Results 91 to 100 of about 1,258,601 (187)

Staphylococcal Food Poisoning From Cheese Products: A Narrative Review of Public Health Implications and Preventive Strategies. [PDF]

Cureus
Chaidoutis E, Chatzimpirou O, Migdanis A, Migdanis I, Papadakis A, Pitiriga V, Lazaris AC, Kavantzas N.   +7 more
europepmc   +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

Systematic Literature Review to Determine Existing Data on the Growth of <i>Listeria monocytogenes</i> in Ready-to-Eat Foods Performed Based on the European Union Reference Laboratory (EURL) Lm Technical Guidance Documents. [PDF]

Foods
Singer A, Stephan R.
europepmc   +1 more source

Effect of replacing corn silage with alternative silages on quality, fatty acids and volatile compounds of Italian semi-hard raw milk cheese. [PDF]

Front Vet Sci
Arango S, Guzzo N, Currò S, Bianco E, Simonetti E, Rainis S, Renoldi N, Innocente N, Bailoni L.   +8 more
europepmc   +1 more source

Characterization of extra-hard cheese produced from donkeys’ and caprine milk mixture

, 2016
L. Šarić, Bojana Šarić, A. Mandic, M. Hadnađev, J. Gubić, I. Milovanovic, J. Tomić   +6 more
semanticscholar   +1 more source

Effect of high-pressure treatment on hard cheese proteolysis.

Journal of Dairy Science, 2016
L. Costabel, C. Bergamini, S. Vaudagna, A. Cuatrín, G. Audero, E. Hynes   +5 more
semanticscholar   +1 more source

Raw Milk Cheese Microbiomes: A Paradigm for Interactions of Lactic Acid Bacteria in Food Ecosystems. [PDF]

Foods
Olupot CK, Sheehan O, Kampff Z, McDonnell B, Woods DF, Lugli GA, Ventura M, Reen FJ, Sinderen DV, Mahony J.   +9 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

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

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