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Application of a dairy-based model system for mathematical mapping of diffusion of salt within rennet induced micellar casein concentrate matrices

artículo científico publicado en 2022

Colorants in cheese manufacture: Production, chemistry, interactions, and regulation

artículo científico publicado en 2019

Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese

artículo científico publicado en 2016

Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review

artículo científico publicado en 2015

Manufacture and Incorporation of Liposome-Entrapped Ethylenediaminetetraacetic Acid into Model Miniature Gouda-Type Cheese and Subsequent Effect on Starter Viability, pH, and Moisture Content

artículo científico publicado en 2016

Measurement of pH micro-heterogeneity in natural cheese matrices by fluorescence lifetime imaging.

artículo científico publicado en 2015

Nucleic acid-based approaches to investigate microbial-related cheese quality defects.

artículo científico publicado en 2013

Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese

artículo científico publicado en 2017

Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426.

artículo científico publicado en 2015

Temporal and spatial differences in microbial composition during the manufacture of a continental-type cheese

artículo científico publicado en 2015

The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese.

artículo científico publicado en 2017

Thermus and the Pink Discoloration Defect in Cheese

artículo científico publicado en 2016

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