The influence of production units and seasons on the physicochemical characteristics, mineral and fatty acid content, and texture profile of the artisanal cheeses from Serra da Canastra, Brazil

Seasonal variation in the Canastra cheese mycobiota

(2023) José Guilherme Prado Martin et al.   Frontiers in Microbiology

Chemometric classification of Brazilian artisanal cheeses from different regions according to major and trace elements by ICP-OES

(2022) Barbara M. de Andrade et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effects of Grazing Season on Physico-Chemical Characteristics and Fatty Acids of Nutritional Interest of Caciocavallo Palermitano Cheese

(2022) Antonino Di Grigoli et al.   Animals

Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector

(2021) Ana Paulina Arellano Pineda et al.   Frontiers in Microbiology

Mycobiota of Minas artisanal cheese: Safety and quality

(2021) T.P. de Souza et al.   INTERNATIONAL DAIRY JOURNAL

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

(2021) Larissa P. Margalho et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

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

Effect of ultrafiltration and fat content on chemical, functional, textural and sensory characteristics of goat milk-based Halloumi type cheese

(2020) Gaurav Kr Deshwal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties—Insights through multivariate analysis

(2020) Larissa P. Margalho et al.   JOURNAL OF DAIRY SCIENCE

Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese

(2020) Fabio Correddu et al.   INTERNATIONAL DAIRY JOURNAL

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

Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures

(2020) Rong Jia et al.   JOURNAL OF DAIRY SCIENCE

Microbiological characteristics of canastra cheese during manufacturing and ripening

(2020) Gabriela Zampieri Campos et al.   FOOD CONTROL

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

(2020) P. Barracosa et al.   Food Bioscience

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

Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds

(2018) Juliana Matera et al.   FOOD RESEARCH INTERNATIONAL

Effect of olive oil in dairy cow diets on the fatty acid profile and sensory characteristics of cheese

(2018) E. Vargas-Bello-Pérez et al.   INTERNATIONAL DAIRY JOURNAL

Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production

(2018) Joanna Barłowska et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Comparison of performance and quantitative descriptive analysis sensory profiling and its relationship to consumer liking between the artisanal cheese producers panel and the descriptive trained panel

(2018) Emmanuel de Jesús Ramírez-Rivera et al.   JOURNAL OF DAIRY SCIENCE

Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage

(2018) Anastasios Aktypis et al.   SMALL RUMINANT RESEARCH

Chemical and nutritional characterization of raw and hydrothermal processed jambu (Acmella oleracea (L.) R.K. Jansen)

(2018) Daniela Andrade Neves et al.   FOOD RESEARCH INTERNATIONAL

Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese

(2017) Tom F. O'Callaghan et al.   JOURNAL OF DAIRY SCIENCE

Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour

(2017) A.L.D. Batista et al.   Journal of Functional Foods

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

Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)

(2016) I. Diezhandino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic administration modifies the milk fatty acid profile, intestinal morphology, and intestinal fatty acid profile of goats

(2015) A.L. Apás et al.   JOURNAL OF DAIRY SCIENCE

A quantitative study on the phenolic compound, tocopherol and fatty acid contents of monovarietal virgin olive oils produced in the southeast region of Brazil

(2014) Cristiano Augusto Ballus et al.   FOOD RESEARCH INTERNATIONAL

Influence of goat breeds and starter culture systems on gross composition and proteolysis in Gokceada goat cheese during ripening

(2013) A.A. Hayaloglu et al.   SMALL RUMINANT RESEARCH

Queijo de minas artesanal da Serra da Canastra: influência da altitude das queijarias nas populações de bactérias acidolácticas

(2011) M.F.S. Resende et al.   ARQUIVO BRASILEIRO DE MEDICINA VETERINARIA E ZOOTECNIA

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

(2008) Luis Guerrero et al.   APPETITE

Seasonal variations in fatty acid composition of pasture forage plants and CLA content in ewe milk fat

(2008) B. Meľuchová et al.   SMALL RUMINANT RESEARCH