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1
Detection of the cytotoxic penitrems A–F in cheese from the European single market by HPLC-MS/MS
Detection of the cytotoxic penitrems A–F in cheese from the European single market by HPLC-MS/MS
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Detection of the cytotoxic penitrems A–F in cheese from the European single market by HPLC-MS/MS

Svetlana A. Kalinina Annika Jagels; Sebastian Hickert; Lucas Maciel Mauriz Marques; Benedikt Cramer; Hans-Ulrich Humpf

Journal of Agricultural and Food Chemistry Washington v. 66, n. 5, p. 1264-1269, 2018

Washington 2018

Localização: FCFRP - Fac. Ciên. Farm. Ribeirão Preto    (pcd 3088895 Acervo Digital )(Acessar)

2
A Series of Kokumi Peptides Impart the Long-Lasting Mouthfulness of Matured Gouda Cheese
A Series of Kokumi Peptides Impart the Long-Lasting Mouthfulness of Matured Gouda Cheese
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A Series of Kokumi Peptides Impart the Long-Lasting Mouthfulness of Matured Gouda Cheese

Toelstede, Simone ; Dunkel, Andreas ; Hofmann, Thomas

Journal of agricultural and food chemistry, 2009-02, Vol.57 (4), p.1440-1448 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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3
Shelf Life Extension of Ricotta Cheese Using Coatings of Galactomannans from Nonconventional Sources Incorporating Nisin against Listeria monocytogenes
Shelf Life Extension of Ricotta Cheese Using Coatings of Galactomannans from Nonconventional Sources Incorporating Nisin against Listeria monocytogenes
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Shelf Life Extension of Ricotta Cheese Using Coatings of Galactomannans from Nonconventional Sources Incorporating Nisin against Listeria monocytogenes

Martins, Joana T ; Cerqueira, Miguel A ; Souza, Bartolomeu W. S ; Carmo Avides, Maria do ; Vicente, António A

Journal of agricultural and food chemistry, 2010-02, Vol.58 (3), p.1884-1891 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
Lipolysis during Ripening of Emmental Cheese Considering Organization of Fat and Preferential Localization of Bacteria
Lipolysis during Ripening of Emmental Cheese Considering Organization of Fat and Preferential Localization of Bacteria
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Lipolysis during Ripening of Emmental Cheese Considering Organization of Fat and Preferential Localization of Bacteria

Lopez, Christelle ; Maillard, Marie-Bernadette ; Briard-Bion, Valerie ; Camier, Benedicte ; Hannon, John A

Journal of agricultural and food chemistry, 2006-08, Vol.54 (16), p.5855-5867 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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5
Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review
Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review
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Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review

Zhang, Chan ; Cheng, Ying ; Qin, Yuhui ; Wang, Congcong ; Wang, Haijiao ; Ablimit, Arzugul ; Sun, Qing ; Dong, Huijun ; Wang, Bei ; Wang, Chengtao

Journal of agricultural and food chemistry, 2024-05, Vol.72 (17), p.9567-9580 [Periódico revisado por pares]

United States: American Chemical Society

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6
Production of a Cheese-Like Aroma via Fermentation of Plant Proteins and Coconut Oil with the Basidiomycetes Cyclocybe aegerita and Trametes versicolor
Production of a Cheese-Like Aroma via Fermentation of Plant Proteins and Coconut Oil with the Basidiomycetes Cyclocybe aegerita and Trametes versicolor
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Production of a Cheese-Like Aroma via Fermentation of Plant Proteins and Coconut Oil with the Basidiomycetes Cyclocybe aegerita and Trametes versicolor

Wagner, Tim ; Pfeifle, Helena ; Hildebrand, Gabriel ; Zhang, Yanyan

Journal of agricultural and food chemistry, 2024-03, Vol.72 (12), p.6544-6553 [Periódico revisado por pares]

United States: American Chemical Society

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7
Formation of 3‑Methylbutanal and 3‑Methylbutan-1-ol Recognized as Malty during Fermentation in Swiss Raclette-Type Cheese, Reconstituted Milk, and de Man, Rogosa, and Sharpe Broth
Formation of 3‑Methylbutanal and 3‑Methylbutan-1-ol Recognized as Malty during Fermentation in Swiss Raclette-Type Cheese, Reconstituted Milk, and de Man, Rogosa, and Sharpe Broth
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Formation of 3‑Methylbutanal and 3‑Methylbutan-1-ol Recognized as Malty during Fermentation in Swiss Raclette-Type Cheese, Reconstituted Milk, and de Man, Rogosa, and Sharpe Broth

Meng, Hélène Yi ; Piccand, Miguel ; Fuchsmann, Pascal ; Dubois, Sébastien ; Baumeyer, Alexandra ; Tena Stern, Mireille ; von Ah, Ueli

Journal of agricultural and food chemistry, 2021-01, Vol.69 (2), p.717-729 [Periódico revisado por pares]

United States: American Chemical Society

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8
Quantitative Studies and Taste Re-engineering Experiments toward the Decoding of the Nonvolatile Sensometabolome of Gouda Cheese
Quantitative Studies and Taste Re-engineering Experiments toward the Decoding of the Nonvolatile Sensometabolome of Gouda Cheese
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Quantitative Studies and Taste Re-engineering Experiments toward the Decoding of the Nonvolatile Sensometabolome of Gouda Cheese

Toelstede, Simone ; Hofmann, Thomas

Journal of agricultural and food chemistry, 2008-07, Vol.56 (13), p.5299-5307 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Synthesis and Characterization of a Potential Prebiotic Trisaccharide from Cheese Whey Permeate and Sucrose by Leuconostoc mesenteroides Dextransucrase
Synthesis and Characterization of a Potential Prebiotic Trisaccharide from Cheese Whey Permeate and Sucrose by Leuconostoc mesenteroides Dextransucrase
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Synthesis and Characterization of a Potential Prebiotic Trisaccharide from Cheese Whey Permeate and Sucrose by Leuconostoc mesenteroides Dextransucrase

Díez-Municio, Marina ; Montilla, Antonia ; Jimeno, M. Luisa ; Corzo, Nieves ; Olano, Agustín ; Moreno, F. Javier

Journal of agricultural and food chemistry, 2012-02, Vol.60 (8), p.1945-1953 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Formation of Kokumi-Enhancing γ‑Glutamyl Dipeptides in Parmesan Cheese by Means of γ‑Glutamyltransferase Activity and Stable Isotope Double-Labeling Studies
Formation of Kokumi-Enhancing γ‑Glutamyl Dipeptides in Parmesan Cheese by Means of γ‑Glutamyltransferase Activity and Stable Isotope Double-Labeling Studies
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Formation of Kokumi-Enhancing γ‑Glutamyl Dipeptides in Parmesan Cheese by Means of γ‑Glutamyltransferase Activity and Stable Isotope Double-Labeling Studies

Hillmann, Hedda ; Behr, Jürgen ; Ehrmann, Matthias A ; Vogel, Rudi F ; Hofmann, Thomas

Journal of agricultural and food chemistry, 2016-03, Vol.64 (8), p.1784-1793 [Periódico revisado por pares]

United States: American Chemical Society

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