المؤلفون: Doru Necula, Mădălina Ungureanu-Iuga, Endre Máthé, Bence Pecsenye, Ioan Surdu, Violeta Turcuş, Laurenț Ognean

المصدر: Agriculture, Vol 14, Iss 12, p 2149 (2024)

مصطلحات موضوعية: Swiss-type cheese, fatty acids, amino acid profile, physical properties, climatic factors, Emmental cheese processing, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2077-0472/14/12/2149; https://doaj.org/toc/2077-0472

URL الوصول: https://doaj.org/article/b6c05254ec684fe4ba3e800893604415

المؤلفون: Valérie Gagnaire, Xavier Lecomte, Romain Richoux, Magali Genay, Julien Jardin, Valérie Briard-Bion, Jean-René Kerjean, Anne Thierry

المصدر: Frontiers in Nutrition, Vol 9 (2022)

مصطلحات موضوعية: Emmental cheese, salt, proteolysis, lactic acid bacteria, Lactobacillus helveticus, cell-envelope proteinase, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fnut.2022.888179/full; https://doaj.org/toc/2296-861X

URL الوصول: https://doaj.org/article/a7767df5d9e84dd8a69ee3aef9ba99d9

المؤلفون: Haas, Scott

المصدر: Gastronomica, 2011 Nov . 11(4), 112-115.

URL الوصول: https://www.jstor.org/stable/10.1525/gfc.2012.11.4.112

المؤلفون: Abraham, C.

المصدر: Scandinavian Journal of Statistics, 2003 Sep 01. 30(3), 581-595.

URL الوصول: https://www.jstor.org/stable/4616785

المؤلفون: Meilaender, Peter C.

المصدر: German Politics & Society, 2011 Dec 01. 294 (101), 21-46.

URL الوصول: http://dx.doi.org/10.3167/gps.2011.290402

المؤلفون: Karim Allaf, Magdalena Kristiawan, Vaclav Sobolik, Lukáš Krátký, Ismail Sulaiman

المساهمون: Laboratoire des Sciences de l'Ingénieur pour l'Environnement - UMR 7356 (LaSIE), Université de La Rochelle (ULR)-Centre National de la Recherche Scientifique (CNRS), Czech Technical University in Prague (CTU), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut National de la Recherche Agronomique (INRA)

المصدر: Food and Bioproducts Processing
Food and Bioproducts Processing, Elsevier, 2022, 131, pp.1-12. ⟨10.1016/j.fbp.2021.10.007⟩

مصطلحات موضوعية: Materials science, Instant controlled pressure-drop, Food expansion, General Chemical Engineering, 02 engineering and technology, Deformation (meteorology), Instant Controlled Pressure-Drop DIC, Biochemistry, DIC, food, Response surface methodology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.BBM]Life Sciences [q-bio]/Biochemistry, Molecular Biology, food.cheese, Composite material, Shrinkage, Drying, Pressure drop, 0402 animal and dairy science, Mist, 04 agricultural and veterinary sciences, 021001 nanoscience & nanotechnology, 040201 dairy & animal science, rapid camera, Rapid camera, Superheating, Emmental cheese, Gas pycnometer, 0210 nano-technology, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7eba32b64711fc4ebb96e695c8a2e4a6
https://hal.inrae.fr/hal-03472243

المؤلفون: Valérie Gagnaire, Xavier Lecomte, Romain Richoux, Magali Genay, Julien Jardin, Valérie Briard-Bion, Jean-René Kerjean, Anne Thierry

مصطلحات موضوعية: Clinical and Sports Nutrition, Dietetics and Nutrigenomics, Nutritional Physiology, Public Nutrition Intervention, Nutrition and Dietetics not elsewhere classified, Food Chemistry and Molecular Gastronomy (excl. Wine), Food Nutritional Balance, Animal Nutrition, Crop and Pasture Nutrition, Emmental cheese, salt, proteolysis, lactic acid bacteria, Lactobacillus helveticus, cell-envelope proteinase, casein, hard cheese

Relation: https://figshare.com/articles/dataset/Data_Sheet_1_Little_Impact_of_NaCl_Reduction_in_Swiss-Type_Cheese_docx/20077757

الاتاحة: https://doi.org/10.3389/fnut.2022.888179.s001
https://figshare.com/articles/dataset/Data_Sheet_1_Little_Impact_of_NaCl_Reduction_in_Swiss-Type_Cheese_docx/20077757

المؤلفون: Petya Boyanova, Angel Danev, Peter Panayotov, Atanaska Bosakova-Ardenska

المصدر: 2021 International Conference on Information Technologies (InfoTech).

