Impact of environmental conditions on the ripening of Queijo de Évora PDO cheese-Reference-Cited by-同舟云学术

Impact of environmental conditions on the ripening of Queijo de Évora PDO cheese

Published:2020-10-21 Issue:10 Volume:58 Page:3942-3952
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Dias João Mestre,Lage Patricia,Alvarenga Nuno,Garcia João,Borrega Joana,Santos Maria Teresa,Lampreia Célia,Coelho Luis,Pássaro João,Martins João,Caeiro José,Gonçalves Elsa M.,Martins António

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04856-x.pdf

Reference37 articles.

1. Alvarenga N, Silva P, Rodriguez Garcia J, Sousa I (2008) Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data. J Dairy Res 75:233–239. https://doi.org/10.1017/S0022029908003191

2. Alvarenga N, Canada J, Sousa I (2011) Effect of freezing on the rheological and chemical properties of raw ewe’s milk semisoft cheese. J Dairy Res 78:80–87. https://doi.org/10.1017/S0022029910000841

3. AOAC (1997) Method no. 920.24. Official methods of analysis, 16th edn. Association of Official Analytical Chemists International, Washington, p 61

4. Bárcenas P, Elortondo FJ, Albisu M, Mège J, Roseiro LB, Scintu MF, Torre P, Loygorri S, Lavanchy P (2007) An international ring trial for the sensory evaluation of raw ewes’ milk cheese texture. Int Dairy J 17:1139–1147. https://doi.org/10.1016/j.idairyj.2006.12.012

5. Beresford T, Fitzsimons N, Brennan N, Cogan T (2001) Recent advances in cheese microbiology. Int Dairy J 11:259–274. https://doi.org/10.1016/S0958-6946(01)00056-5

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Tuning and modeling cheese flavor;Comprehensive Reviews in Food Science and Food Safety;2024-09

2. Tradition unveiled: a comprehensive review of microbiological studies on Portuguese traditional cheeses, merging conventional and OMICs analyses;Frontiers in Industrial Microbiology;2024-07-16

3. Role of Feeding and Novel Ripening System to Enhance the Quality and Production Sustainability of Curd Buffalo Cheeses;Foods;2023-02-06

4. Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture;Foods;2023-02-06

5. Predicting the effect of climatic factors on diversity of flavor compounds in Daqu fermentation;LWT;2022-11