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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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10.1016/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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