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16S ribosomal DNA analysis and characterization of lactic acid bacteria associated with traditional Tibetan Qula cheese made from yak milk
16S ribosomal DNA analysis and characterization of lactic acid bacteria associated with traditional Tibetan Qula cheese made from yak milk
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16S ribosomal DNA analysis and characterization of lactic acid bacteria associated with traditional Tibetan Qula cheese made from yak milk

Tan, Zhongfang ; Pang, Huili ; Duan, Yuheng ; Qin, Guangyong ; Cai, Yimin

Animal science journal, 2010-12, Vol.81 (6), p.706-713 [Periódico revisado por pares]

Melbourne, Australia: Blackwell Publishing Asia

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2
3-D DYNAMIC OPTICAL TECHNIQUES TO MODEL FOOD MECHANICAL DEFORMATION
3-D DYNAMIC OPTICAL TECHNIQUES TO MODEL FOOD MECHANICAL DEFORMATION
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3-D DYNAMIC OPTICAL TECHNIQUES TO MODEL FOOD MECHANICAL DEFORMATION

JACQUOT, MURIEL ; LI YUET HEE, LYNN ; LAMBERT-CAMPAGNE, LAURENCE ; ARAB-TEHRANY, ELMIRA ; GAÏANI, CLAIRE ; HARDY, JOËL ; DESOBRY, STÉPHANE

Journal of texture studies, 2010-08, Vol.41 (4), p.440-458 [Periódico revisado por pares]

Malden, USA: Malden, USA : Blackwell Publishing Inc

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3
3D milk-fouling model of plate heat exchangers using computational fluid dynamics
3D milk-fouling model of plate heat exchangers using computational fluid dynamics
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3D milk-fouling model of plate heat exchangers using computational fluid dynamics

Jun, S ; Puri, V.M

International journal of dairy technology, 2005-11, Vol.58 (4), p.214-224 [Periódico revisado por pares]

Oxford, UK: Blackwell Science Ltd

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4
Accelerated Cheddar Cheese Ripening with an Aminopeptidase Fraction from Squid Hepatopancreas
Accelerated Cheddar Cheese Ripening with an Aminopeptidase Fraction from Squid Hepatopancreas
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Accelerated Cheddar Cheese Ripening with an Aminopeptidase Fraction from Squid Hepatopancreas

Raksakulthai, R. ; Rosenberg, M. ; Haard, N.F.

Journal of food science, 2002-04, Vol.67 (3), p.923-928 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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5
Accelerated maturation of cheddar cheese: influence of added lactobacilli and commercial protease on composition and texture
Accelerated maturation of cheddar cheese: influence of added lactobacilli and commercial protease on composition and texture
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Accelerated maturation of cheddar cheese: influence of added lactobacilli and commercial protease on composition and texture

Trepanier, G. (Universite Laval, Ste-Foy, Quebec, Canada) ; El Abboudi, M ; Lee, B.H ; Simard, R.E

Journal of food science, 1992-07, Vol.57 (4), p.898-902 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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6
Accelerated maturation of Cheddar cheese: microbiology of cheeses supplemented with Lactobacillus casei subsp. casei L2A
Accelerated maturation of Cheddar cheese: microbiology of cheeses supplemented with Lactobacillus casei subsp. casei L2A
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Accelerated maturation of Cheddar cheese: microbiology of cheeses supplemented with Lactobacillus casei subsp. casei L2A

Trepanier, G. (Universite Laval, Ste-Foy, Quebec (Canada)) ; El Abboudi, M ; Lee, B.H ; Simard, R.E

Journal of food science, 1992-03, Vol.57 (2), p.345-349 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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7
Acceleration of Cheddar Cheese Lipolysis by Using Liposome-entrapped Lipases
Acceleration of Cheddar Cheese Lipolysis by Using Liposome-entrapped Lipases
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Acceleration of Cheddar Cheese Lipolysis by Using Liposome-entrapped Lipases

Kheadr, E.E. ; Vuillemard, J.-C. ; El-Deeb, S.A.

Journal of food science, 2002-03, Vol.67 (2), p.485-492 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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8
Acceptance and Purchase Intent of US Consumers for Nonwheat Rice Butter Cakes
Acceptance and Purchase Intent of US Consumers for Nonwheat Rice Butter Cakes
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Acceptance and Purchase Intent of US Consumers for Nonwheat Rice Butter Cakes

Sae-Eaw, A ; Chompreeda, P ; Prinyawiwatkul, W ; Haruthaithanasan, V ; Suwonsichon, T ; Saidu, J.E ; Xu, Z

Journal of food science, 2007-03, Vol.72 (2), p.S92-S97 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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9
Accessing hospital packaged foods and beverages: the importance of a seated posture when eating
Accessing hospital packaged foods and beverages: the importance of a seated posture when eating
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Accessing hospital packaged foods and beverages: the importance of a seated posture when eating

Bell, A. ; Tapsell, L. ; Walton, K. ; Yoxall, A.

Journal of human nutrition and dietetics, 2017-06, Vol.30 (3), p.394-402 [Periódico revisado por pares]

England: Blackwell Publishing Ltd

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10
Accumualtion of some flavor compounds in full- and reduced-fat cheddar cheese under different ripening conditions
Accumualtion of some flavor compounds in full- and reduced-fat cheddar cheese under different ripening conditions
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Accumualtion of some flavor compounds in full- and reduced-fat cheddar cheese under different ripening conditions

Chin, H W ; Rosenberg, M

Journal of food science, 1997-05, Vol.62 (3), p.468 [Periódico revisado por pares]

Chicago: Wiley Subscription Services, Inc

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