Results 141 to 150 of about 6,021 (208)

Challenges in Using the Official Italian Method to Detect Bovine Whey Proteins in Protected Designation of Origin Buffalo Mozzarella: A Proteomic Approach to Face Observed Limits. [PDF]

Foods
Della Cerra F, Esposito M, Caira S, Scaloni A, Addeo F.   +4 more
europepmc   +1 more source

Species selection criteria for sustainable bacterial single cell protein. [PDF]

NPJ Sci Food
Takegawa R, Kono N.
europepmc   +1 more source

Advances in spectroscopic techniques for the detection of cheese adulteration: A systematic review. [PDF]

Food Chem X
Joolaei Ahranjani P, Joolaei Ahranjani P, Dehghan K, Esfandiari Z, Ferrentino G.   +4 more
europepmc   +1 more source

Water buffalo milk: physicochemical, nutritional properties, and potential benefits for human health. [PDF]

Front Nutr
Mota-Rojas D, Napolitano F, Fernandes Bettencourt A, Bragaglio A, Nannoni E, Lanzoni L, Chay-Canul A, Álvarez-Macías A, Domínguez-Oliva A, Fischer V, Abd El-Aziz AH, Martínez-Burnes J, Hernández-Avalos I, Mora-Medina P, Olmos-Hernández A, Torres-Bernal F, Jose N, Braghieri A.   +17 more
europepmc   +1 more source

'The wisdom of crowds': a survey on the rating of nutritional values of meals in digital pictures. [PDF]

BMJ Nutr Prev Health
Gemesi K, Holzmann SL, Böhm M, Leipold N, Hauptmann H, Lurz M, Groh G, Hauner H, Krcmar H, Holzapfel C.   +9 more
europepmc   +1 more source

Effect of Technological Process and Temperature on Phospholipids in Buffalo Milk, Whey and Buttermilk. [PDF]

Foods
Di Paolo M, Pelizzola V, De Luca L, Casalino L, Polizzi G, Povolo M, Marrone R.   +6 more
europepmc   +1 more source

Fibre Formation in Mozzarella Cheese : Fibre Formation in Mozzarella-type Cheese as Influenced by pH and by Fat and Calcium

RESEACH REPORTS National Institute of Technology,Hachinohe College, 2002
YAMAGISHI, Tatsunori, AKASAKA, Yukiko, CHEFTEL, J.C.   +2 more
openaire   +1 more source

Association between wide-ranging food intake and Parkinson's disease: a comprehensive mendelian randomization study. [PDF]

Sci Rep
Su Y, Hao Y, Dong W, Qiu R, Zhang Y.
europepmc   +1 more source

Image-Based Machine Learning for Predicting Acceptability Limits in Frozen Pizza Shelf Life. [PDF]

Foods
Valentino M, Varutti G, Barbon Júnior S, Nicoli MC.   +3 more
europepmc   +1 more source

Mozzarella blu? Mai più!

, 2014
openaire   +2 more sources