EDP Sciences logo
Search
Menu
All issues Lait, 80 3 (2000) 293-324 Article references

Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Effect of the shifting from multi-layer systems towards recyclable mono-material packaging solutions on the shelf-life of portioned semi-hard cheese

Niccolò Renoldi, Sonia Calligaris, Maria Cristina Nicoli, Marilena Marino, Anna Rossi and Nadia Innocente
Food Packaging and Shelf Life 46 101363 (2024)
https://doi.org/10.1016/j.fpsl.2024.101363

Dairy Matrix Effects: Physicochemical Properties Underlying a Multifaceted Paradigm

Thom Huppertz, Blerina Shkembi, Lea Brader and Jan Geurts
Nutrients 16 (7) 943 (2024)
https://doi.org/10.3390/nu16070943

Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains

Niccolò Renoldi, Nadia Innocente, Anna Rossi, Milena Brasca, Stefano Morandi and Marilena Marino
Food and Bioprocess Technology 17 (10) 3101 (2024)
https://doi.org/10.1007/s11947-023-03311-x

Description of “Ovino Belmontese”, a new semisoft sheep's milk cheese processed using “Italico” cheese technology

Raimondo Gaglio, Giuliana Garofalo, Tansu Taspinar, Gabriele Busetta, Marcella Barbera, Anna Maria Sutera, Antonio Alfonzo, Maria Teresa Sardina, Hüseyin Erten and Luca Settanni
Food Bioscience 60 104450 (2024)
https://doi.org/10.1016/j.fbio.2024.104450

Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains

Giuliana Garofalo, Raimondo Gaglio, Gabriele Busetta, Marialetizia Ponte, Marcella Barbera, Silvia Riggio, Daniela Piazzese, Adriana Bonanno, Hüseyin Erten, Maria Teresa Sardina and Luca Settanni
Journal of Agriculture and Food Research 16 101153 (2024)
https://doi.org/10.1016/j.jafr.2024.101153

KIRKLARELİ ESKİ KAŞAR PEYNİRİNİN UÇUCU BİLEŞEN PROFİLİ, FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİ

Özlem Şahiner and Yonca Yuceer
Gıda 49 (2) 193 (2024)
https://doi.org/10.15237/gida.GD23124

Impact of ultraviolet C treatment on sensory characteristics, amino acid profile, riboflavin content and toxicological activity of native whey

Christina Schubert, Ann-Kathrin Nedele, Natalia Biere, Charles M.A.P. Franz, Yanyan Zhang, Karlis Briviba, Jörg Hinrichs and Zeynep Atamer
International Dairy Journal 157 106027 (2024)
https://doi.org/10.1016/j.idairyj.2024.106027

The Effect of Different Medium Compositions and LAB Strains on Fermentation Volatile Organic Compounds (VOCs) Analysed by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS)

Sarathadevi Rajendran, Iuliia Khomenko, Patrick Silcock, Emanuela Betta, Michele Pedrotti, Franco Biasioli and Phil Bremer
Fermentation 10 (6) 317 (2024)
https://doi.org/10.3390/fermentation10060317

Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe’s milk cheese

Giorgia Rampanti, Federica Cardinali, Cindy María Bande De León, Ilario Ferrocino, Irene Franciosa, Vesna Milanović, Roberta Foligni, Luis Tejada Portero, Cristiana Garofalo, Andrea Osimani and Lucia Aquilanti
Food Research International 192 114838 (2024)
https://doi.org/10.1016/j.foodres.2024.114838

Comprehensive analysis of Moringa oleifera leaves’ antioxidant properties in ovine cheese

Giuliana Garofalo, Carla Buzzanca, Marialetizia Ponte, Marcella Barbera, Angela D'Amico, Carlo Greco, Michele Massimo Mammano, Elena Franciosi, Daniela Piazzese, Valeria Guarrasi, Salvatore Ciulla, Santo Orlando, Antonino Di Grigoli, Adriana Bonanno, Vita Di Stefano, Luca Settanni and Raimondo Gaglio
Food Bioscience 61 104974 (2024)
https://doi.org/10.1016/j.fbio.2024.104974

Impact of feeding regimes and lactation stage on sensory attributes of Cheddar cheese

