Results 241 to 250 of about 10,452 (301)

Metataxonomic profiling of microbial communities and metabolic analyses of the traditional Spanish raw cow's milk cheese 'Casín' from manufacture to ripening. [PDF]

Front Microbiol
Rodríguez J, Suárez PR, Vázquez L, Flórez AB, Vivar-Quintana AM, Mayo B.   +5 more
europepmc   +1 more source

Development and Testing of the West Midlands Assessment of Speech‐Preschool (WAS‐P) for 3‐Year‐Olds With Cleft Palate ± Cleft Lip

International Journal of Language &Communication Disorders, Volume 61, Issue 4, July/August 2026.
ABSTRACT Background In the United Kingdom, cleft care is provided across 14 regional NHS cleft units. Although all units assess speech at age 3, no speech assessments have been designed specifically for 3‐year‐old children with cleft palate ± cleft lip (CP ± L).
Beth Fitzpatrick, Jane Coad, Debbie Sell, Mike Price, Tanya Rihtman   +4 more
wiley   +1 more source

Proteolytic and Textural Parameters of Oil-Ripened Semi-Hard Goat Cheese. [PDF]

J Food Sci
Levak S, Kalit S, Dolenčić Špehar I, Rako A, Ljubenkov I, Marić J, Tudor Kalit M.   +6 more
europepmc   +1 more source

Probiotics and Their Functional Role in Mitigating Antinutrient Effects In Vivo—A Systematic Review and Meta‐Analysis

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Antinutrients like phytic acid and oxalates reduce mineral bioavailability by forming insoluble complexes with iron, zinc, and calcium. Probiotic supplementation may counteract these effects through enzymatic activity (e.g., phytase, oxalate decarboxylase) and microbiota modulation. This PRISMA‐based meta‐analysis evaluated 27 in vivo studies (
Ligia Olar‐Pop, Mihaiela Cornea‐Cipcigan, Călina Cristina Ciont, Ramona Suharoschi, Raluca Maria Pop, Oana Lelia Pop   +5 more
wiley   +1 more source

Influence of Composition and Texture on In-Mouth Sodium Release and Saltiness During Consumption of Semi-Hard Cheeses. [PDF]

Foods
Lawrence G, Septier C, Buchin F, Achilleos C, Buchin S, Salles C.   +5 more
europepmc   +1 more source

Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Traditional fermented dairy products (TFDPs) are complex microbial ecosystems that may serve as reservoirs of many microorganisms, including those with probiotic potential such as Bifidobacterium species and lactobacilli. Although bifidobacteria are widely used as probiotic microorganisms in defined formulations, their occurrence, persistence,
Mst. Umme Habiba, Md. Morshedur Rahman, Mary Ann Augustin, Cristian Varela, Helen Morris, Hayriye Bozkurt   +5 more
wiley   +1 more source

Identification of Lactic Acid Bacteria From the Crust and Inner Part of Artisanally Produced Mihaliç Cheese Sold With Salty and Low Salty Label by Using MALDI-TOF-MS and 16S rDNA Sequencing. [PDF]

Food Sci Nutr
Ayanoğlu E, Tavşanlı H, Cibik R.
europepmc   +1 more source

Complete genomes of <i>Halomonas</i>, <i>Pseudoalteromonas</i>, and <i>Brevibacterium</i> cheese rind bacteria. [PDF]

Microbiol Resour Announc
Hansen FR, MacBurney HR, Mohanty A, Muñiz-Ferrer SI, Stojanovic E, Santana JA, Newgard AM, Rahic-Seggerman FM, Schultz DL, Jonas LC, Schmitz-Esser S, Peters NT.   +11 more
europepmc   +1 more source

Can the Grana Padano and Parmigiano Reggiano production process guarantee a reduction in pathogenic microorganisms equivalent to the pasteurization process? [PDF]

Ital J Food Saf
Bonilauri P, Rosamilia A, Benedetti S, Daminelli P, Losio MN, Moreno A, Ricchi M, Santini N, Varisco G, Vianello S, Merialdi G.   +10 more
europepmc   +1 more source