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La ricerca find articoli where soggetti phrase all words 'CHEDDAR-CHEESE' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 696 riferimenti
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    1. Mariaca, RG; Imhof, MI; Bosset, JO
      Occurrence of volatile chiral compounds in dairy products, especially cheese - A review

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    2. Sanchez, ES; Simal, S; Femenia, A; Llull, P; Rossello, C
      Proteolysis of Mahon cheese as affected by acoustic-assisted brining

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    3. Shakeel-ur-Rehman; Fox, PF; McSweeney, PLH; Madkor, SA; Farkye, NY
      Alternatives to pilot plant experiments in cheese-ripening studies

      INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
    4. Moatsou, G; Kandarakis, I; Moschopoulou, E; Anifantakis, E; Alichanidis, E
      Effect of technological parameters on the characteristics of kasseri cheese made from raw or pasteurized ewes' milk

      INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
    5. Ennis, MP; Mulvihill, DM
      Rennet caseins manufactured from seasonal milks: composition, hydration behaviour and functional performance in pilot-scale manufacture of mozzarellacheese analogues

      INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
    6. Guven, M; Karaca, OB
      Proteolysis levels of white cheeses salted and ripened in brines prepared from various salts

      INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
    7. Morales, P; Fernandez-Garcia, E; Gaya, P; Medina, M; Nunez, M
      Hydrolysis of caseins and formation of hydrophilic and hydrophobic peptides by wild Lactococcus lactis strains isolated from raw ewes' milk cheese

      JOURNAL OF APPLIED MICROBIOLOGY
    8. Amarita, F; Requena, T; Taborda, G; Amigo, L; Pelaez, C
      Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination

      JOURNAL OF APPLIED MICROBIOLOGY
    9. Ayad, EHE; Verheul, A; Engels, WJM; Wouters, JTM; Smit, G
      Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway

      JOURNAL OF APPLIED MICROBIOLOGY
    10. Murray, JM; Delahunty, CM; Baxter, IA
      Descriptive sensory analysis: past, present and future

      FOOD RESEARCH INTERNATIONAL
    11. Hydamaka, AW; Wilbey, RA; Lewis, MJ; Kuo, AW
      Manufacture of heat and acid coagulated cheese from ultrafiltered milk retentates

      FOOD RESEARCH INTERNATIONAL
    12. Martinez-Cuesta, MC; de Palencia, PF; Requena, T; Pelaez, C
      Enzymatic ability of Lactobacillus casei subsp casei IFPL731 for flavour development in cheese

      INTERNATIONAL DAIRY JOURNAL
    13. Hynes, E; Ogier, JC; Delacroix-Buchet, A
      Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture

      INTERNATIONAL DAIRY JOURNAL
    14. Yvon, M; Rijnen, L
      Cheese flavour formation by amino acid catabolism

      INTERNATIONAL DAIRY JOURNAL
    15. Williams, AG; Noble, J; Banks, JM
      Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese

      INTERNATIONAL DAIRY JOURNAL
    16. Kieronczyk, A; Skeie, S; Olsen, K; Langsrud, T
      Metabolism of amino acids by resting cells of non-starter lactobacilli in relation to flavour development in cheese

      INTERNATIONAL DAIRY JOURNAL
    17. Hansen, BV; Houlberg, U; Ardo, Y
      Transamination of branched-chain amino acids by a cheese related Lactobacillus paracasei strain

      INTERNATIONAL DAIRY JOURNAL
    18. Banks, JM; Yvon, M; Gripon, JC; de la Fuente, MA; Brechany, EY; Williams, AG; Muir, DD
      Enhancement of amino acid catabolism in Cheddar cheese using alpha-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character

      INTERNATIONAL DAIRY JOURNAL
    19. Beresford, TP; Fitzsimons, NA; Brennan, NL; Cogan, TM
      Recent advances in cheese microbiology

