Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk

Contamination of traditionally smoked cheeses with polycyclic aromatic hydrocarbons and biogenic amines

(2020) Agnieszka Pluta-Kubica et al.   FOOD CONTROL

Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing

(2018) J. Domagała et al.   CZECH JOURNAL OF FOOD SCIENCES

Fatty acids and fat-soluble vitamins in ewe’s milk predicted by near infrared reflectance spectroscopy. Determination of seasonality

(2017) I. Revilla et al.   FOOD CHEMISTRY

Contamination of smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons

(2017) Alicja Zachara et al.   FOOD CONTROL

Protease and lipase activities of fungal and bacterial strains derived from an artisanal raw ewe's milk cheese

(2016) Sebnem Ozturkoglu-Budak et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The effect of grazing on the composition of conjugated linoleic acid isomers and other fatty acids of milk and cheese in goats

(2016) F. Pajor et al.   JOURNAL OF ANIMAL AND FEED SCIENCES

Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits

(2014) W.L. Claeys et al.   FOOD CONTROL

Folic acid supplemented goat milk has beneficial effects on hepatic physiology, haematological status and antioxidant defence during chronic Fe repletion

(2014) María JM Alférez et al.   JOURNAL OF DAIRY RESEARCH

Investigating the genetic polymorphism of sheep milk proteins: a useful tool for dairy production

(2014) Maria Selvaggi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Changes in fatty acid profile of feta cheese including conjugated linoleic acid

(2012) Kostas Laskaridis et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture

(2012) Rita de Cássia Ramos do Egypto Queiroga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening

(2012) Th.G. Bontinis et al.   SMALL RUMINANT RESEARCH

Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production

(2011) J. Barłowska et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese

(2011) Małgorzata A Majcher et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Popular ovine and caprine fermented milks

(2011) A.Y. Tamime et al.   SMALL RUMINANT RESEARCH

Specialty products made from goat milk

(2010) A.C. Ribeiro et al.   SMALL RUMINANT RESEARCH

Identification and Quantification of αS1, αS2, β, and κ-Caseins in Water Buffalo Milk by Reverse Phase-High Performance Liquid Chromatography and Mass Spectrometry

(2009) Maria Feligini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology

(2009) Laura Sanz Ceballos et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

FATTY ACID COMPOSITION AND CONJUGATED LINOLEIC ACID CONTENT OF COW AND GOAT CHEESES FROM NORTHWEST ARGENTINA

(2009) CARINA P. VAN NIEUWENHOVE et al.   JOURNAL OF FOOD QUALITY

Relationships between animal species (cow versus goat) and some nutritional constituents in raw milk farmhouse cheeses

(2007) A. Lucas et al.   SMALL RUMINANT RESEARCH