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10.21323/2618-9771-2020-3-4-4-10

Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor


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10.21323/2618-9771-2021-4-1-45-55

Spectrophotometric method for evaluating proteolysis in cheeses and aromatic additives with a cheesy taste


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10.1111/1750-3841.15630

Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology.


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10.1016/J.LWT.2021.112043

Strain-level multiomics analysis reveals significant variation in cheeses from different regions


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10.1021/acs.jafc.1c01634

Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese.


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10.3389/fmicb.2021.703284

A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese



Sunroot snack bar: Optimization, characterization, consumer perception, and storage stability assessment


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10.1016/J.FOODRES.2021.110315

Impact of NSLAB on Kazakh cheese flavor.


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10.3390/foods10040821

Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles


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10.1038/s41598-019-42525-y

Brevibacterium from Austrian hard cheese harbor a putative histamine catabolism pathway and a plasmid for adaptation to the cheese environment


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10.14202/vetworld.2019.90-96

Antibacterial activity and sensory properties of Heracleum persicum essential oil, nisin, and Lactobacillus acidophilus against Listeria monocytogenes in cheese


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10.18388/abp.2018_2714

Identification and partial characterization of proteolytic activity of Enterococcus faecalis relevant to their application in dairy industry.



Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference



Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor.


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10.35248/2329-888x.19.7.229

Physicochemical Properties of Rice Powder Added Camembert Cheese during 4 Weeks Ripening


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10.1016/J.LWT.2019.01.052

Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products


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10.3168/jds.2019-17496

PacBio sequencing reveals bacterial community diversity in cheeses collected from different regions.


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10.21608/JFDS.2019.36150

Palm Kernel Oil as a Substitute of Milk Fat in Feta Cheese


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10.1177/1082013219881512

Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model


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10.5740/jaoacint.18-0250

Utilization of FT-NIR Spectroscopy to Check Acidity of Various Types of Cheeses.


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