156 related articles for article (PubMed ID: 36770714)
1. Development of Innovative Vitamin D Enrichment Designs for Two Typical Italian Fresh Cheeses: Burrata and Giuncata.
Santanatoglia A; Nzekoue FK; Alesi A; Ricciutelli M; Sagratini G; Suo X; Torregiani E; Vittori S; Caprioli G
Molecules; 2023 Jan; 28(3):. PubMed ID: 36770714
[TBL] [Abstract][Full Text] [Related]
2. Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese.
Trani A; Gambacorta G; Gomes TF; Loizzo P; Cassone A; Faccia M
J Dairy Res; 2016 May; 83(2):236-41. PubMed ID: 27210495
[TBL] [Abstract][Full Text] [Related]
3. Vitamin D3 fortification, quantification, and long-term stability in Cheddar and low-fat cheeses.
Wagner D; Rousseau D; Sidhom G; Pouliot M; Audet P; Vieth R
J Agric Food Chem; 2008 Sep; 56(17):7964-9. PubMed ID: 18698796
[TBL] [Abstract][Full Text] [Related]
4. Development of functional whey cheese enriched in vitamin D
Nzekoue FK; Alesi A; Vittori S; Sagratini G; Caprioli G
Int J Food Sci Nutr; 2021 Sep; 72(6):746-756. PubMed ID: 33292001
[TBL] [Abstract][Full Text] [Related]
5. Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception.
Ganesan B; Brothersen C; McMahon DJ
J Dairy Sci; 2011 Jul; 94(7):3708-14. PubMed ID: 21700061
[TBL] [Abstract][Full Text] [Related]
6. Short communication: Production of cottage cheese fortified with vitamin D.
Crevier B; BĂ©langer G; Vuillemard JC; St-Gelais D
J Dairy Sci; 2017 Jul; 100(7):5212-5216. PubMed ID: 28478001
[TBL] [Abstract][Full Text] [Related]
7. Effect of iron fortification on microstructural, textural, and sensory characteristics of caprine milk Cheddar cheeses under different storage treatments.
Siddique A; Park YW
J Dairy Sci; 2019 Apr; 102(4):2890-2902. PubMed ID: 30738674
[TBL] [Abstract][Full Text] [Related]
8. The bioavailability of vitamin D from fortified cheeses and supplements is equivalent in adults.
Wagner D; Sidhom G; Whiting SJ; Rousseau D; Vieth R
J Nutr; 2008 Jul; 138(7):1365-71. PubMed ID: 18567762
[TBL] [Abstract][Full Text] [Related]
9. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese.
Ozturk M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
J Dairy Sci; 2015 Oct; 98(10):6713-26. PubMed ID: 26277316
[TBL] [Abstract][Full Text] [Related]
10. Vitamin Fortification of Fluid Milk.
Yeh EB; Barbano DM; Drake M
J Food Sci; 2017 Apr; 82(4):856-864. PubMed ID: 28253423
[TBL] [Abstract][Full Text] [Related]
11. Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome.
Minervini F; Conte A; Del Nobile MA; Gobbetti M; De Angelis M
Appl Environ Microbiol; 2017 Nov; 83(21):. PubMed ID: 28842539
[TBL] [Abstract][Full Text] [Related]
12. Estimation and fortification of vitamin D3 in pasteurized process cheese.
Upreti P; Mistry VV; Warthesen JJ
J Dairy Sci; 2002 Dec; 85(12):3173-81. PubMed ID: 12512590
[TBL] [Abstract][Full Text] [Related]
13. Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality.
Govindasamy-Lucey S; Jaeggi JJ; Martinelli C; Johnson ME; Lucey JA
J Dairy Sci; 2011 Jun; 94(6):2719-30. PubMed ID: 21605741
[TBL] [Abstract][Full Text] [Related]
14. "Burrata di Andria" PGI Cheese: Physicochemical and Microbiological Features.
Di Cerbo A; Miraglia D; Marino L; Stocchi R; Loschi AR; Fisichella S; Cammertoni N; Menchetti L; Farneti S; Ranucci D; Branciari R; Rea S
Foods; 2020 Nov; 9(11):. PubMed ID: 33228027
[TBL] [Abstract][Full Text] [Related]
15. Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese.
Sulejmani E; Hayaloglu AA; Rafajlovska V
J Dairy Sci; 2014 Mar; 97(3):1210-24. PubMed ID: 24377800
[TBL] [Abstract][Full Text] [Related]
16. Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory Evaluation.
Costantino G; Calasso M; Minervini F; De Angelis M
Microorganisms; 2020 Oct; 8(10):. PubMed ID: 33096692
[TBL] [Abstract][Full Text] [Related]
17. Inulin Functionalized "Giuncata" Cheese as a Source of Prebiotic Fibers.
Perinelli DR; Santanatoglia A; Caprioli G; Bonacucina G; Vittori S; Maggi F; Sagratini G
Foods; 2023 Sep; 12(18):. PubMed ID: 37761209
[TBL] [Abstract][Full Text] [Related]
18. Differences in Chemical, Physical and Microbiological Characteristics of Italian
Rea S; Marino L; Stocchi R; Branciari R; Loschi AR; Miraglia D; Ranucci D
Ital J Food Saf; 2016 Jun; 5(3):5879. PubMed ID: 27853715
[TBL] [Abstract][Full Text] [Related]
19. Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of "Advanced Traditional Cheeses".
Fusco V; Quero GM; Poltronieri P; Morea M; Baruzzi F
Foods; 2019 Sep; 8(9):. PubMed ID: 31540237
[TBL] [Abstract][Full Text] [Related]
20. Technical note: Vitamin D-fortified Cheddar type cheese produced from concentrated milk.
Boivin-Piché J; Vuillemard JC; St-Gelais D
J Dairy Sci; 2016 Jun; 99(6):4140-4145. PubMed ID: 27060834
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]