      INTERNATIONAL DAIRY JOURNAL
    20. Antonsson, M; Ardo, Y; Molin, G
      A comparison between the microflora of Herrgard cheese from three different dairies

      INTERNATIONAL DAIRY JOURNAL
    21. Berthier, F; Beuvier, E; Dasen, A; Grappin, R
      Origin and diversity of mesophilic lactobacilli in Comte cheese, as revealed by PCR with repetitive and species-specific primers

      INTERNATIONAL DAIRY JOURNAL
    22. Boutrou, R; Molle, D; Leonil, J
      Action of the lactococcal proteinase during Camembert-type curd making

      INTERNATIONAL DAIRY JOURNAL
    23. Sorensen, J; Benfeldt, C
      Comparison of ripening characteristics of Danbo cheeses from two dairies

      INTERNATIONAL DAIRY JOURNAL
    24. Law, BA
      Controlled and accelerated cheese ripening: the research base for new technologies

      INTERNATIONAL DAIRY JOURNAL
    25. Skeie, S; Lindberg, C; Narvhus, J
      Development of amino acids and organic acids in Norvegia, influence of milk treatment and adjunct Lactobacillus

      INTERNATIONAL DAIRY JOURNAL
    26. Mistry, VV
      Low fat cheese technology

      INTERNATIONAL DAIRY JOURNAL
    27. Madsen, JS; Ardo, Y
      Exploratory study of proteolysis, rheology and sensory properties of Danbocheese with different fat contents

      INTERNATIONAL DAIRY JOURNAL
    28. Ryhanen, EL; Pihlanto-Leppala, A; Pahkala, E
      A new type of ripened, low-fat cheese with bioactive properties

      INTERNATIONAL DAIRY JOURNAL
    29. Gagnaire, V; Boutrou, R; Leonil, J
      How can the peptides produced from Emmental cheese give some insights on the structural features of the paracasein matrix?

      INTERNATIONAL DAIRY JOURNAL
    30. Hinrichs, J
      Incorporation of whey proteins in cheese

      INTERNATIONAL DAIRY JOURNAL
    31. Singh, H; Waungana, A
      Influence of heat treatment of milk on cheesemaking properties

      INTERNATIONAL DAIRY JOURNAL
    32. Benfeldt, C; Sorensen, J
      Heat treatment of cheese milk: effect on proteolysis during cheese ripening

      INTERNATIONAL DAIRY JOURNAL
    33. O'Connell, JE; Fox, PF
      Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review

      INTERNATIONAL DAIRY JOURNAL
    34. Ayad, EHE; Verheul, A; Wouters, JTM; Smit, G
      Population dynamics of lactococci from industrial, artisanal and non-dairyorigins in defined strain starters for Gouda-type cheese

      INTERNATIONAL DAIRY JOURNAL
    35. Brandsma, RL; Rizvi, SSH
      Effect of manufacturing treatments on the rheological character of Mozzarella cheese made from microfiltration retentate depleted of whey proteins

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    36. Brandsma, RL; Rizvi, SSH
      Manufacture of Mozzarella cheese from highly-concentrated skim milk microfiltration retentate depleted of whey proteins

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    37. O'Riordan, PJ; Delahunty, CM
      Comparison of volatile compounds released during the consumption of Cheddar cheese with compounds extracted by vacuum distillation using gas chromatography-olfactometry

      FLAVOUR AND FRAGRANCE JOURNAL
    38. Menendez, S; Godinez, R; Centeno, JA; Rodriguez-Otero, JL
      Microbiological, chemical and biochemical characteristics of 'Tetilla' rawcows-milk cheese

      FOOD MICROBIOLOGY
    39. Buffa, M; Guamis, B; Royo, C; Trujillo, AJ
      Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure- treated milk

      FOOD MICROBIOLOGY
    40. Saha, BC; Hayashi, K
      Debittering of protein hydrolyzates

      BIOTECHNOLOGY ADVANCES
    41. Amarita, F; Fernandez-Espla, D; Requena, T; Pelaez, C
      Conversion of methionine to methional by Lactococcus lactis