Lauren McGuinness, Mark Timlin, John P. Murphy, Deirdre Hennessy, Ellen Fitzpatrick, Kieran McCarthy, Michael O'Donovan, Tom F. O'Callaghan, Kieran N. Kilcawley, E. Dolores O'Riordan, Andre Brodkorb, Jeremiah J. Sheehan and Emma L. Feeney
Food Research International 180 114046 (2024)
https://doi.org/10.1016/j.foodres.2024.114046

Preserving the aromatic profile of aged Toma Piemontese Protected Designation of Origin cheese with gaseous ozone technology: A quality assessment via solid phase microextraction-gas chromatography–mass spectrometry/electronic nose

V. Eramo, M. Modesti, R. Riggi, R. Forniti, M. Lembo, V. Vinciguerra and R. Botondi
Journal of Dairy Science 107 (12) 10537 (2024)
https://doi.org/10.3168/jds.2024-25131

Comparative genomics and phenotypic assessment of lactic acid bacteria isolated from artisanal cheese as potential starter cultures

Gabriella J. Gephart, Ahmed G. Abdelhamid and Ahmed E. Yousef
LWT 210 116849 (2024)
https://doi.org/10.1016/j.lwt.2024.116849

Enzymatic activities of Lactiplantibacillus plantarum: Technological and functional role in food processing and human nutrition

Gianluca Paventi, Catello Di Martino, Thomas W. Crawford Jr and Massimo Iorizzo
Food Bioscience 61 104944 (2024)
https://doi.org/10.1016/j.fbio.2024.104944

Volatile Organic Compounds (VOCs) Produced by Levilactobacillus brevis WLP672 Fermentation in Defined Media Supplemented with Different Amino Acids

Sarathadevi Rajendran, Patrick Silcock and Phil Bremer
Molecules 29 (4) 753 (2024)
https://doi.org/10.3390/molecules29040753

An integrated approach to explore the microbial biodiversity of natural milk cultures for cheesemaking

Anna Rossi, Fabio Marroni, Niccolò Renoldi, Giulia Di Filippo, Elisabetta Gover, Marilena Marino and Nadia Innocente
Journal of Dairy Science 107 (7) 4288 (2024)
https://doi.org/10.3168/jds.2024-24463

Impact of Different Carbon Sources on Volatile Organic Compounds (VOCs) Produced during Fermentation by Levilactobacillus brevis WLP672 Measured Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS)

Sarathadevi Rajendran, Iuliia Khomenko, Patrick Silcock, Emanuela Betta, Franco Biasioli and Phil Bremer
Molecules 29 (14) 3275 (2024)
https://doi.org/10.3390/molecules29143275

Advances in Spectroscopic Methods for Predicting Cheddar Cheese Maturity: A Review of FT-IR, NIR, and NMR Techniques

Sanja Seratlic, Bikash Guha and Sean Moore
NDT 2 (4) 392 (2024)
https://doi.org/10.3390/ndt2040024

Technological and Functional Characteristics of Lactic Acid Bacteria from Traditional Serbian Cheeses

Tijana Ledina, Jasna Đorđević, Milica Glišić, Nikola Čobanović, Marija Kovandžić and Snežana Bulajić
Foods 14 (1) 38 (2024)
https://doi.org/10.3390/foods14010038

Dynamic microbial and metabolic changes during Apulian Caciocavallo cheesemaking and ripening produced according to a standardized protocol

Mirco Vacca, Giuseppe Celano, Nadia Serale, Giuseppe Costantino, Francesco Maria Calabrese, Maria Calasso and Maria De Angelis
Journal of Dairy Science 107 (9) 6541 (2024)
https://doi.org/10.3168/jds.2023-24049

Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations

Murat Emre Terzioğlu and İhsan Bakirci
International Journal of Food Engineering 20 (1) 37 (2024)
https://doi.org/10.1515/ijfe-2023-0171

Statistical improvement of protease production from a new isolate Bacillus thuringiensis strain-MA8 and its application in the production of enzyme-modified cheese

Mohamed A.A. Abdella, Samia A. Ahmed and Osama A. Ibrahim
International Journal of Biological Macromolecules 225 361 (2023)
https://doi.org/10.1016/j.ijbiomac.2022.11.073

