Results 51 to 58 of about 78 (58)
Some of the next articles are maybe not open access.

Influence of rennet type on proteolysis of the PDO Fiore Sardo cheese

2002
PIRISI A.   +7 more
openaire   +1 more source

Traditional and innovative production methods of Fiore Sardo cheese: a comparison of microflora with a PCR‐culture technique

International Journal of Dairy Technology, 2010
Roberta Comunian
exaly  

In vitro screening of Kluyveromyces strains isolated from Fiore Sardo cheese for potential use as probiotics

LWT - Food Science and Technology, 2017
Sofia Cosentino   +2 more
exaly  

Microbiological and chemical characterization of Fiore Sardo, a traditional Sardinian cheese made from ewe's milk

International Journal of Dairy Technology, 2006
Sofia Cosentino
exaly  

Mesophilic lactobacilli in Fiore Sardo cheese: PCR-identification and evolution during cheese ripening

International Dairy Journal, 2000
Roberta Comunian
exaly  

Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening

Food Microbiology, 2008
Pietrino Deiana   +2 more
exaly  

A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures

Food Chemistry, 2013
Sofia Cosentino   +2 more
exaly  

- Fiore Sardo Cheese

2016
exaly  
2. zero hunger
rp-hplc
sheep cheese
raw milk
cheese
biogenic amines
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