Search Results

Selenium content in selected products of animal origin and estimation of the degree of cover daily Se requirement in Poland

Authors: Pilarczyk, Bogumiła; Tomza-Marciniak, Agnieszka; Mituniewicz-Małek, Anna; Wieczorek-Dąbrowska, Marta; Pilarczyk, Renata; Wójcik, Jerzy; Balicka-Ramisz, Aleksandra; Bąkowska, Małgorzata; Dmytrów, Izabela

Source: International Journal of Food Science & Technology, Volume 45, Number 1, January 2010 , pp. 186-191(6)

Publisher: Blackwell Publishing

Hubble diagram dispersion from large-scale structure

Authors: Clifton, Timothy; Zuntz, Joe

Source: Monthly Notices of the Royal Astronomical Society, Volume 400, Number 4, December 2009 , pp. 2185-2199(15)

Publisher: Blackwell Publishing

Supply chain integrated LCA approach to assess environmental impacts of food production in Finland

Authors: Usva, Kirsi; Saarinen, Merja; Katajajuuri, Juha-Matti; Kurppa, Sirpa

Source: Agricultural and Food Science, Volume 18, Number 3, September 2009 , pp. 460-476(17)

Publisher: MTT Agrifood Research Finland

Detection, Isolation, and Incidence of Listeria spp. in Small-Scale Artisan Cheese Processing Facilities: A Methods Comparison

Authors: D'Amico, Dennis J.; Donnelly, Catherine W.

Source: Journal of Food Protection®, Volume 72, Number 12, December 2009 , pp. 2499-2507(9)

Publisher: International Association for Food Protection

Use of allyl isothiocyanate sachet to preserve cottage cheese

Authors: Conceição Gonçalves, Maria Paula Junqueira; dos Santos Pires, Ana Clarissa; Soares, Nilda de Fátima Ferreira; Araújo, Emiliane Andrade

Source: Journal of Foodservice, Volume 20, Number 6, December 2009 , pp. 275-279(5)

Publisher: Blackwell Publishing

Cola intake and serum lipids in the Oslo Health Study

Authors: Høstmark, Arne T.o.r.b.j..r.n.; Tomten, Sissel E.

Source: Applied Physiology, Nutrition, and Metabolism, Volume 34, Number 5, 1 October 2009 , pp. 901-906(6)

Publisher: NRC Research Press

CONSUMER PERCEPTION OF FAT REDUCTION IN CHEESE

Authors: CHILDS, JESSICA L.; DRAKE, MARYANNE

Source: Journal of Sensory Studies, Volume 24, Number 6, December 2009 , pp. 902-921(20)

Publisher: Blackwell Publishing

Modulation of Gut-Associated Lymphoid Tissue Functions with Genetically Modified Lactococcus lactis

Authors: Rottiers, Pieter; De Smedt, Tim; Steidler, Lothar

Source: International Reviews of Immunology, Volume 28, Number 6, November 2009 , pp. 465-486(22)

Publisher: Informa Healthcare

Bacterial Dynamics in Model Cheese Systems, Aiming at Safety and Quality of Portuguese-Style Traditional Ewe's Cheeses

Authors: Pereira, Cláudia I.; Graça, João A.; Ogando, Natacha S.; Gomes, Ana M.P.; Malcata, F. Xavier

Source: Journal of Food Protection®, Volume 72, Number 11, November 2009 , pp. 2243-2251(9)

Publisher: International Association for Food Protection

Assuring Growth Inhibition of Listerial Contamination during Processing and Storage of Traditional Greek Graviera Cheese: Compliance with the New European Union Regulatory Criteria for Listeria monocytogenes

Authors: Samelis, John; Giannou, Eleni; Lianou, Alexandra

Source: Journal of Food Protection®, Volume 72, Number 11, November 2009 , pp. 2264-2271(8)

Publisher: International Association for Food Protection

Sensitive and Rapid Molecular Detection Assays for Salmonella enterica Serovars Typhimurium and Heidelberg

Authors: McCarthy, Noelle; Reen, F. Jerry; Buckley, James F.; Frye, Jonathan G.; Boyd, E. Fidelma; Gilroy, Deirdre

Source: Journal of Food Protection®, Volume 72, Number 11, November 2009 , pp. 2350-2357(8)

Publisher: International Association for Food Protection

Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese

Authors: Nieto-Arribas, P.; Seseña, S.; Poveda, J.M.; Palop, Ll.; Cabezas, L.

Source: Journal of Applied Microbiology, Volume 107, Number 5, November 2009 , pp. 1505-1517(13)

Publisher: Blackwell Publishing

Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar-style cheese during ripening

Authors: BRICKLEY, CIARA A; LUCEY, JOHN A; McSWEENEY, PAUL L H

Source: International Journal of Dairy Technology, Volume 62, Number 4, November 2009 , pp. 527-534(8)

Publisher: Blackwell Publishing

Oaxaca cheese: Manufacture process and physicochemical characteristics

Authors: deOCA-FLORES, ERIC M; CASTELÁN-ORTEGA, OCTAVIO A; ESTRADA-FLORES, JULIETA G; ESPINOZA-ORTEGA, ANGÉLICA

Source: International Journal of Dairy Technology, Volume 62, Number 4, November 2009 , pp. 535-540(6)

Publisher: Blackwell Publishing

Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening

Authors: CAMBAZTEPE, FERDA; CAKMAKCI, SONGUL; DAGDEMIR, ELIF

Source: International Journal of Dairy Technology, Volume 62, Number 4, November 2009 , pp. 541-548(8)

Publisher: Blackwell Publishing

Tyramine biosynthesis in Enterococcus durans is transcriptionally regulated by the extracellular pH and tyrosine concentration

Authors: Linares, Daniel M.; Fernández, María; Martín, M. Cruz; Álvarez, Miguel A.

Source: Microbial Biotechnology, Volume 2, Number 6, November 2009 , pp. 625-633(9)

Publisher: Blackwell Publishing

Development of an Internal Amplification Control Using Multiplex PCR for the Detection of Listeria monocytogenes in Food Products

Authors: Rip, Diane; Gouws, Pieter

Source: Food Analytical Methods, Volume 2, Number 3, September 2009 , pp. 190-196(7)

Publisher: Springer

Risk of Fetal Mortality After Exposure to Listeria monocytogenes Based on Dose-Response Data from Pregnant Guinea Pigs and Primates

Authors: Williams, Denita; Castleman, Jennifer; Lee, Chi-Ching; Mote, Beth; Smith, Mary Alice

Source: Risk Analysis, Volume 29, Number 11, November 2009 , pp. 1495-1505(11)

Publisher: Blackwell Publishing

Antimicrobial effects of probiotic bacteria against selected species of yeasts and moulds in cheese-based dips

Authors: Tharmaraj, Nalayini; Shah, Nagendra P.

Source: International Journal of Food Science & Technology, Volume 44, Number 10, October 2009 , pp. 1916-1926(11)

Publisher: Blackwell Publishing

Amino acids evolution during ripening of goats' milk cheese manufactured with different coagulants

Authors: Pino, Antonio; Prados, Francisco; Galán, Elena; Vivo, Rafael; Fernández-Salguero, José

Source: International Journal of Food Science & Technology, Volume 44, Number 10, October 2009 , pp. 2062-2069(8)

Publisher: Blackwell Publishing