Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

By Kilcawley Kieran N.   Faulkner Hope   Clarke Holly J.   O’Sullivan Maurice G.   Kerry Joseph P.  

Foods, Vol. 7, Iss. 3, 2018-03 ,pp. : 37-37

MDPI

Access to resources Recommend Favorite

Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization ^†

By Chugh Anupam   Khanal Dipendra   Walkling-Ribeiro Markus   Corredig Milena   Duizer Lisa   Griffiths Mansel W.  

Foods, Vol. 3, Iss. 2, 2014-04 ,pp. : 250-268

MDPI

Access to resources Recommend Favorite

Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality

By Siefarth Caroline   Tran Thi Bich Thao   Mittermaier Peter   Pfeiffer Thomas   Buettner Andrea  

Foods, Vol. 3, Iss. 2, 2014-05 ,pp. : 318-335

MDPI

Access to resources Recommend Favorite

Combined Effect of Pressure-Assisted Thermal Processing and Antioxidants on the Retention of Conjugated Linoleic Acid in Milk

By Martinez-Monteagudo Sergio I.   Saldaña Marleny D.A.  

Foods, Vol. 4, Iss. 2, 2015-04 ,pp. : 65-79

MDPI

Access to resources Recommend Favorite

Foods: Where Innovation, Agriculture, Molecular Biosciences and Human Nutrition Meet

By Brennan Charles  

Foods, Vol. 1, Iss. 1, 2012-11 ,pp. : 1-2

MDPI

Access to resources Recommend Favorite