Results 181 to 190 of about 776,893 (236)

Inactivation of Influenza A Viruses (H1N1, H5N1) During Grana-Type Raw Milk Cheesemaking: Implications for Foodborne Transmission Risk. [PDF]

Viruses
Moreno A, Pongolini S, Merialdi G, Cattoli G, Terregino C, Santini N, Benedetti S, Piccolomini LL, Padovani A, Rosamilia A, Alborali GL, Daminelli P.   +11 more
europepmc   +1 more source

Detection of camel milk adulteration with buffalo milk during semi hard cheese production. [PDF]

Vet Anim Sci
Darnay L, Barkó A, Juhász B, Surányi J, Süth M, Ilona Hidas K.   +5 more
europepmc   +1 more source

Utilization of Tomato Pomace Powder as a Bioactive Ingredient in Semi-Hard Cheese Production: A Study on Nutritional Profile and Sensory Qualities. [PDF]

Foods
Stoica F, Rațu RN, Motrescu I, Râpeanu G, Constantin OE, Cara IG, Țopa D, Jităreanu G.   +7 more
europepmc   +1 more source

Reproducibility of an 85-item Child Food Frequency Questionnaire (85-item Child-FFQ) and diet quality scores among Polish children: The cross-sectional PITNUTS 2024 study. [PDF]

BMC Pediatr
Sawicki M, Kowalkowska J, Weker H, Wadolowska L.   +3 more
europepmc   +1 more source

Chios Mastic Essential Oil in Sodium Alginate Edible Films Combined with High-Pressure Processing as <i>Listeria monocytogenes</i> Inhibitors in Cheese Slices. [PDF]

Gels
Papadopoulou OS, Argyri AA, Kalogeridis E, Mountzouris KC, Tassou CC, Nychas GJ, Chorianopoulos N.   +6 more
europepmc   +1 more source

Consumer Perception of Plant-Based Cheese. [PDF]

J Food Sci
Warner E, Homwongpanich K, Drake M.
europepmc   +1 more source

Current Knowledge of Soft Cheeses Flavor and Related Compounds

Journal of Agricultural and Food Chemistry, 1999
International audienceCheese aroma is the result of the perception of a large number of molecules belonging to different chemical classes. The volatile compounds involved in the soft cheese flavor have received a great deal of attention.
Sophie Sablé
exaly   +2 more sources

Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses [PDF]

Journal of Dairy Science, 2010
The contribution to flavor generation and secondary proteolysis of 2 strains of mesophilic lactobacilli isolated from cheese was studied. Miniature soft cheeses (200 g) were produced with or without the inclusion of a culture of Lactobacillus plantarum ...
C V Bergamini
exaly   +2 more sources