Literature DB >> 8794552

Cheese: physical, biochemical, and nutritional aspects.

P F Fox1, T P O'Connor, P L McSweeney, T P Guinee, N M O'Brien.   

Abstract

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Year:  1996        PMID： 8794552     DOI： 10.1016/s1043-4526(08)60075-3

Source DB:  PubMed          Journal:  Adv Food Nutr Res        ISSN： 1043-4526


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  5 in total

1.  Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage.

Authors:  Sheida Ehsannia; Mohammad Reza Sanjabi
Journal:  J Food Sci Technol       Date:  2016-01-06       Impact factor: 2.701

Review 2.  Acceleration of cheese ripening.

Authors:  P F Fox; J M Wallace; S Morgan; C M Lynch; E J Niland; J Tobin
Journal:  Antonie Van Leeuwenhoek       Date:  1996-10       Impact factor: 2.271

3.  Adaptation of Propionibacterium freudenreichii to long-term survival under gradual nutritional shortage.

Authors:  Flavia Figueira Aburjaile; Marine Rohmer; Hugues Parrinello; Marie-Bernadette Maillard; Eric Beaucher; Gwénaële Henry; Aurélie Nicolas; Marie-Noëlle Madec; Anne Thierry; Sandrine Parayre; Stéphanie-Marie Deutsch; Muriel Cocaign-Bousquet; Anderson Miyoshi; Vasco Azevedo; Yves Le Loir; Hélène Falentin
Journal:  BMC Genomics       Date:  2016-12-08       Impact factor: 3.969

4.  Dairy Food Intake Is Not Associated with Measures of Bone Microarchitecture in Men and Women: The Framingham Osteoporosis Study.

Authors:  Courtney L Millar; Douglas P Kiel; Marian T Hannan; Shivani Sahni
Journal:  Nutrients       Date:  2021-11-04       Impact factor: 5.717

5.  Production of volatile compounds in reconstituted milk reduced-fat cheese and the physicochemical properties as affected by exopolysaccharide-producing strain.

Authors:  Weijun Wang; Lanwei Zhang; Yanhua Li
Journal:  Molecules       Date:  2012-12-05       Impact factor: 4.411
  5 in total

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