Biochemical diversity of cardoon flowers (Cynara cardunculus L.): Predicting PDO Mediterranean cheese textures

Serra da Estrela cheese: A review

(2020) Rita S. Inácio et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Cardoon as a Sustainable Crop for Biomass and Bioactive Compounds Production

(2019) Paulo Barracosa et al.   CHEMISTRY & BIODIVERSITY

Cardoon-based rennets for cheese production

(2018) Carla Malaquias Almeida et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Selected Cardoon (Cynara cardunculus L.) Genotypes Suitable for PDO Cheeses in Mediterranean Regions

(2018) Paulo Barracosa et al.   CHEMISTRY & BIODIVERSITY

Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking

(2018) Sandra Gomes et al.   INTERNATIONAL DAIRY JOURNAL

Morphological evaluation of cardoon (Cynara cardunculus L.): assessing biodiversity for applications based on tradition, innovation and sustainability

(2017) P. Barracosa et al.   GENETIC RESOURCES AND CROP EVOLUTION

Analysis of factors influencing the physical, chemical and sensorial properties of Serra da Estrela cheeses

(2016) Raquel P. F. Guiné et al.   Journal of Food Measurement and Characterization

Characterisation of the vegetable rennets used for ‘Torta del Casar’ cheesemaking by a protein profile method

(2015) Elena Ordiales et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Engineering a cardosin B-derived rennet for sheep and goat cheese manufacture

(2014) Carla Malaquias Almeida et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Plant proteases as milk-clotting enzymes in cheesemaking: a review

(2013) Manzoor Ahmad Shah et al.   Dairy Science & Technology

Comparison of the milk-clotting properties of three plant extracts

(2013) Miguel A. Mazorra-Manzano et al.   FOOD CHEMISTRY

Properties and applications of phytepsins from thistle flowers

(2013) Sandra Vairo Cavalli et al.   PHYTOCHEMISTRY

Technological characterisation by free zone capillary electrophoresis (FCZE) of the vegetable rennet (Cynara cardunculus) used in “Torta del Casar” cheese-making

(2012) Elena Ordiales et al.   FOOD CHEMISTRY

Ripening-related changes in Serra da Estrela cheese: A stereological study

(2011) P.J.M. Reis et al.   JOURNAL OF DAIRY SCIENCE

Multiplicity of aspartic proteinases from Cynara cardunculus L.

(2009) Ana Cristina Sarmento et al.   PLANTA

Milk-clotting enzymes produced by culture of Bacillus subtilis natto

(2008) Chwen-Jen Shieh et al.   BIOCHEMICAL ENGINEERING JOURNAL

Proteolysis during the ripening of goats’ milk cheese made with plant coagulant or calf rennet

(2008) Antonio Pino et al.   FOOD RESEARCH INTERNATIONAL