Artykuły w czasopismach na temat „Cheese”
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Burgos, Laura, Nora Pece i Silvina Maldonado. "Spreadable processed cheese using natural goat cheese ripened". Nutrition & Food Science 50, nr 6 (21.12.2019): 1001–12. http://dx.doi.org/10.1108/nfs-08-2019-0252.
Pełny tekst źródłaKalle, Athina, Ioannis Lambropoulos, Konstantinos Bourazas i Ioannis G. Roussis. "Antioxidant Activity and Peptide Levels of Water-Soluble Extracts of Feta, Metsovone and Related Cheeses". Applied Sciences 14, nr 1 (28.12.2023): 265. http://dx.doi.org/10.3390/app14010265.
Pełny tekst źródłaYOUSEF, AHMED E., i ELMER H. MARTH. "Quantitation of Growth of Mold on Cheese". Journal of Food Protection 50, nr 4 (1.04.1987): 337–41. http://dx.doi.org/10.4315/0362-028x-50.4.337.
Pełny tekst źródłaHanaa Mohammed Abbas Salih i Harun Rasit Uysal. "Possibilities of using different combinations of lactic acid bacteria in the production of Sudanese white cheese (Gibna Bayda)". GSC Advanced Research and Reviews 16, nr 1 (30.07.2023): 215–35. http://dx.doi.org/10.30574/gscarr.2023.16.1.0306.
Pełny tekst źródłaMacej, Ognjen, Snezana Jovanovic i Miroljub Barac. "The influence of different kind of milk on quality of Sjenica cheese and Sjenica type cheeses made by autohthonous technology". Biotehnologija u stocarstvu 20, nr 1-2 (2004): 109–18. http://dx.doi.org/10.2298/bah0402109m.
Pełny tekst źródłaMOHEDANO, ANGEL F., JAVIER FERNÁNDEZ, PILAR GAYA, MARGARITA MEDINA i MANUEL NUÑEZ. "Effect of the cysteine proteinase from Micrococcus sp. INIA 528 on the ripening process of Hispanico cheese". Journal of Dairy Research 65, nr 4 (listopad 1998): 621–30. http://dx.doi.org/10.1017/s002202999800315x.
Pełny tekst źródłaMukhiddinov, Q. A., A. M. Rakhimov, Dj E. Saparov, A. Aït-Kaddour i Sh A. Sultanova. "Investigation of the process of molding, pressing and salting hard and soft cheeses". IOP Conference Series: Earth and Environmental Science 1076, nr 1 (1.08.2022): 012060. http://dx.doi.org/10.1088/1755-1315/1076/1/012060.
Pełny tekst źródłaMiszczycha, Stéphane D., Frédérique Perrin, Sarah Ganet, Emmanuel Jamet, Fanny Tenenhaus-Aziza, Marie-Christine Montel i Delphine Thevenot-Sergentet. "Behavior of Different Shiga Toxin-Producing Escherichia coli Serotypes in Various Experimentally Contaminated Raw-Milk Cheeses". Applied and Environmental Microbiology 79, nr 1 (19.10.2012): 150–58. http://dx.doi.org/10.1128/aem.02192-12.
Pełny tekst źródłaShakeel-Ur-Rehman, Nana Y. Farkye, Ebenezer R. Vedamuthu i Mary A. Drake. "A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar". Journal of Dairy Research 70, nr 1 (luty 2003): 99–103. http://dx.doi.org/10.1017/s0022029902005861.
Pełny tekst źródłaPappa, Eleni C., Efthymia Kondyli, Loulouda Bosnea, Marios Mataragas, Agathi Giannouli i Maria Tsiraki. "Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese". Foods 9, nr 6 (3.06.2020): 736. http://dx.doi.org/10.3390/foods9060736.
Pełny tekst źródłaGEORGALA, Aikaterini. "Lipolysis profile of some non-European raw milk cheese varieties: a review". Acta agriculturae Slovenica 108, nr 2 (25.02.2017): 103. http://dx.doi.org/10.14720/aas.2016.108.2.5.
Pełny tekst źródłaPopovic-Vranjes, Anka, Sasa Krstovic, Marija Jevtic, Zelјka Jurakic i Katarina Strugar. "Technological process of added value cheese making on registered agricultural households in Vojvodina". Biotehnologija u stocarstvu 33, nr 4 (2017): 449–63. http://dx.doi.org/10.2298/bah1704449p.
