Results 261 to 270 of about 3,357 (270)

Enhancement of Egyptian soft white cheese shelf life using a novel chitosan/carboxymethyl cellulose/zinc oxide bionanocomposite film

Carbohydrate Polymers, 2016
Ahmad M Youssef, Hoda S El-Sayed, Heba H Salama   +2 more
exaly  

Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

FEMS Microbiology Reviews, 2005
Bart A Smit
exaly  

Probiotic cheese: Health benefits, technological and stability aspects

Trends in Food Science and Technology, 2009
Adriano Gomes da Cruz, Flávia Carolina Alonso Buriti   +1 more
exaly  

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Comprehensive Reviews in Food Science and Food Safety, 2018
Andrea S Bertuzzi, Paul Lh Mcsweeney, Kieran N Kilcawley   +2 more
exaly  

Defective N/S‐Codoped 3D Cheese‐Like Porous Carbon Nanomaterial toward Efficient Oxygen Reduction and Zn–Air Batteries

Small, 2018
Jian Zhang, Jia-Nan Zhang, Shichun Mu
exaly  

Moringa oil/chitosan nanoparticles embedded gelatin nanofibers for food packaging against Listeria monocytogenes and Staphylococcus aureus on cheese

Food Packaging and Shelf Life, 2019
Lin Lin, Haiying Cui
exaly  

Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions

Food Research International, 2011
Manuela Amorim, Ana Maria Gomes, F Xavier Malcata   +2 more
exaly  

Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment

Trends in Food Science and Technology, 2019
exaly  

Nucleic acid-based approaches to investigate microbial-related cheese quality defects

Frontiers in Microbiology, 2013
Linda M Giblin, Paul L H Mcsweeney, Jeremiah J Sheehan   +2 more
exaly  

Multiple recent horizontal transfers of a large genomic region in cheese making fungi

Nature Communications, 2014
Jeanne Ropars, Jérôme Gouzy, Antoine Branca   +2 more
exaly