Results 31 to 40 of about 77 (57)

Advances in spectroscopic techniques for the detection of cheese adulteration: A systematic review. [PDF]

Food Chem X
Joolaei Ahranjani P, Joolaei Ahranjani P, Dehghan K, Esfandiari Z, Ferrentino G.   +4 more
europepmc   +1 more source

Sequencing of the Cheese Microbiome and Its Relevance to Industry. [PDF]

Front Microbiol, 2018
Yeluri Jonnala BR, McSweeney PLH, Sheehan JJ, Cotter PD.   +3 more
europepmc   +1 more source

Microbiological and biochemical aspects of inland Pecorino Abruzzese cheese. [PDF]

Heliyon, 2017
Centi V, Matteucci F, Lepidi A, Gallo MD, Ercole C.   +4 more
europepmc   +1 more source

Detection and viability of Lactococcus lactis throughout cheese ripening. [PDF]

PLoS One, 2014
Ruggirello M, Dolci P, Cocolin L.
europepmc   +1 more source

Exploring the Frontiers of Food Science: A Comprehensive Review of Advanced Magnetic Resonance Applications in Food Analysis, Quality Analysis, and Safety Assessment. [PDF]

Food Sci Nutr
Alkanan ZT, Altemimi AB, Awlqadr FH, Alkaisy QH, Hashemi SMB, Pratap-Singh A.   +5 more
europepmc   +1 more source

Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe's Cheese. [PDF]

Foods, 2019
Tofalo R, Perpetuini G, Battistelli N, Pepe A, Ianni A, Martino G, Suzzi G.   +6 more
europepmc   +1 more source

Biogenic amines in italian pecorino cheese. [PDF]

Front Microbiol, 2012
Schirone M, Tofalo R, Visciano P, Corsetti A, Suzzi G.   +4 more
europepmc   +1 more source

Potato Patatin Generates Short-Chain Fatty Acids from Milk Fat that Contribute to Flavour Development in Cheese Ripening. [PDF]

Appl Biochem Biotechnol, 2015
Spelbrink RE, Lensing H, Egmond MR, Giuseppin ML.   +3 more
europepmc   +1 more source

Maiorchino Cheese: Physico-Chemical, Hygienic and Safety Characteristics. [PDF]

Ital J Food Saf, 2015
Conte F, Ravidà A, Mandanici A, Ferrantelli V, Chetta M, Verzera A.   +5 more
europepmc   +1 more source

Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides. [PDF]

Foods
Quintieri L, Fanelli F, Monaci L, Fusco V.   +3 more
europepmc   +1 more source