Preparation and Characterization of Novel Chitosan Coatings to Reduce Changes in Quality Attributes and Physiochemical and Water Characteristics of Mongolian Cheese during Cold Storage

Xin Gao, Yuanrong Zheng, Yu Zhong, Ran Zhou, Bo Li and Ming Ma
Foods 12 (14) 2731 (2023)
https://doi.org/10.3390/foods12142731

Chemical characteristics, oxidation and proteolysis in cheese produced from fresh or stored milk subjected to heat treatments

Simona Rinaldi, Giuliano Palocci, Michela Contò, Sabrina Di Giovanni and Carmela Tripaldi
International Journal of Dairy Technology 76 (3) 638 (2023)
https://doi.org/10.1111/1471-0307.12947

Microbiology of fermented soy foods in Asia: Can we learn lessons for production of plant cheese analogues?

Jin Xie and Michael Gänzle
International Journal of Food Microbiology 407 110399 (2023)
https://doi.org/10.1016/j.ijfoodmicro.2023.110399

Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain

Montserrat Vioque-Amor, Rafael Gómez-Díaz, Mercedes Del Río-Celestino and Carmen Avilés-Ramírez
Animals 13 (22) 3559 (2023)
https://doi.org/10.3390/ani13223559

Lipólisis de queso fresco y quesos madurados: factores que afectan y consecuencias

Byron Adrián Herrera Chávez, Lucy Angelita Quevedo Barreto, Alexis Wladimir García Gaibor and Sebastián Alberto Guerrero Luzuriaga
AlfaPublicaciones 5 (1) 46 (2023)
https://doi.org/10.33262/ap.v5i1.327

Bacteriocin production and technological properties of Enterococcus mundtii and Enterococcus faecium strains isolated from sheep and goat colostrum

Hüseyin Öztürk, Burak Geniş, Banu Özden Tuncer and Yasin Tuncer
Veterinary Research Communications 47 (3) 1321 (2023)
https://doi.org/10.1007/s11259-023-10080-7

Technological Characterization of Lactic Acid Bacteria Strains for Potential Use in Cheese Manufacture

Fabrizio Domenico Nicosia, Alessandra Pino, Guilherme Lembi Ramalho Maciel, Rosamaria Roberta Sanfilippo, Cinzia Caggia, Antonio Fernandes de Carvalho and Cinzia Lucia Randazzo
Foods 12 (6) 1154 (2023)
https://doi.org/10.3390/foods12061154

Influence of Different Ratios of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus on Fermentation Characteristics of Yogurt

Tong Dan, Haimin Hu, Jiale Tian, Binbin He, Jiahui Tai and Yanyan He
Molecules 28 (5) 2123 (2023)
https://doi.org/10.3390/molecules28052123

CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ

Hasan UZKUÇ, Nesrin Merve ÇELEBİ UZKUÇ and Yonca YUCEER
Gıda 48 (4) 683 (2023)
https://doi.org/10.15237/gida.GD23026

Lipid profile of artisanal Minas cheese from certified regions in the state of Minas Gerais, Brazil

Adélia Ferreira Dargère, Sandra Maria Pinto, Jonas Guimarães e Silva, Cesar Augusto Pospissil Garbossa, Diogo Santos Batista, Laryssa Fernandes Correia, Joanna Oliveira Marçal and Peter Bitencourt Faria
Pesquisa Agropecuária Brasileira 58 (2023)
https://doi.org/10.1590/s1678-3921.pab2023.v58.03212

Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum

Giorgia Rampanti, Antonio Raffo, Valentina Melini, Elisabetta Moneta, Nicoletta Nardo, Eleonora Saggia Civitelli, Cindy Bande-De León, Luis Tejada Portero, Ilario Ferrocino, Irene Franciosa, Federica Cardinali, Andrea Osimani and Lucia Aquilanti
Food Research International 173 113459 (2023)
https://doi.org/10.1016/j.foodres.2023.113459

The characterization of the non-starter lactic acid bacteria and yeast microbiota and the chemical and aromatic properties of traditionally produced Turkish White Cheese

Emine Macit, Nur Yücel and Enes Dertli
Brazilian Journal of Microbiology 54 (3) 2227 (2023)
https://doi.org/10.1007/s42770-023-01098-9

