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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2 |
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 |
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3 |
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 |
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4 |
Material Type: Artigo
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Consumer perception of Cheddar cheese colorRacette, C.M. ; Homwongpanich, K. ; Drake, M.A.Journal of dairy science, 2024-04 [Periódico revisado por pares]United States: Elsevier IncTexto completo disponível |
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5 |
Material Type: Artigo
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Proteolytic Activity of Lactobacillus plantarum Strains in Cheddar Cheese as Adjunct CulturesDuan, Cuicui ; Li, Shengyu ; Zhao, Zijian ; Wang, Chao ; Zhao, Yujuan ; Yang, G E ; Niu, Chunhua ; Gao, Lei ; Liu, Xiaoxiao ; Zhao, LeiJournal of food protection, 2019-12, Vol.82 (12), p.2108-2118 [Periódico revisado por pares]United States: Allen Press IncTexto completo disponível |
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6 |
Material Type: Artigo
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Color of low-fat cheese influences flavor perception and consumer likingWadhwani, R. ; McMahon, D.J.Journal of dairy science, 2012-05, Vol.95 (5), p.2336-2346 [Periódico revisado por pares]New York, NY: Elsevier IncTexto completo disponível |
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7 |
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 |
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8 |
Material Type: Artigo
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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 studySharafedtinov, Khaider K ; Plotnikova, Oksana A ; Alexeeva, Ravilay I ; Sentsova, Tatjana B ; Songisepp, Epp ; Stsepetova, Jelena ; Smidt, Imbi ; Mikelsaar, MarikaNutrition journal, 2013-10, Vol.12 (1), p.138-138, Article 138 [Periódico revisado por pares]England: Springer-VerlagTexto completo disponível |
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9 |
Material Type: Artigo
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Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of bothSant’Ana, A.M.S. ; Bezerril, F.F. ; Madruga, M.S. ; Batista, A.S.M. ; Magnani, M. ; Souza, E.L. ; Queiroga, R.C.R.E.Journal of dairy science, 2013-12, Vol.96 (12), p.7442-7453 [Periódico revisado por pares]United States: Elsevier IncTexto completo disponível |
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10 |
Material Type: Artigo
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Composition and sensory profiling of probiotic Scamorza ewe milk cheeseAlbenzio, M. ; Santillo, A. ; Caroprese, M. ; Braghieri, A. ; Sevi, A. ; Napolitano, F.Journal of dairy science, 2013-05, Vol.96 (5), p.2792-2800 [Periódico revisado por pares]United States: Elsevier IncTexto completo disponível |