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المؤلفون: Johannes B. Brandsma, L. Mariela Serrano, Kieran N. Kilcawley, Siobhan P. Ryan, Elaine O'Brien, Wilco C. Meijer, Colin Hill, Alleson Dobson, R. Paul Ross, J.A. Hannon, Susan Mills
المصدر: Journal of Dairy Science. 100:4322-4334
مصطلحات موضوعية: 0301 basic medicine, Cheese Flavor, 030106 microbiology, chemistry.chemical_element, Methanethiol, 03 medical and health sciences, chemistry.chemical_compound, Starter, Gouda cheese, food, Cheese, Genetics, Animals, Dimethyl disulfide, Hydrogen Sulfide, Sulfhydryl Compounds, Food science, food.cheese, Flavor, Netherlands, 0402 animal and dairy science, food and beverages, 04 agricultural and veterinary sciences, 040201 dairy & animal science, Sulfur, Smell, Dairying, Lactobacillus, chemistry, Taste, Odorants, Food Microbiology, Cattle, Animal Science and Zoology, Rennet, Food Science
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2
المصدر: International Dairy Journal. 65:44-55
مصطلحات موضوعية: 0301 basic medicine, Taste, Streptococcus thermophilus, 030106 microbiology, Flavour, Applied Microbiology and Biotechnology, Food science, 03 medical and health sciences, chemistry.chemical_compound, Starter, Lactose, Dairy science, biology, Lactococcus lactis, Cheddar cheese, 0402 animal and dairy science, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040201 dairy & animal science, Drain pH, Lactic acid, chemistry, Galactose, Galactose metabolising strain, Food Science
وصف الملف: application/pdf
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3
المؤلفون: Thomas P. Beresford, Dara-Kate Hickey, Dave Waldron, Paul L.H. McSweeney, Veronica Caldeo, Martin G. Wilkinson, J.A. Hannon
المصدر: Journal of Dairy Research. 83:479-486
مصطلحات موضوعية: Food Handling, Reducing agent, Flavour, Cheese ripening, Sodium Chloride, Redox, chemistry.chemical_compound, 0404 agricultural biotechnology, Starter, Cheese, Animals, Food science, Aroma, Volatile Organic Compounds, biology, Chemistry, 0402 animal and dairy science, Ripening, 04 agricultural and veterinary sciences, General Medicine, Hydrogen-Ion Concentration, Oxidants, biology.organism_classification, 040401 food science, 040201 dairy & animal science, Lactic acid, Reducing Agents, Taste, Animal Science and Zoology, Oxidation-Reduction, Food Science
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4
المصدر: International Dairy Journal. 34:190-198
مصطلحات موضوعية: medicine.diagnostic_test, Moisture, Proteolysis, Flavour, food and beverages, Free amino, Applied Microbiology and Biotechnology, Lactic acid, Soluble nitrogen, chemistry.chemical_compound, chemistry, medicine, Composition (visual arts), Food science, Lactose, Food Science
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5
المصدر: European Food Research and Technology. 237:385-398
مصطلحات موضوعية: Lipid Hydroperoxide, Chemistry, Flavour, Spme gc ms, General Chemistry, Oxidative phosphorylation, Biochemistry, Sensory analysis, Industrial and Manufacturing Engineering, Lipid oxidation, Food science, Tuna, Food Science, Biotechnology
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المؤلفون: Eimear Gallagher, Anastasia Ktenioudaki, Amalia G.M. Scannell, J.A. Hannon, Kieran N. Kilcawley, Emily C. Crofton
المصدر: Journal of Cereal Science. 57:384-390
مصطلحات موضوعية: Ingredient, Chemistry, Wheat flour, Composition (visual arts), Food science, Biochemistry, Food Science
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المؤلفون: Mercedes Alonso-Gomez, A. Rulikowska, Alice B. Nongonierma, Kieran N. Kilcawley, J.A. Hannon, Martin G. Wilkinson, I.A. Doolan
المصدر: International Dairy Journal. 28:45-55
