Peer-Reviewed Research Database

Burrata — 87 papers

Papers mentioning burrata or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the burrata research comes from

paper count of indexed corpus · via OpenAlex

University of Bari Aldo Moro

Beijing Technology and Business University

University of Florida

Laboratoire des Biomolécules

Laboratoire d'Ingénierie des Biomolécules

Université de Lorraine

Centre National de la Recherche Scientifique

Laboratoire Réactions et Génie des Procédés

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2026 Food research international (Ottawa, Ont.) gc ms

Effect of Lactiplantibacillus plantarum and Carnobacterium spp. on the sensory quality of Burrata cheese during storage: a multi-technique study.

Burrata is a fresh pasta filata cheese produced in Italy and highly appreciated worldwide, for which extending shelf-life remains a significant challenge for the dairy industry. Th... Read full abstract on PubMed →

PMID: 41652764 DOI: 10.1016/j.foodres.2025.118236

2025 other

Microencapsulation of Probiotics for Enhanced Stability and Health Benefits in Dairy Functional Foods: A Focus on Pasta Filata Cheese.

Probiotics provide significant health benefits, but their viability is often compromised during production, storage, and passage through the gastrointestinal tract. These challenge... Read full abstract on PubMed →

PMID: 40006552 DOI: 10.3390/pharmaceutics17020185 Full text on PMC

2023 Molecules (Basel, Switzerland) unrelated

Development of Innovative Vitamin D Enrichment Designs for Two Typical Italian Fresh Cheeses: Burrata and Giuncata.

The aim of this research was to develop innovative cheeses fortified with vitamin D3 (VD3). Formulation studies and analyses of textural properties and chemicals were carried out f... Read full abstract on PubMed →

PMID: 36770714 DOI: 10.3390/molecules28031049 Full text on PMC

2023 other

Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese.

Burrata is a fresh pasta filata cheese manufactured in Italy. Its demand on the worldwide market is constantly growing, and prolonging its shelf-life is an important challenge for... Read full abstract on PubMed →

PMID: 37174405 DOI: 10.3390/foods12091867 Full text on PMC

2022 other

An Overview of Antimicrobial Activity of Lysozyme and Its Functionality in Cheese.

Due to the concern of consumers about the presence of synthetic preservatives, researchers and food manufacturers have recently conducted extensive research on the limited use of t... Read full abstract on PubMed →

PMID: 35356735 DOI: 10.3389/fnut.2022.833618 Full text on PMC

2022 other

The impact of contextual information regarding the origin of food on consumers' judgments.

Explicit and implicit responses to food and beverage are known to be modulated by expectations generated by contextual factors. Among these, labelling regarding the country of orig... Read full abstract on PubMed →

PMID: 35243355 DOI: 10.1016/j.crfs.2022.02.003 Full text on PMC

2021 other

Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings.

The side effects and potential impacts on human health by traditional chemical additives as food preservatives (i.e., potassium and sodium salts) are the reasons why novel policies... Read full abstract on PubMed →

PMID: 34451212 DOI: 10.3390/polym13162675 Full text on PMC

2017 other

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome.

This study was aimed at improving the functional attributes and shelf life of burrata cheese by using protective lactobacilli (<i>Lactobacillus plantarum</i> LPAL and <i>Lactobacil... Read full abstract on PubMed →

PMID: 28842539 DOI: 10.1128/aem.01494-17 Full text on PMC

2016 The Journal of dairy research other

Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese.

Burrata is an Italian fresh 'pasta filata' cheese made from cow's milk and cream that is rapidly spreading in Europe. It has very high caloric content, and a technological protocol... Read full abstract on PubMed →

PMID: 27210495 DOI: 10.1017/S0022029916000078

2013 Journal of food protection pharmacology

Microbiological quality of Burrata cheese produced in Puglia region: southern Italy.

Burrata cheese is a popular typical Italian food product, produced in Puglia (an administrative region of southern Italy), and this study investigated the microbiological quality o... Read full abstract on PubMed →

PMID: 24215706 DOI: 10.4315/0362-028X.JFP-13-067

2011 Journal of dairy science other

Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of burrata cheese.