Triacylglycerols hydrolysis and hydroxy- and epoxy-fatty acids release during lactic fermentation of plant matrices: An extensive study showing inter- and intra-species capabilities of lactic acid bacteria

Giuseppina Maria Fiorino, Ali Zein Alabiden Tlais, Ilario Losito, Pasquale Filannino, Marco Gobbetti and Raffaella Di Cagno
Food Chemistry 412 135552 (2023)
https://doi.org/10.1016/j.foodchem.2023.135552

High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses

Paolo D'Incecco, Luca Bettera, Elena Bancalari, Veronica Rosi, Marta Sindaco, Serena Gobbi, Paolo Candotti, Nelson Nazzicari, Sara Limbo, Monica Gatti and Luisa Pellegrino
Food Research International 172 113102 (2023)
https://doi.org/10.1016/j.foodres.2023.113102

Effect of lactoferrin supplementation on composition, fatty acids composition, lipolysis and sensory characteristics of cheddar cheese

Ali Adnan, Muhammad Nadeem, Muhammad Haseeb Ahmad, Muhammad Tayyab, Muhammad Kamran Khan, Muhammad Imran, Aamir Iqbal, Muhammad Abdul Rahim and Chinaza Godswill Awuchi
International Journal of Food Properties 26 (1) 437 (2023)
https://doi.org/10.1080/10942912.2023.2166953

Influence of red wine marination on the quality, safety, and stability of goat Coalho cheese produced in the Brazilian semi-arid region

Mônica Tejo Cavalcanti, Leidiana Elias Xavier, Bruno Fonsêca Feitosa, Winnie Alencar-Luciano, Valker Araujo Feitosa, Evandro Leite de Souza and Mônica Correia Gonçalves
Food Bioscience 53 102727 (2023)
https://doi.org/10.1016/j.fbio.2023.102727

Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk

Isabel Diezhandino, Domingo Fernández, Daniel Abarquero, Bernardo Prieto, Erica Renes, José María Fresno and María Eugenia Tornadijo
Dairy 4 (1) 222 (2023)
https://doi.org/10.3390/dairy4010016

Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese

Gabriele Busetta, Giuliana Garofalo, Marcella Barbera, Adriana Di Trana, Salvatore Claps, Carmela Lovallo, Elena Franciosi, Raimondo Gaglio and Luca Settanni
Food Research International 169 112926 (2023)
https://doi.org/10.1016/j.foodres.2023.112926

Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese

Lambros Sakkas, Ekaterini Moschopoulou and Golfo Moatsou
Foods 12 (24) 4501 (2023)
https://doi.org/10.3390/foods12244501

Invited review. Milk clotting enzymes: A transcendental decision in goat´s milk cheese quality

Maria Fresno, Anastasio Argüello, Alexandr Torres, Noemí Castro, Sergio Álvarez and Lucia Sepe
Small Ruminant Research 229 107147 (2023)
https://doi.org/10.1016/j.smallrumres.2023.107147

Characteristics of Iranian Probiotic UF White Cheese

A. Habibi, A. Shahab Lavasani, A. M. Mortazavian, S. E. Hoseini, H. Zarei and Alessandro Di Cerbo
Journal of Food Quality 2023 1 (2023)
https://doi.org/10.1155/2023/4395161

Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation

Qin Xiang, Yixun Xia, Ling Chen, Maoshen Chen, Di Wang and Fang Zhong
Food Bioscience 53 102698 (2023)
https://doi.org/10.1016/j.fbio.2023.102698

Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling

Michele Ricci, Flavia Gasperi, Emanuela Betta, Leonardo Menghi, Isabella Endrizzi, Danny Cliceri, Pietro Franceschi and Eugenio Aprea
LWT 173 114364 (2023)
https://doi.org/10.1016/j.lwt.2022.114364

The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties

S. Levak, S. Kalit, I. Dolenčić Špehar, B. Radeljević, A. Rako and M. Tudor Kalit
Journal of Dairy Science 106 (12) 8493 (2023)
https://doi.org/10.3168/jds.2023-23533

Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area

Anna Grizon, Sebastien Theil, Cecile Callon, Pauline Gerber, Sandra Helinck, Eric Dugat-Bony, Pascal Bonnarme and Christophe Chassard
Frontiers in Microbiology 14 (2023)
https://doi.org/10.3389/fmicb.2023.1245510

