Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Cheese yeastsFröhlich‐Wyder, Marie‐Therese ; Arias‐Roth, Emmanuelle ; Jakob, ErnstYeast (Chichester, England), 2019-03, Vol.36 (3), p.129-141 [Periódico revisado por pares]England: Wiley Subscription Services, IncTexto completo disponível |
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2 |
Material Type: Artigo
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Menaquinone Content of CheeseVermeer, Cees ; Raes, Joyce ; van 't Hoofd, Cynthia ; Knapen, Marjo H J ; Xanthoulea, SofiaNutrients, 2018-04, Vol.10 (4), p.446 [Periódico revisado por pares]Switzerland: MDPI AGTexto completo disponível |
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3 |
Material Type: Artigo
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Microbiological Risks of Traditional Raw Cow's Milk Cheese (Koryciński Cheeses)Antoszewska, Aleksandra ; Maćkiw, Elżbieta ; Kowalska, Joanna ; Patoleta, Małgorzata ; Ławrynowicz-Paciorek, Maja ; Postupolski, JacekFoods, 2024-05, Vol.13 (9), p.1364 [Periódico revisado por pares]Switzerland: MDPI AGTexto completo disponível |
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4 |
Material Type: Artigo
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A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in CheeseZheng, Xiaochun ; Shi, Xuewei ; Wang, BinFrontiers in microbiology, 2021-07, Vol.12, p.703284-703284 [Periódico revisado por pares]Switzerland: Frontiers Media S.ATexto completo disponível |
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5 |
Material Type: Artigo
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Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheesesFuka, Mirna Mrkonjić ; Wallisch, Stefanie ; Engel, Marion ; Welzl, Gerhard ; Havranek, Jasmina ; Schloter, Michael Bereswill, StefanPloS one, 2013-11, Vol.8 (11), p.e80734-e80734 [Periódico revisado por pares]United States: Public Library of ScienceTexto completo disponível |
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6 |
Material Type: Artigo
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Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese FermentationLi, Jie ; Huang, Qian ; Zheng, Xiaochun ; Ge, Zhengkai ; Lin, Ke ; Zhang, Dandan ; Chen, Yu ; Wang, Bin ; Shi, XueweiFrontiers in microbiology, 2020-03, Vol.11, p.228-228 [Periódico revisado por pares]Switzerland: Frontiers Media S.ATexto completo disponível |
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7 |
Material Type: Artigo
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Fungal networks shape dynamics of bacterial dispersal and community assembly in cheese rind microbiomesZhang, Yuanchen ; Kastman, Erik K ; Guasto, Jeffrey S ; Wolfe, Benjamin ENature communications, 2018-01, Vol.9 (1), p.336-12, Article 336 [Periódico revisado por pares]England: Nature Publishing GroupTexto completo disponível |
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8 |
Material Type: Artigo
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Cows’ and buffalo milk for cooked fresh cheese: preliminary comparison of the cheese-making efficiency and quality of griddled acid/heat-coagulated Paneer and rennet-coagulated Tosella/SchizPatel, Nageshvar ; Amalfitano, Nicolò ; Bittante, GiovanniItalian journal of animal science, 2024-12, Vol.23 (1), p.114-124 [Periódico revisado por pares]Taylor & Francis GroupTexto completo disponível |
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9 |
Material Type: Artigo
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Microbial interactions shape cheese flavour formationMelkonian, Chrats ; Zorrilla, Francisco ; Kjærbølling, Inge ; Blasche, Sonja ; Machado, Daniel ; Junge, Mette ; Sørensen, Kim Ib ; Andersen, Lene Tranberg ; Patil, Kiran R ; Zeidan, Ahmad ANature communications, 2023-12, Vol.14 (1), p.8348-8348, Article 8348 [Periódico revisado por pares]England: Nature Publishing GroupTexto completo disponível |
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10 |
Material Type: Artigo
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Probing the structure-holding interactions in cheeses by dissociating agents – A review and an experimental evaluation with emmental cheesePaula Vilela, Tatiana ; Gomes, Ana Maria ; Ferreira, João PauloCurrent research in food science, 2020-11, Vol.3, p.201-206 [Periódico revisado por pares]Elsevier B.VTexto completo disponível |