المؤلفون: Christina S. Kamarinou, Olga S. Papadopoulou, Agapi I. Doulgeraki, Chrysoula C. Tassou, Alex Galanis, Nikos G. Chorianopoulos, Anthoula A. Argyri

المصدر: Frontiers in Microbiology, Vol 14 (2023)

مصطلحات موضوعية: feta cheese, autochthonous cultures, multi-functional LAB, Listeria monocytogenes, sensory characteristics, organic acids, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2023.1254598/full; https://doaj.org/toc/1664-302X

URL الوصول: https://doaj.org/article/c1812af4dd134975844067583fc53f79

المؤلفون: Franca Rossi, Patrizia Tucci, Ilaria Del Matto, Lucio Marino, Carmela Amadoro, Giampaolo Colavita

المصدر: Microorganisms; Volume 11; Issue 5; Pages: 1306

مصطلحات موضوعية: traditional dry fermented meats, protection policy, desired microbiota, lactic acid bacteria, coagulase negative staphylococci, autochthonous cultures, safety, sensory quality

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Food Microbiology; https://dx.doi.org/10.3390/microorganisms11051306

الاتاحة: https://doi.org/10.3390/microorganisms11051306

المؤلفون: Luigi Chessa, Antonio Paba, Elisabetta Daga, Ilaria Dupré, Roberta Comunian

المصدر: Microorganisms; Volume 9; Issue 7; Pages: 1363

مصطلحات موضوعية: Scotta-innesto, natural starter cultures, Pecorino Romano PDO, autochthonous cultures, ex situ biodiversity preservation, microbial collections, antibiotic resistance

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Food Microbiology; https://dx.doi.org/10.3390/microorganisms9071363

الاتاحة: https://doi.org/10.3390/microorganisms9071363

المؤلفون: Maria Barbara Pisano, Antonella Rosa, Danilo Putzu, Flaminia Cesare Marincola, Valentina Mossa, Silvia Viale, Maria Elisabetta Fadda, Sofia Cosentino

المصدر: Frontiers in Microbiology, Vol 11 (2020)

مصطلحات موضوعية: probiotic cheese, autochthonous cultures, lipids, metabolomics, NMR, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2020.583745/full; https://doaj.org/toc/1664-302X

URL الوصول: https://doaj.org/article/364f4ff9dc82419f977566655954ed51

المؤلفون: Renes Bañuelos, Erica, Gómez-Cortés, P., Fuente, M. A. de la, Linares, D. M., Tornadijo Rodríguez, María Eugenia, Fresno Baro, José María

المساهمون: Tecnologia de los Alimentos, Facultad de Veterinaria

مصطلحات موضوعية: Tecnología de los alimentos, Autochthonous cultures, Cheese, Conjugated linoleic acid, Fatty acid, Sensory characteristics, Sheep, 3309 Tecnología de Los Alimentos, 3309.09 Productos lácteos

Relation: Renes, Gómez-Cortés, de la Fuente, Linares, Tornadijo, & Fresno. (2019). CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat. Food Research International, 116, 819-826. https://doi.org/10.1016/J.FOODRES.2018.09.016; https://www.sciencedirect.com/science/article/pii/S0963996918307397?via%3Dihub; https://hdl.handle.net/10612/17865

الاتاحة: https://hdl.handle.net/10612/17865
https://www.sciencedirect.com/science/article/pii/S0963996918307397?via%3Dihub
https://doi.org/10.1016/j.foodres.2018.09.016

المؤلفون: Renes Bañuelos, Erica, Ladero, V., Tornadijo Rodríguez, María Eugenia, Fresno Baro, José María

المساهمون: Tecnologia de los Alimentos, Facultad de Veterinaria

مصطلحات موضوعية: Tecnología de los alimentos, Autochthonous cultures, Biogenic amines, Amino acids, Microstructure, Cheese, 3104 Producción Animal

Relation: Renes, Ladero, Tornadijo, & Fresno. (2019). Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains. Food Microbiology, 78, 1-10. https://doi.org/10.1016/J.FM.2018.09.003; https://www.sciencedirect.com/science/article/pii/S0740002018303496?via%3Dihub; https://hdl.handle.net/10612/17879

الاتاحة: https://hdl.handle.net/10612/17879
https://www.sciencedirect.com/science/article/pii/S0740002018303496?via%3Dihub
https://doi.org/10.1016/J.FM.2018.09.003

