Papers mentioning comte 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.
In Comté cheese production, Streptococcus thermophilus and thermophilic lactobacilli (Lactobacillus delbrueckii and Lactobacillus helveticus) drive acidification and early fermenta... Read full abstract on PubMed →
The dynamic changes in the physicochemical, microbiological, and metagenomic profiles of Crema de Chiapas cheese were evaluated across three ripening stages (2, 29, and 58 days). A... Read full abstract on PubMed →
Mycotoxin contamination in medicinal plants can lead to toxicity, reduced therapeutic efficacy, and economic losses. This contamination has emerged as a significant issue, drawing... Read full abstract on PubMed →
According to the scientific information reviewed, cheese is highly susceptible to contamination by mycotoxin-producing fungi, primarily species from the genera <i>Aspergillus</i> (... Read full abstract on PubMed →
Natural whey starters (NWS) are cultures with undefined multiple-strains species commonly used to speed up the fermentation process of cheeses. The aim of this study was to explore... Read full abstract on PubMed →
This work examined the role of selected non-volatile compounds in cooked cheese flavour, both as tastants and as precursors of aroma generation in the Maillard reaction. The effect... Read full abstract on PubMed →
Ochratoxin (OT) contamination of medicinal herbs is a serious threat to human health. This study was performed to investigate the mechanism of OT contamination of licorice (<i>Glyc... Read full abstract on PubMed →
This narrative historical review examines the wide range of approaches that has been trialled/suggested in order to reduce the consumption of salt. While sodium is an essential mic... Read full abstract on PubMed →
2,5-diketopiperazines are cyclic dipeptides found, among others, in chocolate. Although those compounds are contributing greatly to its pleasant bitterness, they can also be seen a... Read full abstract on PubMed →
Moldy food products that are not subject to pathogenic bacterial contamination could be trimmed by consumers to remove fungal mycelium before consumption. However, prior to giving... Read full abstract on PubMed →
Dairy products from grazing ruminant have numerous positive effects on human health thanks to their higher content essential fatty acids, vitamins, and polyphenols. Compared to liv... Read full abstract on PubMed →
Salt reduction in foods is becoming an important challenge to protect population health from severe diseases as recommended by different health agencies worldwide. Among the reduct... Read full abstract on PubMed →
Seven lactobacilli and a variety of microflora extracted from twenty five commercial cheeses were grown on unsupplemented acid goat whey and screened for their capacity to hydrolys... Read full abstract on PubMed →
This study investigated the genotypic characteristics of selected and wild homofermentative thermophilic lactobacilli strains during ripening of Comté cheeses, made into two cheese... Read full abstract on PubMed →
Comté cheese, made from raw whole milk with local starter lactic acid bacteria, has been manufactured in the traditional manner in the French part of the Jura mountains since the 1... Read full abstract on PubMed →
<i>Moringa oleifera</i> (MO) has gained recognition as a potent natural intervention for preventing and managing chronic diseases (CDs) due to its diverse phytochemical composition... Read full abstract on PubMed →
This study constructed a microbial repository for coffee flavor enhancement by systematically isolating 655 endophytic fungal strains from five Yunnan Arabica cultivars across thre... Read full abstract on PubMed →
Passive sampling combined with GC-MS was applied for the detection of microbial volatile organic compounds (MVOCs) emitted by mould cultures. The fungi species Penicillium expansum... Read full abstract on PubMed →
Microbial volatile organic compounds (MVOCs) emitted from the mould species Penicillium expansum, P. chrysogenum, Aspergillus versicolor, A. fumigatus, A. niger and Cladosporium cl... Read full abstract on PubMed →
In this study, the effect of fluorine upon the heme-binding ability of the xanthone nucleus was investigated for 3,6-bis-(omega-N,N-diethylaminoamyloxy)-4,5-difluoroxanthone (F2C5)... 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.