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Cheese Samples sentence examples within Soft Cheese Samples



Detection and genotyping of Listeria monocytogenes in artisanal soft cheeses from Ecuador.



DETERMINATION OF BIOGENIC AMINES IN EGYPTIAN SOFT CHEESE BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY


Cheese Samples sentence examples within White Cheese Samples



Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties



Monitoring the ripening attributes of Turkish white cheese using miniaturized vibrational spectrometers.


Cheese Samples sentence examples within Processed Cheese Samples



Production of Processed Cheese Supplemented with Curcumin Nanoemulsion



Prevalence of Some Deteriorating Microorganisms in Some Varieties of Cheese




Cheese Samples sentence examples within Kariesh Cheese Samples



Heavy metal residues and health risk assessment in raw milk and dairy products with a trail for removal of copper residues.



Coliforms Contamination in Raw Milk and Some Dairy Products with Special Reference to Comparative Identification of Enterobacter spp.


Cheese Samples sentence examples within Cottage Cheese Samples



Pattern-based colorimetric sensor array to monitor food spoilage using automated high-throughput analysis.



Heavy metal levels in milk and fermented milk products produced in the Almaty region, Kazakhstan


Cheese Samples sentence examples within Two Cheese Samples



Characterisation of the profile of volatiles of Polish Emmental cheese



Inkjet-Printed Colorimetric Paper-Based Gas Sensor Arrays for the Discrimination of Volatile Primary Amines with Amine-Responsive Dye-Encapsulating Polymer Nanoparticles.


Cheese Samples sentence examples within Fresh Cheese Samples



Effect of transglutaminase on quality properties of fresh cheese



Genetic characterization of the microbiota of artisan fresh cheese from the Papaloapan region


Cheese Samples sentence examples within Cheddar Cheese Samples



The key aroma compounds and sensory characteristics of commercial Cheddar Cheeses.



Novel Edible Coating with Antioxidant and Antimicrobial Activities Based on Whey Protein Isolate Nanofibrils and Carvacrol and Its Application on Fresh-Cut Cheese


Cheese Samples sentence examples within All Cheese Samples



Microbiological Quality of Milk, Cheese, Yogurt and ICE Cream in Baghdad City Markets



Extension Shelf Life of Domiati Cheese Made by Using Some of Nat-ural Preservatives


Cheese Samples sentence examples within Kareish Cheese Samples



Microbiological Quality of Kareish cheeses



Incidence of fungi in kareish cheese from raw milk and trial to control them.


Cheese Samples sentence examples within Resultant Cheese Samples



Improvement of the quality of buffalo’s milk soft cheese by camel’s whey protein concentrate



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


Cheese Samples sentence examples within Sixty Cheese Samples



Quantitative Analysis of Biogenic Amines in Different Cheese Varieties Obtained from the Korean Domestic and Retail Markets



The protective potential of selected lactic acid bacteria against the most common contaminants in various types of cheese in Egypt


Cheese Samples sentence examples within Herby Cheese Samples



Evaluation of nutritional composition and chemical composition of Bitlis herby cheese according to standards



The Determination of Some Microbiological and Chemical Features in Herby Cheese


Cheese Samples sentence examples within Examined Cheese Samples



The Role of Probiotic Bacteria in Protecting against Aflatoxin M1 Contamination in Milk and Certain Dairy Products



Public Health Risks Of Biogenic Amines From Curd Dairy Products


Cheese Samples sentence examples within 30 Cheese Samples



Occurrence, enterotoxin production and antimicrobic susceptibility of Staphylococcus aureus isolates from domestic cheeses in the Dubrovnik area



SODIUM CONTENT IN CHEESES: SUITABILITY TO THE VOLUNTARY AGREEMENT AND LABELING


Cheese Samples sentence examples within Ra Cheese Samples



Molecular characterization of listeria monocytogenes isolated from raw milk and some dairy products at local markets in Damanhour city, Egypt



Mycological Evaluation of Egyptian Ras Cheese with Special Reference to Mycotoxins


Cheese Samples sentence examples within Three Cheese Samples



Using in vitro Digestion Method in Assessing the Viability of Lactobacillus spp. in White Soft Cheese-Like Products



Enhancement of dairy sheep cheese eating quality with increased n-3 long-chain polyunsaturated fatty acids.