مصطلحات موضوعية: chemistry.chemical_classification, Water activity, Sodium, Flavour, Salt reduction, food and beverages, chemistry.chemical_element, Salt (chemistry), Applied Microbiology and Biotechnology, Lactic acid, chemistry.chemical_compound, Starter, chemistry, Lipolysis, Food science, Food Science
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8
المصدر: International Dairy Journal. 26:50-57
مصطلحات موضوعية: chemistry.chemical_classification, Enzyme, Moisture, Chemistry, Flavour, food and beverages, Ripening, Cheese ripening, Food science, Applied Microbiology and Biotechnology, Food Science
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المؤلفون: Brendan T. O’Kennedy, Yrjö H. Roos, J.A. Hannon, Like Mao, Song Miao
المصدر: Food Research International. 48:233-240
مصطلحات موضوعية: Chromatography, biology, Dynamic mechanical analysis, Monoglyceride, Controlled release, Whey protein isolate, chemistry.chemical_compound, Crystallinity, chemistry, Chemical engineering, Emulsion, biology.protein, Melting point, Flavor, Food Science
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10
المصدر: International Dairy Journal. 25:21-28
مصطلحات موضوعية: biology, Moisture, Lactose metabolism, food and beverages, Ripening, biology.organism_classification, Applied Microbiology and Biotechnology, Lactic acid, chemistry.chemical_compound, Starter, chemistry, Composition (visual arts), Food science, Lactose, Bacteria, Food Science
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11
المصدر: International Journal of Dairy Technology. 65:523-530
مصطلحات موضوعية: Lactobacillus casei, Lactobacillus paracasei, biology, Strain (chemistry), Chemistry, Process Chemistry and Technology, food and beverages, Bioengineering, Ripening, Cheese ripening, biology.organism_classification, Microbiology, Bacteriocin, embryonic structures, bacteria, Rennet, Chymosin, Food science, reproductive and urinary physiology, Food Science
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12
المؤلفون: J.A. Hannon, Paul L.H. McSweeney, Tom P. Beresford, N.E. Costa, M. E. Auty, L. Wang
المصدر: Dairy Science & Technology. 92:219-235
مصطلحات موضوعية: food.ingredient, biology, Rheometry, Strain (chemistry), Chemistry, Lactococcus, Lactococcus lactis subsp cremoris, Lactococcus lactis, food and beverages, biology.organism_classification, Biochemistry, chemistry.chemical_compound, food, Galactose, Skimmed milk, Fermentation, Food science, Food Science
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المؤلفون: Donal J. O'Callaghan, N.E. Costa, Valérie Chaurin, Paul L.H. McSweeney, Manuel Castillo, Tom P. Beresford, M. J. Mateo, J.A. Hannon
المصدر: International Dairy Journal. 22:48-57
مصطلحات موضوعية: Starter, Syneresis, Chemistry, Confocal laser scanning microscopy, food and beverages, Coagulation (water treatment), Food science, Applied Microbiology and Biotechnology, Food Science
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14
المؤلفون: Mark A.E. Auty, Paul L.H. McSweeney, N.E. Costa, J.A. Hannon, Tom P. Beresford, Timothy P. Guinee
المصدر: Journal of Dairy Science. 93:3469-3486
مصطلحات موضوعية: Chemical Phenomena, Water activity, Flavour, Pilot Projects, Food technology, Polysaccharide, Fats, Starter, Cheese, Genetics, Animals, Food microbiology, Food science, Flavor, chemistry.chemical_classification, biology, Chemistry, business.industry, Polysaccharides, Bacterial, Lactococcus lactis, food and beverages, biology.organism_classification, Food Microbiology, Food Technology, Animal Science and Zoology, business, Food Science
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المؤلفون: Jean-Pierre Tissier, J.A. Hannon, Marie-Hélène Famelart, Sylvie Lortal
المصدر: Dairy Science & Technology