Volatilome of brine-related microorganisms in a curd-based medium

Nadia Innocente, Niccolò Renoldi, Erica Moret, Michela Maifreni and Marilena Marino
Journal of Dairy Science 106 (12) 8404 (2023)
https://doi.org/10.3168/jds.2022-23051

Chemical, textural and organoleptic characteristics of Greek semihard goat cheese made with different starter cultures during ripening and storage

Efthymia Kondyli, Eleni C. Pappa, Loulouda Bosnea, Anna-Maria Vlachou and Evdokia Malamou
International Dairy Journal 145 105717 (2023)
https://doi.org/10.1016/j.idairyj.2023.105717

TENEKE TULUM PEYNİRLERİNİN BAZI FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNİN BELİRLENMESİ

Cengiz ŞEN, Muhammed Ali DOĞAN and Yonca YUCEER
Gıda 48 (6) 1160 (2023)
https://doi.org/10.15237/gida.GD23048

A review article on the microbes used for industrial and waste water treatment purposes

Abdul Basit Haneef, Faisalul Ameen K and Muhammad Uvais P K
Indian Journal of Microbiology Research 10 (4) 187 (2023)
https://doi.org/10.18231/j.ijmr.2023.034

Comparison of volatile metabolic profiles in fermented milk of Streptococcus thermophilus during the postripening period at different incubation temperatures

Ting Wu, Shuai Guo, Kailong Liu, Yang Yang, Jicheng Wang and Heping Zhang
Journal of Dairy Science 106 (4) 2303 (2023)
https://doi.org/10.3168/jds.2022-22331

Análisis sensorial, textural y actividad antioxidante de queso añejo de Zacazonapan durante la maduración

Verenice Torres-Salas, Arturo Hernández-Montes and Blanca E. Hernández-Rodríguez
Biotecnia 25 (2) 204 (2023)
https://doi.org/10.18633/biotecnia.v25i2.1897

Effect of production variations on the composition, textural and microstructural properties, and volatile compounds of Turkish white cheese during ripening

Aylin Celile Oluk
LWT 173 114348 (2023)
https://doi.org/10.1016/j.lwt.2022.114348

Sensory and Chemical Keys to Differentiate Cantal and Salers Pdo Uncooked Cheeses

Cécile BORD, Julie Benoit, Delphine Guerinon, Louis Lenoir, Gilles Dechambre, Christophe CHASSARD and Christian Coelho
SSRN Electronic Journal (2023)
https://doi.org/10.2139/ssrn.4353516

Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese

Awais Khan, Muhammad Nadeem, Fahad Al-Asmari, Muhammad Imran, Saadia Ambreen, Muhammad Abdul Rahim, Sadaf Oranab, Tuba Esatbeyoglu, Elena Bartkiene and João Miguel Rocha
Microorganisms 11 (10) 2613 (2023)
https://doi.org/10.3390/microorganisms11102613

Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese

Dina A. Amer, Abdinn A. M. Albadri, Hanaa A. El-Hamshary, Yasser Nehela, Mohamed Y. El-Hawary, Abeer H. Makhlouf and Sameh A. Awad
Foods 12 (9) 1855 (2023)
https://doi.org/10.3390/foods12091855

Characterisation and identification of key cardboard‐like off‐odour compounds and possible origins in yoghurt using HS‐SPME‐GC–MS

Zhi‐Kang Ye, Qin‐Bao Lin, Ying Zeng, Ai‐Jie Liu, Dan Li, Huai‐Ning Zhong, Yi‐Cai Zhang and Xiaowen Xu
International Journal of Dairy Technology 76 (4) 861 (2023)
https://doi.org/10.1111/1471-0307.12981

Production and evaluation of enzyme-modified cheese adding protease or lipase to improve quality properties

Ling Li, Yongli Pei, Kewei Cheng, Yiqiu Deng, Xinlin Dong, Ruosi Fang, Bingquan Chu, Peilian Wei, Qihe Chen and Gongnian Xiao
Journal of Bioscience and Bioengineering 135 (5) 389 (2023)
https://doi.org/10.1016/j.jbiosc.2023.02.006

Bio-Production of Fermented Dairy Products and Health Benefits: A Review of the Current Scenario and Prospects

