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Results 1 to 25 of 9456

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Rheology of mozzarella cheeseMULIAWAN, Edward B; HATZIKIRIAKOS, Savvas G.International dairy journal. 2007, Vol 17, Num 9, pp 1063-1072, issn 0958-6946, 10 p.Article

Proteolysis in mozzarella cheeses manufactured by different industrial processesCOSTABEL, L; PAULETTI, M. S; HYNES, E et al.Journal of dairy science. 2007, Vol 90, Num 5, pp 2103-2112, issn 0022-0302, 10 p.Article

Comparative study on caciocavallo campano cheeseMAROTTA, M; DE ROSA, M; KILCAWLEY, K. N et al.Italian journal of food science. 2007, Vol 19, Num 3, pp 263-277, issn 1120-1770, 15 p.Article

Migration du calcium et des phosphates inorganiques dans les fromages à pâte molle de type Camembert au cours de l'affinage = Mineral migration in soft cheese during ripeningLE GRAET, Y; LEPIENNE, A; BRULE, G et al.Le Lait (Print). 1983, Vol 63, Num 629-630, pp 317-332, issn 0023-7302Article

Sources of umami taste in cheddar and Swiss cheesesDRAKE, S. L; CARUNCHIA WHETSTINE, M. E; DRAKE, M. A et al.Journal of food science. 2007, Vol 72, Num 6, issn 0022-1147, S360-S366Article

Biodiversity of the bacterial flora on the surface of a smear cheeseBRENNAN, Noelle M; WARD, Alan C; BERESFORD, Thomas P et al.Applied and environmental microbiology (Print). 2002, Vol 68, Num 2, pp 820-830, issn 0099-2240, 11 p.Article

Whey-cheese production using freeze-dried kefir culture as a starterDIMITRELLOU, D; KOURKOUTAS, Y; BANAT, I. M et al.Journal of applied microbiology (Print). 2007, Vol 103, Num 4, pp 1170-1183, issn 1364-5072, 14 p.Article

The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured TherefromBRICKLEY, C. A; AUTY, M. A. E; PIRAINO, P et al.Journal of food science. 2007, Vol 72, Num 9, issn 0022-1147, C483-C490Article

Comparison of covered and uncovered schreiber test for cheese meltability evaluationALTAN, A; TURHAN, M; GUNASEKARAN, S et al.Journal of dairy science. 2005, Vol 88, Num 3, pp 857-861, issn 0022-0302, 5 p.Article

Use of cold ultrafiltered retentates for standardization of milks for pizza cheese : Impact on yield and functionalityGOVINDASAMY-LUCEY, S; JAEGGI, J. J; JOHNSON, M. E et al.International dairy journal. 2005, Vol 15, Num 6-9, pp 941-955, issn 0958-6946, 15 p.Conference Paper

Transfer of aflatoxin M1 from milk to ripened cheese in three Italian traditional production methodsCAVALLARIN, Laura; ANTONIAZZI, Sara; GIACCONE, Daniele et al.Food control. 2014, Vol 38, pp 174-177, issn 0956-7135, 4 p.Article

Influence of Emulsifying Salts on the Textural Properties of Nonfat Process Cheese Made from Direct Acid Cheese BasesBRICKLEY, C. A; GOVINDASAMY-LUCEY, S; JAEGGI, J. J et al.Journal of dairy science. 2008, Vol 91, Num 1, pp 39-48, issn 0022-0302, 10 p.Article

Quantification of major free fatty acids in several cheese varieties = Dosage des principaux acides gras libres dans plusieurs variétés de fromagesWOO, A. H; KOLLODGE, S; LINDSAY, R. C et al.Journal of dairy science. 1984, Vol 67, Num 4, pp 874-878, issn 0022-0302Article

Growth of facultatively heterofermentative lactobacilli on starter cell suspensionsRAPPOSCH, S; ELISKASES-LECHNER, F; GINZINGER, W et al.Applied and environmental microbiology (Print). 1999, Vol 65, Num 12, pp 5597-5599, issn 0099-2240Article

Proteolysis in ultra-filtered and conventional Iranian white cheese during ripeningHESARI, Javad; EHSANI, Mohamed R; MOSAVI, Mohamed A. E et al.International journal of dairy technology. 2007, Vol 60, Num 3, pp 211-220, issn 1364-727X, 10 p.Article


Cheese ripening and technology: abstracts of IDF Symposium, Banff, Canada, March 2000International Dairy Federation special issue. 2000, Num 2, issn 1025-8515, 158 p.Conference Proceedings

Small scale imitation cheese manufacture using a FarinographEL-BAKRY, M; DUGGAN, E; O'RIORDAN, E. D et al.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 7, pp 1079-1087, issn 0023-6438, 9 p.Article

Effect of some technological parameters during drying of ripening cheese on its physicochemical properties and microstructureCHOJNOWSKI, Władysłłłłław; FORNAL, Jozef; DEC, Bogusław et al.Polish journal of food and nutrition sciences. 2006, Vol 15, pp 41-45, issn 1230-0322, 5 p., SUP1Conference Paper

Determination of Regional Flavor Differences in U.S. Cheddar Cheeses Aged for 6 Mo or LongerDRAKE, M. A; YATES, M. D; GERARD, P. D et al.Journal of food science. 2008, Vol 73, Num 5, issn 0022-1147, S199-S208Article

Mould ripened cheeseGALLOWAY, J. H.Journal of the Society of Dairy Technology. 1990, Vol 43, Num 4, pp 91-92, issn 0037-9840Article

Development of an aseptic cheese curd slurry system for cheese ripening studiesROBERTS, M; WIJESUNDERA, C; BRUINENBERG, P. G et al.Australian Journal of Dairy Technology. 1995, Vol 50, Num 2, pp 66-69, issn 0004-9433Article

Surface microflora of four smear-ripened cheesesMOURNER, Jérome; GELSOMINO, Roberto; GOERGES, Stefanie et al.Applied and environmental microbiology (Print). 2005, Vol 71, Num 11, pp 6489-6500, issn 0099-2240, 12 p.Article

Carryover in sensory trialsFERRIS, S. J; KEMPTON, R. A; MUIR, D. D et al.Food quality and preference. 2003, Vol 14, Num 4, pp 299-304, issn 0950-3293, 6 p.Article

Cheese product innovationsMANN, Ernest.Dairy industries international. 2000, Vol 65, Num 10, pp 17-18, issn 0308-8197Article

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