Papers mentioning cheese or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Flavor is a major sensory attribute affecting consumers' preference for cheese products. Differences in cheesemaking change the cheese microenvironment, thereby affecting cheese fl... Read full abstract on PubMed →
The quality of a cheese is determined by the balance of aroma compounds primarily produced by microorganisms during the transformation of milk into ripened cheese. The microorganis... Read full abstract on PubMed →
Cheddar cheese is the most popular cheese in the United States, and the demand for specialty categories of cheese, such as smoked cheese, are rising. The objective of this study wa... Read full abstract on PubMed →
Cheese microbiota contributes to various biochemical processes that lead to the formation of volatile compounds and the development of flavour during ripening. Nonetheless, the rol... Read full abstract on PubMed →
To study the key aroma components and flavor profile differences of Cheddar cheese with different maturity and from different countries, the flavor components of 25 imported commer... Read full abstract on PubMed →
Assembly of microbial communities is shaped by various physical and chemical factors deriving from their environment, including other microbes inhabiting the certain niche. In addi... Read full abstract on PubMed →
For a long time, food microbiota has been studied using traditional microbiological techniques. With the arrival of molecular or culture-independent techniques, a strong understand... Read full abstract on PubMed →
BACKGROUND: Scion physiology and grape quality are impacted by rootstock choice. There is little available information about the effects of rootstock on wine volatile composition,... Read full abstract on PubMed →
SUMMARY Research background Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemica... Read full abstract on PubMed →
The aim of this study was to evaluate whether Lactococcus hircilactis and Lactococcus laudensis can be used as starter cultures. To this end, the two lactococci were characterized... Read full abstract on PubMed →
A high viability of probiotics in food product, with a living cells threshold of 107 /cfu/g (colony-forming units/g) is a challenge to achieve in food production. Spray drying is a... Read full abstract on PubMed →
A specifically aimed SPME/GC-MS method has been assessed in order to describe the volatile fraction of intense flavoring cheeses like Fiore Sardo PDO, a prevalent lipolytic ripenin... Read full abstract on PubMed →
CONTEXT: Lipid oxidation degrades food quality by producing harmful aldehydes, ketones, and acids. This study integrates density functional theory (DFT) and kinetic analysis to elu... Read full abstract on PubMed →
Aroma is a key quality attribute of apples, making major contributions to commercial value and consumer choice. However, the mechanism underlying molecular regulation of aroma form... Read full abstract on PubMed →
The florivorous apple blossom weevil, <i>Anthonomus pomorum</i> (Coleoptera: Curculionidae), is the most economically relevant insect pest of European apple orchards in early sprin... Read full abstract on PubMed →
Protothecal mastitis poses an emergent animal health problem in dairy herds, with a high impact on dairy industries, causing heavy economic losses. Current methods of treating prot... Read full abstract on PubMed →
Volatile compounds produced in cheese by five Pseudomonas fragi strains isolated from 1-day-old raw milk cheeses were investigated. Each strain was representative of a different bi... Read full abstract on PubMed →
Safflower (Carthamus tinctorius) is an annual plant in the Compositae family and its seeds provide highly valuable edible oil that has been used since ancient times. In the present... Read full abstract on PubMed →
BACKGROUND: Coumarin is a natural bioactive compound found in many plants and acquires antibacterial, antioxidant and anticoagulant activities. The antibacterial activity of coumar... Read full abstract on PubMed →
With this Correction the journal's Editorial Office and Editorial Board are jointly issuing a resolution to the Expression of Concern [...]. Read full abstract on PubMed →
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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.