Priyanjali Rajta, Anjali Bajaj, Shaina Sharma, Hailemeleak Regassa and Kasahun Gudeta
International Journal of Agricultural Sciences and Technology 3 (2) 18 (2023)
https://doi.org/10.51483/IJAGST.3.2.2023.18-38

Improvement of Fresh Ovine “Tuma” Cheese Quality Characteristics by Application of Oregano Essential Oils

Giuliana Garofalo, Marialetizia Ponte, Carlo Greco, Marcella Barbera, Michele Massimo Mammano, Giancarlo Fascella, Giuseppe Greco, Giulia Salsi, Santo Orlando, Antonio Alfonzo, Antonino Di Grigoli, Daniela Piazzese, Adriana Bonanno, Luca Settanni and Raimondo Gaglio
Antioxidants 12 (6) 1293 (2023)
https://doi.org/10.3390/antiox12061293

Evaluation of Pediococcus acidilacticiAS185 as an adjunct culture in probiotic cheddar cheese manufacture

Chao Wang, Lei Gao, Yansong Gao, Ge Yang, Zijian Zhao, Yujuan Zhao, Jihui Wang and Shengyu Li
Food Science & Nutrition 11 (3) 1572 (2023)
https://doi.org/10.1002/fsn3.3198

Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening

Mahmut Ertekin, Özlem Uğurlu, Pelin Salum and Zafer Erbay
Journal of Food Science 88 (4) 1445 (2023)
https://doi.org/10.1111/1750-3841.16519

Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain

Justina Mileriene, Loreta Serniene, Beatrice Kasparaviciene, Lina Lauciene, Neringa Kasetiene, Gintare Zakariene, Milda Kersiene, Daiva Leskauskaite, Jonas Viskelis, Yiannis Kourkoutas and Mindaugas Malakauskas
Microorganisms 11 (2) 436 (2023)
https://doi.org/10.3390/microorganisms11020436

Impact of Vitamin C Supplementation on Composition, Stability, Fatty Acids Profile, Organic Acids, Antioxidant Properties and Sensoric Acceptability of Cultured Buttermilk

Fatima Younas, Muhammad Nadeem, Rahman Ullah, Sher Ali, Muhammad Tayyab and Awais Khan
Food Chemistry Advances 100271 (2023)
https://doi.org/10.1016/j.focha.2023.100271

Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening

Xiaofeng Xia, Georg Arju, Anastassia Taivosalo, Taivo Lints, Tiina Kriščiunaite, Raivo Vilu, Bernard M. Corrigan, Nan Gai, Mark A. Fenelon, John T. Tobin, Kieran Kilcawley, Alan L. Kelly, Paul L.H. McSweeney and Jeremiah J. Sheehan
International Dairy Journal 138 105540 (2023)
https://doi.org/10.1016/j.idairyj.2022.105540

Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

Mussab Asif, Muhammad Nadeem, Muhammad Imran, Rahman Ullah, Muhammad Tayyab, Faima Atta Khan, Fahad Al-Asmari, Muhammad Abdul Rahim, João Miguel Rocha, Sameh A. Korma and Tuba Esatbeyoglu
Frontiers in Microbiology 14 (2023)
https://doi.org/10.3389/fmicb.2023.1209509

Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms

Renato Chávez, Inmaculada Vaca and Carlos García-Estrada
Journal of Fungi 9 (4) 459 (2023)
https://doi.org/10.3390/jof9040459

Volatile compounds identified in traditional croatian cow’s and goat’s cheeses matured in lambskin sack determined by GC-MS analysis

Ani Radonis and Marina Zekic
Chemistry Journal of Moldova 18 (1) 61 (2023)
https://doi.org/10.19261/cjm.2023.1076

Evaluation of techno-functional and biochemical characteristics of selected lactic acid bacteria (Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. mesenteroides) used for the production of Moroccan fermented milk: Lben

Salwa Tsouli Sarhir, Rajae Belkhou, Amina Bouseta and Ali Adnan Hayaloglu
International Dairy Journal 140 105592 (2023)
https://doi.org/10.1016/j.idairyj.2023.105592

Effects of the equilibrium atmosphere on Taleggio cheese storage in micro perforated packaging