المؤلفون: Christina S. Kamarinou, Olga S. Papadopoulou, Agapi I. Doulgeraki, Chrysoula C. Tassou, Alex Galanis, Nikos G. Chorianopoulos, Anthoula A. Argyri

مصطلحات موضوعية: Microbiology, Microbial Genetics, Microbial Ecology, Mycology, feta cheese, autochthonous cultures, multi-functional LAB, Listeria monocytogenes, sensory characteristics, organic acids, RAPD-PCR

Relation: https://figshare.com/articles/dataset/Data_Sheet_1_Application_of_multi-functional_lactic_acid_bacteria_strains_in_a_pilot_scale_feta_cheese_production_docx/24286894

الاتاحة: https://doi.org/10.3389/fmicb.2023.1254598.s001
https://figshare.com/articles/dataset/Data_Sheet_1_Application_of_multi-functional_lactic_acid_bacteria_strains_in_a_pilot_scale_feta_cheese_production_docx/24286894

المؤلفون: Maria Cristina Perotti, Facundo Cuffia, Erica Rut Hynes, Carina Viviana Bergamini, Irma Veronica Wolf

المصدر: Food Science and Technology International. 26:173-184

مصطلحات موضوعية: HARD CHEESE MODEL, Otras Ingenierías y Tecnologías, Food Handling, General Chemical Engineering, Cheese Flavor, INGENIERÍAS Y TECNOLOGÍAS, Industrial and Manufacturing Engineering, Alimentos y Bebidas, 0404 agricultural biotechnology, Cheese, AUTOCHTHONOUS CULTURES, Food science, Mathematics, Volatile Organic Compounds, 0402 animal and dairy science, Lacticaseibacillus paracasei, 04 agricultural and veterinary sciences, Hydrogen-Ion Concentration, 040401 food science, 040201 dairy & animal science, THERMOPHILIC AND MESOPHILIC LACTOBACILLI, Smell, Lacticaseibacillus casei, Taste, VOLATILE COMPOUNDS PROFILE, Odorants, Food Microbiology, Selection criterion, Lactobacillus plantarum, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e3c6e9a2f1ce3c9b51ac65a1d04fdb2
https://doi.org/10.1177/1082013219881512

المؤلفون: Maria Barbara Pisano, Antonella Rosa, Danilo Putzu, Flaminia Cesare Marincola, Valentina Mossa, Silvia Viale, Maria Elisabetta Fadda, Sofia Cosentino

مصطلحات موضوعية: Microbiology, Microbial Genetics, Microbial Ecology, Mycology, probiotic cheese, autochthonous cultures, lipids, metabolomics, NMR

Relation: https://figshare.com/articles/dataset/Data_Sheet_1_Influence_of_Autochthonous_Putative_Probiotic_Cultures_on_Microbiota_Lipid_Components_and_Metabolome_of_Caciotta_Cheese_pdf/13121114

الاتاحة: https://doi.org/10.3389/fmicb.2020.583745.s001
https://figshare.com/articles/dataset/Data_Sheet_1_Influence_of_Autochthonous_Putative_Probiotic_Cultures_on_Microbiota_Lipid_Components_and_Metabolome_of_Caciotta_Cheese_pdf/13121114

المؤلفون: E. Renes, José M. Fresno, M.E. Tornadijo, Victor Ladero

المساهمون: Ladero Losada, Víctor Manuel [0000-0002-7613-3745], Fresno, José María [0000-0002-3438-0852], Ladero Losada, Víctor Manuel, Fresno, José María

المصدر: Digital.CSIC. Repositorio Institucional del CSIC
instname

مصطلحات موضوعية: Ornithine, Biogenic amines, Colony Count, Microbial, Pasteurization, Microbiology, law.invention, 03 medical and health sciences, chemistry.chemical_compound, Cheese, Lactobacillales, law, Biogenic amine, Animals, Humans, Autochthonous cultures, Food science, Sheep milk, Microstructure, gamma-Aminobutyric Acid, 030304 developmental biology, chemistry.chemical_classification, 0303 health sciences, Sheep, biology, 030306 microbiology, Lactococcus lactis, food and beverages, Ripening, Hydrogen-Ion Concentration, biology.organism_classification, Lactic acid, Milk, chemistry, Food Microbiology, Amino acids, Cheeses, Lactobacillus plantarum, Biotechnology, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2d15098e98f92f22105028011c31e43
http://hdl.handle.net/10261/186180

