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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

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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



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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

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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

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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

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Microbiological Quality of Kareish cheeses


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

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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

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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

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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

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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

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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

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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

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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.

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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

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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

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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.

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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

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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.

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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

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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.

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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

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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)

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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

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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.

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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

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


Production of Processed Cheese Supplemented with Curcumin Nanoemulsion


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



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



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



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



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



DIAGNÓSTICO COMPARATIVO DE BRUCELOSIS MEDIANTE MÉTODOS SEROLÓGICOS Y MOLECULARES



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



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



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



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.



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



Investigation of the surface-application of lactose oxidase to fresh mozzarella cheese as a potential means of inhibiting blue discoloration


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10.1016/j.ijfoodmicro.2021.109385

Mycotoxigenic and phylogenetic perspective to the yeasts and filamentous moulds in mould-matured Turkish cheese.


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10.29121/GRANTHAALAYAH.V9.I2.2021.3289

DETERMINATION OF TOTAL NITROGEN MATTER AND PROTEIN CHANGES DURING RIPENING OF BIENO CHEESE



Combination of solvent extraction with deep eutectic solvent-based dispersive liquid-liquid microextraction for the analysis of aflatoxin M1 in cheese samples using response surface methodology optimization.



Antimicrobial Resistance of Enterococcus sp. Isolated from Sheep and Goat Cheeses



Cyclopropane Fatty Acids as Quality Biomarkers of Cheeses from Ewes Fed Hay- and Silage-Based Diets.



Discrimination of Cheddar and Kefalotyri Cheese Samples: Analysis by Chemometrics of Proton-NMR and FTIR Spectra



The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening



Immunoassay utilizing imaging surface plasmon resonance for the detection of cyclopiazonic acid (CPA) in maize and cheese



Propiedades tecnológicas y fisicoquímicas de la leche y características fisicoquímicas del queso Oaxaca tradicional


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10.24925/TURJAF.V7I4.688-692.2126

Determination of Microbial Properties of Freeze Dried Traditional Cheese



Production of Naturally γ-Aminobutyric Acid-Enriched Cheese Using the Dairy Strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386



Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions.



1H NMR Metabolic Profile to Discriminate Pasture Based Alpine Asiago PDO Cheeses



Use of fluorescent CTP1L endolysin cell wall-binding domain to study the evolution of Clostridium tyrobutyricum during cheese ripening.



Application of Reinforced ZnO Nanoparticle-Incorporated Gelatin Bionanocomposite Film with Chitosan Nanofiber for Packaging of Chicken Fillet and Cheese as Food Models



RESEARCH OF ORGANOLEPTIC PARAMETERS OF DUTCH CHEESE, PRODUCED FROM MILK OF COWS OF DIFFERENT BREEDS



Evaluation of Correlation between Acid Degree Value and Peroxide Value in Lipolysis of Control and Iron Fortified Caprine Milk Cheeses during 4 Months Storage



Phytochemical Screening and Antioxidant Properties of Coagulants and Soft Cheese Produced from Goat Milk Using Different Biocoagulants of Plant Origin



Diversity in prevalence and characteristics of ESBL/pAmpC producing E. coli in food in Germany.


Cheese Samples 奶酪样品


Cheese Samples 奶酪样品
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