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Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy
Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy
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Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy

Lerma-García, M.J. ; Gori, A. ; Cerretani, L. ; Simó-Alfonso, E.F. ; Caboni, M.F.

Journal of dairy science, 2010-10, Vol.93 (10), p.4490-4496 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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12
Tina wooden vat biofilm: A safe and highly efficient lactic acid bacteria delivering system in PDO Ragusano cheese making
Tina wooden vat biofilm: A safe and highly efficient lactic acid bacteria delivering system in PDO Ragusano cheese making
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Tina wooden vat biofilm: A safe and highly efficient lactic acid bacteria delivering system in PDO Ragusano cheese making

Lortal, Sylvie ; Di Blasi, Annalisa ; Madec, Marie-Noëlle ; Pediliggieri, Concetta ; Tuminello, Laura ; Tanguy, Gaëlle ; Fauquant, Jacques ; Lecuona, Yohan ; Campo, Patrizia ; Carpino, Stefania ; Licitra, Giuseppe

International journal of food microbiology, 2009-06, Vol.132 (1), p.1-8 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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13
Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk
Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk
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Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk

Burns, P. ; Patrignani, F. ; Serrazanetti, D. ; Vinderola, G.C. ; Reinheimer, J.A. ; Lanciotti, R. ; Guerzoni, M.E.

Journal of dairy science, 2008-02, Vol.91 (2), p.500-512 [Periódico revisado por pares]

Savoy, IL: Elsevier Inc

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14
The effect of NaCl substitution with KCl on Akawi cheese: Chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory properties
The effect of NaCl substitution with KCl on Akawi cheese: Chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory properties
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The effect of NaCl substitution with KCl on Akawi cheese: Chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory properties

Ayyash, M.M. ; Sherkat, F. ; Shah, N.P.

Journal of dairy science, 2012-09, Vol.95 (9), p.4747-4759 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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15
Milk fatty acid composition and cheese texture and appearance from cows fed hay or different grazing systems on upland pastures
Milk fatty acid composition and cheese texture and appearance from cows fed hay or different grazing systems on upland pastures
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Milk fatty acid composition and cheese texture and appearance from cows fed hay or different grazing systems on upland pastures

Coppa, M. ; Ferlay, A. ; Monsallier, F. ; Verdier-Metz, I. ; Pradel, P. ; Didienne, R. ; Farruggia, A. ; Montel, M.C. ; Martin, B.

Journal of dairy science, 2011-03, Vol.94 (3), p.1132-1145 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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16
Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States
Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States
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Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States

Drake, S.L ; Lopetcharat, K ; Clark, S ; Kwak, H.S ; Lee, S.Y ; Drake, M.A

Journal of food science, 2009-08, Vol.74 (6), p.S276-S285 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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17
Shelf Life Extension of Ricotta Cheese Using Coatings of Galactomannans from Nonconventional Sources Incorporating Nisin against Listeria monocytogenes
Shelf Life Extension of Ricotta Cheese Using Coatings of Galactomannans from Nonconventional Sources Incorporating Nisin against Listeria monocytogenes
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Shelf Life Extension of Ricotta Cheese Using Coatings of Galactomannans from Nonconventional Sources Incorporating Nisin against Listeria monocytogenes

Martins, Joana T ; Cerqueira, Miguel A ; Souza, Bartolomeu W. S ; Carmo Avides, Maria do ; Vicente, António A

Journal of agricultural and food chemistry, 2010-02, Vol.58 (3), p.1884-1891 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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18
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli
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Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli

Minervini, F. ; Siragusa, S. ; Faccia, M. ; Dal Bello, F. ; Gobbetti, M. ; De Angelis, M.

Journal of dairy science, 2012-02, Vol.95 (2), p.508-520 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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19
Spoilage potentials and antimicrobial resistance of Pseudomonas spp. isolated from cheeses
Spoilage potentials and antimicrobial resistance of Pseudomonas spp. isolated from cheeses
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Spoilage potentials and antimicrobial resistance of Pseudomonas spp. isolated from cheeses

Arslan, S. ; Eyi, A. ; Özdemir, F.

Journal of dairy science, 2011-12, Vol.94 (12), p.5851-5856 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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20
Interests in Geotrichum candidum for cheese technology
Interests in Geotrichum candidum for cheese technology
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Interests in Geotrichum candidum for cheese technology

Boutrou, R. ; Guéguen, M.

International journal of food microbiology, 2005-06, Vol.102 (1), p.1-20 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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