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Changes in oxidation-reduction potential during the simulated manufacture of different cheese varietiesCALDEO, V; MCSWEENEY, P. L. H.International dairy journal. 2012, Vol 25, Num 1, pp 16-20, issn 0958-6946, 5 p.Article

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El Blanquet : El queso fresco de cabra de Alicante. Situacion actual = The Blanquet : The Alicante's fresh goat cheese. Actual situationROMERO-GARCIA, D.Alimentaria. 1999, Num 308, pp 61-64, issn 0300-5755Article

Spatial moisture content distribution during ripening of camembert cheeseLIU, S; PURI, V. M.Transactions of the ASABE. 2007, Vol 50, Num 2, pp 567-571, 5 p.Article

Evaluation of cholesterol and other nutrient parameters of Greek cheese varietiesANDRIKOPOULOS, Nikolaos K; KALOGEROPOULOS, Nick; ZERVA, Anastasia et al.Journal of food composition and analysis (Print). 2003, Vol 16, Num 2, pp 155-167, issn 0889-1575, 13 p.Article

Proteolysis in blue-veined cheese : an intervarietal studyZARMPOUTIS, I. V; MCSWEENEY, P. L. H; FOX, P. F et al.Irish journal of agricultural and food research. 1997, Vol 36, Num 2, pp 219-229, issn 0791-6833Conference Paper

Sensory profile and Beijing youth preference of seven cheese varietiesZHANG, X. Y; GUO, H. Y; ZHAO, L et al.Food quality and preference. 2011, Vol 22, Num 1, pp 101-109, issn 0950-3293, 9 p.Article

Hot topic : Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and lle-Pro-Pro during ripening of different Swiss cheese varietiesMEYER, J; BÜTIKOFER, U; WALTHER, B et al.Journal of dairy science. 2009, Vol 92, Num 3, pp 826-836, issn 0022-0302, 11 p.Article

Comparison of the level of residual coagulant activity in different cheese varietiesBANSAL, Nidhi; FOX, Patrick F; MCSWEENEY, Paul L. H et al.Journal of dairy research. 2009, Vol 76, Num 3, pp 290-293, issn 0022-0299, 4 p.Article

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Comparative examination of anti-caries effect of cheeses. II: Results and conclusionsPAUSE, B; LEMBKE, J.Milchwissenschaft. 1993, Vol 48, Num 3, pp 137-141, issn 0026-3788Article

ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varietiesSIEBER, Robert; BÜTIKOFER, Ueli; EGGER, Charlotte et al.Dairy science & technology. 2010, Vol 90, Num 1, pp 47-73, issn 1958-5586, 27 p.Article

Effect of Variety and Maturation of Cheese on Supercritical Fluid Extraction EfficiencyYEE, Jessica L; WALKER, John; KHALIL, Hany et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 13, pp 5153-5157, issn 0021-8561, 5 p.Article

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Development of enterococci and production of tyramine during the manufacture and ripening of Cheddar cheeseREA, M. C; FRANZ, C. M. A. P; HOLZAPFEL, W. H et al.Irish journal of agricultural and food research. 2004, Vol 43, Num 2, pp 247-258, issn 0791-6833, 12 p.Article

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