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1
Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese
Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese
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Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Bertuzzi, Andrea S. ; McSweeney, Paul L.H. ; Rea, Mary C. ; Kilcawley, Kieran N.

Comprehensive reviews in food science and food safety, 2018-03, Vol.17 (2), p.371-390 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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2
Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powder
Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powder
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Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powder

Salum, Pelin ; Berktas, Serap ; Bas, Deniz ; Cam, Mustafa ; Erbay, Zafer

Journal of food science, 2023-01, Vol.88 (1), p.244-258 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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3
Determination of the lactose and galactose content of cheese for use in the galactosaemia diet
Determination of the lactose and galactose content of cheese for use in the galactosaemia diet
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Determination of the lactose and galactose content of cheese for use in the galactosaemia diet

Portnoi, P.A ; MacDonald, A

Journal of human nutrition and dietetics, 2009-10, Vol.22 (5), p.400-408 [Periódico revisado por pares]

Oxford, UK: Oxford, UK : Blackwell Publishing Ltd

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4
Prevalence and survival of Listeria monocytogenes in various types of cheese—A review
Prevalence and survival of Listeria monocytogenes in various types of cheese—A review
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Prevalence and survival of Listeria monocytogenes in various types of cheese—A review

Gérard, Amaury ; El‐Hajjaji, Soundous ; Niyonzima, Eugène ; Daube, Georges ; Sindic, Marianne

International journal of dairy technology, 2018-11, Vol.71 (4), p.825-843 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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5
Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States
Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States
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Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States

Drake, S.L ; Lopetcharat, K ; Clark, S ; Kwak, H.S ; Lee, S.Y ; Drake, M.A

Journal of food science, 2009-08, Vol.74 (6), p.S276-S285 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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6
Cheese rind microbial communities: diversity, composition and origin
Cheese rind microbial communities: diversity, composition and origin
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Cheese rind microbial communities: diversity, composition and origin

Irlinger, Françoise ; Layec, Séverine ; Hélinck, Sandra ; Dugat-Bony, Eric

FEMS microbiology letters, 2015-01, Vol.362 (2), p.1-11 [Periódico revisado por pares]

England: Oxford University Press

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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
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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

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8
Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses
Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses
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Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses

Colombo, M Laura ; Cimino, Cecilia V ; Bruno, Mariela A ; Hugo, Ayelen ; Liggieri, Constanza ; Fernández, Agustina ; Vairo‐Cavalli, Sandra

Journal of the science of food and agriculture, 2021-03, Vol.101 (4), p.1382-1388 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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9
Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing
Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing
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Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing

Zhang, Deju ; Ling, Xiaoling ; Jiang, Kai ; Zhao, Xiaorui ; Gan, Yiming

International journal of dairy technology, 2024-02, Vol.77 (1), p.165-182 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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10
Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects
Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects
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Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects

Kamimura, Bruna A. ; Magnani, Marciane ; Luciano, Winnie A. ; Campagnollo, Fernanda B. ; Pimentel, Tatiana C. ; Alvarenga, Verônica O. ; Pelegrino, Beatriz O. ; Cruz, Adriano G. ; Sant'Ana, Anderson S.

Comprehensive reviews in food science and food safety, 2019-09, Vol.18 (5), p.1636-1657 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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