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Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE JOURNAL ARTICLE published March 2021 in LWT |
Antimicrobial effect of Origanum vulgare (L.) essential oil as an alternative for conventional additives in the Minas cheese manufacture JOURNAL ARTICLE published March 2022 in LWT |
A novel nanosensor based on Pt:Co nanoalloy ionic liquid carbon paste electrode for voltammetric determination of vitamin B9 in food samples JOURNAL ARTICLE published July 2014 in LWT - Food Science and Technology |
Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese JOURNAL ARTICLE published April 2020 in LWT |
Self-association of caseinomacropeptide in presence of CaCl2 at neutral pH: Calcium binding determination JOURNAL ARTICLE published May 2022 in LWT |
Flavor release from sugar-containing and sugar-free confectionary egg albumen foams JOURNAL ARTICLE published June 2016 in LWT - Food Science and Technology Research funded by German Federal Ministry of Economics and Technology (16IN0687) |
The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China JOURNAL ARTICLE published December 2020 in LWT Research funded by National Natural Science Foundation of China, China (31871828) | National Key Research and Development Project of China, China (2018YFE0120500) |
Application of an alginate-based edible coating with bacteriocin-producing Lactococcus strains in fresh cheese preservation JOURNAL ARTICLE published January 2022 in LWT Research funded by Fundacao para a Ciencia e a Tecnologia (SFRH/BD/139525/2018,UID/CVT/00153/2019) |
Volatile Organic Aroma Compounds Produced by Thermophilic and Mesophilic Mixed Strain Dairy Starter Cultures JOURNAL ARTICLE published October 1994 in LWT - Food Science and Technology |
Tailoring yield stress and viscosity of concentrated microgel suspensions by means of adding immiscible liquids JOURNAL ARTICLE published July 2018 in LWT |
Reduction of immunoreactivity and improvement of the nutritional qualities in cow milk products by enzymatic hydrolysis JOURNAL ARTICLE published October 2021 in LWT Research funded by National Key Research and Development Program of China (2018YFC1604302-03) |
Effect of milk homogenisation and foaming temperature on properties and microstructure of foams from pasteurised whole milk JOURNAL ARTICLE published December 2008 in LWT - Food Science and Technology |
Effect of γ-irradiation and food additives on the microbial inactivation of foodborne pathogens in infant formula JOURNAL ARTICLE published March 2021 in LWT |
Acidification Rates and Population Ratios of Lactic Starters in Carbonated Milk JOURNAL ARTICLE published March 1998 in LWT - Food Science and Technology |
Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system JOURNAL ARTICLE published February 2019 in LWT |
Simultaneous enumeration of Campylobacter jejuni and Salmonella enterica genome equivalents by melting curve analysis following duplex real time PCR in the presence of SYBR Green JOURNAL ARTICLE published July 2018 in LWT Research funded by European Union's Seventh Framework Programme for research, technological development (613688) | European Union's Horizon 2020 research and innovation programme (652615) |
Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics? JOURNAL ARTICLE published June 2021 in LWT |
Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability JOURNAL ARTICLE published March 2017 in LWT - Food Science and Technology Research funded by Ministry of Economy and Competitiveness (AGL2011-26766) | Ministry of Foreign Affairs and Cooperation (Program II-B. CV 2009/10) |
Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt JOURNAL ARTICLE published August 2019 in LWT |
Spanish cheese screening and selection of lactic acid bacteria with high gamma-aminobutyric acid production JOURNAL ARTICLE published May 2014 in LWT - Food Science and Technology |