| 1 |
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 |
| 2 |
Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria
Ganesan B, Weimer BC, Pinzon J, Kong ND, Rompato G, Brothersen C, McMahon DJ
Journal of Applied Microbiology, 116(6), 1642, 2014 |
| 3 |
Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type
Milesi MM, McSweeney PLH, Hynes ER
Journal of Applied Microbiology, 105(3), 884, 2008 |
| 4 |
Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach
Diaz-Muniz I, Banavara DS, Budinich MF, Rankin SA, Dudley EG, Steele JL
Journal of Applied Microbiology, 101(4), 872, 2006 |
| 5 |
Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese
Williams AG, Withers SE, Brechany EY, Banks JM
Journal of Applied Microbiology, 101(5), 1062, 2006 |
| 6 |
A comparative study of lipolysis and proteolysis in Cheddar cheese and yeast-inoculated Cheddar cheeses during ripening
De Wit M, Osthoff G, Viljoen BC, Hugo A
Enzyme and Microbial Technology, 37(6), 606, 2005 |
| 7 |
Evaluation of the oiling off property of cheese with computer vision: Correlation with fat ring test
Wang HH, Sun DW
Journal of Food Engineering, 61(1), 47, 2004 |
| 8 |
Evaluation of the oiling off property of cheese with computer vision: Influence of cooking conditions and sample dimensions
Wang HH, Sun DW
Journal of Food Engineering, 61(1), 57, 2004 |
| 9 |
Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk
Dasen A, Berthier F, Grappin R, Williams AG, Banks J
Journal of Applied Microbiology, 94(4), 595, 2003 |
| 10 |
Assessment of cheese browning affected by baking conditions using computer vision
Wang HH, Sun DW
Journal of Food Engineering, 56(4), 339, 2003 |
