Results 121 to 130 of about 1,111 (191)

Implicazioni legate alla destagionalizzazione degli ovini: gli effetti sulle produzioni [PDF]

, 2012
TODARO, Massimo
core  

Thermal imaging for estimating melting point in cheese: A cost-effective alternative to rheology. [PDF]

JDS Commun
Modi Z, Salunke P.
europepmc   +1 more source

Dairy Products: Processing Technology and Sensory Properties. [PDF]

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

The effect of pH on the microstructure, rheological and functional properties of halloumi-type cheese: pH-structure-function relationships. [PDF]

Food Chem X
Zhao X, Zhang Y, Cui G, Sun Z, Wang C, Wang Q, Zhu H, Chen B, Pang X, Wang Y, Wang X, Xie N, Lv J, Zhang S.   +13 more
europepmc   +1 more source

Innovative Covering Liquids Stabilising Water-Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping. [PDF]

Foods
Biegalski J, Cais-Sokolińska D.
europepmc   +1 more source

Microbiome mapping in dairy industry reveals new species and genes for probiotic and bioprotective activities. [PDF]

NPJ Biofilms Microbiomes
De Filippis F, Valentino V, Yap M, Cabrera-Rubio R, Barcenilla C, Carlino N, Cobo-Díaz JF, Quijada NM, Calvete-Torre I, Ruas-Madiedo P, Sabater C, Sequino G, Pasolli E, Wagner M, Margolles A, Segata N, Álvarez-Ordóñez A, Cotter PD, Ercolini D.   +18 more
europepmc   +1 more source

Determination of insoluble calcium content in Cheddar, feta, Juustoleipa, and mozzarella cheeses using acid-base buffering curves. [PDF]

JDS Commun
Lindstrom R, Sharma P.
europepmc   +1 more source

Effect of Organic Acids on Pathogenic and Lactic Acid Bacteria in Directly Raw Milk Cheddar Cheese. [PDF]

Probiotics Antimicrob Proteins
El-Garhi HM, Abd-Elghany AA, Ibrahim AMA, El-Aidie SAM, Castro-Muñoz R.   +4 more
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

A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies. [PDF]

Foods
Natrella G, Vacca M, Minervini F, Faccia M, De Angelis M.   +4 more
europepmc   +1 more source