Catalogo Articoli (Spogli Riviste)

HELP
ATTENZIONE: attualmente gli articoli Current Contents (fonte ISI) a partire dall'anno 2002 sono consultabili sulla Risorsa On-Line

Le informazioni sugli articoli di fonte ISI sono coperte da copyright

La ricerca find articoli where soggetti phrase all words 'CHEESE' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 2647 riferimenti
Si mostrano 100 riferimenti a partire da 1
Selezionare un intervallo

Per ulteriori informazioni selezionare i riferimenti di interesse.

    1. Pintado, AI; Macedo, AC; Teixeira, G; Pais, MS; Clemente, A; Malcata, FX
      Caseinolytic activity of fruit extract from Opuntia ficus-indica on bovine, caprine, and ovine sodium caseinates

      BIOTECHNOLOGY PROGRESS
    2. Winkler, K; Steinhart, H
      Identification of conjugated isomers of linolenic acid and arachidonic acid in cheese

      JOURNAL OF SEPARATION SCIENCE
    3. Brennan, NM; Brown, R; Goodfellow, M; Ward, AC; Beresford, TP; Vancanneyt, M; Cogan, TM; Fox, PF
      Microbacterium gubbeenense sp nov., from the surface of a smear-ripened cheese

      INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
    4. Brennan, NM; Brown, R; Goodfellow, M; Ward, AC; Beresford, TP; Simpson, PJ; Fox, PF; Cogan, TM
      Corynebacterium mooreparkense sp nov and Corynebacterium casei sp nov., isolated from the surface of a smear-ripened cheese

      INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
    5. Lawson, PA; Papademas, P; Wacher, C; Falsen, E; Robinson, R; Collins, MD
      Lactobacillus cypricasei sp nov., isolated from Halloumi cheese

      INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
    6. Yurawecz, MP; Morehouse, KM
      Silver-ion HPLC of conjugated linoleic acid isomers

      EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
    7. Roach, JAG
      Analysis of CLA derivatives by GC/MS

      EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
    8. Mossoba, MM
      Application of gas chromatography-infrared spectroscopy to the confirmation of the double bond configuration of conjugated linoleic acid isomers

      EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
    9. Einspanier, R; Klotz, A; Buchberger, J; Krause, I
      Fast characterisation of selected beta-casein and beta-lactoglobulin variants using specific single nucleotide polymorphisms derived from milk cell DNA: a novel real-time PCR approach

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    10. Poms, RE; Glossl, J; Foissy, H
      Increased sensitivity for detection of specific target DNA in milk by concentration in milk fat

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    11. Caponio, F; Pasqualone, A; Gomes, T
      Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    12. Mariaca, RG; Imhof, MI; Bosset, JO
      Occurrence of volatile chiral compounds in dairy products, especially cheese - A review

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    13. Adamiec, J; Rossner, J; Velisek, J; Cejpek, K; Savel, J
      Minor Strecker degradation products of phenylalanine and phenylglycine

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    14. 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
    15. El-Nemr, TM
      Immobilization of recombinant strains of Saccharomyces cerevisiae for the hydrolysis of lactose in salted Domiati cheese whey

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    16. Okamura-Matsui, T; Takemura, K; Sera, M; Takeno, T; Noda, H; Fukuda, S; Ohsugi, M
      Characteristics of a cheese-like food produced by fermentation of the mushroom Schizophyllum commune

      JOURNAL OF BIOSCIENCE AND BIOENGINEERING
    17. Couriol, C; Amrane, A; Prigent, Y
      A new model for the reconstruction of biomass history from carbon dioxide emission during batch cultivation of Geotrichum candidum

      JOURNAL OF BIOSCIENCE AND BIOENGINEERING
    18. Schaffer, B; Szakaly, S; Lorinczy, D; Schaffer, B
      Processed cheeses made with and without peptization. Submicroscopic structure and thermodynamic characteristics

      JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
    19. 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
    20. Uraz, G; Simsek, H; Maras, Y
      The inhibitory effects of Lactobacillus casei and Lactobacillus helveticuson Bacillus species isolated from raw milk in various salt concentrations

      INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
    21. Warner, EA; Kanekanian, AD; Andrews, AT
      Bioactivity of milk proteins: 1. Anticariogenicity of whey proteins

      INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
    22. Papademas, P; Robinson, RK
      The sensory characteristics of different types of halloumi cheese as perceived by tasters of different ages

      INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
    23. Lioliou, K; Litopoulou-Tzanetaki, E; Tzanetakis, N; Robinson, RK
      Changes in the microflora of manouri, a traditional Greek whey cheese, during storage

      INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
    24. Fox, PF
      Milk proteins as food ingredients

      INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
    25. 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
    26. 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
    27. Guven, M; Karaca, OB
      Proteolysis levels of white cheeses salted and ripened in brines prepared from various salts

      INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
    28. Durlu-Ozkaya, F; Xanthopoulos, V; Tunail, N; Litopoulou-Tzanetaki, E
      Technologically important properties of lactic acid bacteria isolates fromBeyaz cheese made from raw ewes' milk

      JOURNAL OF APPLIED MICROBIOLOGY
    29. 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
    30. Giraffa, G; Paris, A; Valcavi, L; Gatti, M; Neviani, E
      Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products

      JOURNAL OF APPLIED MICROBIOLOGY
    31. Klein, N; Maillard, MB; Thierry, A; Lortal, S
      Conversion of amino acids into aroma compounds by cell-free extracts of Lactobacillus helveticus

      JOURNAL OF APPLIED MICROBIOLOGY
    32. Mozzi, F; Rollan, G; de Giori, GS; de Valdez, GF
      Effect of galactose and glucose on the exopolysaccharide production and the activities of biosynthetic enzymes in Lactobacillus casei CRL 87

      JOURNAL OF APPLIED MICROBIOLOGY
    33. Parente, E; Martuscelli, M; Gardini, F; Grieco, S; Crudele, MA; Suzzi, G
      Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy

      JOURNAL OF APPLIED MICROBIOLOGY
    34. 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
    35. Fitzsimons, NA; Cogan, TM; Condon, S; Beresford, T
      Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese

      JOURNAL OF APPLIED MICROBIOLOGY
    36. Hudson, JA; Lake, RJ; Savill, MG; Scholes, P; McCormick, RE
      Rapid detection of Listeria monocytogenes in ham samples using immunomagnetic separation followed by polymerase chain reaction

      JOURNAL OF APPLIED MICROBIOLOGY
    37. 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
    38. Fira, D; Kojic, M; Banina, A; Spasojevic, I; Strahinic, I; Topisirovic, L
      Characterization of cell envelope-associated proteinases of thermophilic lactobacilli

      JOURNAL OF APPLIED MICROBIOLOGY
    39. Barba, D; Beolchini, F; Del Re, G; Di Giacomo, G; Veglio, F
      Kinetic analysis of Kluyveromyces lactis fermentation on whey: batch and fed-batch operations

      PROCESS BIOCHEMISTRY
    40. Kashihara, K; Nio, N; Kubota, K
      Purification and characterization of a protease in commercial natto

      JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
    41. Solorza-Feria, J
      Study of the changes in cheese making parameters of skim milk with divalent cations addition

      FOOD TECHNOLOGY AND BIOTECHNOLOGY
    42. Tratnik, L; Bozanic, R; Miokovic, G; Subaric, D
      Optimisation of manufacture and quality of cottage cheese

      FOOD TECHNOLOGY AND BIOTECHNOLOGY
    43. Verdier-Metz, I; Coulon, JB; Pradel, P
      Relationship between milk fat and protein contents and cheese yield

      ANIMAL RESEARCH
    44. Prandini, A; Geromin, D; Conti, F; Masoero, F; Piva, A; Piva, G
      Survey on the level of conjugated linoleic acid in dairy products

