Cheese

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

Topic mentions per year

Topic mentions per year

1936-2017
010020019362016

Papers overview

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Highly Cited
2005
Highly Cited
2005
Most real decisions, unlike those of economics texts, have a status quo alternative—that is, doing nothing or maintaining one's… (More)
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Highly Cited
2005
Highly Cited
2005
Dietary patterns are useful in nutritional epidemiology, providing a comprehensive alternative to the traditional approach based… (More)
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Highly Cited
2003
Highly Cited
2003
The microbial diversity occurring in Stilton cheese was evaluated by 16S ribosomal DNA analysis with PCR-denaturing gradient gel… (More)
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Highly Cited
2002
Highly Cited
2002
BACKGROUND Large portions of food may contribute to excess energy intake and greater obesity. However, data on the effects of… (More)
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Highly Cited
2002
Highly Cited
2002
Cheese is known to contain compounds that reduce the risk of dental caries. The long-term consumption of milk containing… (More)
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Highly Cited
2002
Highly Cited
2002
The diversity and dynamics of the microbial communities during the manufacturing of Ragusano cheese, an artisanal cheese produced… (More)
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Highly Cited
2001
Highly Cited
2001
Microorganisms are an essential component of all natural cheese varieties and play important roles during both cheese manufacture… (More)
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1998
1998
Nine mixed-strain starters were examined for their abilities to produce gamma-aminobutyric acid. Six commercial starters were… (More)
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Highly Cited
1997
Highly Cited
1997
The enzymatic degradation of amino acids in cheese is believed to generate aroma compounds and therefore to be involved in the… (More)
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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… (More)
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