| 1 |
Effect of Origanum vulgare essential oil on biofilm formation and motility capacity of Pseudomonas fluorescens strains isolated from discoloured Mozzarella cheese
Rossi C, Chaves-Lopez C, Serio A, Anniballi F, Valbonetti L, Paparella A
Journal of Applied Microbiology, 124(5), 1220, 2018 |
| 2 |
Probing water migration in Mozzarella cheese during maturation and heating utilizing magnetic resonance techniques
Smith JR, Vogt SJ, Seymour JD, Carr AJ, Codd SL
Journal of Food Engineering, 198, 1, 2017 |
| 3 |
Assessment of the changes in the structure and component mobility of Mozzarella and Cheddar cheese during heating
Vogt SJ, Smith JR, Seymour JD, Carr AJ, Golding MD, Codd SL
Journal of Food Engineering, 150, 35, 2015 |
| 4 |
Rolling of mozzarella cheese: Experiments and simulations
Mitsoulis E, Hatzikiriakos SG
Journal of Food Engineering, 91(2), 269, 2009 |
| 5 |
Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage
Ribero GG, Rubiolo AC, Zorrilla SE
Journal of Food Engineering, 91(4), 516, 2009 |
| 6 |
Initial freezing point of Mozzarella cheese
Ribero GG, Rubiolo AC, Zorrilla SE
Journal of Food Engineering, 81(1), 157, 2007 |
| 7 |
A systems analysis of pasta filata process during Mozzarella cheese making
Yu CX, Gunasekaran S
Journal of Food Engineering, 69(4), 399, 2005 |
| 8 |
PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese
Ercolini D, Mauriello G, Blaiotta G, Moschetti G, Coppola S
Journal of Applied Microbiology, 96(2), 263, 2004 |
| 9 |
The use of a simple empirical method for objective quantification of the stretchability of cheese on cooked pizza pies
Guinee TP, OCallaghan DJ
Journal of Food Engineering, 31(2), 147, 1997 |
