A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses

Sorting task as a tool to elucidate the sensory patterns of artisanal cheeses

(2020) Jéssica F. Rodrigues et al.   JOURNAL OF SENSORY STUDIES

Geographical Origin Authentication of Agri-Food Products: A Review

(2020) Katerina Katerinopoulou et al.   Foods

Fatty acid profile and physicochemical properties of Greek protected designation of origin cheeses, implications for authentication

(2020) G. P. Danezis et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Whole milk consumption is associated with lower risk of coronary artery calcification progression: evidences from the Multi-Ethnic Study of Atherosclerosis

(2020) Sounak Ghosh et al.   EUROPEAN JOURNAL OF NUTRITION

Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms

(2020) Bruna A. Kamimura et al.   FOOD MICROBIOLOGY

Sheep and Goats Respond Differently to Feeding Strategies Directed to Improve the Fatty Acid Profile of Milk Fat

(2020) Anna Nudda et al.   Animals

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

(2020) Francesco Serrapica et al.   Foods

Delivery of Acetate to the Peripheral Blood after Consumption of Foods High in Short‐Chain Fatty Acids

(2020) Paul A. Gill et al.   MOLECULAR NUTRITION & FOOD RESEARCH

The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses

(2020) Beata Paszczyk et al.   Foods

Differential scanning calorimetry coupled with machine learning technique: An effective approach to determine the milk authenticity

(2020) Juliana S. Farah et al.   FOOD CONTROL

Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects

(2019) Bruna A. Kamimura et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Authentication of Greek PDO cheeses through elemental metabolomics

(2019) G.P. Danezis et al.   INTERNATIONAL DAIRY JOURNAL

Mechanisms of Action of trans Fatty Acids

(2019) Antwi-Boasiako Oteng et al.   Advances in Nutrition

Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions

(2019) Matteo Bergamaschi et al.   FOOD CHEMISTRY

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

(2018) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time

(2018) Hugo L.A. Silva et al.   FOOD CHEMISTRY

Bacterial diversity of artisanal cheese from the Amazonian region of Brazil during the dry and rainy seasons

(2018) Mayra Carla de Freitas Martins et al.   FOOD RESEARCH INTERNATIONAL

Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive overweighted women – A randomized double-blind pilot trial

(2018) Marcella F. Sperry et al.   Journal of Functional Foods

Milk fatty acids and potential health benefits: An updated vision

(2018) Pilar Gómez-Cortés et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of a whey protein and rapeseed oil gel feed supplement on milk fatty acid composition of Holstein cows

(2018) K.E. Kliem et al.   JOURNAL OF DAIRY SCIENCE

Large-scale mapping of microbial diversity in artisanal Brazilian cheeses

(2018) Bruna Akie Kamimura et al.   FOOD MICROBIOLOGY

Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods

(2017) Luana Martins Perin et al.   FOOD MICROBIOLOGY

Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing

(2017) H.L.A. Silva et al.   FOOD RESEARCH INTERNATIONAL

What are the cultural effects on consumers' perceptions? A case study covering coalho cheese in the Brazilian northeast and southeast area using word association

(2017) Eveline K.B. Soares et al.   FOOD RESEARCH INTERNATIONAL

Tracking Amazonian cheese microbial diversity: Development of an original, sustainable, and robust starter by freeze drying/spray drying

(2017) A.A. Ferreira et al.   JOURNAL OF DAIRY SCIENCE

Performance of two alternative methods for Listeria detection throughout Serro Minas cheese ripening

(2016) Gardênia Márcia Silva Campos Mata et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine

(2016) T.L. Felicio et al.   FOOD CHEMISTRY

Temporal dominance of sensations sensory profile and drivers of liking of artisanal Minas cheese produced in the region of Serra da Canastra, Brazil

(2016) Raquel M. Bemfeito et al.   JOURNAL OF DAIRY SCIENCE

Physicochemical evaluation of sheep milk yogurts containing different levels of inulin

(2016) C.F. Balthazar et al.   JOURNAL OF DAIRY SCIENCE

Chemical Composition, Nitrogen Fractions and Amino Acids Profile of Milk from Different Animal Species

(2015) Saima Rafiq et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Impact of palm date consumption on microbiota growth and large intestinal health: a randomised, controlled, cross-over, human intervention study

(2015) Noura Eid et al.   BRITISH JOURNAL OF NUTRITION

Fatty acid and cholesterol profiles and hypocholesterolemic, atherogenic, and thrombogenic indices of table eggs in the retail market

(2015) Youssef A. Attia et al.   Lipids in Health and Disease

Milk nutritional composition and its role in human health

(2013) Paula C. Pereira   NUTRITION

Fatty acid profile of "bottled butter fat" produced in the region of Salinas, Minas Gerais

(2010) Maria das Graças Clemente et al.   CIENCIA E AGROTECNOLOGIA