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Cheese

Known as: Cheeses 
A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.
National Institutes of Health

Papers overview

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Review
2018
Review
2018
A growing body of nutritional science highlights the complex mechanisms and pleiotropic pathways of cardiometabolic effects of… Expand
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Review
2018
Review
2018
In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives… Expand
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Review
2018
Review
2018
Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease… Expand
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Review
2017
Review
2017
Purpose of ReviewTo evaluate the clinical and nutritional significance of genetically determined lactase non-persistence and… Expand
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Review
2015
Review
2015
The byproduct of cheese-producing industries, cheese whey, is considered as an environmental pollutant due to its high BOD and… Expand
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Review
2015
Review
2015
Anaerobic digestion (AD) of lignocellulosic biomass provides an excellent opportunity to convert abundant bioresources into… Expand
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Review
2005
Review
2005
Flavour development in dairy fermentations, most notably cheeses, results from a series of (bio)chemical processes in which the… Expand
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Highly Cited
2003
Highly Cited
2003
In this paper we explore the development and incidence of alternative food networks within a European-wide context. By developing… Expand
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Highly Cited
1988
Highly Cited
1988
In Los Angeles County, California, 142 cases of human listeriosis were reported from January 1 through August 15, 1985. Ninety… Expand
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Highly Cited
1982
Highly Cited
1982
A pulsed laser having a laser gain medium of broadband output is tuned to essentially monochromatic output. An acousto-optic cell… Expand
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