Pełny tekst źródłaCARMINATI, D., A. PERRONE, E. NEVIANI i G. MUCCHETTI. "Influence of Traditional Brine Washing of Smear Taleggio Cheese on the Surface Spreading of Listeria innocua". Journal of Food Protection 63, nr 10 (1.10.2000): 1353–58. http://dx.doi.org/10.4315/0362-028x-63.10.1353.
Pełny tekst źródłaAgrawal, Panna, i Ashraf N. Hassan. "Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture". Journal of Dairy Research 75, nr 2 (maj 2008): 182–88. http://dx.doi.org/10.1017/s0022029908003294.
Pełny tekst źródłaKAMINARIDES, S., H. ZAGARI i E. ZOIDOU. "Effect of whey fat content on the properties and yields of whey cheese and serum". Journal of the Hellenic Veterinary Medical Society 71, nr 2 (1.07.2020): 2149. http://dx.doi.org/10.12681/jhvms.23640.
Pełny tekst źródłaGaya, Pilar, Carmen Sánchez, Manuel Nuñez i Estrella Fernández-García. "Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation". Journal of Dairy Research 72, nr 3 (23.05.2005): 287–95. http://dx.doi.org/10.1017/s0022029905001019.
Pełny tekst źródłaBenech, R. O., E. E. Kheadr, R. Laridi, C. Lacroix i I. Fliss. "Inhibition of Listeria innocua in Cheddar Cheese by Addition of Nisin Z in Liposomes or by In Situ Production in Mixed Culture". Applied and Environmental Microbiology 68, nr 8 (sierpień 2002): 3683–90. http://dx.doi.org/10.1128/aem.68.8.3683-3690.2002.
Pełny tekst źródłaBejarano Toro, Edinson Eliecer, José Uriel Sepúlveda Valencia i Diego Alonso Restrepo Molina. "Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño)". Revista Facultad Nacional de Agronomía Medellín 69, nr 2 (1.07.2016): 8015–22. http://dx.doi.org/10.15446/rfna.v69n2.59146.
Pełny tekst źródłaSahan, Nuray, Kurban Yasar, Ali A. Hayaloglu, Oya B. Karaca i Ahmet Kaya. "Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese". Journal of Dairy Research 75, nr 1 (26.10.2007): 1–7. http://dx.doi.org/10.1017/s0022029907002786.
Pełny tekst źródłaCooke, Darren R., i Paul LH McSweeney. "The influence of alkaline earth metal equilibria on the rheological, melting and textural properties of Cheddar cheese". Journal of Dairy Research 80, nr 4 (15.10.2013): 418–28. http://dx.doi.org/10.1017/s0022029913000502.
Pełny tekst źródłaCalzada, Javier, Ana del Olmo, Antonia Picón, Pilar Gaya i Manuel Nuñez. "Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments". Applied and Environmental Microbiology 79, nr 4 (14.12.2012): 1277–83. http://dx.doi.org/10.1128/aem.03368-12.
Pełny tekst źródłaArias, Ramón, Claudio Alba, Javier Calzada, Lorena Jiménez, Leónides Fernández, Marta Ávila, Mario Roman, Juan Roman, Juan M. Rodríguez i Sonia Garde. "Application of Ligilactobacillus salivarius SP36, a Strain Isolated from an Old Cheese Seal, as an Adjunct Culture in Cheesemaking". Foods 13, nr 14 (21.07.2024): 2296. http://dx.doi.org/10.3390/foods13142296.
Pełny tekst źródłaSulejmani, Erhan. "Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese". Mljekarstvo 71, nr 1 (14.12.2020): 25–34. http://dx.doi.org/10.15567/mljekarstvo.2021.0103.
Pełny tekst źródłaSilva, Isabela Maria de Moura, Adriano Gomes da Cruz, Sher Ali, Lucas Gabriel Dionisio Freire, Luzianna Macedo Fonseca, Roice Eliana Rosim, Carlos Humberto Corassin, Rodrigo Barbosa Acioli de Oliveira i Carlos Augusto Fernandes de Oliveira. "Incidence and Levels of Aflatoxin M1 in Artisanal and Manufactured Cheese in Pernambuco State, Brazil". Toxins 15, nr 3 (28.02.2023): 182. http://dx.doi.org/10.3390/toxins15030182.
Pełny tekst źródłaKondyli, Efthymia, Eleni C. Pappa, Dimitris Arapoglou, Maria Metafa, Christos Eliopoulos i Cleanthes Israilides. "Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese". Foods 11, nr 3 (31.01.2022): 417. http://dx.doi.org/10.3390/foods11030417.
