Sage Journals: Discover world-class research

Retricted access

Research article

First published 2022-05

Minas Artisanal Cheese As Potential Source of Multidrug-Resistant Escherichia coli

Rosimara Aparecida dos Santos, Glaciele Batista Araújo, Eliznara Fernandes Correia [...]

Foodborne Pathogens and Disease

Retricted access

Research article

First published 2020-01

Prevalence of the Strains of Bacillus cereus Group in Artisanal Mexican Cheese

Roberto Adame-Gómez, Salvador Muñoz-Barrios, Natividad Castro-Alarcón [...]

Foodborne Pathogens and Disease

Retricted access

Research article

First published 2014-4

The perils and promises of microbial abundance: Novel natures and model ecosystems,from artisanal cheese to alien seas

Heather Paxson, Stefan Helmreich

Social Studies of Science

Retricted access

Research article

First published 2023-10

Safety evaluation of enterococci isolated from raw milk and artisanal cheeses made in Slovenia and Serbia

Jasna Đorđević, Tijana Ledina, Majda Golob [...]

Food Science and Technology International

Retricted access

Research article

First published 2025-01

Phenotypic and Genotypic of Antimicrobial Resistance Profile of Staphylococcus spp. Isolated from Raw Milk and Artisanal Cheese

Fernanda Danielle Melo, Heloíse Peterle, Ricardo Antonio Pilegi Sfaciotte [...]

Foodborne Pathogens and Disease

Retricted access

Research article

First published 2014-04

Probiotic Screening and Safety Evaluation of Lactobacillus Strains from Plants,Artisanal Goat Cheese,Human Stools,and Breast Milk

Martin Gotteland, Maria Jose Cires, Claudia Carvallo [...]

Journal of Medicinal Food

Retricted access

Research article

First published 2013-09

Survival of Arcobacter butzleri During Production and Storage of Artisan Water Buffalo Mozzarella Cheese

Andrea Serraino, Federica Giacometti, Paolo Daminelli [...]

Foodborne Pathogens and Disease

Retricted access

Review article

First published 2000-10

Review: Technological and organoleptic issues pertaining to cheeses with denomination of origin manufactured in the Iberian Peninsula from ovine and caprine milks Revisión: Aspectos tecnológicos y sensoriales de quesos con denominación de origen elaborados en la Península Ibérica con leche de oveja y de cabra

A.C. Freitas, A.C. Macedo, F.X. Malcata

Food Science and Technology International

Retricted access

Research article

First published 2019-6

Potential of lactic acid bacteria from Pico cheese for starter culture development

SP Câmara, A Dapkevicius, C Riquelme [...]

Food Science and Technology International

Retricted access

Research article

First published 1996-6

Characterization of Canarian cheeses applying discriminant analysis to physico-chemical variables/Caracterización de quesos canarios mediante la aplicación del análisis discriminante de variables fisicoquímicas

R. Millán, E. Sanjuán, P. Saavedra [...]

Food Science and Technology International

Search results