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1
Evidence for methylgyoxal-mediated browing of Parmesan cheese during low temperature storage /
Artículo
2
Effect and key factors of byproducts valorization : The case of dairy industry /
Artículo
3
Effect of highly lipolyzed goat cheese on HL-60 human leukemia cells: Antiproliferative activity and induction of apoptotic DNA damage /
Artículo
4
Color of a low-fat cheese influences flavor perception and consumer liking /
Artículo
5
Effects of genetic type, stage of lactation, and ripening time on Caciocavallo cheese proteolysis /
Artículo
6
Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses /
Artículo
7
Effect of xylitol on the functional properties of low-fat process cheese /
Artículo
8
Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion /
Artículo
9
Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese /
Artículo
10
The evolution of chemical and microbiological properties of fresh goat milk cheese during its shelf life /
Artículo
11
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli /
Artículo
12
Effect and key factors of byproducts valorization : The case of dairy industry /
Artículo
13
Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella /
por Chen, L.
Artículo
14
High-pressure processing inactivates Listeria innocua yet compromises Queso Fresco crumbling properties /
Artículo
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