174 results on '"Cheese -- Research"'
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2. University of Santiago de Compostela Researchers Detail New Studies and Findings in the Area of Food Processing (Chemometric characterization of the fatty acid and trace element profiles of organic and conventional Galician cheeses)
3. Research Data from University of Sfax Update Understanding of Food Chemistry (Effect of olive leaf extract on the quality of Cantal cheese)
4. Data on Food Science and Nutrition Reported by Researchers at Islamic Azad University (Influence of the Blends of Sheep's and Goat's Milk On the Functional Properties and Volatile Compounds of Lighvan Cheese During Ripening: a Comparative Study)
5. Researcher from Complutense University of Madrid Publishes New Studies and Findings in the Area of Food Research [Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical ...]
6. New Findings in Chemicals and Chemistry Described from Hankyong National University (The Synergistic Bactericidal Effect of Simultaneous 222 Nm Krypton-chlorine Excilamp and 307 Nm Uvb Light Treatment On Sliced Cheese and Its Mechanisms)
7. Researcher at University of Messina Describes Research in Food Research (Development of a Chitosan-Based Film from Shellfish Waste for the Preservation of Various Cheese Types during Storage)
8. State University of Campinas (UNICAMP) Reports Findings in Staphylococcus aureus (Methicillin-resistant staphylococcus Aureus Enterotoxin Producers, Isolated From the Production Chain of Artisanal Coalho Cheese)
9. New Research on Food Research from Karlovac University of Applied Sciences Summarized [Production of Acid and Rennet-Coagulated Cheese Enriched by Olive (* * Olea europaea* * L.) Leaf Extract-Determining the Optimal Point of Supplementation and ...]
10. Research Reports from Centre for Research and Innovation Provide New Insights into Food Research ([superscript]1H-NMR Approach for the Discrimination of PDO Grana Padano Cheese from Non-PDO Cheeses)
11. Reports from Iasi University of Life Sciences Highlight Recent Research in Food Research (Red Onion Peel Powder as a Functional Ingredient for Manufacturing Ricotta Cheese)
12. Research from Banaras Hindu University Yields New Data on Nutrition and Food Science (Quarg Cheese: The Impact of Fat Content Change on its Microstructure, Characterization, Rheology, and Textural Properties)
13. Findings from Universidad Nacional de Frontera Provide New Insights into Nutrition and Food Science (Impact of Socioeconomic and Demographic Factors on the Physicochemical and Microbiological Quality of Artisanal Cheeses from Northern Peru)
14. Studies from Technology University of Dublin Further Understanding of Nanoclays (Extending Cheese Shelf-life Using Eco-friendly Sodium Alginate-gelatin Films Reinforced With Nanoclay)
15. New Food Processing Study Results from University of Khartoum Described [Effect of Coriander (Coriandrum sativum) Smoke on Physico-Chemical and Sensory Characteristics of Mudaffara Cheese]
16. Findings from University of Lisbon Yields New Findings on Food Technology and Biotechnology (Nutritional Improvement of Fresh Cheese With Microalga chlorella Vulgaris: Impact On Composition, Structure and Sensory Acceptance)
17. Findings from Slovak University of Agriculture Update Understanding of Food Science and Technology (Aroma Profile and Lactic Acid Bacteria Characteristic of Traditional Slovak Cheese 'may Bryndza.')
18. University of Tabriz Researchers Highlight Research in Food Processing (Edible coating for different types of cheeses: A review)
19. Research Data from Agricultural University of Athens Update Understanding of Food Research (Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks)
20. Studies from National Autonomous University of Mexico (UNAM) Update Current Data on Brucella abortus (Effect of the Lacticaseibacillus Paracasei Jlm Strain Against Brucella Abortus Strains In Ripened Cheese)
21. Findings from Slovak Academy of Sciences in the Area of Staphylococcus aureus Reported (Occurrence and Molecular Surveillance of Pathogenesis Risk-associated Factors In Staphylococcus Aureus Recovered From Raw Sheep?s Milk Cheese)
22. New Research on Food Research from Poznan University of Life Sciences Summarized (Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep's Milk Powder in Different Forms)
23. Studies from University of Oberta Catalunya Yield New Data on Escherichia coli (Presence of Certain Foodborne Pathogens In Traditional Balearic Islands' Meat, Pastry, and Cheese Specialties Supported By European Union Quality Schemes, From 2018 ...) (
24. Tomas Bata University in Zlin Researchers Broaden Understanding of Food Research (The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to ...)
