Search results: Sage Journals

Restricted accessResearch articleFirst published April, 2001

Acceptability of Queso Fresco Cheese by Traditional and Nontraditional Consumers

S. Clark, H. Warner, L. Luedecke

Food Science and Technology International

Restricted accessResearch articleFirst published February, 1997

Microscopic crystalline inclusions in Mahón cheese / Inclusiones cristalinas microscópicas en el queso Mahón

M. Frau, A. Mulet, S. Simal [...]

Food Science and Technology International

Restricted accessResearch articleFirst published April, 2000

Caracterización microestructural del queso de Burgos mediante diferentes técnicas microscópicas / Microstructural characterization of Burgos cheese using different microscopy techniques

I. Hernando, I. Pérez-Munuera, M.A. Lluch

Food Science and Technology International

Restricted accessResearch articleFirst published December, 1997

Production of RNA derivatives by Kluyveromyces fragilis grown on whey Producción de derivados de RNA mediante Kluyveromyces fragilis inoculada en suero de queso

M.A.F. Belem, B.H. Lee

Food Science and Technology International

Restricted accessResearch articleFirst published August, 1995

Incidence of toxigenic molds in farm-level cheesemaking units from Arzua (La Coruña,Spain)

B. VÁZquez-Belda, C.A. Fente-Sampayo, E. Quinto-Fernandez [...]

Food Science and Technology International

Restricted accessResearch articleFirst published June, 1996

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

Restricted accessResearch articleFirst published October, 1996

Note. Effect of brining time on proteolytic changes in Idiazábal cheese during ripening / Nota. Cambios proteolíticos durante la maduración del queso Idiazábal por efecto del tiempo en salmuera

F.C. Ibáñez, A.I. Ordóñez, M.S. Vicente [...]

Food Science and Technology International

Restricted accessResearch articleFirst published June, 1999

Note. Sensory analysis during ripening of Fynbo cheese salted with NaCl / KCl brine / Nota. Evaluación sensorial durante la maduracion de queso Fynbo salado con una disolución de NaCl / KCl

S.E. Zorrilla, A.C. Rubiolo

Food Science and Technology International

Restricted accessResearch articleFirst published April, 2017

Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds

Arturo A Rincón, Verónica Pino, María R Fresno [...]

Food Science and Technology International

Restricted accessResearch articleFirst published December, 1997

Analysis of whey proteins during ripening of Afuega'l Pitu cheese by reversed phase HPLC Análisis por RP-HPLC de las proteínas del suero del queso Afuega'l Pitu durante la maduración

D. González de Llano, G. Santa-María

Food Science and Technology International

Restricted accessResearch articleFirst published April, 2001

Acceptability of Queso Fresco Cheese by Traditional and Nontraditional Consumers

S. Clark, H. Warner, L. Luedecke

Food Science and Technology International

Restricted accessResearch articleFirst published February, 1997

Microscopic crystalline inclusions in Mahón cheese / Inclusiones cristalinas microscópicas en el queso Mahón

M. Frau, A. Mulet, S. Simal [...]

Food Science and Technology International

Restricted accessResearch articleFirst published April, 2000

Caracterización microestructural del queso de Burgos mediante diferentes técnicas microscópicas / Microstructural characterization of Burgos cheese using different microscopy techniques

I. Hernando, I. Pérez-Munuera, M.A. Lluch

Food Science and Technology International

Restricted accessResearch articleFirst published December, 1997

Production of RNA derivatives by Kluyveromyces fragilis grown on whey Producción de derivados de RNA mediante Kluyveromyces fragilis inoculada en suero de queso

M.A.F. Belem, B.H. Lee

Food Science and Technology International

Restricted accessResearch articleFirst published August, 1995

Incidence of toxigenic molds in farm-level cheesemaking units from Arzua (La Coruña,Spain)

B. VÁZquez-Belda, C.A. Fente-Sampayo, E. Quinto-Fernandez [...]

Food Science and Technology International

Restricted accessResearch articleFirst published June, 1996

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

Restricted accessResearch articleFirst published October, 1996

Note. Effect of brining time on proteolytic changes in Idiazábal cheese during ripening / Nota. Cambios proteolíticos durante la maduración del queso Idiazábal por efecto del tiempo en salmuera

F.C. Ibáñez, A.I. Ordóñez, M.S. Vicente [...]

Food Science and Technology International

Restricted accessResearch articleFirst published June, 1999

Note. Sensory analysis during ripening of Fynbo cheese salted with NaCl / KCl brine / Nota. Evaluación sensorial durante la maduracion de queso Fynbo salado con una disolución de NaCl / KCl

S.E. Zorrilla, A.C. Rubiolo

Food Science and Technology International

Restricted accessResearch articleFirst published April, 2017

Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds

Arturo A Rincón, Verónica Pino, María R Fresno [...]

Food Science and Technology International

Restricted accessResearch articleFirst published December, 1997

Analysis of whey proteins during ripening of Afuega'l Pitu cheese by reversed phase HPLC Análisis por RP-HPLC de las proteínas del suero del queso Afuega'l Pitu durante la maduración

D. González de Llano, G. Santa-María

Food Science and Technology International