Cheese Samples sentence examples within Mozzarella Cheese Samples



The Effect of Packaging Methods on the Shelf-life of Iron Fortified Mozzarella Cheese



Performance Evaluation of a Biopolymer-based In-Package UV Activated Colorimetric Oxygen Indicator with Modified Atmosphere Packaged Mozzarella Cheese


Cheese Samples sentence examples within Ripened Cheese Samples



Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics.



Effect of seasonality on physicochemical and microbiological properties of nicastrese milk and artisanal cheese.


Cheese Samples sentence examples within Tulum Cheese Samples



Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE



The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin


Cheese Samples sentence examples within 25 Cheese Samples



Evaluation the Antibacterial Activity of the Brine, Nisin Solution, and Ozonated Water Against E. coli O157:H7 in the Experimentally Local Produced Soft Cheese



Heavy Metal Levels in Milk and Cheese Produced in the Kvemo Kartli Region, Georgia


Cheese Samples sentence examples within Model Cheese Samples



Impact of DNA extraction methods on 16S rRNA-based profiling of bacterial communities in cheese.



Reduction of biogenic amine content in Dutch-type cheese as affected by the applied adjunct culture


Cheese Samples sentence examples within 23 Cheese Samples



Occurrence of Listeria monocytogenes in Artisanal Cheeses from Poland and Its Identification by MALDI-TOF MS



Microbiota “Fingerprint” of Greek Feta Cheese through Ripening


Cheese Samples sentence examples within Artisanal Cheese Samples



Avaliação microbiológica do queijo Minas comercializado na região de Montes Claros/MG



Prevalence of Brucella spp. in raw milk and artisanal cheese tested via real-time qPCR and culture assay.


Cheese Samples sentence examples within cheese samples collected



Detection and genotyping of Listeria monocytogenes in artisanal soft cheeses from Ecuador.



Identification and biotechnological characterization of Lactic Acid Bacteria Isolated from White Cheese Samples


Cheese Samples sentence examples within cheese samples showed



Microbiome of industrialized Minas Frescal Cheese reveals high prevalence of putative bacteria: A concern in the One Health context



Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics.


Cheese Samples sentence examples within cheese samples made



Avaliação microbiológica do queijo Minas comercializado na região de Montes Claros/MG



Natural content of animal and plant sterols, alpha-tocopherol and fatty acid profile in sheep milk and cheese from mountain farming


Cheese Samples sentence examples within cheese samples containing



Using in vitro Digestion Method in Assessing the Viability of Lactobacillus spp. in White Soft Cheese-Like Products



Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese.


Cheese Samples sentence examples within cheese samples originating



Brucella-positive raw milk cheese sold on the inner European market: A public health threat due to illegal import?



Nutritional and Microbiological Composition of Serra Estrela Cheese: A Paradigm to Overcome


Cheese Samples sentence examples within cheese samples followed



Automated Method for Determination of Cheese Meltability by Computer Vision



Characterization of aroma and aroma‐active composition of Gaziantep cheese by solvent‐assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA)


Cheese Samples sentence examples within cheese samples artificially



Impact of DNA extraction methods on 16S rRNA-based profiling of bacterial communities in cheese.



Evaluation of DNA Extraction Methods for Culture-Independent Real-Time PCR-Based Detection of Listeria monocytogenes in Cheese


Cheese Samples sentence examples within cheese samples decreased



Investigating and Comparing the Physicochemical, Microbial and Sensory Characteristics of Traditional and Pasteurized Siahmazgi Cheese



Effects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peynir.


Cheese Samples sentence examples within cheese samples produced



Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed of Debaryomyces hansenii, Brevibacterium aurantiacum, and Hafnia alvei



Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method


Cheese Samples sentence examples within cheese samples obtained



Analysis of aflatoxin M1 contamination in milk and cheese produced in Mexico: a review



Production of Processed Cheese Supplemented with Curcumin Nanoemulsion


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10.1007/s42770-021-00522-2

Potentially pathogenic bacteria isolated from Paipa cheese and its susceptibility profiles to antibiotics and biocides.