      ITALIAN JOURNAL OF FOOD SCIENCE
    45. Venugopal, V; Muthukumarappan, K
      Stress relaxation characteristics of cheddar cheese

      INTERNATIONAL JOURNAL OF FOOD PROPERTIES
    46. Kasapis, S; Boskou, D
      Rheological and sensory properties of popular Greek foodstuffs: A review

      INTERNATIONAL JOURNAL OF FOOD PROPERTIES
    47. Kerr, DE; Plaut, K; Bramley, AJ; Williamson, CM; Lax, AJ; Moore, K; Wells, KD; Wall, RJ
      Lysostaphin expression in mammary glands confers protection against staphylococcal infection in transgenic mice

      NATURE BIOTECHNOLOGY
    48. Mohedano, AF; Casas, JA; Fernandez, J; Garcia-Ochoa, F; Nunez, M
      Modeling the influence of pH, temperature and culture medium composition on the kinetics of growth and cysteine proteinase production by Micrococcus sp INIA 528 in batch culture

      FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
    49. Cozzolino, R; Passalacqua, S; Salemi, S; Malvagna, P; Spina, E; Garozzo, D
      Identification of adulteration in milk by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry

      JOURNAL OF MASS SPECTROMETRY
    50. Taylor, VL; Goddard, C; Read, LC
      A milk growth factor extract reduces chemotherapeutic drug toxicity in epithelial cells in vitro

      IN VITRO CELLULAR & DEVELOPMENTAL BIOLOGY-ANIMAL
    51. Vinokurova, NG; Zelenkova, NF; Baskunov, BP; Arinbasarov, MU
      Determination of diketopiperazine alkaloids of the roquefortine group by UV spectroscopy, thin-layer chromatography, and high-performance liquid chromatography

      JOURNAL OF ANALYTICAL CHEMISTRY
    52. Kindstedt, PS
      Moisture variations in brine-salted pasta filata cheese

      JOURNAL OF AOAC INTERNATIONAL
    53. Loukidou, MX; Zouboulis, AI
      Biodegradability tests of dairy and cheese whey wastewaters using enzymes

      FRESENIUS ENVIRONMENTAL BULLETIN
    54. Murray, JM; Delahunty, CM; Baxter, IA
      Descriptive sensory analysis: past, present and future

      FOOD RESEARCH INTERNATIONAL
    55. Girard, B; Yuksel, D; Cliff, MA; Delaquis, P; Reynolds, AG
      Vinification effects on the sensory, colour and GC profiles of Pinot noir wines from British Columbia

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

      FOOD RESEARCH INTERNATIONAL
    57. El Jalil, MH; Faid, M; Elyachioui, M
      A biotechnological process for treatment and recycling poultry wastes manure as a feed ingredient

      BIOMASS & BIOENERGY
    58. De Vuyst, L; De Vin, F; Vaningelgem, F; Degeest, B
      Recent developments in the biosynthesis and applications of heteropolysaccharides from lactic acid bacteria

      INTERNATIONAL DAIRY JOURNAL
    59. Duboc, P; Mollet, B
      Applications of exopolysaccharides in the dairy industry

      INTERNATIONAL DAIRY JOURNAL
    60. 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
    61. 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
    62. Mc Brearty, S; Ross, RP; Fitzgerald, GF; Collins, JK; Wallace, JM; Stanton, C
      Influence of two commercially available bifidobacteria cultures on Cheddarcheese quality

      INTERNATIONAL DAIRY JOURNAL
    63. Jaros, D; Ginzinger, W; Tschager, E; Leitgeb, R; Rohm, H
      Application of oilseed feeding to reduce firmness of hard cheeses producedin the winter feeding period

      INTERNATIONAL DAIRY JOURNAL
    64. Sarantinopoulos, P; Andrighetto, C; Georgalaki, MD; Rea, MC; Lombardi, A; Cogan, TM; Kalantzopoulos, G; Tsakalidou, E
      Biochemical properties of enterococci relevant to their technological performance

