Results 181 to 190 of about 3,379,752 (263)

Current status and opportunities for cheese tourism in Italy

reservedCheese plays a significant role in Italian cuisine and culture. A wide variety of flavor and aromatic notes in this deliciously fabulous product allow people to experience it over and over again.
TIURINA, ILONA
core  

Conventional and Emerging Protein Ingredients in Farinaceous Products: Amino Acid Quality, Digestibility, Biological Value, and Functional Performance

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The increasing demand for protein‐enriched foods has renewed interest in farinaceous products as widely consumed and technologically adaptable matrices for nutritional improvement. However, protein enrichment cannot be evaluated solely by increases in crude protein content, as nutritional value depends on essential amino acid (EAA) balance ...
P. Álvarez‐Arteaga, M. A. Lazo‐Vélez, L. Mateo Cordero‐Clavijo, S. Paterson   +3 more
wiley   +1 more source

Functional Classification of Tropical Cattle Feeding Systems Reveals Consistent Associations with Dairy Lipid Quality, Enteric Methane Emissions, and Preclinical Metabolic Outcomes: A Multi-Study Narrative Synthesis. [PDF]

Vet Sci
Cuchillo-Hilario M, Díaz-Martínez M, Flores-Coello G, Delgadillo-Puga C, Nahed-Toral J.   +4 more
europepmc   +1 more source

Capturing Behavior Patterns of Dyadic Interaction Processes: An Illustrative Study of Young Children's Strategies and Responses in a Resource Inequality Situation

Social Development, Volume 35, Issue 4, November 2026.
ABSTRACT Understanding children's social behavior requires methods that capture interaction as a dynamic process rather than a set of isolated acts. This study illustrates how the dynamic interaction pattern (DIP) approach, based on the Transition Matrix Technique, can be used to model such processes in dyadic interaction. Child dyads (N = 136; 2.8–6.5 
Elizabeth T. Hallers‐Haalboom, Paul Lodder, Marieke G. M. Vorstenbosch‐Hamers, Elisabeth H. M. Sterck, Paul L. C. van Geert, Marjolijn M. Vermande   +5 more
wiley   +1 more source

Comparative effects of natural and functional lipid sources on physicochemical, textural, sensory, and nutritional lipid indices of spreadable processed cheese analogue. [PDF]

Sci Rep
Hamdy SM, Metwally AA, Deghedi MA, Abdelmontaleb HS.   +3 more
europepmc   +1 more source

Valorization of Mango Peel Powder in Spreadable Cream Cheese: Effects on Composition, Bioactive Properties, Structure, and Sensory Quality. [PDF]

Foods
Veleșcu ID, Stoica F, Crivei IC, Balint AB, Rațu RN.   +4 more
europepmc   +1 more source

A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives. [PDF]

Food Sci Nutr
Ben Akacha B, Michalak M, Kačániová M, Kluz MI, Kukula-Koch W, Koch W, Suharoschi R, Ben Saad R, Garzoli S, Ben Hsouna A.   +9 more
europepmc   +1 more source

Data set of small peptides profiles quantified in Jihočeská Niva cheeses and their antioxidant capacity generated at different ripening times. [PDF]

Data Brief
Martín-Del-Campo ST, Pérez-Alva A, Shah BR, Baigts-Allende DK.   +3 more
europepmc   +1 more source

Emerging Biocontrol Strategies in Cheese Safety: A Critical Review of Bacteriophages, Antimicrobial Peptides, and Postbiotics. [PDF]

Foods
Pisana C, Zakrzewski AJ, Caccamo M, Chajȩcka-Wierzchowska W, Adamski P, Caggia C.   +5 more
europepmc   +1 more source

Late-Life Dietary Patterns and Subsequent Survival Among Adults Aged 90 Years or Older in the Sardinian Blue Zone. [PDF]

Nutrients
Errigo A, Gómez G, Vindas-Meza L, Pes GM.   +3 more
europepmc   +1 more source