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La ricerca find articoli where soggetti phrase all words 'cheddar' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 741 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. 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
    21. Antonsson, M; Ardo, Y; Molin, G
      A comparison between the microflora of Herrgard cheese from three different dairies

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

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

      INTERNATIONAL DAIRY JOURNAL
    25. Guldfeldt, LU; Sorensen, KI; Stroman, P; Behrndt, H; Williams, D; Johansen, E
      Effect of starter cultures with a genetically modified peptidolytic or lytic system on Cheddar cheese ripening

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

      INTERNATIONAL DAIRY JOURNAL
    27. 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
    28. Mistry, VV
      Low fat cheese technology

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

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

      INTERNATIONAL DAIRY JOURNAL
    31. 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
    32. Hort, J; Le Grys, G
      Developments in the textural and rheological properties of UK Cheddar cheese during ripening

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

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

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

      INTERNATIONAL DAIRY JOURNAL
    36. 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
    37. 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
    38. 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
    39. 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
    40. 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
    41. Menendez, S; Godinez, R; Centeno, JA; Rodriguez-Otero, JL
      Microbiological, chemical and biochemical characteristics of 'Tetilla' rawcows-milk cheese

      FOOD MICROBIOLOGY
    42. 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
    43. Saha, BC; Hayashi, K
      Debittering of protein hydrolyzates

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

      FEMS MICROBIOLOGY LETTERS
    45. Madsen, A; Josephsen, J
      The LlaGI restriction and modification system of Lactococcus lactis W10 consists of only one single polypeptide

      FEMS MICROBIOLOGY LETTERS
    46. 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
    47. 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
    48. 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
    49. Katsiari, MC; Alichanidis, E; Voutsinas, LP; Roussis, IG
      Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl

      FOOD CHEMISTRY
    50. 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
    51. Kandarakis, I; Moatsou, G; Georgala, AIK; Kaminarides, S; Anifantakis, E
      Effect of draining temperature on the biochemical characteristics of Feta cheese

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

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

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

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

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

      ELECTROPHORESIS
    57. 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
    58. 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
    59. Taniwaki, MH; Hocking, AD; Pitt, JI; Fleet, GH
      Growth of fungi and mycotoxin production on cheese under modified atmospheres

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    60. 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
    61. Aryana, KJ; Haque, ZU
      Microstructure of Jarlsberg type and Edam cheeses as influenced by maturation

      JOURNAL OF FOOD QUALITY
    62. Bara-Herczegh, O; Horvath-Almassy, K; Fenyvessy, J; Orsi, F
      Suitability of textural parameters for characterization of Trappist cheeseripening

      ACTA ALIMENTARIA
    63. Bunthof, CJ; van Schalkwijk, S; Meijer, W; Abee, T; Hugenholtz, J
      Fluorescent method for monitoring cheese starter permeabilization and lysis

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    64. 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
    65. 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
    66. St-Gelais, D; Fortin, J; Hache, S
      Effect of different ultrafiltered milk retentate powders on the productionof Cheddar cheese

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    67. 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
    68. 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
    69. Contarini, G; Povolo, M; Toppino, PM; Radovic, B; Lipp, M; Anklam, E
      Comparison of three different techniques for the discrimination of cheese:application to the ewe's cheese

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    70. 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
    71. 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
    72. Feeney, EP; Fox, PF; Guinee, TP
      Effect of ripening temperature on the quality of low moisture Mozzarella cheese: 1. Composition and proteolysis

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

      LAIT
    74. 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
    75. Richoux, R; Roset, G; Famelart, MH; Kerjean, JR
      Diversity of some functional characteristics of melted French Emmental-cheese.

      LAIT
    76. Stokes, D; Ross, RP; Fitzgerald, GF; Coffey, A
      Application of Streptococcus thermophilus DPC1842 as an adjunct to counteract bacteriophage disruption in a predominantly lactococcal Cheddar cheese starter: use in bulk starter culture systems

      LAIT
    77. Rosenberg, M; Altemueller, A
      Accumulation of free L-glutamic acid in full- and reduced-fat Cheddar cheese ripened at different time/temperature conditions

      LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
    78. 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
    79. 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
    80. Brindisi, JA; Parker, JD; Turner, LG; Larick, DK
      Chemical profiles of hydrolyzed milk samples after treatment with commercial enzymes

      JOURNAL OF FOOD SCIENCE
    81. 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
    82. 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
    83. Ummadi, M; Weimer, BC
      Tryptophan catabolism in Brevibacterium linens as a potential cheese flavor adjunct

      JOURNAL OF DAIRY SCIENCE
    84. Ortigosa, M; Torre, P; Izco, JM
      Effect of pasteurization of ewe's milk and use of a native starter cultureon the volatile components and sensory characteristics of Roncal cheese

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

      JOURNAL OF DAIRY SCIENCE
    86. Johnson, ME; Chen, CM; Jaeggi, JJ
      Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese

      JOURNAL OF DAIRY SCIENCE
    87. 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
    88. Tungjaroenchai, W; Drake, MA; White, CH
      Influence of adjunct cultures on ripening of reduced fat Edam cheeses

      JOURNAL OF DAIRY SCIENCE
    89. 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
    90. 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
    91. Kilcawley, KN; Wilkinson, MG; Fox, PF
      A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese

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

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

      JOURNAL OF DAIRY RESEARCH
    94. 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
    95. 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
    96. 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
    97. 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
    98. 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
    99. Suriyaphan, O; Drake, M; Chen, XQ; Cadwallader, KR
      Characteristic aroma components of British farmhouse cheddar cheese

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    100. 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


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Documento generato il 20/10/20 alle ore 00:31:43