Author:
Guizani Nejib,Al-Attabi Zaher,Kasapis Stefan,Mahgoub Gaafar Osman
Cited by
13 articles.
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1. Chemical, textural and organoleptic characteristics of Greek semihard goat cheese made with different starter cultures during ripening and storage;International Dairy Journal;2023-10
2. Influence of marine algae (Schizochytrium sp.) supplementation, ripening and vacuum packaging on goat cheese composition and fatty acid profile;Small Ruminant Research;2023-09
3. Effects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese;International Dairy Journal;2023-05
4. Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese: part I. Assessment of chemical composition, proteolysis, lipolysis, texture and sensory attributes;European Food Research and Technology;2021-05-24
5. Conventional and omics approaches shed light on Halitzia cheese, a long-forgotten white-brined cheese from Cyprus;International Dairy Journal;2019-11