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Refinado por: assunto: Biological And Medical Sciences remover
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1
Cheese whey management: A review
Cheese whey management: A review
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Cheese whey management: A review

Prazeres, Ana R. ; Carvalho, Fátima ; Rivas, Javier

Journal of environmental management, 2012-11, Vol.110, p.48-68 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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2
Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type
Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type
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Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type

Milesi, M.M ; McSweeney, P.L.H ; Hynes, E.R

Journal of applied microbiology, 2008-09, Vol.105 (3), p.884-892 [Periódico revisado por pares]

Oxford, UK: Oxford, UK : Blackwell Publishing Ltd

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3
Determination of cheese origin by using 16S rDNA fingerprinting of bacteria communities by PCR–DGGE: Preliminary application to traditional Minas cheese
Determination of cheese origin by using 16S rDNA fingerprinting of bacteria communities by PCR–DGGE: Preliminary application to traditional Minas cheese
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Determination of cheese origin by using 16S rDNA fingerprinting of bacteria communities by PCR–DGGE: Preliminary application to traditional Minas cheese

Arcuri, Edna F. ; El Sheikha, Aly F. ; Rychlik, Tomasz ; Piro-Métayer, Isabelle ; Montet, Didier

Food control, 2013-03, Vol.30 (1), p.1-6 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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4
Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)
Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)
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Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)

Diezhandino, I. ; Fernández, D. ; González, L. ; McSweeney, P.L.H. ; Fresno, J.M.

Food chemistry, 2015-02, Vol.168, p.134-141 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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5
Technological properties of bacteriocin‐producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese
Technological properties of bacteriocin‐producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese
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Technological properties of bacteriocin‐producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese

Ribeiro, S.C ; Coelho, M.C ; Todorov, S.D ; Franco, B.D.G.M ; Dapkevicius, M.L.E ; Silva, C.C.G

Journal of applied microbiology, 2014-03, Vol.116 (3), p.573-585 [Periódico revisado por pares]

Oxford: Published for the Society for Applied Bacteriology by Blackwell Science

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6
High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese
High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese
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High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese

Aldrete-Tapia, Alejandro ; Escobar-Ramírez, Meyli C. ; Tamplin, Mark L. ; Hernández-Iturriaga, Montserrat

Food microbiology, 2014-12, Vol.44, p.136-141 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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7
“Remake” by High-Throughput Sequencing of the Microbiota Involved in the Production of Water Buffalo Mozzarella Cheese
“Remake” by High-Throughput Sequencing of the Microbiota Involved in the Production of Water Buffalo Mozzarella Cheese
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“Remake” by High-Throughput Sequencing of the Microbiota Involved in the Production of Water Buffalo Mozzarella Cheese

ERCOLINI, Danilo ; DE FILIPPIS, Francesca ; LA STORIA, Antonietta ; LACONO, Michele

Applied and Environmental Microbiology, 2012-11, Vol.78 (22), p.8142-8145 [Periódico revisado por pares]

Washington, DC: American Society for Microbiology

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8
Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS
Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS
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Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS

Delgado, Francisco José ; González-Crespo, José ; Cava, Ramón ; Ramírez, Rosario

Food chemistry, 2011-12, Vol.129 (3), p.1156-1163 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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9
Traditional cheeses: Rich and diverse microbiota with associated benefits
Traditional cheeses: Rich and diverse microbiota with associated benefits
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Traditional cheeses: Rich and diverse microbiota with associated benefits

Montel, Marie-Christine ; Buchin, Solange ; Mallet, Adrien ; Delbes-Paus, Céline ; Vuitton, Dominique A. ; Desmasures, Nathalie ; Berthier, Françoise

International journal of food microbiology, 2014-05, Vol.177, p.136-154 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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10
When cheese gets the blues: Pseudomonas fluorescens as the causative agent of cheese spoilage
When cheese gets the blues: Pseudomonas fluorescens as the causative agent of cheese spoilage
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When cheese gets the blues: Pseudomonas fluorescens as the causative agent of cheese spoilage

Martin, N.H. ; Murphy, S.C. ; Ralyea, R.D. ; Wiedmann, M. ; Boor, K.J.

Journal of dairy science, 2011-06, Vol.94 (6), p.3176-3183 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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