Results 111 to 120 of about 1,111 (191)

Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains. [PDF]

Foods
Bittante G, Amalfitano N, Tagliapietra F, Schiavon S, Cipolat-Gotet C, Stocco G.   +5 more
europepmc   +1 more source

The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process. [PDF]

Front Microbiol, 2023
Levante A, Bertani G, Marrella M, Mucchetti G, Bernini V, Lazzi C, Neviani E.   +6 more
europepmc   +1 more source

Water soaking improves pizza bake properties of fat-free mozzarella cheese shreds. [PDF]

JDS Commun
Sutariya S, Salunke P.
europepmc   +1 more source

Acque reflue dei caseifici [PDF]

, 2008
BONARI, Enrico, ERCOLI, Laura, F. BARRESI   +2 more
core  

Atomic Layer Deposition of ZnO and ZnO/Cu Coatings for Fresh Food Packaging Application. [PDF]

Polymers (Basel)
Lordi A, Del Sole R, Palumbo F, Perrotta A, Fracassi F, Roggio M, Milella A, Conte A, Del Nobile MA.   +8 more
europepmc   +1 more source

Preserving Biodiversity of Sheep and Goat Farming in the Apulia Region. [PDF]

Animals (Basel)
Santillo A, Della Malva A, Albenzio M.
europepmc   +1 more source

Ripening-Associated Changes in Fatty Acid Composition and Nutritional Indices in Caciocavallo Silano PDO Cheese. [PDF]

Foods
Tardiolo G, Di Salvo E, Tringali S, Bartolomeo G, Genovese C, Furfaro ME, Sutera AM, Virga AN, Cicero N, Zumbo A.   +9 more
europepmc   +1 more source

Detection and quantification of Campylobacter in foods: New analytic approaches to detect and quantify Campylobacter spp. in food samples. [PDF]

Ital J Food Saf, 2020
Peruzy MF, Proroga YTR, Capuano F, Corrado F, Santonicola S, De Medici D, Delibato E, Murru N.   +7 more
europepmc   +1 more source

Identification of Lactic Acid Bacteria From the Crust and Inner Part of Artisanally Produced Mihaliç Cheese Sold With Salty and Low Salty Label by Using MALDI-TOF-MS and 16S rDNA Sequencing. [PDF]

Food Sci Nutr
Ayanoğlu E, Tavşanlı H, Cibik R.
europepmc   +1 more source

Detection, Identification, and Diffusion of Yeasts Responsible for Structural Defects in Provolone Valpadana PDO Cheese Using Multiple Research Techniques. [PDF]

Foods
Zago M, Bonvini B, Rossetti L, Povolo M, Ballasina L, Pisani VE, Tidona F, Giraffa G.   +7 more
europepmc   +1 more source