Dairy Science & Technology, EDP sciences/Springer, 2009, 89 (6), pp.555-568. ⟨10.1051/dst/2009035⟩
Dairy Science and Technology 6 (89), 555-568. (2009)مصطلحات موضوعية: business.product_category, fromage UF, Scanning electron microscope, oligoélément, Diffusion, Ultrafiltration, fromage, affinage, migration, Biochemistry, calcium phosphate, 0404 agricultural biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Texture (crystalline), Food science, lactate---fromage à pâte molle, 2. Zero hunger, lactate, calcium, biology, Chemistry, UF-cheese, phosphate de calcium, 0402 animal and dairy science, Ripening, 04 agricultural and veterinary sciences, Microstructure, biology.organism_classification, 040401 food science, 040201 dairy & animal science, Agricultural sciences, Carton, Penicillium camemberti, ultrafiltration, surface-mould cheese, SURFACE-MOULD CHEESE, CALCIUM PHOSPHATE, MIGRATION, LACTATE, business, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Sciences agricoles, Food Science
وصف الملف: application/pdf
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المؤلفون: Kieran N. Kilcawley, Byong H. Lee, S. Y. Park, J.A. Hannon, Tom P. Beresford, Martin G. Wilkinson
المصدر: Food Biotechnology. 21:129-143
مصطلحات موضوعية: chemistry.chemical_classification, Lactobacillus helveticus, biology, medicine.diagnostic_test, Chemistry, Proteolysis, food and beverages, Substrate (chemistry), biology.organism_classification, Applied Microbiology and Biotechnology, Butterfat, Enzyme, embryonic structures, Emulsion, medicine, Volatile flavor, Rennet, Food science, reproductive and urinary physiology, Food Science, Biotechnology
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المؤلفون: J.A. Hannon, Conor M. Delahunty, Kieran N. Kilcawley, Tom P. Beresford, Martin G. Wilkinson
المصدر: International Dairy Journal. 17:316-327
مصطلحات موضوعية: Autolysis (biology), Lactobacillus helveticus, biology, Chemistry, Lactococcus lactis, Flavour, food and beverages, Ripening, Cheese ripening, biology.organism_classification, Applied Microbiology and Biotechnology, Lactic acid, chemistry.chemical_compound, Food science, Flavor, Food Science
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المؤلفون: J.A. Hannon, Martin G. Wilkinson, Conor M. Delahunty, Tom P. Beresford, Kieran N. Kilcawley
المصدر: Journal of Dairy Science. 89:3749-3762
مصطلحات موضوعية: Time Factors, Sensory analysis, Random Allocation, Ingredient, chemistry.chemical_compound, Starter, Cheese, Food Preservation, Genetics, Food science, Amino Acids, Flavor, Aroma, Principal Component Analysis, biology, Salting, Proteins, food and beverages, Ripening, biology.organism_classification, Lactic acid, chemistry, Taste, Food Microbiology, Food Technology, Animal Science and Zoology, Chymosin, Food Science
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المؤلفون: J.A. Hannon, Tom P. Beresford, Martin G. Wilkinson, Patrick A. Morrissey, Conor M. Delahunty, J.M. Wallace
المصدر: International Dairy Journal. 15:263-273
مصطلحات موضوعية: Biplot, Chemistry, Flavour, Principal component analysis, Cheese ripening, Ripening, Food science, Analysis of variance, Applied Microbiology and Biotechnology, Sensory analysis, Flavor, Food Science
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المؤلفون: Maria J Sousa, Paul L.H. McSweeney, J.A. Hannon, Wilhelm Bockelmann, Søren Thue Lillevang, A. Sepulchre
المصدر: International Dairy Journal. 14:871-880
مصطلحات موضوعية: biology, Chemistry, Microbacterium gubbeenense, Brevibacterium, Ripening, Cheese ripening, biology.organism_classification, medicine.disease_cause, Applied Microbiology and Biotechnology, Staphylococcus equorum, Starter, Brining, Debaryomyces hansenii, medicine, Food science, Food Science