Pełny tekst źródłaSTRATTON, JAYNE E., ROBERT W. HUTKINS, SUSAN S. SUMNER i STEVE L. TAYLOR. "Histamine and Histamine-Producing Bacteria in Retail Swiss and Low-Salt Cheeses". Journal of Food Protection 55, nr 6 (1.06.1992): 435–39. http://dx.doi.org/10.4315/0362-028x-55.6.435.
Pełny tekst źródłaMEHTA, ANUJ, i SITA R. TATINI. "An Evaluation of the Microbiological Safety of Reduced-Fat Cheddar-like Cheese". Journal of Food Protection 57, nr 9 (1.09.1994): 776–79. http://dx.doi.org/10.4315/0362-028x-57.9.776.
Pełny tekst źródłaJovanovic, Snezana, Ognjen Macej i Miroljub Barac. "Characteristics of autochthonous production of Sjenica cheese at Sjenica-Pester plateau region". Biotehnologija u stocarstvu 20, nr 1-2 (2004): 131–39. http://dx.doi.org/10.2298/bah0402131j.
Pełny tekst źródłaGulzar, Nabila. "Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends". Pakistan Journal of Agricultural Sciences 58, nr 04 (1.09.2021): 1359–65. http://dx.doi.org/10.21162/pakjas/21.50.
Pełny tekst źródłaBittante, Giovanni, Nicolò Amalfitano, Claudio Cipolat-Gotet, Angiolella Lombardi, Giorgia Stocco i Franco Tagliapietra. "Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses". Foods 11, nr 24 (14.12.2022): 4041. http://dx.doi.org/10.3390/foods11244041.
Pełny tekst źródłaBuffa, Martín, Buenaventura Guamis i Antonio J. Trujillo. "Specific effect of high-pressure treatment of milk on cheese proteolysis". Journal of Dairy Research 72, nr 4 (23.05.2005): 385–92. http://dx.doi.org/10.1017/s0022029905001081.
Pełny tekst źródłaDizdarević, Tarik, Svijetlana Sakić-Dizdarević, Davide Porcellato, Zlatan Sarić, Mersiha Alkić-Subašić, Roger K. Abrahamsen i Judith A. Narvhus. "Microbial Diversity of Traditional Livno Cheese from Bosnia and Herzegovina". Fermentation 9, nr 12 (5.12.2023): 1006. http://dx.doi.org/10.3390/fermentation9121006.
Pełny tekst źródłaMurthy, Gopala K., i Samuel Cox. "Evaluation of APHA and AOAC Methods for Phosphatase in Cheese". Journal of AOAC INTERNATIONAL 71, nr 6 (1.11.1988): 1195–99. http://dx.doi.org/10.1093/jaoac/71.6.1195.
Pełny tekst źródłaTarakci, Z., i E. Kucukoner. "Note: Effect of Different Cultures on Physico-chemical and Sensory Properties of Low-fat Herby Cheese". Food Science and Technology International 12, nr 5 (październik 2006): 423–28. http://dx.doi.org/10.1177/1082013206070216.
Pełny tekst źródłaKhan, Usman Mir, Ishtiaque Ahmad, Saima Inayat, Hafiz Muhammed Arslan Amin i Zeliha Selamoglu. "Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract". Turkish Journal of Agriculture - Food Science and Technology 7, nr 6 (25.06.2019): 856. http://dx.doi.org/10.24925/turjaf.v7i6.856-860.2391.
Pełny tekst źródłaFusté-Forné, Francesc. "Savouring place: cheese as a food tourism destination landmark". Journal of Place Management and Development 13, nr 2 (5.03.2020): 177–94. http://dx.doi.org/10.1108/jpmd-07-2019-0065.
Pełny tekst źródłaAngulo, Julio Tereucán, Luis Torralbo Barría, Claudia Barchiesi Ferrari, Susana Valenzuela Aravena, Silvana Catrilaf González i Manuel Mora Chepo. "The Artisanal Cheese Factory in the Context of the Araucanía Region – Chile". International Journal of Membrane Science and Technology 10, nr 1 (25.10.2023): 1414–23. http://dx.doi.org/10.15379/ijmst.v10i1.2894.
Pełny tekst źródłaCaldeo, Veronica, John A. Hannon, Dara-Kate Hickey, Dave Waldron, Martin G. Wilkinson, Thomas P. Beresford i Paul L. H. McSweeney. "Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds". Journal of Dairy Research 83, nr 4 (3.10.2016): 479–86. http://dx.doi.org/10.1017/s002202991600056x.
