skip to main content
Idioma:
Resultados 1 2 3 4 5 next page
Mostrar Somente
Refinado por: Base de dados/Biblioteca: IngentaConnect Journals remover tipo de recurso: Artigos remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Cheesomics: the future pathway to understanding cheese flavour and quality
Cheesomics: the future pathway to understanding cheese flavour and quality
Material Type:
Artigo 		Adicionar ao Meu Espaço

Cheesomics: the future pathway to understanding cheese flavour and quality

Afshari, Roya ; Pillidge, Christopher J. ; Dias, Daniel A. ; Osborn, A. Mark ; Gill, Harsharn

Critical reviews in food science and nutrition, 2020-01, Vol.60 (1), p.33-47 [Periódico revisado por pares]

United States: Taylor & Francis

Texto completo disponível

Citações Citado por
2
The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs
The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs
Material Type:
Artigo 		Adicionar ao Meu Espaço

The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs

Grossmann, Lutz ; McClements, David Julian

Trends in Food Science & Technology, 2021-12, Vol.118, p.207-229 [Periódico revisado por pares]

Cambridge: Elsevier Ltd

Texto completo disponível

Citações Citado por
3
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality
Material Type:
Artigo 		Adicionar ao Meu Espaço

The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality

Bottari, Benedetta ; Levante, Alessia ; Bancalari, Elena ; Sforza, Stefano ; Bottesini, Chiara ; Prandi, Barbara ; De Filippis, Francesca ; Ercolini, Danilo ; Nocetti, Marco ; Gatti, Monica

Frontiers in microbiology, 2020-10, Vol.11, p.581658-581658 [Periódico revisado por pares]

Frontiers Media S.A

Texto completo disponível

Citações Citado por
4
Hypocaloric diet supplemented with probiotic cheese improves body mass index and blood pressure indices of obese hypertensive patients - a randomized double-blind placebo-controlled pilot study
Hypocaloric diet supplemented with probiotic cheese improves body mass index and blood pressure indices of obese hypertensive patients - a randomized double-blind placebo-controlled pilot study
Material Type:
Artigo 		Adicionar ao Meu Espaço

Hypocaloric diet supplemented with probiotic cheese improves body mass index and blood pressure indices of obese hypertensive patients - a randomized double-blind placebo-controlled pilot study

Sharafedtinov, Khaider K ; Plotnikova, Oksana A ; Alexeeva, Ravilay I ; Sentsova, Tatjana B ; Songisepp, Epp ; Stsepetova, Jelena ; Smidt, Imbi ; Mikelsaar, Marika

Nutrition journal, 2013-10, Vol.12 (1), p.138-138, Article 138 [Periódico revisado por pares]

England: Springer-Verlag

Texto completo disponível

Citações Citado por
5
New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data
New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data
Material Type:
Artigo 		Adicionar ao Meu Espaço

New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data

Afshari, Roya ; Pillidge, Christopher J ; Read, Elizabeth ; Rochfort, Simone ; Dias, Daniel A ; Osborn, A Mark ; Gill, Harsharn

Scientific reports, 2020-02, Vol.10 (1), p.3164, Article 3164 [Periódico revisado por pares]

England: Nature Publishing Group

Texto completo disponível

Citações Citado por
6
Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese
Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese

Bedoya-Serna, Carolina M. ; Dacanal, Gustavo C. ; Fernandes, Andrezza M. ; Pinho, Samantha C.

Brazilian journal of microbiology, 2018-10, Vol.49 (4), p.929-935 [Periódico revisado por pares]

Brazil: Elsevier Editora Ltda

Texto completo disponível

Citações Citado por
7
Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese
Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese

Mangia, N.P ; Fancello, F ; Deiana, P

Journal of applied microbiology, 2016-02, Vol.120 (2), p.329-345 [Periódico revisado por pares]

England: Published for the Society for Applied Bacteriology by Blackwell Science

Texto completo disponível

Citações Citado por
8
Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese
Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese

Christaki, Stamatia ; Moschakis, Thomas ; Kyriakoudi, Anastasia ; Biliaderis, Costas G. ; Mourtzinos, Ioannis

Trends in Food Science & Technology, 2021-10, Vol.116, p.264-278 [Periódico revisado por pares]

Cambridge: Elsevier Ltd

Texto completo disponível

Citações Citado por
9
Nutritional Quality of Plant-Based Cheese Available in Spanish Supermarkets: How Do They Compare to Dairy Cheese?
Nutritional Quality of Plant-Based Cheese Available in Spanish Supermarkets: How Do They Compare to Dairy Cheese?
Material Type:
Artigo 		Adicionar ao Meu Espaço

Nutritional Quality of Plant-Based Cheese Available in Spanish Supermarkets: How Do They Compare to Dairy Cheese?

Fresán, Ujué ; Rippin, Holly

Nutrients, 2021-09, Vol.13 (9), p.3291 [Periódico revisado por pares]

Basel: MDPI AG

Texto completo disponível

Citações Citado por
10
Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey
Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey
Material Type:
Artigo 		Adicionar ao Meu Espaço

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Pires, Arona Figueroa ; Marnotes, Natalí Garcia ; Rubio, Olga Díaz ; Garcia, Angel Cobos ; Pereira, Carlos Dias

Foods, 2021-05, Vol.10 (5), p.1067 [Periódico revisado por pares]

Basel: MDPI AG

Texto completo disponível

Citações Citado por
Resultados 1 2 3 4 5 next page

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

Mostrar Somente

  1. Recursos Online (4.810)
  2. Revistas revisadas por pares (5.067)

Data de Publicação 

De até
Refinar
  1. Antes de1968  (21)
  2. 1968Até1984  (41)
  3. 1985Até1997  (621)
  4. 1998Até2011  (1.689)
  5. Após 2011  (2.953)
  6. Mais opções open sub menu

Idioma 

  1. Inglês  (5.099)
  2. Português  (399)
  3. Japonês  (319)
  4. Espanhol  (94)
  5. Croatian  (66)
  6. Francês  (47)
  7. Italiano  (16)
  8. Búlgaro  (13)
  9. Chinês  (13)
  10. Persa  (10)
  11. Alemão  (7)
  12. Serbian  (4)
  13. Turco  (4)
  14. Eslovaco  (3)
  15. Russo  (3)
  16. Esloveno  (2)
  17. Letão  (1)
  18. Indonésio  (1)
  19. Árabe  (1)
  20. Holandês  (1)
  21. Mais opções open sub menu

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.