Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Hot topic: Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varietiesMeyer, J. ; Bütikofer, U. ; Walther, B. ; Wechsler, D. ; Sieber, R.Journal of dairy science, 2009-03, Vol.92 (3), p.826-836 [Periódico revisado por pares]United States: Elsevier IncTexto completo disponível |
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Material Type: Artigo
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Surface microbiota analysis of Taleggio, Gorgonzola, Casera, Scimudin and Formaggio di Fossa Italian cheesesFontana, Cecilia ; Cappa, Fabrizio ; Rebecchi, Annalisa ; Cocconcelli, Pier SandroInternational journal of food microbiology, 2010-04, Vol.138 (3), p.205-211 [Periódico revisado por pares]Amsterdam: Elsevier B.VTexto completo disponível |
3 |
Material Type: Artigo
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Interrelationships among physical and chemical traits of cheese: Explanatory latent factors and clustering of 37 categories of cheesesBittante, Giovanni ; Amalfitano, Nicolò ; Ferragina, Alessandro ; Lombardi, Angiolella ; Tagliapietra, FrancoJournal of dairy science, 2024-04, Vol.107 (4), p.1980-1992 [Periódico revisado por pares]United States: Elsevier IncTexto completo disponível |
4 |
Material Type: Artigo
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Non-starter lactic acid bacteria used to improve cheese quality and provide health benefitsSettanni, Luca ; Moschetti, GiancarloFood microbiology, 2010-09, Vol.27 (6), p.691-697 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
5 |
Material Type: Artigo
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Cheesomics: the future pathway to understanding cheese flavour and qualityAfshari, Roya ; Pillidge, Christopher J. ; Dias, Daniel A. ; Osborn, A. Mark ; Gill, HarsharnCritical reviews in food science and nutrition, 2020-01, Vol.60 (1), p.33-47 [Periódico revisado por pares]United States: Taylor & FrancisTexto completo disponível |
6 |
Material Type: Artigo
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A 100-Year Review: Cheese production and qualityJohnson, M.E.Journal of dairy science, 2017-12, Vol.100 (12), p.9952-9965 [Periódico revisado por pares]United States: Elsevier IncTexto completo disponível |
7 |
Material Type: Artigo
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The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogsGrossmann, Lutz ; McClements, David JulianTrends in Food Science & Technology, 2021-12, Vol.118, p.207-229 [Periódico revisado por pares]Cambridge: Elsevier LtdTexto completo disponível |
8 |
Material Type: Artigo
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Profiling of bacterial and fungal communities of Mexican cheeses by high throughput DNA sequencingMurugesan, Selvasankar ; Reyes-Mata, Maria Paulina ; Nirmalkar, Khemlal ; Chavez-Carbajal, Alejandra ; Juárez-Hernández, Josue Isaac ; Torres-Gómez, Rosario Erea ; Piña-Escobedo, Alberto ; Maya, Otoniel ; Hoyo-Vadillo, Carlos ; Ramos-Ramírez, Emma Gloria ; Salazar-Montoya, Juan Alfredo ; García-Mena, JaimeFood research international, 2018-11, Vol.113, p.371-381 [Periódico revisado por pares]Canada: Elsevier LtdTexto completo disponível |
9 |
Material Type: Artigo
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Manufacture of magnesium-fortified Chihuahua cheeseRojo-Gutiérrez, E. ; Sánchez-Vega, R. ; Olivas, G.I. ; Gutiérrez-Méndez, N. ; Baeza-Jiménez, R. ; Rios-Velasco, C. ; Sepúlveda, D.R.Journal of dairy science, 2022-06, Vol.105 (6), p.4915-4924 [Periódico revisado por pares]United States: Elsevier IncTexto completo disponível |
10 |
Material Type: Artigo
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Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGEFlórez, Ana Belén ; Mayo, BaltasarInternational journal of food microbiology, 2006-07, Vol.110 (2), p.165-171 [Periódico revisado por pares]Amsterdam: Elsevier B.VTexto completo disponível |