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83 results on '"Blue cheese"'

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1. How can the NaCl content of ripened Fourme d'Ambert cheese be reduced using innovative dry surface salting processes?

2. Penicillium roqueforti Secondary Metabolites: Biosynthetic Pathways, Gene Clusters, and Bioactivities.

3. Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application.

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

5. Penicillium roqueforti Secondary Metabolites: Biosynthetic Pathways, Gene Clusters, and Bioactivities

6. Novel Biology for Tephrochlamys rufiventris (Meigen, 1830) (Diptera: Heleomyzidae)

7. Yeasts in different types of cheese

8. Modelling the non-linear development of Shenley Station blue cheese volatiles during ripening using untargeted volatile fingerprinting and self-organizing maps

9. Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application

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

11. AUTOMATIC MOLD ANALYSIS IN BLUE CHEESE.

12. Roquefortine C in blue-veined and soft-ripened Cheeses in the USA.

13. Short and long sleeping mutants reveal links between sleep and macroautophagy

14. APPLICATION OF THRESHOLDING ALGORITHMS IN BLUE CHEESE CUT SURFACE EVALUATION.

15. The BEACH Domain Is Critical for Blue Cheese Function in a Spatial and Epistatic Autophagy Hierarchy

16. The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses

17. The effect of storage temperature on blue cheese mechanical properties.

18. Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses.

19. Growth potential of Yersinia enterocolitica in blue cheese and in blue cheese with probiotic - Lactobacillus acidophilus LA-5®.

20. Inhibition of Brevibacterium linens by Probiotics from Dairy Products

21. Development of Yeast Populations during Processing and Ripening of Blue Veined Cheese

22. Geographical indications in cheese mountain areas: Opportunity or threat to landscape and environmental conservation? The case of Cabrales (Spain).

23. Proof of concept of using chromogenic arrays as a tool to identify blue cheese varieties.

24. Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese.

25. Study of the lipidic fraction of the artisanal blue cheeses from the Principado de Asturias

26. The Production of Blue Cheese with the Addition of Nonpathogenic Strain of Klebsiella pneumoniae and Fortification of Folic Acid and Iron

27. Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese.

28. The Quality Analysis of Cheese with Mould inside Dough.

29. A comparative study of fatty acid composition and CLA concentration in commercial cheeses

30. TECNOLOGÍA PARA LA PRODUCCIÓN DE UN QUESO AZUL.

31. Proteolytic activity, mycotoxins and andrastin A in Penicillium roqueforti strains isolated from Cabrales, Valdeón and Bejes–Tresviso local varieties of blue-veined cheeses

32. Changes of free fatty acids during ripening of Niva cheese

33. Characterization of different blue cheeses using a custom-design multispectral imager.

34. The occurrence of ochratoxin A in blue cheese

35. APLICACIÓN DE CEPAS FÚNGICAS EN LA PRODUCCIÓN DE QUESOS.

36. A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese.

37. Microbial quality and presence of moulds in Kuflu cheese

38. Partial Characterization of Dextran-Degrading Enzyme Obtained from Blue Cheese.

39. Relationships between sensory attributes and the volatile compounds, non-volatile and gross compositional constituents of six blue-type cheeses

40. The microdistribution of oxygen in Danablu cheese measured by a microsensor during ripening

41. Effect of feeding chitosan or peptidoglycan on Nosema ceranae infection and gene expression related to stress and the innate immune response of honey bees (Apis mellifera).

42. Yeasts in different types of cheese.

43. Characterization of blue cheese volatiles using fingerprinting, self-organizing maps, and entropy-based feature selection.

44. Short and long sleeping mutants reveal links between sleep and macroautophagy.

45. The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses.

46. The BEACH Domain Is Critical for Blue Cheese Function in a Spatial and Epistatic Autophagy Hierarchy.

47. Removal of cholesterol from Blue cheese by crosslinked β-cyclodextrin.

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