557 results on '"Cheese -- Research"'
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2. Studies from University of Zagreb Faculty of Agriculture Provide New Data on Fermentation Research (An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean)
3. New Antimicrobials Study Results Reported from Federal University Sao Carlos (Exploring Antimicrobial Hydroxypropyl-b-cyclodextrin Inclusion Complexes for Cheese Preservation: a Combined Theoretical and Experimental Study)
4. Research from California State University Provides New Data on Applied Sciences (Sensory Profiles of Cheeses Manufactured in Mexico and the US and the Influence of Judges' Cultural Context: A Pilot Study)
5. Findings from University of Sao Paulo Yields New Findings on Staphylococcus aureus (Molecular Characterization and Virulence Potential of Staphylococcus Aureus From Raw Milk Artisanal Cheeses)
6. New Lactobacillus acidophilus Study Results from Amol University of Special Modern Technologies Described (Evaluation of the Prebiotic Effect of Spirulina platensis Algal Extract on Lactobacillus acidophilus Survival and Physicochemical ...)
7. 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)
8. Research Data from University of Sfax Update Understanding of Food Chemistry (Effect of olive leaf extract on the quality of Cantal cheese)
9. 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)
10. Researchers from National Research Centre Publish Research in Enzymes and Coenzymes (Cell immobilization for enhanced milk clotting enzyme production from Bacillus amyloliquefacien and cheese quality)
11. Investigators from Teagasc Food Research Centre Release New Data on Phosphoproteins (Cheddar Cheese Production, Structure And In-vitro Semi-dynamic Gastric Digestion: the Role of B-casein Phenotype)
12. 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 ...]
13. Data on Food Research Described by Researchers at Universidade Estadual da Paraiba [Goat Cheese Produced with Sunflower (* * Helianthus annuus* * L.) Seed Extract and a Native Culture of * * Limosilactobacillus mucosae* * : Characterization and ...]
14. Study Results from Dr. Soetomo General Academic Hospital in the Area of Radiology Published ('Fish in a Net' and 'Swiss cheese' pattern 2 cases of unusual adenomyosis with different b-HCG level)
15. Reports from Department of Food Science and Technology Highlight Recent Research in Legume Science (Formulation and Characterization of Lentil Milk-Based Soft Cheese Analogs: Insights on Physicochemical and Textural Properties)
16. Recent Findings from Gansu Agricultural University Highlight Research in Peptides (Study on the Inhibitory Effect of Bioactive Peptides Derived from Yak Milk Cheese on Cholesterol Esterase)
17. Researchers at Federal University of Santa Maria Zero in on Fermentation Research (Pathogenic and Harmful Bacteria in Dairy Technology: Genomic Characterization and Its Correlation with Physicochemical Parameters of Sheep's Cheese Sold in ...)
18. 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)
19. Study Results from University of Sao Paulo Broaden Understanding of Fermentation Research (Artisanal Cream Cheese Fermented with Kefir Grains)
20. Researcher from University of California San Diego (UCSD) Reports on Findings in Hafnia (Phage resistance mutations affecting the bacterial cell surface increase susceptibility to negative interactions with fungi in model cheese community)
21. The cheese that has more protein than milk and has benefits for better sleep, scientists say
22. Investigators from Federal University Goias Have Reported New Data on Lactococcus lactis (Gene Expression and Cell Culture Assays Reveal Cheese Isolate Lactococcus Lactis Mc5 May Influence the Virulence of Staphylococcus Aureus)
23. Teenagers smell of goats, cheese and urine -- but it's because of chemical changes in body; Scientists in Germany discover two specific chemicals unique to teenage scent which are made by the activation of sweat and sebum glands
24. New Engineering Study Findings Recently Were Reported by Researchers at Facultad de Ingenieria [Revaluation process of cheese whey through the cultivation of black soldier fly larvae (Hermetia illucens)]
25. New Data from Swedish University of Agricultural Sciences Illuminate Research in Science and Technology [Computed tomography (CT) scanning to visualize eye formation and internal structure in Greve cheese]
26. 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)
27. University of Kragujevac Researcher Focuses on Food Research (Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese)
28. Complutense University of Madrid Researchers Update Current Study Findings on Analytical Chemistry (A Metabolomics Study by [superscript]1H HRMAS NMR: From Sheep Milk to a Pressed-Curd Cheese: A Proof of Concept)
29. New Listeria Research from Istituto Zooprofilattico Sperimentale delle Venezie Outlined (A Snapshot, Using a Multi-Omic Approach, of the Metabolic Cross-Talk and the Dynamics of the Resident Microbiota in Ripening Cheese Inoculated with * * ...)
30. Study Findings from University of Cordoba Update Knowledge in Biology and Life Sciences (Describing the Fate of Autochthonous Lactic Acid Bacteria in Artisanal Goat's Raw Milk Cheeses during Storage: An Omnibus Modelling Approach)
31. Findings from Northeast Agricultural University in the Area of Peptides Reported (Ace-inhibitory Peptides In Sodium-reduced Cheese With Probiotic: Identification, In Silico Prediction and Molecular Interaction)
32. Study Findings from University of Cagliari Advance Knowledge in Information Technology (An Anomaly Detection Approach to Determine Optimal Cutting Time in Cheese Formation)
33. Studies from Universidad Autonoma de Queretaro Yield New Data on Biofuel (Bio-upcycling of cheese whey: Transforming waste into raw materials for biofuels and animal feed)
34. Researchers at University of Sassari Target Biotechnology (Unlocking the Potential of Second Cheese Whey: a Comprehensive Review On Valorisation Strategies)
35. 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)
36. Reports from University of Food Technologies Highlight Recent Research in Science (Fatty acid composition of Kashkaval cheese with reduced sodium chloride content)
37. New Findings Reported from University of Vale do Taquari Describe Advances in Gastrointestinal Agents (Microencapsulation of Kluyveromyces Marxianus and Plantago Ovata In Cheese Whey Particles: Protection of Sensitive Cells To Simulated ...)
38. Reports Outline Animal Science Research from Slovak University of Agriculture (Diversity of Fungi in the Traditional Slovak Cheese 'Parenica')
39. Study Data from Faculty of Animal Science and Biotechnology Update Understanding of Animal Science (Milk Urea Disappears During Milk Processing into Cheese)
40. Study Data from VetAgro Sup Update Understanding of Streptococcus thermophilus (Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area)
41. Researchers from University of Barcelona Detail New Studies and Findings in the Area of Science and Technology (Understanding the acidification risk of cheese whey anaerobic digestion under psychrophilic and mesophilic conditions)
42. 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 ...]
43. 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)
44. Study Data from Technical University of Denmark (DTU) Update Understanding of Streptococcus thermophilus (Unveiling the Hidden Potential of Nisin-permeabilized Streptococcus Thermophilus As Proteolysis Accelerant During Cheese Ripening)
45. New Staphylococcus Findings from Federal University Sao Carlos Reported (Characterisation Of Staphylococcus Aureus Isolated From Artisanal Unripened Cheeses Produced In Sao Paulo State, Brazil)
46. New Enterococcus Study Findings Have Been Reported by Researchers at Bursa Uludag University (Screening of Antibiotic Resistance and Virulence Genes of Enterococcus Spp. Strains Isolated From Urfa Cheese)
47. Reports on Enterococcus Findings from Facultad de Agronomia Provide New Insights (Enterococci isolated from Uruguayan Colonia cheese - occurrence and antimicrobial resistance)
48. 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)
49. 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)
50. 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)
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