مصطلحات موضوعية: Emmental cheese, Software, food, business.industry, Computer science, Quality assessment, Statistical analysis, Pattern recognition, Artificial intelligence, food.cheese, business, Image (mathematics)

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::16039eca864ba87290c7e500cccf23e0
https://doi.org/10.1109/infotech52438.2021.9548462

المؤلفون: Xia, Xiaofeng

المساهمون: McSweeney, Paul L. H., Sheehan, Diarmuid

مصطلحات موضوعية: fluids and secretions, Emmental cheese, Cheddar cheese, food and beverages, Microfiltration, Heat treatment

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______1535::df4e9d70f6f6b1e2b05fdd107b56840d
https://hdl.handle.net/10468/12386

المؤلفون: Hartmann, K. I., Dunkel, A., Hillmann, H., Hansen, D., Schieberle, P., Hofmann, T., Hinrichs, J.

المصدر: ISSN: 1958-5586.

مصطلحات موضوعية: Emmental cheese, Physical properties, Volatile compounds, Non-volatile compounds, Classification, Multivariate statistical analysis, [SDV]Life Sciences [q-bio]

Relation: hal-01532264; https://hal.archives-ouvertes.fr/hal-01532264; https://hal.archives-ouvertes.fr/hal-01532264/document; https://hal.archives-ouvertes.fr/hal-01532264/file/13594_2015_Article_255.pdf

الاتاحة: https://hal.archives-ouvertes.fr/hal-01532264
https://hal.archives-ouvertes.fr/hal-01532264/document
https://hal.archives-ouvertes.fr/hal-01532264/file/13594_2015_Article_255.pdf
https://doi.org/10.1007/s13594-015-0255-0

المؤلفون: Walter Bisig, Lotti Egger, Reto Portmann, Déborah Mathis, Patrick Neuhaus, Cornelia Bär, Desirée Dürr

المصدر: International Dairy Journal. 97:167-175

مصطلحات موضوعية: Bovine milk, Chemistry, Selected reaction monitoring, 0402 animal and dairy science, food and beverages, Protein profile, 04 agricultural and veterinary sciences, Raw milk, 040401 food science, 040201 dairy & animal science, Applied Microbiology and Biotechnology, Emmental cheese, fluids and secretions, 0404 agricultural biotechnology, food, medicine.anatomical_structure, Liquid chromatography–mass spectrometry, Lactation, medicine, Food science, food.cheese, Milk fat globule, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::7615a9a0babeb59da41e54b62f538333
https://doi.org/10.1016/j.idairyj.2019.01.001

المؤلفون: Petar Panayotov, Angel Danev, Atanaska Bosakova-Ardenska, Petya Boyanova

المصدر: CompSysTech

مصطلحات موضوعية: Measure (data warehouse), business.product_category, Computer program, business.industry, Computer science, Software tool, Image processing, Thresholding, Emmental cheese, food, cheese, gas holes, image processing, thresholding, Factory (object-oriented programming), Computer vision, Artificial intelligence, food.cheese, business, Digital camera

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88121650eaaf160b6392f7e17edc8c17
https://doi.org/10.1145/3472410.3472424

المؤلفون: Tatiana Paula Vilela, João Paulo M. Ferreira, Ana M. P. Gomes

المساهمون: Veritati - Repositório Institucional da Universidade Católica Portuguesa

المصدر: Current Research in Food Science
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Current Research in Food Science, Vol 3, Iss, Pp 201-206 (2020)

مصطلحات موضوعية: lcsh:TP368-456, Hydrogen bond, Ionic bonding, lcsh:TX341-641, Dissociating agents, Applied Microbiology and Biotechnology, Hydrophobic effect, Emmental cheese, chemistry.chemical_compound, lcsh:Food processing and manufacture, food, Protein structure, chemistry, Solubilization, Urea, Cheese structure, Cheese protein quantification, Food science, food.cheese, Cheese protein interactions, Kjeldahl method, lcsh:Nutrition. Foods and food supply, Food Science, Biotechnology, Research Article

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c735f4eb8f58b831f3e149f148963fb
https://pubmed.ncbi.nlm.nih.gov/32914136

المؤلفون: Bernard Martin Corrigan, Jeremiah J. Sheehan, Paul L.H. McSweeney, Surabhi Subhir, Xiaofeng Xia, Mark A. Fenelon, John T. Tobin

المصدر: International Dairy Journal. 126:105240

مصطلحات موضوعية: Whey protein, food.ingredient, Chemistry, Applied Microbiology and Biotechnology, Micellar casein, Emmental cheese, food, Yield (chemistry), Skimmed milk, Coagulation (water treatment), Rennet, Composition (visual arts), Food science, food.cheese, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::587117608402780ef2166f1b9d71130a
https://doi.org/10.1016/j.idairyj.2021.105240

المؤلفون: Anthony N. Rezitis

المصدر: Empirical Economics. 57:861-900

مصطلحات موضوعية: Statistics and Probability, Economics and Econometrics, Blue cheese, 05 social sciences, Asymmetric price transmission, law.invention, Emmental cheese, Agricultural science, Mathematics (miscellaneous), food, Transmission (mechanics), law, 0502 economics and business, Search cost, Economics, Edam cheese, Policy intervention, Market power, 050207 economics, food.cheese, Social Sciences (miscellaneous), 050205 econometrics

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::55ab09e18c5669972581d94c6097bc79
https://doi.org/10.1007/s00181-018-1482-z

المؤلفون: Gürsoy, OÄŸuz, Somervuo, P., Alatossava, T.

