Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening

Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months

(2020) Paolo D’Incecco et al.   Foods

Chemometric Analysis of Fatty Acids Profile of Ripening Chesses

(2020) Agnieszka Białek et al.   MOLECULES

Geographical differentiation of feta cheese from northern Greece based on physicochemical parameters, volatile compounds and fatty acids

(2020) I.S. Gatzias et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evolution during Three Ripening Stages of Évora Cheese

(2020) Graça P. Carvalho et al.   Foods

Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment

(2019) Amira R. Khattab et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of Ripening on Chemical Characteristics of a Traditional Italian Cheese: Provolone del Monaco

(2019) Manzo et al.   Sustainability

Antimicrobial and antioxidant properties of tomato processing byproducts and their correlation with the biochemical composition

(2019) Katalin Szabo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese

(2018) Andrea S. Bertuzzi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption

(2018) Lourdes Santiago-López et al.   JOURNAL OF DAIRY SCIENCE

Effect of different forage types on the volatile and sensory properties of bovine milk

(2018) Hope Faulkner et al.   JOURNAL OF DAIRY SCIENCE

Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey

(2018) Pelin Salum et al.   INTERNATIONAL DAIRY JOURNAL

Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano

(2017) Andrea Summer et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Development and validation of an APCI-MS/GC–MS approach for the classification and prediction of Cheddar cheese maturity

(2016) Heng Hui Gan et al.   FOOD CHEMISTRY

Discrimination of “grazing milk” using milk fatty acid profile in the grassland dairy area in Hokkaido

(2015) Tomohiro Mitani et al.   ANIMAL SCIENCE JOURNAL

Thiobarbituric acid reactive substances in flavored phytosterol-enriched drinking yogurts during storage: formation and matrix interferences

(2015) Cristina Anamaria Semeniuc et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Grazing increases the unsaturated fatty acid concentration of milk from grass-fed cows: A review of the contributing factors, challenges and future perspectives

(2015) Anjo Elgersma   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

(2015) I. Diezhandino et al.   FOOD CHEMISTRY

Free amino acid profile of Spanish artisanal cheeses: Importance of gamma-aminobutyric acid (GABA) and ornithine content

(2014) Marina Diana et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

(2013) K.K. Møller et al.   JOURNAL OF DAIRY SCIENCE

Raw or heated cow milk consumption: Review of risks and benefits

(2012) Wendie L. Claeys et al.   FOOD CONTROL

Degradation and biosynthesis of terpenoids by lactic acid bacteria isolated from cheese: first evidence

(2011) Simona Belviso et al.   Dairy Science & Technology

The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening

(2011) SANJA V SERATLIĆ et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Feeding goats on scrubby Mexican rangeland and pasteurization: influences on milk and artisan cheese quality

(2010) Mario Cuchillo Hilario et al.   TROPICAL ANIMAL HEALTH AND PRODUCTION

Free fatty acid profile of Parmigiano–Reggiano cheese throughout ripening: Comparison between the inner and outer regions of the wheel

(2009) M. Malacarne et al.   INTERNATIONAL DAIRY JOURNAL