarni, Andrew;
Cohen, Joshua;
Block, David;
Taha, Ameer Y.;
Moura Bell, Juliana M. L. N.

Publication type:

Article

Dairy Lecithin from Cheese Whey Fat Globule Membrane: Its Extraction, Composition, Oxidative Stability, and Emulsifying Properties.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 2, p. 217, doi. 10.1007/s11746-012-2152-5

By:

Zhu, Dan;
Damodaran, Srinivasan

Publication type:

Article

Preferences for the Farmer-Owned Label: Evidence from Cheese Consumers in the United States.

Published in:

Journal of Agricultural & Food Industrial Organization, 2023, v. 21, n. 2, p. 109, doi. 10.1515/jafio-2022-0010

By:

Grashuis, Jasper

Publication type:

Article

Channel Concentration and Retail Prices: Evidence from the Traditional Cheese Market of Cyprus.

Published in:

Journal of Agricultural & Food Industrial Organization, 2016, v. 14, n. 1, p. 109, doi. 10.1515/jafio-2014-0016

By:

Markidou, Anna;
Michis, Antonis

Publication type:

Article

Measuring Consumers' Attachment to Geographical Indications.

Published in:

Journal of Agricultural & Food Industrial Organization, 2011, v. 9, n. 1, p. 1, doi. 10.2202/1542-0485.1335

By:

Hassan, Daniel;
Monier-Dilhan, Sylvette;
Orozco, Valérie

Publication type:

Article

Measuring the Degree of Retail Competition in U.S. Cheese Markets.

Published in:

Journal of Agricultural & Food Industrial Organization, 2007, v. 5, n. 1, p. 1, doi. 10.2202/1542-0485.1151

By:

Arnade, Carlos;
Gopinath, Munisamy;
Pick, Daniel

Publication type:

Article

Sure-to-please low-fat cheese.

Published in:

Postgraduate Medicine, 1998, v. 104, n. 3, p. 40

By:

Collins, Richard E.

Publication type:

Article

Verification of cheeses authenticity by mass spectrometry.

Published in:

Journal of Separation Science, 2019, v. 42, n. 22, p. 3487, doi. 10.1002/jssc.201900659

By:

Kuckova, Stepanka;
Zitkova, Kristyna;
Novotny, Ondrej;
Smirnova, Tatiana

Publication type:

Article

Evaluation of a new modified QuEChERS method for the monitoring of carbamate residues in high-fat cheeses by using UHPLC-MS/MS.

Published in:

Journal of Separation Science, 2017, v. 40, n. 2, p. 488, doi. 10.1002/jssc.201600845

By:

Hamed, Ahmed M.;
Moreno‐González, David;
Gámiz‐Gracia, Laura;
García‐Campaña, Ana M.

Publication type:

Article

Heat capacity of cheese.

Published in:

Journal of Thermal Analysis & Calorimetry, 2007, v. 89, n. 3, p. 815, doi. 10.1007/s10973-006-7948-9

By:

Heidenreich, S.;
Langner, T.;
Rohm, H.

Publication type:

Article

Detection of probiotic microbes in probiotic cheese spreads by isothermic calorimetry.

Published in:

Journal of Thermal Analysis & Calorimetry, 2005, v. 82, n. 1, p. 245, doi. 10.1007/s10973-005-0890-4

By:

Szily, B.;
Óbert, G.;
Schäffer, B.

Publication type:

Article

Effect of by-products from the dairy industry as alternative inducers of recombinant β-galactosidase expression.

Published in:

Biotechnology Letters, 2021, v. 43, n. 3, p. 589, doi. 10.1007/s10529-020-03028-3

By:

Mobayed, Francielle Herrmann;
Nunes, Juliane Carraro;
Gennari, Adriano;
de Andrade, Bruna Coelho;
Ferreira, Matheus Loch Velvites;
Pauli, Paolla;
Renard, Gaby;
Chies, Jocelei Maria;
Volpato, Giandra;
Volken de Souza, Claucia Fernanda

Publication type:

Article

The effect of some environmental conditions on planktonic growth and biofilm formation by some lactic acid bacteria isolated from a local cheese in Turkey.