مصطلحات موضوعية: Electronic nose, Cheese, Gas sensor, Quality Control, Artificial organs, Chemical sensors, Customer satisfaction, Gas detectors, Ions, Law enforcement, Optical filters, Quality assurance, Quality function deployment, Sensors, Sensory aids, Total quality management, 1-systems, Electronic nose systems, Emmental cheese, Gaseous compounds, Geographical origins, Head space analysis, Ion mobilities, Ion mobility spectrometries, Quality characteristics, Rapid methods, Ripening time

Relation: Journal of Food Engineering; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://hdl.handle.net/11499/6808; https://doi.org/10.1016/j.jfoodeng.2008.11.002; 92; 202; 207; WOS:000263940100011

الاتاحة: https://hdl.handle.net/11499/6808
https://doi.org/10.1016/j.jfoodeng.2008.11.002

المؤلفون: Karoui, Romdhane, Mounem Mouazen, Abdul, Dufour, Éric, Pillonel, Laurent, Picque, Daniel, Bosset, Jacques-Olivier, de Baerdemaeker, Josse

المصدر: Le Lait ; https://hal.science/hal-00895573 ; Le Lait, 2006, 86 (1), pp.83-97

مصطلحات موضوعية: Emmental cheese, mid-infrared spectroscopy, calibration, partial least square method --- Emmental, spectroscopie moyen infrarouge, modèle de calibration, méthode des moindres carrés partiels, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering

Relation: hal-00895573; https://hal.science/hal-00895573; https://hal.science/hal-00895573/document; https://hal.science/hal-00895573/file/hal-00895573.pdf

الاتاحة: https://hal.science/hal-00895573
https://hal.science/hal-00895573/document
https://hal.science/hal-00895573/file/hal-00895573.pdf

المؤلفون: Karoui, Romdhane, Pillonel, Laurent, Picque, Daniel, Cattenoz, Thomas, Bosset, Jacques-Olivier

المصدر: Le Lait ; https://hal.science/hal-00895415 ; Le Lait, 2004, 84 (4), pp.359-374. ⟨10.1051/lait:2004010⟩

مصطلحات موضوعية: infrared, chemometry --- Emmental, origine géographique, authenticité, infrarouge, fluorescence, chimiométrie, Emmental cheese, geographic origin, authenticity, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering

Relation: hal-00895415; https://hal.science/hal-00895415; https://hal.science/hal-00895415/document; https://hal.science/hal-00895415/file/hal-00895415.pdf; PRODINRA: 73976

الاتاحة: https://hal.science/hal-00895415
https://hal.science/hal-00895415/document
https://hal.science/hal-00895415/file/hal-00895415.pdf
https://doi.org/10.1051/lait:2004010

المؤلفون: Michalski, Marie-Caroline, Camier, Bénédicte, Briard, Valérie, Leconte, Nadine, Gassi, Jean-Yves, Goudédranche, Henri, Michel, Françoise, Fauquant, Jacques

المصدر: Le Lait ; https://hal.archives-ouvertes.fr/hal-00895417 ; Le Lait, INRA Editions, 2004, 84 (4), pp.343-358. ⟨10.1051/lait:2004012⟩

مصطلحات موضوعية: particle size, rheology, cheese yield, fat globule, Emmental cheese, Milk fat, functional property --- Matière grasse du lait, globule gras, emmental, rendement fromager, granulométrie, rhéologie, propriété fonctionnelle, microfiltration, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering

Relation: hal-00895417; https://hal.archives-ouvertes.fr/hal-00895417; https://hal.archives-ouvertes.fr/hal-00895417/document; https://hal.archives-ouvertes.fr/hal-00895417/file/hal-00895417.pdf; PRODINRA: 305228; WOS: 000223413700002

الاتاحة: https://hal.archives-ouvertes.fr/hal-00895417
https://hal.archives-ouvertes.fr/hal-00895417/document
https://hal.archives-ouvertes.fr/hal-00895417/file/hal-00895417.pdf
https://doi.org/10.1051/lait:2004012

المؤلفون: Barbara Walther, Magali Chollet, Reto Portmann, Marie-Claire Risse, Dominik Guggisberg

المصدر: International Dairy Journal. 75:1-9

مصطلحات موضوعية: 0301 basic medicine, biology, Chemistry, Lactococcus, Gram-positive bacteria, Lactococcus lactis, 0402 animal and dairy science, 04 agricultural and veterinary sciences, biology.organism_classification, 040201 dairy & animal science, Applied Microbiology and Biotechnology, Lactic acid, 03 medical and health sciences, Emmental cheese, chemistry.chemical_compound, 030104 developmental biology, food, Milk products, Cheesemaking, Food science, food.cheese, Bacteria, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::178202916fe1eae23b760b7fc3864803
https://doi.org/10.1016/j.idairyj.2017.07.005