      FEMS MICROBIOLOGY LETTERS
    42. Medina, R; Katz, M; Gonzalez, S; Oliver, G
      Characterization of the lactic acid bacteria in ewe's milk and cheese fromnorthwest Argentina

      JOURNAL OF FOOD PROTECTION
    43. Oumer, A; Garde, S; Gaya, P; Medina, M; Nunez, M
      The effects of cultivating lactic starter cultures with bacteriocin-producing lactic acid bacteria

      JOURNAL OF FOOD PROTECTION
    44. Franco, I; Prieto, B; Urdiales, R; Fresno, JM; Carballo, J
      Study of the biochemical changes during ripening of Ahumado de Aliva cheese: a Spanish traditional variety

      FOOD CHEMISTRY
    45. Katsiari, MC; Alichanidis, E; Voutsinas, LP; Roussis, IG
      Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl

      FOOD CHEMISTRY
    46. Vicente, MS; Ibanez, FC; Barcina, Y; Barron, LJR
      Changes in the free amino acid content during ripening of Idiazabal cheese: influence of starter and rennet type

      FOOD CHEMISTRY
    47. Kandarakis, I; Moatsou, G; Georgala, AIK; Kaminarides, S; Anifantakis, E
      Effect of draining temperature on the biochemical characteristics of Feta cheese

      FOOD CHEMISTRY
    48. Katsiari, MC; Voutsinas, LP; Alichanidis, E; Roussis, IG
      Lipolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl

      FOOD CHEMISTRY
    49. Wang, HH; Sun, DW
      Evaluation of the functional properties of Cheddar Cheese using a computervision method

      JOURNAL OF FOOD ENGINEERING
    50. Linke, HAB; Riba, HK
      Oral clearance and acid production of dairy products during interaction with sweet foods

      ANNALS OF NUTRITION AND METABOLISM
    51. Recio, I; Ramos, M; Lopez-Fandino, R
      Capillary electrophoresis for the analysis of food proteins of animal origin

      ELECTROPHORESIS
    52. Strickland, M; Johnson, ME; Broadbent, JR
      Qualitative and quantitative analysis of proteins and peptides in milk products by capillary electrophoresis

      ELECTROPHORESIS
    53. Martinez-Cuesta, MC; Requena, T; Pelaez, C
      Use of a bacteriocin-producing transconjugant as starter in acceleration of cheese ripening

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    54. Suzzi, G; Lanorte, MT; Galgano, F; Andrighetto, C; Lombardi, A; Lanciotti, R; Guerzoni, ME
      Proteolytic, lipolytic and molecular characterisation of Yarrowia lipolytica isolated from cheese

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    55. Taniwaki, MH; Hocking, AD; Pitt, JI; Fleet, GH
      Growth of fungi and mycotoxin production on cheese under modified atmospheres

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    56. Albenzio, M; Corbo, MR; Rehman, SU; Fox, PF; De Angelis, M; Corsetti, A; Sevi, A; Gobbetti, M
      Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    57. Aryana, KJ; Haque, ZU
      Microstructure of Jarlsberg type and Edam cheeses as influenced by maturation

      JOURNAL OF FOOD QUALITY
    58. Bunthof, CJ; van Schalkwijk, S; Meijer, W; Abee, T; Hugenholtz, J
      Fluorescent method for monitoring cheese starter permeabilization and lysis

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    59. Ryan, MP; Ross, RP; Hill, C
      Strategy for manipulation of cheese flora using combinations of lacticin 3147-producing and -resistant cultures

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    60. De Angelis, M; Corsetti, A; Tosti, N; Rossi, J; Corbo, MR; Gobbetti, M
      Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    61. St-Gelais, D; Fortin, J; Hache, S
      Effect of different ultrafiltered milk retentate powders on the productionof Cheddar cheese

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    62. Roussis, IG; Olasupo, NA; Fox, PF
      Utilization of amino acids and peptides and peptidase activities in proteinase-negative Lactococcus lactis FH 041

