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Refinado por: Base de dados/Biblioteca: MEDLINE Complete remover tipo de recurso: Artigos remover Springer Nature - Springer Journals All 2022 remover
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Valorization of cheese whey using microbial fermentations
Valorization of cheese whey using microbial fermentations
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Valorization of cheese whey using microbial fermentations

Zotta, Teresa ; Solieri, Lisa ; Iacumin, Lucilla ; Picozzi, Claudia ; Gullo, Maria

Applied microbiology and biotechnology, 2020-04, Vol.104 (7), p.2749-2764 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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2
Lactobacillus and Leuconostoc volatilomes in cheese conditions
Lactobacillus and Leuconostoc volatilomes in cheese conditions
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Lactobacillus and Leuconostoc volatilomes in cheese conditions

Pogačić, Tomislav ; Maillard, Marie-Bernadette ; Leclerc, Aurélie ; Hervé, Christophe ; Chuat, Victoria ; Valence, Florence ; Thierry, Anne

Applied microbiology and biotechnology, 2016-03, Vol.100 (5), p.2335-2346 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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3
Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses
Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses
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Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses

Garcia-Estrada, Carlos ; Martin, Juan-Francisco

Applied microbiology and biotechnology, 2016-10, Vol.100 (19), p.8303-8313 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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4
Assessment of overall microbial community shift during Cheddar cheese production from raw milk to aging
Assessment of overall microbial community shift during Cheddar cheese production from raw milk to aging
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Assessment of overall microbial community shift during Cheddar cheese production from raw milk to aging

Choi, Jungmin ; In Lee, Sang ; Rackerby, Bryna ; Frojen, Robin ; Goddik, Lisbeth ; Ha, Sang-Do ; Park, Si Hong

Applied microbiology and biotechnology, 2020-07, Vol.104 (14), p.6249-6260 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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5
Effect of reduced-calcium and high-calcium cheddar cheese consumption on the excretion of faecal fat: a 2-week cross-over dietary intervention study
Effect of reduced-calcium and high-calcium cheddar cheese consumption on the excretion of faecal fat: a 2-week cross-over dietary intervention study
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Effect of reduced-calcium and high-calcium cheddar cheese consumption on the excretion of faecal fat: a 2-week cross-over dietary intervention study

Feeney, Emma L. ; Daly, Aisling ; Dunne, Simone ; Dible, Victoria ; Barron, Rebecca ; Seratlic, Sanja ; Jacquier, J. C. ; O’Sullivan, Michael ; Beresford, Tom ; Jensen, Søren Krogh ; Gibney, Eileen R.

European journal of nutrition, 2023-06, Vol.62 (4), p.1755-1765 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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6
Elucidation of the initial bacterial community of Ezine PDO cheese using next-generation sequencing
Elucidation of the initial bacterial community of Ezine PDO cheese using next-generation sequencing
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Elucidation of the initial bacterial community of Ezine PDO cheese using next-generation sequencing

Öztürk, Hale İnci ; Demirci, Talha ; Akın, Nihat ; Oğul, Abdullah

Archives of microbiology, 2022-10, Vol.204 (10), p.656-656, Article 656 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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7
Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food
Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food
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Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food

Landaud, Sophie ; Helinck, Sandra ; Bonnarme, Pascal

Applied microbiology and biotechnology, 2008, Vol.77 (6), p.1191-1205 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

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8
Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses
Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses
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Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses

Deetae, Pawinee ; Bonnarme, Pascal ; Spinnler, Henry E ; Helinck, Sandra

Applied microbiology and biotechnology, 2007-10, Vol.76 (5), p.1161-1171 [Periódico revisado por pares]

Berlin: Berlin/Heidelberg : Springer-Verlag

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9
Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey
Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey
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Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey

Kalaycı, Nagihan ; Ürkek, Bayram ; Öztürk, Feyza ; Şengül, Mustafa ; Çiftçi, Esengül

Biological trace element research, 2023-06, Vol.201 (6), p.3069-3076 [Periódico revisado por pares]

New York: Springer US

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10
Production, chemical composition, and economic viability of Minas Frescal cheese from buffaloes supplemented with açai seed
Production, chemical composition, and economic viability of Minas Frescal cheese from buffaloes supplemented with açai seed
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Production, chemical composition, and economic viability of Minas Frescal cheese from buffaloes supplemented with açai seed

de Oliveira, Wildiney Freire ; de Lima, Elizanne Moura ; de Freitas, Denise Ribeiro ; dos Santos, Suely Sousa ; Reis, Grazielle Carvalho ; Gomes, Daiany Iris ; Alves, Kaliandra Souza ; Maciel, Raylon Pereira ; Vargas, Julián Andrés Castillo ; Mezzomo, Rafael

Tropical animal health and production, 2020-09, Vol.52 (5), p.2379-2385 [Periódico revisado por pares]

Dordrecht: Springer Netherlands

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