Author:
Diezhandino I.,Fernández D.,Sacristán N.,Combarros-Fuertes P.,Prieto B.,Fresno J.M.
Cited by
30 articles.
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1. Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by Ligilactobacillus salivarius AR809 as adjunct culture;Food Chemistry;2024-03
2. Quarg Cheese: The Impact of Fat Content Change on its Microstructure, Characterization, Rheology, and Textural Properties;Current Research in Nutrition and Food Science Journal;2023-12-31
3. The influence of production units and seasons on the physicochemical characteristics, mineral and fatty acid content, and texture profile of the artisanal cheeses from Serra da Canastra, Brazil;Journal of Food Composition and Analysis;2023-10
4. Chemical, Textural and Ripening Characteristics of Semi-hard White Cheese Prepared from Camel Milk Using Camel Chymosin and Different Starter Cultures;Agricultural Research;2023-05-25
5. Physicochemical, Microbiological, and Sensory Characterization of Halloumi Cheese Fortified with Garlic (Allium sativum) and Pepper (Piper nigrum);ECP 2023;2023-05-17