المؤلفون: Johanna Andrea Serna Jiménez, Jorge Esteban Salcedo Gil, Francia Milena Mejía Lotero, Laura Sofía Torres Valenzuela, Santiago Vargas Londoño

المصدر: Revista U.D.C.A Actualidad & Divulgación Científica, Volume: 21, Issue: 2, Pages: 449-456, Published: DEC 2018
Revista U.D.C.A Actualidad & Divulgación Científica, Vol 21, Iss 2 (2018)
Repositorio Institucional UDCA
Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
instacron:Universidad de Ciencias Aplicadas y Ambientales U.D.C.A

مصطلحات موضوعية: Medicine (General), cultivos autóctonos, autochthonous cultures, Cándida utilis, QH301-705.5, Agriculture (General), Geography, Planning and Development, Management, Monitoring, Policy and Law, Biocomponentes, S1-972, papalisa, R5-920, biocomponentes, ulluco, biocomponent, Escherichia coli, Lactobacillus fermentum, cubio, Tropaeolum tuberosum, Biology (General), Ullucus tuberosus

وصف الملف: text/html; application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0bf55f93b3bb1b0b2e87f09c000db3ba
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0123-42262018000200449&lng=en&tlng=en

المؤلفون: M.A. de la Fuente, E. Renes, José M. Fresno, Pilar Gómez-Cortés, M.E. Tornadijo, D.M. Linares

المساهمون: Universidad de León, Ministerio de Economía y Competitividad (España), Consejo Superior de Investigaciones Científicas (España), University of León, Juan de la Cierva research contract

المصدر: Digital.CSIC. Repositorio Institucional del CSIC
instname

مصطلحات موضوعية: Adult, Male, Lactobacillus casei, 030309 nutrition & dietetics, Conjugated linoleic acid, Vaccenic acid, Color, 03 medical and health sciences, chemistry.chemical_compound, Young Adult, 0404 agricultural biotechnology, Cheese, Hardness, Lactobacillus, Animals, Humans, Autochthonous cultures, Linoleic Acids, Conjugated, Food science, Sheep milk, Sheep, Domestic, chemistry.chemical_classification, 0303 health sciences, Sheep, biology, Fatty acid, food and beverages, Ripening, 04 agricultural and veterinary sciences, Middle Aged, biology.organism_classification, 040401 food science, Sensory characteristics, Smell, Lacticaseibacillus casei, chemistry, Taste, Food Microbiology, Cheeses, Conjugated linoleic acids, Female, Nutritive Value, Lactobacillus plantarum, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfa18668e26597b9d32601f080895227
https://pubmed.ncbi.nlm.nih.gov/30717013

المؤلفون: Cuffia, Facundo, Bergamini, Carina Viviana, Hynes, Erica Rut, Wolf, Irma Veronica, Perotti, Maria Cristina

مصطلحات موضوعية: AUTOCHTHONOUS CULTURES, HARD CHEESE MODEL, THERMOPHILIC AND MESOPHILIC LACTOBACILLI, VOLATILE COMPOUNDS PROFILE, https://purl.org/becyt/ford/2.11, https://purl.org/becyt/ford/2

وصف الملف: application/pdf

Relation: http://hdl.handle.net/11336/117091; Cuffia, Facundo; Bergamini, Carina Viviana; Hynes, Erica Rut; Wolf, Irma Veronica; Perotti, Maria Cristina; Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model; Sage Publications Ltd; Food Science and Technology International; 26; 2; 3-2020; 173-184; CONICET Digital; CONICET

الاتاحة: http://hdl.handle.net/11336/117091

المؤلفون: Universidad de León, Ministerio de Economía y Competitividad (España), Consejo Superior de Investigaciones Científicas (España), Renes, Erica, Gómez-Cortés, Pilar, Fuente, Miguel Ángel de la, Linares, D. M., Tornadijo, M. E., Fresno, José María

مصطلحات الفهرس: Autochthonous cultures, Cheeses, Conjugated linoleic acids, Fatty acid, Sensory characteristics, Sheep, artículo

URL: http://hdl.handle.net/10261/193209
https://doi.org/10.1016/j.foodres.2018.09.016
Postprint
https://doi.org/10.1016/j.foodres.2018.09.016
Sí