Results 121 to 130 of about 6,021 (208)

Exploration of Milk and Dairy Products: Sensory, Physicochemical Characteristics and Processing Technologies. [PDF]

Foods
Natrella G, Faccia M.
europepmc   +1 more source

Consumer Perception of Plant-Based Cheese. [PDF]

J Food Sci
Warner E, Homwongpanich K, Drake M.
europepmc   +1 more source

Development and Analytical Evaluation of a Microarray Assay for Quantitative Determination of Human Blood IgG Reactive to Food Antigens in the Italian Population. [PDF]

Food Technol Biotechnol
Mantovani V, Capitani F, Maccari F, Galeotti F, Volpi N.   +4 more
europepmc   +1 more source

Extragroup interactions are not related to cognitive performance in a group-living passerine. [PDF]

R Soc Open Sci
Blackburn G, Ashton BJ, Thornton A, Ridley AR.   +3 more
europepmc   +1 more source

Ultrasound-enhanced deep eutectic solvent extraction and encapsulation of eggplant peel polyphenols for low-fat mozzarella spread formulation. [PDF]

Ultrason Sonochem
Mushtaq HH, Akhtar A, Nasim I, Khalid N.
europepmc   +1 more source

Toward same-day detection of <i>Salmonella</i>: a rapid and cost-effective analytical method. [PDF]

Front Microbiol
Cristiano D, Peruzy MF, Castellano S, Mancusi A, Proroga YTR, Delibato E, Mazzocca R, Ambrosio RL, Murru N.   +8 more
europepmc   +1 more source

Okra Mucilage as a Multifunctional Fat Replacer in Mozzarella Cheese: A Nutritious and Sustainable Solution for the Food Industry. [PDF]

Food Sci Nutr
Khan R, Ikram A, Arshad MT, Naveed F, Hossain MS, Maqsood S, Al-Aoh HA, Gnedeka KT.   +7 more
europepmc   +1 more source

MICROBIOLOGICAL QUALITY OF MOZZARELLA CHEESE [PDF]

Assiut Veterinary Medical Journal, 1998
openaire   +1 more source

Testing the Shelf Life of Mozzarella-Type Cheese Packaged with Polyurethane-Based Films with Curcumin. [PDF]

Polymers (Basel)
Ruiz D, Tessaro L, Sobral PJDA, Uscátegui Y, Diaz LE, Valero MF.   +5 more
europepmc   +1 more source

Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition. [PDF]

Foods
Fenga I, Alinovi M, Paciulli M, Mucchetti G, Chiavaro E.   +4 more
europepmc   +1 more source