Pełny tekst źródłaJurado, Miguel, i Carlos Javier Vicente. "Penicillium commune affects textural properties and water distribution of hard and extra-hard cheeses". Journal of Dairy Research 87, nr 1 (17.01.2020): 117–22. http://dx.doi.org/10.1017/s0022029919000906.
Pełny tekst źródłaQuigley, Lisa, Orla O'Sullivan, Tom P. Beresford, R. Paul Ross, Gerald F. Fitzgerald i Paul D. Cotter. "High-Throughput Sequencing for Detection of Subpopulations of Bacteria Not Previously Associated with Artisanal Cheeses". Applied and Environmental Microbiology 78, nr 16 (8.06.2012): 5717–23. http://dx.doi.org/10.1128/aem.00918-12.
Pełny tekst źródłaÖztürk, Mustafa, i Büşra Gülşah Güncü. "Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese". Turkish Journal of Agriculture - Food Science and Technology 9, nr 4 (23.04.2021): 650–54. http://dx.doi.org/10.24925/turjaf.v9i4.650-654.3764.
Pełny tekst źródłaPelivanoska, Daniela. "Techniques for Making Cheese with Low Salt and Fat Content". International Journal of Research and Review 9, nr 7 (30.07.2022): 564–73. http://dx.doi.org/10.52403/ijrr.20220761.
Pełny tekst źródłaZhang, Deju, Kai Jiang, Hui Luo, Xiaorui Zhao, Peng Yu i Yiming Gan. "Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?" Comprehensive Reviews in Food Science and Food Safety 23, nr 1 (13.12.2023): 1–36. http://dx.doi.org/10.1111/1541-4337.13262.
Pełny tekst źródłaGulzar, Nabila, Aysha Sameen, Rana Muhammad Aadil, Amna Sahar, Saima Rafiq, Nuzhat Huma, Muhammad Nadeem, Rizwan Arshad i Iqra Muqadas Saleem. "Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking". Foods 9, nr 2 (19.02.2020): 214. http://dx.doi.org/10.3390/foods9020214.
Pełny tekst źródłaYudatama, Rizky, Tridjoko Wisnu Murti i Yustina Yuni Suranindyah. "Kualitas Keju yang Dihasilkan dari Susu Kambing Ras Kaligesing pada Bulan Laktasi yang Berbeda (Cheese Quality Made From Milk of Ettawa Crossbred Goat, Based on Different Lactation Stages)". Buletin Peternakan 34, nr 3 (21.02.2012): 186. http://dx.doi.org/10.21059/buletinpeternak.v34i3.89.
Pełny tekst źródłaPappa, Eleni C., Efthymia Kondyli, Loulouda Bosnea i Marios Mataragas. "Changes in the Physicochemical Properties of Kashkaval of Pindos Cheese Produced with Different Salting Methods during Ripening". Journal of Food Research 9, nr 6 (6.10.2020): 13. http://dx.doi.org/10.5539/jfr.v9n6p13.
Pełny tekst źródłaBielecka, Marika, i Grażyna Cichosz. "The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses". Mljekarstvo 70, nr 1 (8.01.2020): 28–39. http://dx.doi.org/10.15567/mljekarstvo.2020.0103.
Pełny tekst źródłaRitota, Mena, Raffaella Comitato i Pamela Manzi. "Cow and Ewe Cheeses Made with Saffron: Characterization of Bioactive Compounds and Their Antiproliferative Effect in Cervical Adenocarcinoma (HeLa) and Breast Cancer (MDA-MB-231) Cells". Molecules 27, nr 6 (19.03.2022): 1995. http://dx.doi.org/10.3390/molecules27061995.
Pełny tekst źródłaCARMINATI, D., M. GATTI, B. BONVINI, E. NEVIANI i G. MUCCHETTI. "High-Pressure Processing of Gorgonzola Cheese: Influence on Listeria monocytogenes Inactivation and on Sensory Characteristics". Journal of Food Protection 67, nr 8 (1.08.2004): 1671–75. http://dx.doi.org/10.4315/0362-028x-67.8.1671.
Pełny tekst źródłaZago, Miriam, Lia Rossetti, Tommaso Bardelli, Domenico Carminati, Nelson Nazzicari i Giorgio Giraffa. "Bacterial Community of Grana Padano PDO Cheese and Generical Hard Cheeses: DNA Metabarcoding and DNA Metafingerprinting Analysis to Assess Similarities and Differences". Foods 10, nr 8 (7.08.2021): 1826. http://dx.doi.org/10.3390/foods10081826.
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