To prolong the shelf life of burrata cheese, we evaluated the effects of lysozyme and EDTA disodium salt (Na(2)-EDTA) with or without modified-atmosphere packaging (MAP) conditions... Read full abstract on PubMed →

PMID: 22032351 DOI: 10.3168/jds.2010-3961

2023 Journal of toxicology and environmental health. Part A other

In vitro and in vivo acute toxicity of an artificial butter flavoring.

Flavorings used in cookies, electronic cigarettes, popcorn, and breads contain approximately 30 chemical compounds, which makes it difficult to determine and correlate signs and sy... Read full abstract on PubMed →

PMID: 36794368 DOI: 10.1080/15287394.2023.2172502

2022 BMC plant biology gc ms

Characterization of key aroma compounds and regulation mechanism of aroma formation in local Binzi (Malus pumila × Malus asiatica) fruit.

BACKGROUND: Volatile components are important secondary metabolites essential to fruit aroma quality, thus, in the past decades many studies have been extensively performed in clar... Read full abstract on PubMed →

PMID: 36380276 DOI: 10.1186/s12870-022-03896-z Full text on PMC

2018 Frontiers in plant science other

Effect of Huanglongbing or Greening Disease on Orange Juice Quality, a Review.

Huanglongbing (HLB) or citrus greening is the most severe citrus disease, currently devastating the citrus industry worldwide. The presumed causal bacterial agent Candidatus Liberi... Read full abstract on PubMed →

PMID: 30723488 DOI: 10.3389/fpls.2018.01976 Full text on PMC

2022 Food science and technology international = Ciencia y tecnologia de los alimentos internacional gc ms

Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese "May bryndza".

This paper describes the results of the characterization of a traditional Slovak cheese called "May bryndza" with regard to the profiles of volatile organic compounds and lactic ac... Read full abstract on PubMed →

PMID: 34515545 DOI: 10.1177/10820132211039916

2022 Gels (Basel, Switzerland) aroma analysis

Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing.

(1) Background: to date, a clear description of the impact of specific enzymes on the enzyme-modified cheese (EMC) flavor is lacking. Moreover, comparative studies on the aroma com... Read full abstract on PubMed →

PMID: 35323273 DOI: 10.3390/gels8030160 Full text on PMC

2025 Journal of agricultural and food chemistry other

Potassium Promotes Citric Acid Accumulation by Regulating Its Synthesis and Vacuole Storage in Newhall Navel Orange (Citrus sinensis).

Potassium (K) is recognized as a crucial element affecting fruit flavor quality and influences the accumulation of citric acid (CA). To gain deeper insights into how K regulates CA... Read full abstract on PubMed →

PMID: 40314565 DOI: 10.1021/acs.jafc.4c11984

2025 sensory panel

Removal of heavy metals and enhancement of flavor from Sargassum fusiforme through sequential processing involving steaming, citric acid, and fermentation.

This study investigated the effects of steaming, citric acid washing, and microbial fermentation on heavy metal content and flavor in Sargassum fusiforme. The optimal processing co... Read full abstract on PubMed →

PMID: 41185304 DOI: 10.1016/j.foodres.2025.117549

2024 Advanced materials (Deerfield Beach, Fla.) unrelated

Citric Acid: A Nexus Between Cellular Mechanisms and Biomaterial Innovations.

Citrate-based biodegradable polymers have emerged as a distinctive biomaterial platform with tremendous potential for diverse medical applications. By harnessing their versatile ch... Read full abstract on PubMed →

PMID: 38801111 DOI: 10.1002/adma.202402871 Full text on PMC

2024 Journal of industrial microbiology & biotechnology other

An overview of key industrial product citric acid production by Aspergillus niger and its application.

UNLABELLED: Citric acid possesses high economic value and is considered as the world's largest consumed organic acid in numerous industries. Citric acid applications range from foo... Read full abstract on PubMed →

PMID: 40156584 DOI: 10.1093/jimb/kuaf007 Full text on PMC

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.