180 related articles for article (PubMed ID: 30243624)
1. Size, shape, and identity of surface crystals and their relationship to sensory perception of grittiness in soft smear-ripened cheeses.
Polowsky PJ; Kindstedt PS; Hughes JM
J Dairy Sci; 2018 Dec; 101(12):10720-10732. PubMed ID: 30243624
[TBL] [Abstract][Full Text] [Related]
2. Characterization and identification of surface crystals on smear-ripened cheese by polarized light microscopy.
Polowsky PJ; Tansman GF; Kindstedt PS; Hughes JM
J Dairy Sci; 2018 Sep; 101(9):7714-7723. PubMed ID: 29970258
[TBL] [Abstract][Full Text] [Related]
3. Crystallization and demineralization phenomena in washed-rind cheese.
Tansman GF; Kindstedt PS; Hughes JM
J Dairy Sci; 2017 Nov; 100(11):8694-8704. PubMed ID: 28918134
[TBL] [Abstract][Full Text] [Related]
4. Crystal fingerprinting: elucidating the crystals of Cheddar, Parmigiano-Reggiano, Gouda, and soft washed-rind cheeses using powder x-ray diffractometry.
Tansman GF; Kindstedt PS; Hughes JM
Dairy Sci Technol; 2015; 95():651-664. PubMed ID: 27034746
[TBL] [Abstract][Full Text] [Related]
5. Crystallization and demineralization phenomena in stabilized white mold cheese.
Tansman GF; Kindstedt PS; Hughes JM
J Dairy Sci; 2017 Aug; 100(8):6074-6083. PubMed ID: 28551185
[TBL] [Abstract][Full Text] [Related]
6. Invited review: Crystals in cheese: More than a curiosity.
Kindstedt PS; Polowsky PJ
J Dairy Sci; 2021 Feb; 104(2):1233-1250. PubMed ID: 33309343
[TBL] [Abstract][Full Text] [Related]
7. Physicochemical and sensory evolutions of the lactic goat cheese Picodon in relation to temperature and relative humidity used throughout ripening.
Leclercq-Perlat MN; Saint-Eve A; Le Jan E; Raynaud S; Morge S; Lefrileux Y; Picque D
J Dairy Sci; 2019 Jun; 102(6):5713-5725. PubMed ID: 31005324
[TBL] [Abstract][Full Text] [Related]
8. Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese.
O'Mahony JA; Lucey JA; McSweeney PL
J Dairy Sci; 2005 Sep; 88(9):3101-14. PubMed ID: 16107399
[TBL] [Abstract][Full Text] [Related]
9. Effect of storage temperature on crystal formation rate and growth rate of calcium lactate crystals on smoked Cheddar cheeses.
Rajbhandari P; Patel J; Valentine E; Kindstedt PS
J Dairy Sci; 2013 Jun; 96(6):3442-8. PubMed ID: 23548293
[TBL] [Abstract][Full Text] [Related]
10. The Microbial Diversity on the Surface of Smear-Ripened Cheeses and Its Impact on Cheese Quality and Safety.
Ritschard JS; Schuppler M
Foods; 2024 Jan; 13(2):. PubMed ID: 38254515
[TBL] [Abstract][Full Text] [Related]
11. Current knowledge of soft cheeses flavor and related compounds.
Sablé S; Cottenceau G
J Agric Food Chem; 1999 Dec; 47(12):4825-36. PubMed ID: 10606538
[TBL] [Abstract][Full Text] [Related]
12. Powder X-ray diffraction can differentiate between enantiomeric variants of calcium lactate pentahydrate crystal in cheese.
Tansman GF; Kindstedt PS; Hughes JM
J Dairy Sci; 2014 Dec; 97(12):7354-62. PubMed ID: 25459903
[TBL] [Abstract][Full Text] [Related]
13. Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking.
Gulzar N; Sameen A; Muhammad Aadil R; Sahar A; Rafiq S; Huma N; Nadeem M; Arshad R; Muqadas Saleem I
Foods; 2020 Feb; 9(2):. PubMed ID: 32092858
[TBL] [Abstract][Full Text] [Related]
14. Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese.
Rajbhandari P; Kindstedt PS
J Dairy Sci; 2014; 97(4):1885-92. PubMed ID: 24485685
[TBL] [Abstract][Full Text] [Related]
15. Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures.
Centeno JA; Garabal JI; Docampo F; Lorenzo JM; Carballo J
Int J Food Microbiol; 2017 Jun; 251():33-40. PubMed ID: 28384620
[TBL] [Abstract][Full Text] [Related]
16. Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese.
Aprea E; Romanzin A; Corazzin M; Favotto S; Betta E; Gasperi F; Bovolenta S
J Dairy Sci; 2016 Aug; 99(8):6180-6190. PubMed ID: 27265179
[TBL] [Abstract][Full Text] [Related]
17. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.
Hayaloglu AA; Guven M; Fox PF; McSweeney PL
J Dairy Sci; 2005 Oct; 88(10):3460-74. PubMed ID: 16162519
[TBL] [Abstract][Full Text] [Related]
18. Occurrence of foodborne pathogens in Irish farmhouse cheese.
O'Brien M; Hunt K; McSweeney S; Jordan K
Food Microbiol; 2009 Dec; 26(8):910-4. PubMed ID: 19835780
[TBL] [Abstract][Full Text] [Related]
19. Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents.
Brighenti M; Govindasamy-Lucey S; Lim K; Nelson K; Lucey JA
J Dairy Sci; 2008 Dec; 91(12):4501-17. PubMed ID: 19038925
[TBL] [Abstract][Full Text] [Related]
20. A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders.
Torri L; Piochi M; Marchiani R; Zeppa G; Dinnella C; Monteleone E
J Dairy Sci; 2016 Jan; 99(1):194-204. PubMed ID: 26585476
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