Filippo Ghisoni, Andrea Fiorati, Federico Florit, Gian Paolo Braceschi, Constanza Maria Lopez, Annalisa Rebecchi and Luigi De Nardo
LWT 162 113464 (2022)
https://doi.org/10.1016/j.lwt.2022.113464

ПЕРСПЕКТИВИ ВИКОРИСТАННЯ LАСTOBACILLUS CASEI У ВИРОБНИЦТВІ СИРУ ЗІ СКОРОЧЕНИМ ТЕРМІНОМ ВИЗРІВАННЯ

Мирослава Шугай
ПРОДОВОЛЬЧІ РЕСУРСИ 10 (19) 169 (2022)
https://doi.org/10.31073/foodresources2022-19-19

The Effect of Essential Oils on the Survival of Bifidobacterium in In Vitro Conditions and in Fermented Cream

Mariola Kozłowska, Małgorzata Ziarno, Magdalena Rudzińska, Małgorzata Majcher, Jolanta Małajowicz and Karolina Michewicz
Applied Sciences 12 (3) 1067 (2022)
https://doi.org/10.3390/app12031067

Analysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes

Peng Gao, Wenyuan Zhang, Miaohong Wei, Baorong Chen, Huiquan Zhu, Ning Xie, Xiaoyang Pang, Fauconnier Marie-Laure, Shuwen Zhang and Jiaping Lv
LWT 168 113896 (2022)
https://doi.org/10.1016/j.lwt.2022.113896

Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review

Yingying Hu, Lang Zhang, Rongxin Wen, Qian Chen and Baohua Kong
Critical Reviews in Food Science and Nutrition 62 (10) 2741 (2022)
https://doi.org/10.1080/10408398.2020.1858269

Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products

Raquel Muelas, Gema Romero, José Ramón Díaz, Paula Monllor, Juana Fernández-López, Manuel Viuda-Martos, Marina Cano-Lamadrid and Esther Sendra
Foods 11 (17) 2601 (2022)
https://doi.org/10.3390/foods11172601

Determination of p-cresol levels in smoked meat products using QuEChERS method and gas chromatography-mass spectrometry

Susane Oshiro, Flaviano Silvério and Gevany Pinho
Journal of Environmental Science and Health, Part B 57 (10) 796 (2022)
https://doi.org/10.1080/03601234.2022.2116897

Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities

Jie Yang, Yue Sun, Tengqi Gao, Yue Wu, Hao Sun, Qingzheng Zhu, Chunsheng Liu, Chuang Zhou, Yongbin Han and Yang Tao
Frontiers in Nutrition 9 (2022)
https://doi.org/10.3389/fnut.2022.833906

New solutions in the technology of low-fat cheeses

D S Vakhrusheva, G M Sviridenko, V A Mordvinova and I N Delitskaya
IOP Conference Series: Earth and Environmental Science 1052 (1) 012065 (2022)
https://doi.org/10.1088/1755-1315/1052/1/012065

Omics Approaches to Assess Flavor Development in Cheese

Rania Anastasiou, Maria Kazou, Marina Georgalaki, Anastasios Aktypis, Georgia Zoumpopoulou and Effie Tsakalidou
Foods 11 (2) 188 (2022)
https://doi.org/10.3390/foods11020188

Grape Pomace in Ewes Diet Affects Metagenomic Profile, Volatile Compounds and Biogenic Amines Contents of Ripened Cheese

Francesca Bennato, Marco Di Domenico, Andrea Ianni, Luigina Di Gialleonardo, Cesare Cammà and Giuseppe Martino
Fermentation 8 (11) 598 (2022)
https://doi.org/10.3390/fermentation8110598

Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review

Zeng Cheng, Maurice G O'Sullivan, Song Miao, Joseph P Kerry and Kieran N Kilcawley
International Journal of Dairy Technology 75 (4) 761 (2022)
https://doi.org/10.1111/1471-0307.12898

Metatranscriptomic Analyses Unravel Dynamic Changes in the Microbial and Metabolic Transcriptional Profiles in Artisanal Austrian Hard-Cheeses During Ripening

Narciso Martín Quijada, Monika Dzieciol, Stephan Schmitz-Esser, Martin Wagner and Evelyne Selberherr
Frontiers in Microbiology 13 (2022)
https://doi.org/10.3389/fmicb.2022.813480