skip to main content
Idioma:
Resultados 1 2 3 4 5 next page
Mostrar Somente
Refinado por: Base de dados/Biblioteca: ROAD: Directory of Open Access Scholarly Resources remover idioma: Inglês remover Wiley-Blackwell Open Access Collection remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Cheese yeasts
Cheese yeasts
Material Type:
Artigo 		Adicionar ao Meu Espaço

Cheese yeasts

Fröhlich‐Wyder, Marie‐Therese ; Arias‐Roth, Emmanuelle ; Jakob, Ernst

Yeast (Chichester, England), 2019-03, Vol.36 (3), p.129-141 [Periódico revisado por pares]

England: Wiley Subscription Services, Inc

Texto completo disponível

Citações Citado por
2
Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese
Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese

Ahmed, Mahmoud E. ; Rathnakumar, Kaavya ; Awasti, Nancy ; Elfaruk, Mohamed Salem ; Hammam, Ahmed R. A.

Food science & nutrition, 2021-03, Vol.9 (3), p.1512-1520 [Periódico revisado por pares]

United States: John Wiley & Sons, Inc

Texto completo disponível

Citações Citado por
3
Coagulation temperature and smoking time determine product quality and shelf life of the acid‐heat coagulated Circassian cheese
Coagulation temperature and smoking time determine product quality and shelf life of the acid‐heat coagulated Circassian cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Coagulation temperature and smoking time determine product quality and shelf life of the acid‐heat coagulated Circassian cheese

Sıçramaz, Hatice ; Ayar, Ahmet

Food science & nutrition, 2023-10, Vol.11 (10), p.6164-6177 [Periódico revisado por pares]

Malden, Massachusetts: John Wiley & Sons, Inc

Texto completo disponível

Citações Citado por
4
Implementation of HACCP in the production of Egyptian cheeses: A review
Implementation of HACCP in the production of Egyptian cheeses: A review
Material Type:
Artigo 		Adicionar ao Meu Espaço

Implementation of HACCP in the production of Egyptian cheeses: A review

Farag, Mohamed A. ; Ashaolu, Tolulope Joshua ; Guirguis, Hania ; Khalifa, Ibrahim

eFood (Amsterdam), 2023-04, Vol.4 (2), p.n/a [Periódico revisado por pares]

Wiley

Texto completo disponível

Citações Citado por
5
Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds
Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds
Material Type:
Artigo 		Adicionar ao Meu Espaço

Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds

Zheng, Xiaoji ; Li, Kaixiong ; Shi, Xuewei ; Ni, Yongqing ; Li, Baokun ; Zhuge, Bin

MicrobiologyOpen (Weinheim), 2018-02, Vol.7 (1), p.n/a [Periódico revisado por pares]

England: John Wiley & Sons, Inc

Texto completo disponível

Citações Citado por
6
Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria
Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria
Material Type:
Artigo 		Adicionar ao Meu Espaço

Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria

Hamdy, Ahmed M. ; Ahmed, Mahmoud E. ; Mehta, Dipakkumar ; Elfaruk, Mohamed Salem ; Hammam, Ahmed R. A. ; El‐Derwy, Yaser M. A.

Food science & nutrition, 2021-01, Vol.9 (1), p.62-70 [Periódico revisado por pares]

United States: John Wiley & Sons, Inc

Texto completo disponível

Citações Citado por
7
Production of soft unripened cheeses using acidic and salty coagulants: Investigation of technological and sensory characteristics
Production of soft unripened cheeses using acidic and salty coagulants: Investigation of technological and sensory characteristics
Material Type:
Artigo 		Adicionar ao Meu Espaço

Production of soft unripened cheeses using acidic and salty coagulants: Investigation of technological and sensory characteristics

Soleimani, Ahmad ; Nasrollahzadeh, Ahmad ; Khomeiri, Morteza ; Dehnad, Danial ; Arjeh, Edris

Food science & nutrition, 2024-05, Vol.12 (5), p.3214-3224 [Periódico revisado por pares]

United States: John Wiley & Sons, Inc

Texto completo disponível

Citações Citado por
8
Fabrication of UF‐white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus
Fabrication of UF‐white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus
Material Type:
Artigo 		Adicionar ao Meu Espaço

Fabrication of UF‐white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus

Tondhoush, Arash ; Soltani, Mostafa ; Azarikia, Fatemeh ; Homayouni‐Rad, Aziz ; Karami, Mostafa

Food science & nutrition, 2024-01, Vol.12 (1), p.328-339 [Periódico revisado por pares]

United States: John Wiley & Sons, Inc

Texto completo disponível

Citações Citado por
9
A low‐fat synbiotic cream cheese containing herbal gums, Bifidobacterium adolescentis and Lactobacillus rhamnosus: Physicochemical, rheological, sensory, and microstructural characterization during storage
A low‐fat synbiotic cream cheese containing herbal gums, Bifidobacterium adolescentis and Lactobacillus rhamnosus: Physicochemical, rheological, sensory, and microstructural characterization during storage
Material Type:
Artigo 		Adicionar ao Meu Espaço

A low‐fat synbiotic cream cheese containing herbal gums, Bifidobacterium adolescentis and Lactobacillus rhamnosus: Physicochemical, rheological, sensory, and microstructural characterization during storage

Shahraki, Reza ; Elhamirad, Amir Hossein ; Hesari, Javad ; Noghabi, Mostafa Shahidi ; Nia, Ahmad Pedram

Food science & nutrition, 2023-12, Vol.11 (12), p.8112-8120 [Periódico revisado por pares]

United States: John Wiley & Sons, Inc

Texto completo disponível

Citações Citado por
10
Construction of the advanced flavin mononucleotide producers in the flavinogenic yeast Candida famata
Construction of the advanced flavin mononucleotide producers in the flavinogenic yeast Candida famata
Material Type:
Artigo 		Adicionar ao Meu Espaço

Construction of the advanced flavin mononucleotide producers in the flavinogenic yeast Candida famata

Fedorovych, Dariya V. ; Tsyrulnyk, Andriy O. ; Ruchala, Justyna ; Sobchuk, Svitlana M. ; Dmytruk, Kostyantyn V. ; Fayura, Lyubov R. ; Sibirny, Andriy A.

Yeast (Chichester, England), 2023-08, Vol.40 (8), p.360-366 [Periódico revisado por pares]

England: Wiley Subscription Services, Inc

Texto completo disponível

Citações Citado por
Resultados 1 2 3 4 5 next page

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

Mostrar Somente

  1. Revistas revisadas por pares (146)

Data de Publicação 

De até
Refinar
  1. Antes de2009  (5)
  2. 2009Até2012  (7)
  3. 2013Até2016  (28)
  4. 2017Até2021  (55)
  5. Após 2021  (55)
  6. Mais opções open sub menu

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.