Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese-Reference-Cited by-同舟云学术

Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese

Published:2022-12 Issue: Volume:162 Page:112011
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cardinali Federica,Foligni Roberta,Ferrocino Ilario^ORCID,Harasym Joanna^ORCID,Orkusz Agnieszka^ORCID,Milanović Vesna,Franciosa Irene^ORCID,Garofalo Cristiana,Mannozzi Cinzia,Mozzon Massimo,Cocolin Luca,Aquilanti Lucia,Osimani Andrea^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference72 articles.

1. Aspartic proteases from thistle flowers: Traditional coagulants used in the modern cheese industry;Alavi;International Dairy Journal,2020

2. Para-κ-casein during the ripening and storage of low-pH, high-moisture Feta cheese;Alexandraki;Journal of Dairy Research,2018

3. Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system;Antonsson;International Journal of Food Microbiology,2003

4. Polyphasic characterization of indigenous lactobacilli and lactococci from PDO Canestrato Pugliese cheese;Aquilanti;LWT - Food Science and Technology,2007

5. Bacterial dynamics in a raw cow's milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers;Aquilanti;Lettersi in Applied Microbiology,2011

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. Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe’s milk cheese;Food Research International;2024-09

2. Metagenomic analysis of the bacterial microbiome, resistome and virulome distinguishes Portuguese Serra da Estrela PDO cheeses from similar non-PDO cheeses: An exploratory approach;Food Research International;2024-08

3. Microbiological, chemical, and artificial sensory assessment of Sicilian cheeses made using different milk-clotting enzymes;Food Bioscience;2024-06

4. Metabarcoding analysis reveals a differential bacterial community profile associated with ‘Torta del Casar’ and ‘Queso de la Serena’ PDO cheeses;Food Bioscience;2024-02

5. Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum;Food Research International;2023-11