121 related articles for article (PubMed ID: 38823859)
21. Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics.
Esmaeilzadeh P; Ehsani MR; Mizani M; Givianrad MH
J Food Sci; 2021 Aug; 86(8):3303-3321. PubMed ID: 34287875
[TBL] [Abstract][Full Text] [Related]
22. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage.
Kargozari M; Moini S; Akhondzadeh Basti A; Emam-Djomeh Z; Gandomi H; Revilla Martin I; Ghasemlou M; Carbonell-Barrachina AA
Meat Sci; 2014 May; 97(1):104-14. PubMed ID: 24553492
[TBL] [Abstract][Full Text] [Related]
23. Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures.
Jia R; Zhang F; Song Y; Lou Y; Zhao A; Liu Y; Peng H; Hui Y; Ren R; Wang B
J Dairy Sci; 2021 Jan; 104(1):270-280. PubMed ID: 33131819
[TBL] [Abstract][Full Text] [Related]
24. The Step of Incorporation of
Soares MB; Santos-Junior VA; Tavares Filho ER; Lollo PCB; Morato PN; Amaya-Farfan J; Pereira EPR; Balthazar CF; Cruz AG; Martinez RCR; Sant'Ana AS
Front Microbiol; 2019; 10():2332. PubMed ID: 31695686
[TBL] [Abstract][Full Text] [Related]
25. Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese.
Ayyash MM; Sherkat F; Shah NP
J Dairy Res; 2013 Feb; 80(1):7-13. PubMed ID: 22998741
[TBL] [Abstract][Full Text] [Related]
26. Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds.
Xiang C; Ruiz-Carrascal J; Petersen MA; Karlsson AH
Meat Sci; 2017 Aug; 130():1-6. PubMed ID: 28342329
[TBL] [Abstract][Full Text] [Related]
27. Effects of Flavor and Texture on the Sensory Perception of Gouda-Type Cheese Varieties during Ripening Using Multivariate Analysis.
Shiota M; Iwasawa A; Suzuki-Iwashima A; Iida F
J Food Sci; 2015 Dec; 80(12):C2740-50. PubMed ID: 26551333
[TBL] [Abstract][Full Text] [Related]
28. Lactose-6-phosphate as an alternative to disodium phosphate in the production of processed cheese food.
Alsaleem KA; Hammam ARA; Metzger LE
J Dairy Sci; 2024 Jun; 107(6):3420-3428. PubMed ID: 38246552
[TBL] [Abstract][Full Text] [Related]
29. Production of functional spreadable processed cheese using Chlorella vulgaris.
Tohamy MM; Ali MA; Shaaban HA; Mohamad AG; Hasanain AM
Acta Sci Pol Technol Aliment; 2018; 17(4):347-358. PubMed ID: 30558391
[TBL] [Abstract][Full Text] [Related]
30. Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics.
Gaglio R; Cruciata M; Scatassa ML; Tolone M; Mancuso I; Cardamone C; Corona O; Todaro M; Settanni L
Int J Food Microbiol; 2019 Feb; 291():91-103. PubMed ID: 30476738
[TBL] [Abstract][Full Text] [Related]
31. Evaluation of whey, milk, and delactosed permeates as salt substitutes.
Smith ST; Metzger L; Drake MA
J Dairy Sci; 2016 Nov; 99(11):8687-8698. PubMed ID: 27592435
[TBL] [Abstract][Full Text] [Related]
32. Effects of Pre-Emulsification with Thermal-Denatured Whey Protein on Texture and Microstructure of Reduced-Sodium Processed Cheese.
Li H; Zhang Y; Cao H; Zhang Y; Wang J; Zhang Y; Pang X; Lv J; Zhang S; Yu J
Foods; 2023 Jul; 12(15):. PubMed ID: 37569152
[TBL] [Abstract][Full Text] [Related]
33. Psychrotrophs in raw milk: effect on texture, proteolysis index, and sensory evaluation of smoked provolone cheese.
Gasparini GBFB; Amorim FR; de Souza Correa S; Bruzaroski SR; Fagnani R; de Souza CHB; Damião BCM; de Santana EHW
J Sci Food Agric; 2020 Jun; 100(8):3291-3296. PubMed ID: 32048297
[TBL] [Abstract][Full Text] [Related]
34. Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing.
Silva HLA; Balthazar CF; Esmerino EA; Vieira AH; Cappato LP; Neto RPC; Verruck S; Cavalcanti RN; Portela JB; Andrade MM; Moraes J; Franco RM; Tavares MIB; Prudencio ES; Freitas MQ; Nascimento JS; Silva MC; Raices RSL; Cruz AG
Food Res Int; 2017 Sep; 99(Pt 1):247-255. PubMed ID: 28784481
[TBL] [Abstract][Full Text] [Related]
35. Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese.
Moynihan AC; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA; McSweeney PL
J Dairy Sci; 2014; 97(1):85-96. PubMed ID: 24239084
[TBL] [Abstract][Full Text] [Related]
36. Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds.
Caldeo V; Hannon JA; Hickey DK; Waldron D; Wilkinson MG; Beresford TP; McSweeney PL
J Dairy Res; 2016 Nov; 83(4):479-486. PubMed ID: 27691999
[TBL] [Abstract][Full Text] [Related]
37. Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds.
Matera J; Luna AS; Batista DB; Pimentel TC; Moraes J; Kamimura BA; Ferreira MVS; Silva HLA; Mathias SP; Esmerino EA; Freitas MQ; Raices RSL; Quitério SL; Sant'Ana AS; Silva MC; Cruz AG
Food Res Int; 2018 Jun; 108():18-26. PubMed ID: 29735047
[TBL] [Abstract][Full Text] [Related]
38. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: texture and melting properties.
Awad S; Hassan AN; Muthukumarappan K
J Dairy Sci; 2005 Dec; 88(12):4204-13. PubMed ID: 16291611
[TBL] [Abstract][Full Text] [Related]
39. Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers.
Shariati-Ievari S; Ryland D; Edel A; Nicholson T; Suh M; Aliani M
J Food Sci; 2016 May; 81(5):S1230-42. PubMed ID: 26990186
[TBL] [Abstract][Full Text] [Related]
40. Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese.
Serrapica F; Uzun P; Masucci F; Napolitano F; Braghieri A; Genovese A; Sacchi R; Romano R; Barone CMA; Di Francia A
J Dairy Sci; 2020 Feb; 103(2):1391-1403. PubMed ID: 31785866
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