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    63. Avsar, YK; Yildirim, M; Yildirim, Z
      Use of retentate powder in the production of white-brined cheese by the direct recombination system. 1. Effect of different protein levels an the ripening behaviour

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    64. Auldist, M; Mullins, C; O'Brien, B; Guinee, T
      A comparison of the Formagraph and low amplitude strain oscillation rheometry as methods for assessing the rennet coagulation properties of bovine milk

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    65. Saboya, LV; Goudedranche, H; Maubois, JL; Lerayer, ALS; Lortal, S
      Impact of broken cells of lactococci or propionibacteria on the ripening of Saint-Paulin UF-cheeses: extent of proteolysis and GC-MS profiles

      LAIT
    66. Feeney, EP; Fox, PF; Guinee, TP
      Effect of ripening temperature on the quality of low moisture Mozzarella cheese: 1. Composition and proteolysis

      LAIT
    67. Guinee, TP; Feeney, EP; Fox, PF
      Effect of ripening temperature on low moisture Mozzarella cheese: 2. Texture and functionality

      LAIT
    68. Ben Lawlor, J; Delahunty, CM; Wilkinson, MG; Sheehan, J
      Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties

      LAIT
    69. Vicente, MS; Ibanez, FC; Barcina, Y; Barron, LJR
      Casein breakdown during ripening of Idiazabal cheese: influence of starterand rennet type

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    70. Lobato-Calleros, C; Robles-Martinez, JC; Caballero-Perez, JF; Aguirre-Mandujano, E; Vernon-Carter, EJ
      Fat replacers in low-fat Mexican Manchego cheese

      JOURNAL OF TEXTURE STUDIES
    71. Brindisi, JA; Parker, JD; Turner, LG; Larick, DK
      Chemical profiles of hydrolyzed milk samples after treatment with commercial enzymes

      JOURNAL OF FOOD SCIENCE
    72. Sanchez, ES; Simal, S; Femenia, A; Benedito, J; Rossello, C
      Effect of acoustic brining on lipolysis and on sensory characteristics of Mahon cheese

      JOURNAL OF FOOD SCIENCE
    73. Somers, EB; Johnson, ME; Wong, ACL
      Biofilm formation and contamination of cheese by nonstarter lactic acid bacteria in the dairy environment

      JOURNAL OF DAIRY SCIENCE
    74. Ummadi, M; Weimer, BC
      Tryptophan catabolism in Brevibacterium linens as a potential cheese flavor adjunct

      JOURNAL OF DAIRY SCIENCE
    75. Gummalla, S; Broadbent, JR
      Tyrosine and phenylalanine catabolism by Lactobacillus cheese flavor adjuncts

      JOURNAL OF DAIRY SCIENCE
    76. Corbo, MR; Albenzio, M; De Angelis, M; Sevi, A; Gobbetti, M
      Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with bifidobacteria

      JOURNAL OF DAIRY SCIENCE
    77. Tungjaroenchai, W; Drake, MA; White, CH
      Influence of adjunct cultures on ripening of reduced fat Edam cheeses

      JOURNAL OF DAIRY SCIENCE
    78. Swearingen, PA; O'Sullivan, DJ; Warthesen, JJ
      Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality

      JOURNAL OF DAIRY SCIENCE
    79. Gaiaschi, A; Beretta, B; Poiesi, C; Conti, A; Giuffrida, MG; Galli, CL; Restani, P
      Proteolysis of beta-casein as a marker of Grana Padano cheese ripening

      JOURNAL OF DAIRY SCIENCE
    80. Kilcawley, KN; Wilkinson, MG; Fox, PF
      A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese

      JOURNAL OF DAIRY SCIENCE
    81. Michel, V; Martley, FG
      Streptococcus thermophilus in Cheddar cheese - production and fate of galactose

