Consensus categorization of cheese based on water activity and pH—A rational approach to systemizing cheese diversity

Autor: Trmčić, A., Ralyea, R., Meunier-Goddik, L., Donnelly, C., Glass, K., D’Amico, D., Meredith, E., Kehler, M., Tranchina, N., McCue, C., Wiedmann, M.

Publikováno v: In Journal of Dairy Science January 2017 100(1):841-847

Evaluating Paenibacillus odorifer for its potential to reduce shelf life in reworked high-temperature, short-time fluid milk products.

Autor: Rush CE; Food Science and Technology, Oregon State University, Corvallis 97331., Johnson J; Food Science and Technology, Oregon State University, Corvallis 97331., Burroughs S; Food Science and Technology, Oregon State University, Corvallis 97331., Riesgaard B; Food Science and Technology, Oregon State University, Corvallis 97331., Torres A; Food Science and Technology, Oregon State University, Corvallis 97331., Meunier-Goddik L; Food Science and Technology, Oregon State University, Corvallis 97331., Waite-Cusic J; Food Science and Technology, Oregon State University, Corvallis 97331.

Publikováno v: JDS communications [JDS Commun] 2022 Jan 10; Vol. 3 (2), pp. 91-96. Date of Electronic Publication: 2022 Jan 10 (Print Publication: 2022).

Exploring the ancient roots and modern global brews of tea and herbal beverages: A comprehensive review of origins, types, health benefits, market dynamics, and future trends.

Autor: Huda, Hisham‐Sultan‐Alkatib¹ (AUTHOR), Majid, Nazia Binti Abdul² (AUTHOR), Chen, Yeng³ (AUTHOR), Adnan, Mohd⁴ (AUTHOR), Ashraf, Syed Amir⁵ (AUTHOR), Roszko, Marek⁶ (AUTHOR), Bryła, Marcin⁶ (AUTHOR), Kieliszek, Marek⁷ (AUTHOR), Sasidharan, Sreenivasan¹ (AUTHOR) srisasidharan@yahoo.com

Publikováno v: Food Science & Nutrition. Oct2024, Vol. 12 Issue 10, p6938-6955. 18p.

Camembert-type cheese quality and safety implications in relation to the timing of high-pressure processing during aging.

Autor: Batty D; Department of Food Science and Technology, Oregon State University, Corvallis 97331., Meunier-Goddik L; Department of Food Science and Technology, Oregon State University, Corvallis 97331., Waite-Cusic JG; Department of Food Science and Technology, Oregon State University, Corvallis 97331. Electronic address: joy.waite-cusic@oregonstate.edu.

Publikováno v: Journal of dairy science [J Dairy Sci] 2019 Oct; Vol. 102 (10), pp. 8721-8733. Date of Electronic Publication: 2019 Aug 07.

Influence of cheese-making recipes on the composition and characteristics of Camembert-type cheese.

Autor: Batty D; Department of Food Science and Technology, Oregon State University, Corvallis 97331., Waite-Cusic JG; Department of Food Science and Technology, Oregon State University, Corvallis 97331. Electronic address: joy.waite-cusic@oregonstate.edu., Meunier-Goddik L; Department of Food Science and Technology, Oregon State University, Corvallis 97331.

Publikováno v: Journal of dairy science [J Dairy Sci] 2019 Jan; Vol. 102 (1), pp. 164-176. Date of Electronic Publication: 2018 Nov 01.