25. Findings in the Area of Listeria monocytogenes Reported from Jiangsu University (Preparation and Physicochemical Effects of Zein Nanofiber Membrane Encapsulated With Citral/hp-beta-cd Inclusion Complex and Its Application On Cheese)
26. Studies from Department of Food Science and Technology Further Understanding of Food Quality (The Quality and Composition of Iranian Low-Salt UF-White Cheese)
27. Data on Food Research Reported by Researchers at Universidade Catolica Portuguesa (Organoleptic Chemical Markers of Serpa PDO Cheese Specificity)
28. Study Results from University of Coimbra Update Understanding of Food Research [Efficacy of Whey Protein Film Incorporated with Portuguese Green Tea (* * Camellia sinensis* * L.) Extract for the Preservation of Latin-Style Fresh Cheese]
29. New Food Research Research Reported from Shihezi University (Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics)
30. New Food Science and Technology Findings Has Been Reported by Investigators at Edge University (Determination of Probiotic Characteristics and Resistance To Biological Barriers Under In Vitro Gastrointestinal Conditions In Goat Cheese Produced ...)
31. Konkuk University Reports Findings in Food Science (Isolation and Characterization of Halophilic Kocuria salsicia Strains from Cheese Brine)
32. University of Belgrade Researchers Describe Recent Advances in Food Research (Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese)
33. Reports Outline Food Bioscience Findings from Kahramanmaras Sutcu Imam University (Metagenomics and Volatile Profile of Turkish Artisanal Tulum Cheese Microbiota)
34. Reports from University of Trento Describe Recent Advances in Food Research (Effect of Dairy, Season, and Sampling Position on Physical Properties of Trentingrana Cheese: Application of an LMM-ASCA Model)
35. Findings from State University of Campinas (UNICAMP) Broaden Understanding of Food Science (Key Aroma Compounds of Canastra Cheese: Hs-spme Optimization Assisted By Olfactometry and Chemometrics)
36. Study Data from University of Copenhagen Update Knowledge of Food Research (Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds)
37. New Food Bioscience Findings from University of Kashmir Reported [Enhancing the Nutraceutical Potential of Himalayan Cheese (Kradi) Through Saffron Fortification]
38. Recent Findings from University of Copenhagen Has Provided New Information about Food Engineering (Effect of Residence Time In the Cooker-stretcher On Mozzarella Cheese Composition, Structure and Functionality)
39. Study Results from Aarhus University Update Understanding of Food Science and Technology (Imitation Cheese - New Insights To Relations Between Microstructure and Functionality)
40. Researchers from University of Vale do Taquari Provide Details of New Studies and Findings in the Area of Food Processing (Ultrafiltration of Cheese Whey: Achieving High Protein Rejection and Sustaining Membrane Efficiency)
41. Studies Conducted at Swedish University of Agricultural Sciences on Food Science Recently Reported [The Physicochemical, Microbiological, and Organoleptic Properties and Antioxidant Activities of Cream Cheeses Fortified With Dried Curry Leaves ...]
42. New Food Additives and Contaminants Findings from U.S. Department of Agriculture (USDA) Discussed (Roquefortine C In Blue-veined and Soft-ripened Cheeses In the Usa)
43. Study Findings from Sejong University Advance Knowledge in Food Research (Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat)
44. Studies from Edge University in the Area of Food Bioscience Reported (Benzoic Acid Formation and Its Relationship With Microbial Properties In Traditional Turkish Cheese Varieties)
45. Study Data from University of Jaen Provide New Insights into Staphylococcus (Potentially Pathogenic Bacteria Isolated From Paipa Cheese and Its Susceptibility Profiles To Antibiotics and Biocides)
46. National Council of Research Researchers Highlight Research in Food Research (Fiordilatte Cheese Fortified with Inulin from * * Cichorium intybus* * or * * Cynara cardunculus* *)
47. New Food Science and Technology Findings from University of Agriculture Faisalabad Discussed (Formulation and Characterization of Protein-energy Bars Prepared By Using Dates, Apricots, Cheese and Whey Protein Isolate)
48. Reports from Agricultural Science & Natural Resources University Khuzestan Highlight Recent Findings in Food Processing (Evaluation of Physicochemical, Rheological, Microstructural, and Microbial Characteristics of Synbiotic Ultrafiltrated ...)
49. Reports Summarize Food Technology Study Results from University of Belgrade (Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese)
50. Research from West Pomeranian University of Technology in Food Research Provides New Insights [Development of Functional Acid Curd Cheese (Tvarog) with Antioxidant Activity Containing Astaxanthin from Shrimp Shells Preliminary Experiment]
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