مقالات پژوهشی اصیل

بهداشت شیر و فراورده ها

Initiates file downloadPresence of aflatoxin M1 in white and hard cheese samples from Serbia

Initiates file downloadTracing the origin of raw milk from farm by using Automated Ribosomal Intergenic Spacer Analysis (ARISA) fingerprinting of microbiota

Initiates file downloadA methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

Initiates file downloadAnalysis of raw goat milk microbiota: Impact of stage of lactation and lysozyme on microbial diversity

Initiates file downloadEvaluation of pathogen inactivation on sliced cheese induced by encapsulated atmospheric pressure dielectric barrier discharge plasma

Initiates file downloadInhibitory effects of nisin and potassium sorbate alone or in combination on vegetative cells growth and spore germination of Bacillus sporothermodurans in milk

Initiates file downloadPepsin-digested bovine lactoferrin prevents Mozzarella cheese blue discoloration caused by Pseudomonas fluorescens

Initiates file downloadThe influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening

Initiates file downloadApplicability of a Lactobacillus amylovorus strain as co-culture for natural folate bio-enrichment of fermented milk

Initiates file downloadAnalysis of aflatoxin M1 and M2 in commercial dairy products using high-performance liquid chromatography with a fluorescence detector

Initiates file downloadAn antimicrobial peptide screened from casein hydrolyzate by Saccharomyces cerevisiae cell membrane affinity method

Initiates file downloadAssessment of aflatoxin M1 contamination in the milk of four dairy species in Croatia

Initiates file downloadComparison of identification systems for psychrotrophic bacteria isolated from raw bovine milk

Initiates file downloadDetection of as1-I casein in mozzarella Fiordilatte: A possible tool to reveal the use of stored curd in cheesemaking

Initiates file downloadDetoxification of aflatoxin M1 in yoghurt using probiotics and lactic acid bacteria

Initiates file downloadDevelopment of microbiological criteria to assess the acceptability of a food lot – An example for milk powder

Initiates file downloadGreat interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds

Initiates file downloadInfluence of nano-size reduction on absorption and bioavailability of calcium from fortified milk powder in rats

Initiates file downloadIsolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese

Initiates file downloadL. monocytogenes in a cheese processing facility: Learning from contamination scenarios over three years of sampling

Initiates file downloadMultilocus variable-number of tandem repeat analysis (MLVA) for Clostridium tyrobutyricum strains isolated from cheese production environment

Initiates file downloadNatamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese

Initiates file downloadOne-year investigation of Clostridium spp. occurrence in raw milk and curd of Grana Padano cheese by the automated ribosomal intergenic  spacer analysis

Initiates file downloadPurification and characterization of bacteriocin F1, a novel bacteriocin produced by Lactobacillus paracasei subsp. tolerans FX-6 from Tibetan kefir, a traditional  fermented milk from Tibet, China

Initiates file downloadQuantification of selected fat soluble vitamins and carotenoids in infant formula and dietary supplements using fast liquid chromatography coupled with tandem mass spectrometry

Initiates file downloadQuantitative risk assessment of Mycobacterium avium subsp. paratuberculosis survival in pasteurized milk in three dairy plants in Italy

Initiates file downloadRheological, physicochemical and authenticity assessment of Minas Frescal cheese

Initiates file downloadSurface conditioning of stainless steel coupons with skim milk, buttermilk, and butter serum solutions and its effect on bacterial adherence

Initiates file downloadSurvival of Salmonella enteric in skim milk powder with different water activity and water mobility

Initiates file downloadAntiradical and tea polyphenol-stabilizing ability of functional fermented soymilk–tea beverage

Initiates file downloadDetermination of heavy metals in milk and fermented milk products by potentiometric stripping analysis with constant inverse current in the analytical step

Initiates file downloadEffect of seasonal variation on the composition and properties of raw milk destined for processing in the UK

Initiates file downloadExpression and production of staphylococcal enterotoxin C is  substantially reduced in milk

Initiates file downloadHeat-induced inactivation mechanisms of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in soymilk processing

Initiates file downloadHigh-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese

Initiates file downloadMetagenomic analysis of the microbial community in kefir grains

Initiates file downloadOleuropein as a bioactive constituent added in milk and yogurt

Initiates file downloadQuantitative determination of active Bowman-Birk isoinhibitors, IBB1 and IBBD2, in commercial soymilks

Initiates file downloadApplicability of a Lactobacillus amylovorus strain as co-culture for natural folate bio-enrichment of fermented milk

Initiates file downloadApplication of capillary electrophoresis single-stranded conformation polymorphism (CE-SSCP) analysis for identification of fungal communities in cheese

Initiates file downloadA preliminary risk assessment of potential exposure to naturally occurring estrogens from Beijing (China) market milk products

Initiates file downloadAssessment of aflatoxin M1 in maternal breast milk in Eastern Turkey

Initiates file downloadCo-culture fermentation of peanut-soy milk for the development of a novel functional beverage

Initiates file downloadControl of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria

Initiates file downloadGreat interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds

Initiates file downloadInfluence of tea extract supplementation on bifidobacteria during soymilk fermentation

Initiates file downloadIsolation and characterization of bifidobacteria from ovine cheese

Initiates file downloadManufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

Initiates file downloadModelling the effect of lactic acid bacteria from starter- and aroma culture on growth of Listeria monocytogenes in cottage cheese

Initiates file downloadPrevalence and antimicrobial susceptibility of Arcobacter species in cow milk, water buffalo milk and fresh village cheese

Initiates file downloadStaphylococcus aureus food-poisoning outbreak associated with the consumption of ice-cream

Initiates file downloadThe predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese

Initiates file downloadAdhesion of Staphylococcus aureus on stainless steel treated with three types of milk

Initiates file download2D-fluorescence and multivariate data analysis for monitoring of sourdough fermentation process

Initiates file downloadLevels of aflatoxin M1 in different types of milk collected in Serbia: Assessment of human and animal exposure

Initiates file downloadMicrobial diversity and dynamics during the production of May bryndza cheese

Initiates file downloadNatamycin efficiency for controlling yeast growth in models systems and on cheese surfaces

Initiates file downloadOccurrence and estimation of aflatoxin M1 exposure in milk in Serbia

Initiates file downloadScreening for potential new probiotic based on probiotic properties and a-glucosidase inhibitory activity

Initiates file downloadStructural changes and plasticizer migration of starch-based food packaging material contacting with milk during microwave heating

Initiates file downloadThe risks associated with aflatoxins M1 occurrence in Lebanese dairy products