Related references
Note: Only part of the references are listed.Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese
Pietro Barbaccia et al.
JOURNAL OF APPLIED MICROBIOLOGY (2023)
Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics
Mirjana Z. Grujovic et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2022)
Sensory analysis, volatile profiles and antimicrobial properties of Origanum vulgare L. essential oils
Petroula Tsitlakidou et al.
FLAVOUR AND FRAGRANCE JOURNAL (2022)
Food additives: From functions to analytical methods
Long Wu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese
Gabriele Busetta et al.
ANTIOXIDANTS (2022)
Antioxidant properties of thymol, carvacrol, and thymoquinone and its efficiencies on the stabilization of refined and stripped corn oils
Seyma Yildiz et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)
Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese
Stamatia Christaki et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition
Raimondo Gaglio et al.
ANTIOXIDANTS (2021)
Trends of Using Sensory Evaluation in New Product Development in the Food Industry in Countries That Belong to the EIT Regional Innovation Scheme
Katarzyna Swiader et al.
FOODS (2021)
The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine Primosale Cheese
Raimondo Gaglio et al.
FOODS (2021)
Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings
Rayssa Cruz Lima et al.
POLYMERS (2021)
Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level
Pietro Barbaccia et al.
FERMENTATION-BASEL (2021)
Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese
Mansour Rabie Ashkezary et al.
JOURNAL OF FOOD SCIENCE (2020)
Natural Preservatives from Plant in Cheese Making
Mena Ritota et al.
ANIMALS (2020)
Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belice cheese characteristics
Raimondo Gaglio et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of Advanced Traditional Cheeses
Vincenzina Fusco et al.
FOODS (2019)
Chemical constituents, in vitro antibacterial and antifungal activity of Mentha x Piperita L. (peppermint) essential oils
Desam Nagarjuna Reddy et al.
JOURNAL OF KING SAUD UNIVERSITY SCIENCE (2019)
Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt
Raimondo Gaglio et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2019)
Effects of Diets Supplemented with Medicinal Mushroom Myceliated Grains on Some Production, Health, and Oxidation Traits of Dairy Ewes
Adriana Bonanno et al.
INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS (2019)
Citrus essential oils: Extraction, authentication and application in food preservation
Neelima Mahato et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Chemical composition and antioxidant activity of essential oils in Origanum vulgare subsp gracile at different phenological stages and plant parts
Mohammad Reza Morshedloo et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Use of edible films and coatings in cheese preservation: Opportunities and challenges
Maria J. Costa et al.
FOOD RESEARCH INTERNATIONAL (2018)
Essential oil profile of oregano (Origanum vulgare L.) populations grown under similar soil and climate conditions
Mohammad Reza Morshedloo et al.
INDUSTRIAL CROPS AND PRODUCTS (2018)
Potential application of essential oils as antimicrobial preservatives in cheese
Nasim Khorshidian et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks
Raimondo Gaglio et al.
FOOD MICROBIOLOGY (2017)
Commercial and wild Sicilian Origanum vulgare essential oils: chemical composition, antimicrobial activity and repellent effects
Alessandra La Pergola et al.
JOURNAL OF ESSENTIAL OIL RESEARCH (2017)
Cheese Consumption and Risk of All-Cause Mortality: A Meta-Analysis of Prospective Studies
Xing Tong et al.
NUTRIENTS (2017)
Soluble fiber-fortified sponge cakes: formulation, quality and sensory evaluation
Akram A. Abdo Qasem et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2017)
Inhibitory Activity and Chemical Characterization of Daucus carota subsp maximus Essential Oils
Raimondo Gaglio et al.
CHEMISTRY & BIODIVERSITY (2017)
Effect of the inclusion of fresh lemon pulp in the diet of lactating ewes on the properties of milk and cheese
M. Todaro et al.
ANIMAL FEED SCIENCE AND TECHNOLOGY (2017)
Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms
Raimondo Gaglio et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2016)
Effects of ewes grazing sulla or ryegrass pasture for different daily durations on forage intake, milk production and fatty acid composition of cheese
A. Bonanno et al.
ANIMAL (2016)
A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production
Rosa Guarcello et al.
FOOD MICROBIOLOGY (2016)
Effect of harvest year on production, chemical composition and antioxidant activities of essential oil of oregano (Origanum vulgare subsp glandulosum (Desf.) Ietswaart) growing in North Africa
Kaouther Mechergui et al.
INDUSTRIAL CROPS AND PRODUCTS (2016)
Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk
H. A. Kirmaci et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)
Antibacterial activity of Borago officinalis and Brassica juncea aqueous extracts evaluated in vitro and in situ using different food model systems
Alessandro Miceli et al.
FOOD CONTROL (2014)
Chemistry and Multibeneficial Bioactivities of Carvacrol (4-Isopropyl-2-methylphenol), a Component of Essential Oils Produced by Aromatic Plants and Spices
Mendel Friedman
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation
Phakawat Tongnuanchan et al.
JOURNAL OF FOOD SCIENCE (2014)
Retardation of Listeria Monocytogenes Growth in Mozzarella Cheese Using Antimicrobial Sachets Containing Rosemary Oil and Thyme Oil
Jung H. Han et al.
JOURNAL OF FOOD SCIENCE (2014)
Biomolecular Characterization of Wild Sicilian Oregano: Phytochemical Screening of Essential Oils and Extracts, and Evaluation of Their Antioxidant Activities
Teresa Tuttolomondo et al.
CHEMISTRY & BIODIVERSITY (2013)
Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing
Susana Delgado et al.
FOOD MICROBIOLOGY (2013)
Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese
Ali Rashidinejad et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)
Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils
Ruben H. Olmedo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
The complex microbiota of raw milk
Lisa Quigley et al.
FEMS MICROBIOLOGY REVIEWS (2013)
Antimicrobial Susceptibilities of Aeromonas Strains Isolated from Clinical and Environmental Sources to 26 Antimicrobial Agents
Max Aravena-Roman et al.
ANTIMICROBIAL AGENTS AND CHEMOTHERAPY (2012)
Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese
L. Settanni et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Potential preventive effect of carvacrol against diethylnitrosamine-induced hepatocellular carcinoma in rats
Subramaniyan Jayakumar et al.
MOLECULAR AND CELLULAR BIOCHEMISTRY (2012)
Use of oregano extract and oregano essential oil as antioxidants in functional dairy beverage formulations
Marcela Boroski et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Preparation, characterization and in vitro release study of carvacrol-loaded chitosan nanoparticles
Lalita Keawchaoon et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2011)
Chemical Composition and Antibacterial Potential of Artemisia arborescens L. Essential Oil
M. Militello et al.
CURRENT MICROBIOLOGY (2011)
Enrichment of Pecorino cheese with conjugated linoleic acid by feeding dairy ewes with extruded linseed: Effect on fatty acid and triglycerides composition and on oxidative stability
Marcello Mele et al.
INTERNATIONAL DAIRY JOURNAL (2011)
Prevalence and sources of cheese contamination with pathogens at farm and processing levels
Maria Kousta et al.
FOOD CONTROL (2010)
Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits
Luca Settanni et al.
FOOD MICROBIOLOGY (2010)
Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review
JE O'Connell et al.
INTERNATIONAL DAIRY JOURNAL (2001)
Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk
SU Rehman et al.
INTERNATIONAL DAIRY JOURNAL (2000)