Published in:

Biotechnology Letters, 2020, v. 42, n. 3, p. 481, doi. 10.1007/s10529-020-02794-4

By:

Akoğlu, Aylin

Publication type:

Article

Cheese powder production and characterization:A foam-mat drying approach.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 123, p. 225, doi. 10.1016/j.fbp.2020.06.019

By:

Izadi, Zeinab;
Mohebbi, Mohebbat;
Shahidi, Fakhri;
Varidi, Mehdi;
Salahi, Mohammad Reza

Publication type:

Article

Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 122, p. 230, doi. 10.1016/j.fbp.2020.05.010

By:

Kendirci, Perihan;
Salum, Pelin;
Bas, Deniz;
Erbay, Zafer

Publication type:

Article

A coupled photogrammetric-fmite element method approach to model irregular shape product freezing: Mozzarella cheese case.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 122, p. 98, doi. 10.1016/j.fbp.2020.03.010

By:

Alinovi, Marcello;
Mucchetti, Germano

Publication type:

Article

Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 117, n. Part C, p. 287, doi. 10.1016/j.fbp.2019.07.016

By:

Bas, Deniz;
Kendirci, Perihan;
Salum, Pelin;
Govce, Gokce;
Erbay, Zafer

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

Agro-food industry byproducts into value-added extruded foods.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 96, p. 78, doi. 10.1016/j.fbp.2015.07.003

By:

Paraman, Ilankovan;
Sharif, Mian K.;
Supriyadi, Susmoko;
Rizui, Syed S. H.

Publication type:

Article

A kiwi juice aqueous solution as coagulant of bovine milk and its potential in Mozzarella cheese manufacture.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2014, v. 92, n. 1, p. 67, doi. 10.1016/j.fbp.2013.07.011

By:

Puglisi, Ivana;
Petrone, Goffredo;
Lo Piero, Angela Roberta

Publication type:

Article

Role of actinidin in the hydrolysis of the cream milk proteins.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 3, p. 449, doi. 10.1016/j.fbp.2011.11.008

By:

Puglisi, Ivana;
Petrone, Goffredo;
Lo Piero, Angela R.

Publication type:

Article

Measures and metrics of sustainable diets with a focus on milk, yogurt, and dairy products.

Published in:

Nutrition Reviews, 2018, v. 76, n. 1, p. 21, doi. 10.1093/nutrit/nux063

By:

Drewnowski, Adam

Publication type:

Article

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials.

Published in:

Nutrition Reviews, 2015, v. 73, n. 5, p. 259, doi. 10.1093/nutrit/nuu060

By:

de Goede, Janette;
Geleijnse, Johanna M.;
Ding, Eric L.;
Soedamah-Muthu, Sabita S.

Publication type:

Article

Dietary aspects of migraine trigger factors.

Published in:

Nutrition Reviews, 2012, v. 70, n. 6, p. 337, doi. 10.1111/j.1753-4887.2012.00468.x

By:

Rockett, Fernanda C;
de Oliveira, Vanessa R;
Castro, Kamila;
Chaves, Márcia LF;
Perla, Alexandre da S;
Perry, Ingrid DS

Publication type:

Article

Dietary phosphorus in bone health and quality of life.

Published in:

Nutrition Reviews, 2012, v. 70, n. 6, p. 311, doi. 10.1111/j.1753-4887.2012.00473.x

By:

Takeda, Eiji;
Yamamoto, Hironori;
Yamanaka-Okumura, Hisami;
Taketani, Yutaka

Publication type:

Article

Engineering a cardosin B-derived rennet for sheep and goat cheese manufacture.

Published in:

Applied Microbiology & Biotechnology, 2015, v. 99, n. 1, p. 269, doi. 10.1007/s00253-014-5902-5

By:

Almeida, Carla;
Gomes, David;
Faro, Carlos;
Simões, Isaura

Publication type:

Article

Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses.

Published in:

Applied Microbiology & Biotechnology, 2007, v. 76, n. 5, p. 1161, doi. 10.1007/s00253-007-1095-5

By:

Deetae, Pawinee;
Bonnarme, Pascal;
Spinnler, Henry E.;
Helinck, Sandra

Publication type:

Article

Influence of growth conditions on bacteriocin production by Brevibacterium linens.

