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The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality
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The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality

Bottari, Benedetta ; Levante, Alessia ; Bancalari, Elena ; Sforza, Stefano ; Bottesini, Chiara ; Prandi, Barbara ; De Filippis, Francesca ; Ercolini, Danilo ; Nocetti, Marco ; Gatti, Monica

Frontiers in microbiology, 2020-10, Vol.11, p.581658-581658 [Periódico revisado por pares]

Frontiers Media S.A

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2
Hypocaloric diet supplemented with probiotic cheese improves body mass index and blood pressure indices of obese hypertensive patients - a randomized double-blind placebo-controlled pilot study
Hypocaloric diet supplemented with probiotic cheese improves body mass index and blood pressure indices of obese hypertensive patients - a randomized double-blind placebo-controlled pilot study
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Hypocaloric diet supplemented with probiotic cheese improves body mass index and blood pressure indices of obese hypertensive patients - a randomized double-blind placebo-controlled pilot study

Sharafedtinov, Khaider K ; Plotnikova, Oksana A ; Alexeeva, Ravilay I ; Sentsova, Tatjana B ; Songisepp, Epp ; Stsepetova, Jelena ; Smidt, Imbi ; Mikelsaar, Marika

Nutrition journal, 2013-10, Vol.12 (1), p.138-138, Article 138 [Periódico revisado por pares]

England: Springer-Verlag

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3
Innovative technology in "Paški sir" cheese production
Innovative technology in "Paški sir" cheese production
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Innovative technology in "Paški sir" cheese production

Mikulec, N ; Oštarić, F ; Špoljarić, J ; Zamberlin, Š ; Kesić, I Horvat ; Špehar, I Dolenčić ; Antunac, N

Arhiv za higijenu rada i toksikologiju, 2022-01, Vol.73, p.15-15 [Periódico revisado por pares]

Zagreb: Institute for Medical Research and Occupational Health

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4
New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data
New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data
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New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data

Afshari, Roya ; Pillidge, Christopher J ; Read, Elizabeth ; Rochfort, Simone ; Dias, Daniel A ; Osborn, A Mark ; Gill, Harsharn

Scientific reports, 2020-02, Vol.10 (1), p.3164, Article 3164 [Periódico revisado por pares]

England: Nature Publishing Group

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5
Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety
Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety
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Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety

Mayo, Baltasar ; Rodríguez, Javier ; Vázquez, Lucía ; Flórez, Ana Belén

Foods, 2021-03, Vol.10 (3), p.602 [Periódico revisado por pares]

Switzerland: MDPI

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6
Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese
Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese
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Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese

Bedoya-Serna, Carolina M. ; Dacanal, Gustavo C. ; Fernandes, Andrezza M. ; Pinho, Samantha C.

Brazilian journal of microbiology, 2018-10, Vol.49 (4), p.929-935 [Periódico revisado por pares]

Brazil: Elsevier Editora Ltda

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7
Identifying Chemical Differences in Cheddar Cheese Based on Maturity Level and Manufacturer Using Vibrational Spectroscopy and Chemometrics
Identifying Chemical Differences in Cheddar Cheese Based on Maturity Level and Manufacturer Using Vibrational Spectroscopy and Chemometrics
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Identifying Chemical Differences in Cheddar Cheese Based on Maturity Level and Manufacturer Using Vibrational Spectroscopy and Chemometrics

Dewantier, Gerson R ; Torley, Peter J ; Blanch, Ewan W

Molecules (Basel, Switzerland), 2023-12, Vol.28 (24), p.8051 [Periódico revisado por pares]

Switzerland: MDPI AG

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8
Nutritional Quality of Plant-Based Cheese Available in Spanish Supermarkets: How Do They Compare to Dairy Cheese?
Nutritional Quality of Plant-Based Cheese Available in Spanish Supermarkets: How Do They Compare to Dairy Cheese?
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Nutritional Quality of Plant-Based Cheese Available in Spanish Supermarkets: How Do They Compare to Dairy Cheese?

Fresán, Ujué ; Rippin, Holly

Nutrients, 2021-09, Vol.13 (9), p.3291 [Periódico revisado por pares]

Basel: MDPI AG

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9
Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey
Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey
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Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Pires, Arona Figueroa ; Marnotes, Natalí Garcia ; Rubio, Olga Díaz ; Garcia, Angel Cobos ; Pereira, Carlos Dias

Foods, 2021-05, Vol.10 (5), p.1067 [Periódico revisado por pares]

Basel: MDPI AG

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10
Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
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Lactic acid bacteria in cow raw milk for cheese production: Which and how many?

Bettera, Luca ; Levante, Alessia ; Bancalari, Elena ; Bottari, Benedetta ; Gatti, Monica

Frontiers in microbiology, 2023-01, Vol.13, p.1092224-1092224 [Periódico revisado por pares]

Switzerland: Frontiers Media S.A

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