      JOURNAL OF DAIRY RESEARCH
    82. Martley, FG; Michel, V
      Pinkish colouration in Cheddar cheese - description and factors contributing to its formation

      JOURNAL OF DAIRY RESEARCH
    83. Oumer, A; Gaya, P; Fernandez-Garcia, E; Mariaca, R; Garde, S; Medina, M; Nunez, M
      Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture

      JOURNAL OF DAIRY RESEARCH
    84. Alonso, L; Fraga, MJ
      Simple and rapid analysis for quantitation of the most important volatile flavor compounds in yogurt by headspace gas chromatography-mass spectrometry

      JOURNAL OF CHROMATOGRAPHIC SCIENCE
    85. Zeppa, G; Conterno, L; Gerbi, V
      Determination of organic acids, sugars, diacetyl, and acetoin in cheese byhigh-performance liquid chromatography

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    86. Engel, E; Nicklaus, S; Septier, C; Salles, C; Le Quere, JL
      Evolution of the taste of a bitter Camembert cheese during ripening: Characterization of a matrix effect

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    87. Colchin, LM; Owens, SL; Lyubachevskaya, G; Boyle-Roden, E; Russek-Cohen, E; Rankin, SA
      Modified atmosphere packaged cheddar cheese shreds: Influence of fluorescent light exposure and gas type on color and production of volatile compounds

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    88. Suriyaphan, O; Drake, M; Chen, XQ; Cadwallader, KR
      Characteristic aroma components of British farmhouse cheddar cheese

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    89. Senocq, D; Dupont, D; Rolet-Repecaud, O; Faurie, F; Levieux, D
      Antipeptide antibodies recognizing plasmin sensitive sites in bovine beta-casein sequence

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    90. Sommerer, N; Salles, C; Prome, D; Prome, JC; Le Quere, JL
      Isolation of oligopeptides from the water-soluble extract of goat cheese and their identification by mass spectrometry

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    91. Pinho, O; Ferreira, IMPLVO; Cascal, S; Fernandes, JO; Oliveira, MBPP; Ferreira, MA
      Method optimization for analysis of the volatile fraction of ewe cheese bysolid-phase microextraction

      CHROMATOGRAPHIA
    92. O'Brien, B; Meaney, WJ; McDonagh, D; Kelly, A
      Influence of somatic cell count and storage interval on composition and processing characteristics of milk from cows in late lactation

      AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY
    93. Roupas, P
      On-farm practices and post farmgate processing parameters affecting composition of milk for cheesemaking

      AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY
    94. Mead, D; Roupas, P
      Effect of incorporation of denatured whey proteins on chemical compositionand functionality of pizza cheese

      AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY
    95. Stanton, C; Gardiner, G; Meehan, H; Collins, K; Fitzgerald, G; Lynch, PB; Ross, RP
      Market potential for probiotics

      AMERICAN JOURNAL OF CLINICAL NUTRITION
    96. Miralles, B; Rothbauer, V; Manso, MA; Amigo, L; Krause, I; Ramos, M
      Improved method for the simultaneous determination of whey proteins, caseins and para-kappa-casein in milk and dairy products by capillary electrophoresis

      JOURNAL OF CHROMATOGRAPHY A
    97. Sandrou, DK; Arvanitoyannis, IS
      Application of hazard analysis critical control point (HACCP) system to the cheese-making industry: A review

      FOOD REVIEWS INTERNATIONAL
    98. Shakeel-Ur-Rehman; Fox, PF; McSweeney, PLH
      Methods used to study non-starter microorganisms in cheese: a review

      INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
    99. Kanekanian, A; Gallagher, J; Evans, EP
      Casein hydrolysis and peptide mapping

      INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
    100. Baruzzi, F; Morea, M; Matarante, A; Cocconcelli, PS
      Changes in the Lactobacillus community during Ricotta forte cheese naturalfermentation

      JOURNAL OF APPLIED MICROBIOLOGY


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Documento generato il 21/10/20 alle ore 10:41:31