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

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

      INTERNATIONAL DAIRY JOURNAL
    67. 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
    68. Hansen, BV; Houlberg, U; Ardo, Y
      Transamination of branched-chain amino acids by a cheese related Lactobacillus paracasei strain

      INTERNATIONAL DAIRY JOURNAL
    69. 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
    70. Spinnler, HE; Berger, C; Lapadatescu, C; Bonnarme, P
      Production of sulfur compounds by several yeasts of technological interestfor cheese ripening

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

      INTERNATIONAL DAIRY JOURNAL
    72. Crow, V; Curry, B; Hayes, M
      The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar

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

      INTERNATIONAL DAIRY JOURNAL
    74. 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
    75. Bockelmann, W; Hoppe-Seyler, T
      The surface flora of bacterial smear-ripened cheeses from cow's and goat'smilk

      INTERNATIONAL DAIRY JOURNAL
    76. Sousa, MJ; Ardo, Y; McSweeney, PLH
      Advances in the study of proteolysis during cheese ripening

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

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

      INTERNATIONAL DAIRY JOURNAL
    79. Exterkate, FA; Slangen, C; Siezen, RJ
      Effect of genetically modified Lactococcus lactis cell-envelope proteinases with altered specificity on the course of casein degradation under cheeseconditions

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

      INTERNATIONAL DAIRY JOURNAL
    81. 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
    82. Mistry, VV
      Low fat cheese technology

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

      INTERNATIONAL DAIRY JOURNAL
    84. Broadbent, JR; McMahon, DJ; Oberg, CJ; Welker, DL
      Use of exopolysaccharide-producing cultures to improve the functionality of low fat cheese

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

      INTERNATIONAL DAIRY JOURNAL
    86. 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
    87. Watkinson, P; Coker, C; Crawford, R; Dodds, C; Johnston, K; McKenna, A; White, N
      Effect of cheese pH and ripening time on model cheese textural properties and proteolysis

      INTERNATIONAL DAIRY JOURNAL
    88. Dufour, E; Devaux, MF; Fortier, P; Herbert, S
      Delineation of the structure of soft cheeses at the molecular level by fluorescence spectroscopy - relationship with texture

      INTERNATIONAL DAIRY JOURNAL
    89. Hort, J; Le Grys, G
      Developments in the textural and rheological properties of UK Cheddar cheese during ripening

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

      INTERNATIONAL DAIRY JOURNAL
    91. Bachmann, HP
      Cheese analogues: a review

      INTERNATIONAL DAIRY JOURNAL
    92. Kelly, PM; O'Kennedy, BT
      The effect of casein/whey protein ratio and minerals on the rheology of fresh cheese gels using a model system

      INTERNATIONAL DAIRY JOURNAL
    93. Mayer, HK
      Bitterness in processed cheese caused by an overdose of a specific emulsifying agent?

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

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

      INTERNATIONAL DAIRY JOURNAL
    96. 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
    97. O'Sullivan, MM; Mulvihill, DM
      Influence of some physico-chemical characteristics of commercial rennet caseins on the performance of the casein in Mozzarella cheese analogue manufacture

      INTERNATIONAL DAIRY JOURNAL
    98. Capellas, M; Mor-Mur, M; Sendra, E; Guamis, B
      Effect of high-pressure processing on physico-chemical characteristics of fresh goats' milk cheese (Mato)

      INTERNATIONAL DAIRY JOURNAL
    99. Buffa, M; Guamis, B; Pavia, M; Trujillo, AJ
      Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats' milk

      INTERNATIONAL DAIRY JOURNAL
    100. Barron, LJR; de Labastida, EF; Perea, S; Chavarri, F; de Vega, C; Vicente, MS; Torres, MI; Najera, AI; Virto, M; Santisteban, A; Perez-Elortondo, FJ; Albisu, M; Salmeron, J; Mendia, C; Torre, P; Ibanez, FC; de Renobales, M
      Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture

      INTERNATIONAL DAIRY JOURNAL


ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 04/08/20 alle ore 19:58:36