1. Application of bacteriocin-producing Enterococcus faecium isolated from donkey milk, in the bio-control of Listeria monocytogenes in fresh whey cheese;Aspri, M.,2017
2. Milk fat globule size, powder hydration time, para-κ-caseın content, and textural properties of recombined white-brined cheese produced by direct recombination system;Avsar, Y.K.,2010
3. Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese;Centeno, J.A.,2022
4. Dairy products evaluation competitions;Clark, S.,2009
5. Key odorants in various cheese types as determined by gas chromatography-olfactometry;Curioni, P.M.G.,2002