Published in:

Applied Microbiology & Biotechnology, 2003, v. 62, n. 2/3, p. 163, doi. 10.1007/s00253-003-1292-9

By:

Motta, A. S.;
Brandelli, A.

Publication type:

Article

LEAD LEVELS IN MILK AND ITS PRODUCTS FROM VARIOUS ENVIRONMENTS IN EGYPT.

Published in:

Journal of Applied Life Sciences & Environment, 2024, v. 57, n. 2, p. 321, doi. 10.46909/alse-572139

By:

ABOU-ARAB, Assem;
ABOU DONIA, Mahmoud;
ENB, Ali

Publication type:

Article

COMPARACIÓN DEL CONTENIDO DE SODIO DE ALIMENTOS DEL MERCADO ARGENTINO CON EL VALOR DEL RÓTULO.

Published in:

Actualización en Nutrición, 2022, v. 23, n. 3, p. 146, doi. 10.48061/SAN.2022.23.3.146

By:

Chulibert, María E.;
Barroso, Santiago;
Fenoglio, Ignacio;
Lupo, Maela;
Rigalli, Alfredo;
Lombarte, Mercedes

Publication type:

Article

PREPARACIONES ALIMENTARIAS CON MAYOR Y CON MENOR CONTENIDO DE (NaCl): MOTIVOS DE ELECCIÓN Y EMOCIONES RELACIONADAS SEGÚN ESTUDIANTES UNIVERSITARIOS. ESTUDIO TRANSVERSAL CUALI-CUANTITATIVO.

Published in:

Actualización en Nutrición, 2022, v. 23, n. 3, p. 127, doi. 10.48061/SAN.2022.23.3.127

By:

Beatriz Vazquez, Marisa;
Gulzej, Micaela;
Wallinger, Marina;
Watson, Dana Zoe;
Noemí Lema, Silvia

Publication type:

Article

Dairy products and bone health: how strong is the scientific evidence?

Published in:

Nutrition Research Reviews, 2018, v. 31, n. 2, p. 164, doi. 10.1017/S095442241800001X

By:

van den Heuvel, Ellen G. H. M.;
Steijns, Jan M. J. M.

Publication type:

Article

Food pyramid for subjects with chronic pain: foods and dietary constituents as anti-inflammatory and antioxidant agents.

Published in:

Nutrition Research Reviews, 2018, v. 31, n. 1, p. 131, doi. 10.1017/S0954422417000270

By:

Rondanelli, Mariangela;
Faliva, Milena Anna;
Miccono, Alessandra;
Naso, Maurizio;
Nichetti, Mara;
Riva, Antonella;
Guerriero, Fabio;
De Gregori, Manuela;
Peroni, Gabriella;
Perna, Simone

Publication type:

Article

<italic>In vitro</italic> and <italic>in vivo</italic> antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence.

Published in:

Nutrition Research Reviews, 2018, v. 31, n. 1, p. 52, doi. 10.1017/S0954422417000191

By:

Fardet, Anthony;
Rock, Edmond

Publication type:

Article

Metabolic engineering of Escherichia coli W for isobutanol production on chemically defined medium and cheese whey as alternative raw material.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2020, v. 47, n. 12, p. 1117, doi. 10.1007/s10295-020-02319-y

By:

Novak, Katharina;
Baar, Juliane;
Freitag, Philipp;
Pflügl, Stefan

Publication type:

Article

Fermentation of deproteinized cheese whey powder solutions to ethanol by engineered Saccharomyces cerevisiae: effect of supplementation with corn steep liquor and repeated-batch operation with biomass recycling by flocculation.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2010, v. 37, n. 9, p. 973, doi. 10.1007/s10295-010-0748-z

By:

Silva, Ana Carina;
Guimarães, Pedro M. R.;
Teixeira, José A.;
Domingues, Lucília

Publication type:

Article

添加乳酸片球菌AS185的益生菌Ricotta干酪品质评价.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 10, p. 102, doi. 10.13982/j.mfst.1673-9078.2022.10.0267

By:

高岩松;
王超;
高磊;
杨舸;
赵玉娟;
赵子健;
牛春华;
李盛钰

Publication type:

Article

STUDY ON THE QUALITY OF HOMEMADE CHEESE IN VARIOUS RESEARCH PERIODS.