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10.18805/AJDFR.DR-1578

The Effect of Packaging Methods on the Shelf-life of Iron Fortified Mozzarella Cheese


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10.1016/j.lwt.2020.110791

Microbiome of industrialized Minas Frescal Cheese reveals high prevalence of putative bacteria: A concern in the One Health context


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10.1088/1757-899X/1031/1/012114

Cut surface of Bulgarian white brined cheese evaluation by image analysis in HSI color space


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10.1111/1750-3841.15830

Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics.



Prevalence, Characterization, and Control of Campylobacter jejuni Isolated from Raw Milk, Cheese, and Human Stool Samples in Beni-Suef Governorate, Egypt.


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10.3389/fvets.2021.674307

Whole Genome Sequencing Links Mycobacterium bovis From Cattle, Cheese and Humans in Baja California, Mexico


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10.1016/j.lwt.2020.110701

Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE



Bacterial Community of Grana Padano PDO Cheese and Generical Hard Cheeses: DNA Metabarcoding and DNA Metafingerprinting Analysis to Assess Similarities and Differences


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10.3390/metabo11010031

Quantitative Analysis of Biogenic Amines in Different Cheese Varieties Obtained from the Korean Domestic and Retail Markets


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10.1016/J.FOODRES.2021.110537

Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal.


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10.1016/j.ram.2021.02.013

Detection and genotyping of Listeria monocytogenes in artisanal soft cheeses from Ecuador.


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10.1016/J.JFOODENG.2021.110639

Towards the development of a sterile model cheese for assessing the potential of hyperspectral imaging as a non-destructive fungal detection method


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10.1007/s12161-021-02094-1

Automated Method for Determination of Cheese Meltability by Computer Vision


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10.1016/j.ijbiomac.2021.08.071

Self-stick membrane based on grafted gum Arabic as active food packaging for cheese using cinnamon extract.


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10.1016/j.bios.2021.113687

Pattern-based colorimetric sensor array to monitor food spoilage using automated high-throughput analysis.


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10.1007/s11694-021-01019-0

Antioxidant activity of ultrafiltered-Feta cheese made with adjunct culture during ripening


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10.1016/J.FOOSTR.2021.100190

Investigation of opening eye defects and effects of different ripening profiles on eye structure in semi-hard cheese using X-ray micro-computed tomography



Investigating the mineral composition of proceessed cheese, soy and nunu milks consumed in Abuja and Keffi metropolises of Nigeria


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10.32870/ECUCBA.VI16.198

DIAGNÓSTICO COMPARATIVO DE BRUCELOSIS MEDIANTE MÉTODOS SEROLÓGICOS Y MOLECULARES


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10.1088/1755-1315/699/1/012006

Research of the Ricotta made from cheese whey enriched with citrus dietary fiber


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10.30539/ijvm.v45i1.1035

Evaluation the Antibacterial Activity of the Brine, Nisin Solution, and Ozonated Water Against E. coli O157:H7 in the Experimentally Local Produced Soft Cheese



Effect of Storage and Heat Treatment of Milk Destined for Cheese Production on Its Oxidative Characteristics


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10.21608/nvvj.2021.177530

Microbiological Quality of Kareish cheeses


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10.1016/j.mimet.2021.106210

Impact of DNA extraction methods on 16S rRNA-based profiling of bacterial communities in cheese.



Gouda Cheese with Modified Content of β-Casein as a Source of Peptides with ACE- and DPP-IV-Inhibiting Bioactivity: A Study Based on In Silico and In Vitro Protocol


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10.1016/J.LWT.2021.111318

Oat bran and sweeteners in petit-suisse cheese: Technological and nutritional properties and consumer acceptance


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10.1007/s13197-020-04935-z

Effect of somatic cells count in cow milk on the formation of biogenic amines in cheese


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10.21203/RS.3.RS-200936/V1

Development of the Technology of Soft Camembert-type Cheese with Flowery rind in Morocco



Effects of Cornus and Its Mixture with Oregano and Thyme Essential Oils on Dairy Sheep Performance and Milk, Yoghurt and Cheese Quality under Heat Stress



Epidemiological Characterization of Listeria monocytogenes Infections in Pavia Province in 2017 Reveals the Presence of Multiple Concurrently Circulating Strains.


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10.1016/J.FBIO.2021.101230

Edible packaging coating of encapsulated thyme essential oil in liposomal chitosan emulsions to improve the shelf life of Karish cheese



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