Related references
Note: Only part of the references are listed.Investigation of weight loss in mozzarella cheese using NIR predicted chemical composition and multivariate analysis
Marco Franzoi et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2021)
Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses
Audrey Gilbert et al.
FOOD HYDROCOLLOIDS (2020)
Comparison of Bayesian and partial least squares regression methods for mid-infrared prediction of cheese-making properties in Montbeliarde cows
M. El Jabri et al.
JOURNAL OF DAIRY SCIENCE (2019)
Partial least squares-discriminant analysis (PLS-DA) for classification of high-dimensional (HD) data: a review of contemporary practice strategies and knowledge gaps
Loong Chuen Lee et al.
ANALYST (2018)
A multi-scale approach to identify the role of heat treatment, milk protein composition and starter culture on the gel formation and the texture defects of acid milk gel
An Thi-Binh Nguyen et al.
FOOD HYDROCOLLOIDS (2018)
Influence of lactococcal surface properties on cell retention and distribution in cheese curd
M. Tarazanova et al.
INTERNATIONAL DAIRY JOURNAL (2018)
Altering textural properties of fermented milk by using surface-engineered Lactococcus lactis
Mariya Tarazanova et al.
MICROBIAL BIOTECHNOLOGY (2018)
Ten quick tips for machine learning in computational biology
Davide Chicco
BIODATA MINING (2017)
Lactic acid bacteria in dairy food: Surface characterization and interactions with food matrix components
J. Burgain et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2014)
Principal component analysis
Rasmus Bro et al.
ANALYTICAL METHODS (2014)
Measurement of water-holding capacity in raw and freeze-dried broiler breast meat with visible and near-infrared spectroscopy
B. Bowker et al.
POULTRY SCIENCE (2014)
Formation and Physical Properties of Yogurt
W. J. Lee et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2010)
Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese
N. E. Costa et al.
JOURNAL OF DAIRY SCIENCE (2010)
Comparison of various methods for determination of water in white yoghurts
Martin Adam et al.
FOOD CHEMISTRY (2009)
Improvement of texture and structure of reduced-fat cheddar cheese by exopolysaccharide-producing lactococci
N Dabour et al.
JOURNAL OF DAIRY SCIENCE (2006)
Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: Texture and melting properties
S Awad et al.
JOURNAL OF DAIRY SCIENCE (2005)
Proteome analysis of Streptococcus thermophilus grown in milk reveals pyruvate formate-lyase as the major upregulated protein
S Derzelle et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2005)
Characterisation of the water-holding capacity of fresh cheese samples by means of low resolution nuclear magnetic resonance
R Hinrichs et al.
FOOD RESEARCH INTERNATIONAL (2004)
Use of exopolysaccharide-producing cultures to improve the functionality of low fat cheese
JR Broadbent et al.
INTERNATIONAL DAIRY JOURNAL (2001)
Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy
J Brondum et al.
MEAT SCIENCE (2000)
Share Paper
