168 related articles for article (PubMed ID: 33288188)
1. Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions.
Puleo S; Braghieri A; Condelli N; Piasentier E; Di Monaco R; Favotto S; Masi P; Napolitano F
Food Res Int; 2020 Dec; 138(Pt B):109813. PubMed ID: 33288188
[TBL] [Abstract][Full Text] [Related]
2. Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese.
Braghieri A; Piazzolla N; Romaniello A; Paladino F; Ricciardi A; Napolitano F
J Dairy Sci; 2015 Mar; 98(3):1479-91. PubMed ID: 25465632
[TBL] [Abstract][Full Text] [Related]
3. A comparison of fresh, pasta filata, and aged Hispanic cheeses using sensory, chemical, functional, and microbiological assessments.
Jimenez-Maroto LA; Lopez-Hernandez A; Borneman DL; Rankin SA
J Dairy Sci; 2016 Apr; 99(4):2680-2693. PubMed ID: 26830733
[TBL] [Abstract][Full Text] [Related]
4. Determining effects of freezing on pasta filata and non-pasta filata mozzarella cheeses by nuclear magnetic resonance imaging.
Kuo MI; Anderson ME; Gunasekaran S
J Dairy Sci; 2003 Aug; 86(8):2525-36. PubMed ID: 12939076
[TBL] [Abstract][Full Text] [Related]
5. Effect of frozen storage on physical properties of pasta filata and nonpasta filata Mozzarella cheeses.
Kuo MI; Gunasekaran S
J Dairy Sci; 2003 Apr; 86(4):1108-17. PubMed ID: 12741534
[TBL] [Abstract][Full Text] [Related]
6. Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep's Milk Powder in Different Forms.
Biegalski J; Cais-Sokolińska D
Foods; 2023 Apr; 12(9):. PubMed ID: 37174304
[TBL] [Abstract][Full Text] [Related]
7. Impact of flavor attributes on consumer liking of Swiss cheese.
Liggett RE; Drake MA; Delwiche JF
J Dairy Sci; 2008 Feb; 91(2):466-76. PubMed ID: 18218732
[TBL] [Abstract][Full Text] [Related]
8. Mapping differences in consumer perception of sharp cheddar cheese in the United States.
Drake SL; Lopetcharat K; Clark S; Kwak HS; Lee SY; Drake MA
J Food Sci; 2009 Aug; 74(6):S276-85. PubMed ID: 19723234
[TBL] [Abstract][Full Text] [Related]
9. Color of low-fat cheese influences flavor perception and consumer liking.
Wadhwani R; McMahon DJ
J Dairy Sci; 2012 May; 95(5):2336-46. PubMed ID: 22541462
[TBL] [Abstract][Full Text] [Related]
10. Promoting the direct sale of pasta filata cheese.
Braghieri A; Pacelli C; Riviezzi AM; Di Cairano M; Napolitano F
J Dairy Sci; 2022 Sep; 105(9):7334-7343. PubMed ID: 35931479
[TBL] [Abstract][Full Text] [Related]
11. Montasio cheese liking as affected by information about cows breed and rearing system.
Romanzin A; Corazzin M; Favotto S; Piasentier E; Bovolenta S
J Dairy Res; 2015 Feb; 82(1):15-21. PubMed ID: 25287810
[TBL] [Abstract][Full Text] [Related]
12. Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses.
Ganesan B; Brown K; Irish DA; Brothersen C; McMahon DJ
J Dairy Sci; 2014; 97(4):1970-82. PubMed ID: 24485677
[TBL] [Abstract][Full Text] [Related]
13. Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli.
Cuffia F; Pavón Y; George G; Reinheimer J; Burns P
Food Sci Technol Int; 2019 Oct; 25(7):588-596. PubMed ID: 31132882
[TBL] [Abstract][Full Text] [Related]
14. The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses.
Licitra G; Carpino S
Microbiol Spectr; 2014 Feb; 2(1):CM-0007-2012. PubMed ID: 26082116
[TBL] [Abstract][Full Text] [Related]
15. Consumer preferences for mild cheddar cheese flavors.
Drake SL; Gerard PD; Drake MA
J Food Sci; 2008 Nov; 73(9):S449-55. PubMed ID: 19021820
[TBL] [Abstract][Full Text] [Related]
16. Preference mapping of Cheddar cheese with varying maturity levels.
Young ND; Drake M; Lopetcharat K; McDaniel MR
J Dairy Sci; 2004 Jan; 87(1):11-9. PubMed ID: 14765805
[TBL] [Abstract][Full Text] [Related]
17. In vivo study of the immunomodulatory capacity and the impact of probiotic strains on physicochemical and sensory characteristics: Case of pasta filata soft cheeses.
Cuffia F; George G; Godoy L; Vinderola G; Reinheimer J; Burns P
Food Res Int; 2019 Nov; 125():108606. PubMed ID: 31554130
[TBL] [Abstract][Full Text] [Related]
18. An innovative pre-ripening drying method to improve the quality of pasta filata cheeses.
Niro S; Fratianni A; Mignogna R; Tremonte P; Sorrentino E; Panfili G
J Dairy Res; 2012 Nov; 79(4):397-404. PubMed ID: 22849816
[TBL] [Abstract][Full Text] [Related]
19. Consumer perception of natural hot-pepper cheeses.
Racette CM; Drake MA
J Dairy Sci; 2022 Mar; 105(3):2166-2179. PubMed ID: 34955270
[TBL] [Abstract][Full Text] [Related]
20. Consumer acceptance and sensory evaluation of Monti Dauni Meridionali Caciocavallo cheese.
Santillo A; Caroprese M; Ruggieri D; Marino R; Sevi A; Albenzio M
J Dairy Sci; 2012 Aug; 95(8):4203-8. PubMed ID: 22818433
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]