Papers mentioning ricotta 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.
The aim of this study was to compare selected physicochemical properties and sensory attributes of ricotta cheeses supplied by different producers and purchased from retail outlets... Read full abstract on PubMed →
Buffalo mozzarella cheese whey (CW) and ricotta cheese exhausted whey (RCEW) are valuable by-products of the Mozzarella di Bufala Campana PDO production chain. This study character... Read full abstract on PubMed →
This study presents the first report on the volatile composition of <i>Allium stracheyi</i> Baker, evaluating the impact of seasonal variability and circadian rhythm on the yield a... Read full abstract on PubMed →
This study aimed to develop high-quality steamed buns enriched with spirulina powder (SP) to enhance their nutritional value. We investigated the effects of SP addition on the micr... Read full abstract on PubMed →
The present study aimed to compare the qualitative features of ricotta cheese produced by Teramana goats and Saanen goats raised in similar breeding systems and environmental condi... Read full abstract on PubMed →
This review focused on the historical, technological, and analytical characteristics of ricotta cheese available in the literature. Ricotta cheese is a typical dairy product that o... Read full abstract on PubMed →
The present study aims to characterize the artisanal saffron ricotta cheese produced from the whey of Piacentinu Ennese protected designation of origin (PDO) cheesemaking, includin... Read full abstract on PubMed →
<h4>ABSTRACT</h4> Cheese, oldest dairy product which is used to preserve the nutrients of milk for long time. It is available in different shapes, sizes, flavors and textures. Rico... Read full abstract on PubMed →
This study aimed to investigate the antioxidant and antibacterial activities (AOA and ABA) of broccoli sprout extract (BSE) nanoliposomes co-encapsulated into basil seeds gum (BSG)... Read full abstract on PubMed →
This study aimed to highlight the distinctive features of four Traditional Agri-food Products (TAP), namely, Caprino, Pecorino, Vaccino, and Cacioricotta cheeses produced at the sa... Read full abstract on PubMed →
We used nanoparticles which possess simultaneously active (antimicrobial, UV-protective and antioxidant) and smart (temperature sensing) properties. The nanoparticles (2Rh = 450 nm... Read full abstract on PubMed →
The impact of the addition of L. acidophilus La-05 (free cells, microencapsulated with alginate [30 g/L] or microencapsulated with alginate coated with chitosan [5 g/L]) on the qua... Read full abstract on PubMed →
Liquid whey is a nutritious product with high water activity and neutral pH. Therefore, it is very susceptible to microbiological spoilage that results in undesirable off-odors. Ad... Read full abstract on PubMed →
The increasing demand of plant oils for biodiesel production has highlighted the need for alternative strategies based either on non-food crops or agro-industrial wastes that do no... Read full abstract on PubMed →
Dairy products are perishable and have to be preserved from spoilage during the food chain to achieve the desired shelf-life. Ricotta is a typical Italian soft dairy food produced... Read full abstract on PubMed →
Ricotta cheese, particularly the ovine type, is a typical Italian dairy product obtained by heat-coagulation of the proteins in whey. The aim of this work was to investigate the in... Read full abstract on PubMed →
A supercritical CO2 (Sc-CO2) extraction procedure to recover volatile compounds and polyphenols from Rosa damascena is investigated. It consists of two steps: the first by Sc-CO2 a... Read full abstract on PubMed →
Scotta is the main by-product in the making of ricotta cheese. It is widely produced in southern Europe and particularly in Italy where it represents a serious environmental pollut... Read full abstract on PubMed →
A central composite design (CCD) was performed to evaluate the effects of four factors, i.e. temperature (T), pH, agitation rate (K) and initial lactose concentration (L), on ricot... Read full abstract on PubMed →
(1) Background: There is increasing awareness that the quality of the indoor environment affects our health and well-being. Indoor air quality (IAQ) in particular has an impact on... Read full abstract on PubMed →
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.