Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Google-based Impact Factor: 2.37
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"Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses"
written by Irma Caro, Sergio Soto, Lucía Fuentes, Néstor Gutiérrez-Méndez, Briselda García-Islas, Karol E. Monroy-Gayosso, Javier Mateo,
published by Food and Nutrition Sciences, Vol.5 No.4, 2014

has been cited by the following article(s):

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[1]	Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity of Lactobacillus casei 21/1 Cell-Free …
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[5]	Comparative Analysis of the Proximate Composition of Local Cheese Made from Soybean Milk and Cowmilk using Different Coagulants
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[9]	The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese
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[10]	PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF COW'S MILK CHEESE PRODUCED IN SÃO JORGE-CAPE VERDE
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[11]	Revalorización de un queso fresco artesanal del municipio de Villa Victoria, Estado de México
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[12]	Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese
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[14]	Evolución de los atributos sensoriales de queso oaxaca durante su vida útil y caracterización sensorial analítico-afectiva de queso oaxaca comercial
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[15]	Sheep's milk Camembert ripening: transformation of fatty-acid profile.
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[17]	Online Media registration number
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[20]	Food pH: A tool for the management of patients with gastroesophageal reflux
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[21]	Profiling of bacterial and fungal communities of Mexican cheeses by high throughput DNA sequencing
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[25]	Effect of Goat and Cow Milk Ratios on the Physicochemical, Rheological, and Sensory Properties of a Fresh Panela Cheese
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[26]	YIELD INCREMENT, MICROBIOLOGICAL AND SENSORY QUALITY OF SOFT CHEESE PRODUCED FROM FRESH COW MILK BLENDED WITH FRUIT …
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[27]	PERFIL SENSORIAL Y FISICOQUíMICO DEL QUESO CHIHUAHUA CONSIDERANDO LAS PREFERENCIAS DEL CONSUMIDOR
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[28]	Invited review: Hispanic-style cheeses and their association with Listeria monocytogenes
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[29]	Hot topic: Antilisterial activity by endolysin PlyP100 in fresh cheese
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[31]	Effects of different coagulants on the physico-chemical, microbial and sensory properties of Wara, a Nigerian soft soy-cheese
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[32]	Invited review: Artisanal Mexican cheeses
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[33]	Biodiversity of Bacteriocin-Producing Lactic Acid Bacteria from Mexican Regional Cheeses and their Contribution to Milk Fermentation
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[34]	Impact of dietary fiber and hydrocolloids on the quality of low fat cheddar cheese
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[35]	Medición de emociones en consumidores de queso: caso queso panela y queso adobera
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[36]	Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage
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[37]	Use of a miniature laboratory fresh cheese model for investigating antimicrobial activities
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[38]	Yield and Textural Characteristics of Panela Cheeses Produced with Dairy‐Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase
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[39]	Effect of the inclusion of citrus pulp in the diet of goats on cheeses characteristics
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[4]	Milk-Clotting and Proteolytic Properties of a Partially Purified Pepsin from Yellowfin Tuna (Thunnus albacares) and its Potential for Cheesemaking Food and Bioprocess Technology, 2023 DOI:10.1007/s11947-023-03030-3

[5]	Milk-Clotting and Proteolytic Properties of a Partially Purified Pepsin from Yellowfin Tuna (Thunnus albacares) and its Potential for Cheesemaking Food and Bioprocess Technology, 2023 DOI:10.1007/s11947-023-03030-3

[6]	Changes induced by high hydrostatic pressure in acidified and non‐acidified milk during Oaxaca cheese production International Journal of Food Science & Technology, 2021 DOI:10.1111/ijfs.15134

[7]	The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese Molecules, 2021 DOI:10.3390/molecules26082170

[8]	Changes induced by high hydrostatic pressure in acidified and non‐acidified milk during Oaxaca cheese production International Journal of Food Science & Technology, 2021 DOI:10.1111/ijfs.15134

[9]	The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese Molecules, 2021 DOI:10.3390/molecules26082170

[10]	Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese LWT, 2020 DOI:10.1016/j.lwt.2020.109041

[11]	Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese LWT, 2020 DOI:10.1016/j.lwt.2020.109041

[12]	Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese LWT, 2020 DOI:10.1016/j.lwt.2020.109041

[13]	Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile Food Processing: Techniques and Technology, 2019 DOI:10.21603/2074-9414-2019-3-423-430

[14]	Profiling of bacterial and fungal communities of Mexican cheeses by high throughput DNA sequencing Food Research International, 2018 DOI:10.1016/j.foodres.2018.07.023

[15]	Hot topic: Antilisterial activity by endolysin PlyP100 in fresh cheese Journal of Dairy Science, 2017 DOI:10.3168/jds.2016-11990

[16]	Invited review: Hispanic-style cheeses and their association with Listeria monocytogenes Journal of Dairy Science, 2017 DOI:10.3168/jds.2016-12116

[17]	Physical, chemical and texture characteristics of Aro cheese Food Research, 2017 DOI:10.26656/fr.2017.2(1).211

[18]	Invited review: Artisanal Mexican cheeses Journal of Dairy Science, 2016 DOI:10.3168/jds.2015-10103

[19]	Biodiversity of Bacteriocin-Producing Lactic Acid Bacteria from Mexican Regional Cheeses and their Contribution to Milk Fermentation Food Biotechnology, 2016 DOI:10.1080/08905436.2016.1198263

[20]	Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage Journal of Dairy Science, 2015 DOI:10.3168/jds.2014-8152

[21]	Use of a miniature laboratory fresh cheese model for investigating antimicrobial activities Journal of Dairy Science, 2015 DOI:10.3168/jds.2015-9967

[22]	Yield and Textural Characteristics of Panela Cheeses Produced with Dairy-Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase Journal of Food Science, 2015 DOI:10.1111/1750-3841.13126

[23]	Yield and Textural Characteristics of Panela Cheeses Produced with Dairy‐Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase Journal of Food Science, 2015 DOI:10.1111/1750-3841.13126

[24]	Effect of the inclusion of citrus pulp in the diet of goats on cheeses characteristics Small Ruminant Research, 2014 DOI:10.1016/j.smallrumres.2014.06.012

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