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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Cheese yeastsFröhlich‐Wyder, Marie‐Therese ; Arias‐Roth, Emmanuelle ; Jakob, ErnstYeast (Chichester, England), 2019-03, Vol.36 (3), p.129-141 [Periódico revisado por pares]England: Wiley Subscription Services, IncTexto completo disponível |
2 |
Material Type: Livro
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Improving the Flavour of CheeseB.C WeimerWoodhead Publishing 2007Acesso online. A biblioteca também possui exemplares impressos. |
3 |
Material Type: Artigo
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The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheeseKaczyński, Łukasz K. ; Cais-Sokolińska, Dorota ; Bielska, Paulina ; Teichert, Joanna ; Biegalski, Jakub ; Yiğit, Aslı ; Chudy, SylwiaEuropean food research & technology, 2023-05, Vol.249 (5), p.1257-1272 [Periódico revisado por pares]Berlin/Heidelberg: Springer Berlin HeidelbergTexto completo disponível |
4 |
Material Type: Artigo
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Cheese whey management: A reviewPrazeres, Ana R. ; Carvalho, Fátima ; Rivas, JavierJournal of environmental management, 2012-11, Vol.110, p.48-68 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
5 |
Material Type: Artigo
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Defective N/S‐Codoped 3D Cheese‐Like Porous Carbon Nanomaterial toward Efficient Oxygen Reduction and Zn–Air BatteriesZhu, Jiawei ; Li, Wenqiang ; Li, Shuaihu ; Zhang, Jian ; Zhou, Huang ; Zhang, Chengtian ; Zhang, Jianan ; Mu, ShichunSmall (Weinheim an der Bergstrasse, Germany), 2018-05, Vol.14 (21), p.e1800563-n/a [Periódico revisado por pares]Germany: Wiley Subscription Services, IncTexto completo disponível |
6 |
Material Type: Artigo
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Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripeningPenland, Marine ; Falentin, Hélène ; Parayre, Sandrine ; Pawtowski, Audrey ; Maillard, Marie-Bernadette ; Thierry, Anne ; Mounier, Jérôme ; Coton, Monika ; Deutsch, Stéphanie-MarieInternational journal of food microbiology, 2021-05, Vol.345, p.109130-109130, Article 109130 [Periódico revisado por pares]Netherlands: Elsevier B.VTexto completo disponível |
7 |
Material Type: Artigo
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Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese typeMilesi, M.M ; McSweeney, P.L.H ; Hynes, E.RJournal of applied microbiology, 2008-09, Vol.105 (3), p.884-892 [Periódico revisado por pares]Oxford, UK: Oxford, UK : Blackwell Publishing LtdTexto completo disponível |
8 |
Material Type: Artigo
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Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from PortugalCardinali, Federica ; Ferrocino, Ilario ; Milanović, Vesna ; Belleggia, Luca ; Corvaglia, Maria Rita ; Garofalo, Cristiana ; Foligni, Roberta ; Mannozzi, Cinzia ; Mozzon, Massimo ; Cocolin, Luca ; Osimani, Andrea ; Aquilanti, LuciaFood research international, 2021-09, Vol.147, p.110537-110537, Article 110537 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
9 |
Material Type: Artigo
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CHEESE! : Corpus « CHEESE!Priego-Valverde, Béatrice ; Bigi, Brigitte ; Amoyal, MaryTravaux interdisciplinaires du Laboratorie parole et langage d'Aix-en-Provence, 2023-01, Vol.38 (38) [Periódico revisado por pares]Publications de l’Université de ProvenceTexto completo disponível |
10 |
Material Type: Artigo
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Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumptionSantiago-López, Lourdes ; Aguilar-Toalá, Jose E. ; Hernández-Mendoza, Adrián ; Vallejo-Cordoba, Belinda ; Liceaga, Andrea M. ; González-Córdova, Aarón F.Journal of dairy science, 2018-05, Vol.101 (5), p.3742-3757 [Periódico revisado por pares]United States: Elsevier IncTexto completo disponível |