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Research article

First published 1998-5

Nonlinear viscoelasticity of cheese

Salman Tariq, A. Jeffrey Giacomin, Sundaram Gunasekaran

Biorheology

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Research article

First published 2001-04

Review: Technology,Chemistry and Microbiology of Whey Cheeses

M. E. Pintado, A. C. Macedo, F. X. Malcata

Food Science and Technology International

Open access

Research article

First published 2026

Influence of bacteriocin-producing Lactococcus lactis on the ripening of Cheddar cheese

Susana C Ribeiro, Agathe Blackeway, Sofia PM Silva [...]

Food Science and Technology International

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Research article

First published 2001-04

Acceptability of Queso Fresco Cheese by Traditional and Nontraditional Consumers

S. Clark, H. Warner, L. Luedecke

Food Science and Technology International

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Research article

First published 2002-04

Study of the Viscoelastic Properties of Tetilla Cheese

C.A. Tovar, M. Pérez, M.I. Franco [...]

Food Science and Technology International

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Research article

First published 2020-3

Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model

Facundo Cuffia, Carina V Bergamini, Érica R Hynes [...]

Food Science and Technology International

Open access

Research article

First published 2022-2

Navy victuallers and the rise of Cheshire cheese

Peter J. Atkins

International Journal of Maritime History

Retricted access

Research article

First published 2009-6

Ecology and Culture: The Territorial Anchorage of Corsican Cheese Producers' Knowledge

Rémi Bouche, Pascale Moity-Maïzi

Outlook on Agriculture

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Research article

First published 2025

Insight into the potato protein-based vegan cheese: A comprehensive study on physicochemical,mechanical and molecular properties

Przemysław Łukasz Kowalczewski, Krzysztof Smarzyński, Jakub Biegalski [...]

Food Science and Technology International

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Research article

First published 2006-10

Note: Effect of Different Cultures on Physico-chemical and Sensory Properties of Low-fat Herby Cheese

Z. Tarakci, E. Kucukoner

Food Science and Technology International

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