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Determination of cheese origin by using 16S rDNA fingerprinting of bacteria communities by PCR–DGGE: Preliminary application to traditional Minas cheese
Determination of cheese origin by using 16S rDNA fingerprinting of bacteria communities by PCR–DGGE: Preliminary application to traditional Minas cheese
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Determination of cheese origin by using 16S rDNA fingerprinting of bacteria communities by PCR–DGGE: Preliminary application to traditional Minas cheese

Arcuri, Edna F. ; El Sheikha, Aly F. ; Rychlik, Tomasz ; Piro-Métayer, Isabelle ; Montet, Didier

Food control, 2013-03, Vol.30 (1), p.1-6 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese
High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese
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High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese

Aldrete-Tapia, Alejandro ; Escobar-Ramírez, Meyli C. ; Tamplin, Mark L. ; Hernández-Iturriaga, Montserrat

Food microbiology, 2014-12, Vol.44, p.136-141 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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3
Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS
Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS
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Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS

Delgado, Francisco José ; González-Crespo, José ; Cava, Ramón ; Ramírez, Rosario

Food chemistry, 2011-12, Vol.129 (3), p.1156-1163 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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4
Traditional cheeses: Rich and diverse microbiota with associated benefits
Traditional cheeses: Rich and diverse microbiota with associated benefits
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Traditional cheeses: Rich and diverse microbiota with associated benefits

Montel, Marie-Christine ; Buchin, Solange ; Mallet, Adrien ; Delbes-Paus, Céline ; Vuitton, Dominique A. ; Desmasures, Nathalie ; Berthier, Françoise

International journal of food microbiology, 2014-05, Vol.177, p.136-154 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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5
When cheese gets the blues: Pseudomonas fluorescens as the causative agent of cheese spoilage
When cheese gets the blues: Pseudomonas fluorescens as the causative agent of cheese spoilage
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When cheese gets the blues: Pseudomonas fluorescens as the causative agent of cheese spoilage

Martin, N.H. ; Murphy, S.C. ; Ralyea, R.D. ; Wiedmann, M. ; Boor, K.J.

Journal of dairy science, 2011-06, Vol.94 (6), p.3176-3183 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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6
Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening
Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening
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Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening

Delgado, Francisco José ; González-Crespo, José ; Cava, Ramón ; García-Parra, Jesús ; Ramírez, Rosario

Food chemistry, 2010, Vol.118 (1), p.182-189 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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7
Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils
Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils
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Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils

Olmedo, Rubén H. ; Nepote, Valeria ; Grosso, Nelson R.

Food science & technology, 2013-10, Vol.53 (2), p.409-417 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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8
Treatment of Cheese Whey Wastewater: Combined Coagulation−Flocculation and Aerobic Biodegradation
Treatment of Cheese Whey Wastewater: Combined Coagulation−Flocculation and Aerobic Biodegradation
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Treatment of Cheese Whey Wastewater: Combined Coagulation−Flocculation and Aerobic Biodegradation

Rivas, Javier ; Prazeres, Ana R ; Carvalho, Fatima ; Beltrán, Fernando

Journal of agricultural and food chemistry, 2010-07, Vol.58 (13), p.7871-7877 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Outbreaks Attributed to Cheese: Differences Between Outbreaks Caused by Unpasteurized and Pasteurized Dairy Products, United States, 1998―2011
Outbreaks Attributed to Cheese: Differences Between Outbreaks Caused by Unpasteurized and Pasteurized Dairy Products, United States, 1998―2011
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Outbreaks Attributed to Cheese: Differences Between Outbreaks Caused by Unpasteurized and Pasteurized Dairy Products, United States, 1998―2011

GOULD, L. Hannah ; MUNGAI, Elisabeth ; BEHRAVESH, Casey Barton

Foodborne pathogens and disease, 2014-07, Vol.11 (7), p.545-551 [Periódico revisado por pares]

Larchmont, NY: Liebert

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10
Identification of radical scavenging peptides (<3 kDa) from Burgos-type cheese
Identification of radical scavenging peptides (<3 kDa) from Burgos-type cheese
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Identification of radical scavenging peptides (<3 kDa) from Burgos-type cheese

Timón, María L. ; Parra, Vita ; Otte, Jeanette ; Broncano, Julio M. ; Petrón, María J.

Food science & technology, 2014-06, Vol.57 (1), p.359-365 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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