Results 211 to 220 of about 71,604 (265)

Nutritional Quality of Plant-Based Cheese Available in Spanish Supermarkets: How Do They Compare to Dairy Cheese?

Nutrients, 2021
Ujue Fresan, Holly Rippin, Fresan Ujue   +2 more
exaly  

Cheesomics: the future pathway to understanding cheese flavour and quality

Critical Reviews in Food Science and Nutrition, 2020
Roya Afshari, Daniel Anthony Dias, Christopher Pillidge   +2 more
exaly  

Acceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: An optimisation study

Food Chemistry, 2023
Ali Adnan Hayaloglu
exaly  

A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese

Frontiers in Microbiology, 2021
Xuewei Shi, Shi Xuewei
exaly  

Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese

Trends in Food Science and Technology, 2021
Costas Biliaderis, Anastasia Kyriakoudi, Ioannis Mourtzinos   +2 more
exaly  

CHEESE | Microbiology of Cheese

2002
openaire   +1 more source

Cheese | Cheese as a Food Ingredient

2002
openaire   +1 more source

Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension

Innovative Food Science and Emerging Technologies, 2007
K Shetty
exaly  

CHEESE | Cheese Rheology

2002
openaire   +1 more source

Cheese | Hard Italian Cheeses

2002
M. Gobbetti, R. Di Cagno
openaire   +1 more source