Results 111 to 120 of about 1,737 (128)

Quality Control in Fiore Sardo PDO Cheese: Detection of Heat Treatment Application and Production Chain by MRI Relaxometry and Image Analysis

Dairy, 2021
Roberto Anedda, Elena Curti, Riccardo Melis   +2 more
exaly  

Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese

International Journal of Food Microbiology, 2004
Sofia Cosentino, Maria Barbara Pisano
exaly   +2 more sources

Effect of the manufacturing process on Fiore Sardo PDO cheese microstructure by multi-frequency NMR relaxometry

Food Research International, 2021
Roberto Anedda, Elena Curti, J -P Korb   +2 more
exaly  

In vitro screening of Kluyveromyces strains isolated from Fiore Sardo cheese for potential use as probiotics

LWT - Food Science and Technology, 2017
Sofia Cosentino, Maria Barbara Pisano, Maura Deplano   +2 more
exaly  

Employment of autochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening

International Dairy Journal, 2006
Pietrino Deiana, Giovanni Garau
exaly  

Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method

Separations, 2019
Gavino Sanna, Margherita Addis, Marco Caredda   +2 more
exaly  

Remarques sur le futur en sardo logudorese

Linx, 2018
Franck Floricic
exaly  

Mesophilic lactobacilli in Fiore Sardo cheese: PCR-identification and evolution during cheese ripening

International Dairy Journal, 2000
Roberta Comunian
exaly  

Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening

Food Microbiology, 2008
Pietrino Deiana, Giovanni Garau, Marco Ambrogio Murgia   +2 more
exaly