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 NutrAyanoğlu E, Tavşanlı H, Cibik R.
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Comparative effects of natural and functional lipid sources on physicochemical, textural, sensory, and nutritional lipid indices of spreadable processed cheese analogue. [PDF]
Sci RepHamdy SM +3 more
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Cheese: mere indulgence or part of a healthy diet? [PDF]
Front NutrEugénio A +7 more
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Histopathological effects of lactic acid bacteria enriched white soft cheese in testes of albino rats. [PDF]
Sci RepElhanbaly R +3 more
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Advances in Shotgun Metagenomics for Cheese Microbiology: From Microbial Dynamics to Functional Insights. [PDF]
FoodsTsouggou N +7 more
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Development and Validation of a Food Frequency Questionnaire to Assess Fermented Food Consumption in Adults. [PDF]
J Hum Nutr DietFerri A +7 more
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Influence of Free and Microencapsulated Extracts from Onion Peels on the Performance of Fortified Fresh Cheese. [PDF]
FoodsFerreira SM, Santos L.
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Spirulina as a Multifunctional Ingredient: Challenges, Opportunities, Composition, Techno-Functional Properties, and Food Applications. [PDF]
Compr Rev Food Sci Food SafYurdagul Y, Ozturk OK.
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