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  1. 1
    Biogenic amines in smear and mould-ripened cheeses
    Subjects: “...smear-ripened cheese...”
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    Article
  2. 2
    Evaluation of quality measurement of Olomouc cake of cheese (Olomoucké tvarůžky) during ripening
    Subjects: “...smear-ripened cheese...”
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    Article
  3. 3
    Effect of lauric acid and monolaurin on the multiplication of Listeria monocytogenes and Listeria innocua at 10°C in bi-phasic systems
    by Burgess, Pauline A.
    Published 1999
    Subjects: “...Soft mould-ripened cheese...”
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  4. 4
    Influence of different storage conditions on the occurrence of Enterococci in smear ripened cheeses
    by Olga Cwiková, Gabriela Franke
    Published 2020-11-01
    Subjects: “...enterococcus spp.; smear-ripened cheese; storage period and temperature...”
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    Article
  5. 5
    A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety
    Subjects: “...ripened cheese...”
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    Article
  6. 6
    The Influence of pH, NaCl, and the Deacidifying Yeasts <i>Debaryomyces hansenii</i> and <i>Kluyveromyces marxianus</i> on the Production of Pigments by the Cheese-Ripening Bacteria <i>Arthrobacter arilaitensis</i>
    Subjects: “...ripened cheese...”
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    Article
  7. 7
    Biogenic amines in smear ripened cheeses
    by Gabriela Franke, Olga Cwiková
    Published 2019-05-01
    Subjects: “...smear ripened cheese...”
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    Article
  8. 8
    How the Fewest Become the Greatest. L. casei’s Impact on Long Ripened Cheeses
    Subjects: “...ripened cheese...”
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    Article
  9. 9
    The role of the surface smear microbiome in the development of defective smear on surface-ripened red-smear cheese
    Subjects: “...surface ripened cheese...”
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    Article
  10. 10
    Study of the Compositional, Microbiological, Biochemical, and Volatile Profile of Red-Veined Cheese, an Internal Monascus-Ripened Variety
    Subjects: “...internal mold-ripened cheese...”
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    Article
  11. 11
    Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties
    Subjects: “...long ripened cheese...”
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    Article
  12. 12
    Effect of antibiotics in goat milk on the manufacture and characteristics of cheese
    Subjects: “...Ripened cheese...”
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    Doctoral Thesis
  13. 13
    Estudo preditivo da sobrevivência e crescimento de bactérias patogênicas em queijo de coalho
    by Araújo, Valdenice Gomes de
    Published 2017
    Subjects: “...Minimally ripened cheese...”
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    Others
  14. 14
    THE INFLUENCE OF STORAGE METHOD ON THE SENSORY CHARACTERISTICS OF SMEAR-RIPENED CHEESE
    by Alžbeta Jarošová, Olga Cwiková
    Published 2014-02-01
    Subjects: “...Ripening cheeses...”
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    Article
  15. 15
    Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of “Advanced Traditional Cheeses”
    Subjects: “...ripened cheese...”
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    Article
  16. 16
    Mobilome of Brevibacterium aurantiacum Sheds Light on Its Genetic Diversity and Its Adaptation to Smear-Ripened Cheeses
    Subjects: “...smear-ripened cheeses...”
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    Article
  17. 17
    Chemometric Analysis of Fatty Acids Profile of Ripening Chesses
    Subjects: “...ripening cheese...”
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    Article
  18. 18
    New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano
    Subjects: “...Long ripened cheeses microbiota...”
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    Article
  19. 19
    Study of Microbiological Safety in the Food Chain
    Published 2022
    Subjects: “...ripened cheese...”
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
    eBook
  20. 20
    Cheese and Whey
    Published 2022
    Subjects: “...long ripened cheese...”
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
    eBook
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