Published in:

Lucrari Stiintifice: Seria Medicina Veterinara, 2022, v. 65, n. 1, p. 8

By:

GOLBAN, Rita

Publication type:

Article

The importance of the bacterial cultures used in production of cheeses.

Published in:

Lucrari Stiintifice: Seria Medicina Veterinara, 2019, v. 62, n. 1, p. 67

By:

GOLBAN, Rita

Publication type:

Article

APPLICATION OF HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) TO COW TELEMEA CHEESE PRODUCTION.

Published in:

Lucrari Stiintifice: Seria Medicina Veterinara, 2018, v. 61, n. 2, p. 135

By:

BORŞ, Alina;
RUSU, Oana Raluca;
BORŞ, Ionuţ;
FLORIŞTEAN, Viorel

Publication type:

Article

STUDY ON THE QUALITY OF SOME CHEESE PRODUCED WITHIN A TRADITIONAL SPECIFIC UNIT.

Published in:

Lucrari Stiintifice, Universitatea de Stiinte Agricole Si Medicina Veterinara Ion Ionescu de la Brad Iasi, Seria Horticultura, 2023, v. 66, n. 2, p. 115

By:

Al., USTUROI;
Roxana Nicoleta, RAȚU;
M. G., USTUROI;
C. E., NISTOR;
Mădălina Alexandra, DAVIDESCU;
B. V., AVARVAREI

Publication type:

Article

Ecological risk assessment of cheese whey effluents along a medium-sized river in southwest Greece.

Published in:

Journal of Environmental Science & Health. Part A. Toxic/Hazardous Substances & Environmental Engineering, 2010, v. 45, n. 6, p. 775, doi. 10.1080/10934521003651614

By:

Karadima, Constantina;
Theodoropoulos, Chris;
Rouvalis, Angela;
Iliopoulou-Georgudaki, Joan

Publication type:

Article

Effect of grazing on composition, fatty acid profile and nutritional indices of the goat milk and cheese.

Published in:

Journal of Animal & Feed Sciences, 2021, v. 30, n. 4, p. 320, doi. 10.22358/jafs/144843/2021

By:

Bodnár, Á.;
Egerszegi, I.;
Kuchtik, J.;
Penksza, K.;
Póti, P.;
Pajor, F.

Publication type:

Article

QUARK CHEESE PRODUCED WITH KEFIR AND AGAVE INULIN.

Published in:

Arquivos de Ciências Veterinárias e Zoologia da Unipar, 2018, v. 21, n. 3, p. 87, doi. 10.25110/arqvet.v21i3.2018.7337

By:

Ribeiro Melo, Dhara;
da Silva, Pedro Henrick Teles;
Patrícia Rigoto, Renata;
Sottoriva, Heloysa Maria;
Fregato Cintra, Fernanda;
Postal Trento, Júlia;
de Castro, Aletéia Leal;
Alves, Gilberto

Publication type:

Article

An important cheese in Turkish cuisine: a research on PGI-registered Erzurum civil cheese.

Published in:

Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00277-3

By:

Denk, Erkan

Publication type:

Article

Dangke: unveiling Indonesian traditional fermented cheese from Enrekang, South Sulawesi.

Published in:

Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00279-1

By:

Setiarto, R. Haryo Bimo;
Nur, Naswandi;
Romulo, Andreas;
Herlina, Vika Tresnadiana

Publication type:

Article

Agronomische und phytochemische Charakterisierung von BrotkleeLandsorten.

Published in:

Julius-Kühn-Archiv, 2023, n. 476, p. 60, doi. 10.5073/20230821-144622-0

By:

Pramsohler, Manuel;
Castellan, Alessia;
Pérez, Mayra Galarza;
Çiçek, Serhat S.

Publication type:

Article