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GNOME
Known as:
Cheese (disambiguation)
Cheese is a GNOME webcam application. It was developed as a Google Summer of Code 2007 project by Daniel G. Siegel. It uses GStreamer to apply…
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8 relations
Emmabuntüs
Flickr
GStreamer
Google Summer of Code
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Papers overview
Semantic Scholar uses AI to extract papers important to this topic.
Review
2013
Review
2013
Developing and Applying a Foreign Language Vocabulary Learning and Practicing Game: The Effect of VocaWord.
L. Uzun
,
Uğur Recep Çetinavcı
,
Sedat Korkmaz
,
Umut M. Salihoğlu
2013
Corpus ID: 63421124
The present study reports on the findings related to the effect of playing a vocabulary learning and practicing game in…
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2009
2009
A piece of cheese, a grain of sand: the semantics of mass nouns and unitizers
C. Goddard
2009
Corpus ID: 60391267
2006
2006
Microbiological and Chemical Changes throughout the Manufacture and Ripening of Kashar: a Traditional Turkish Cheese
F. Çeti̇nkaya
,
G. E. Soyutemiz
2006
Corpus ID: 73538916
This study was performed to investigate the microbiological and chemical characteristics of Kashar cheese produced from raw milk…
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1998
1998
Influence of Salt on Appearance Functionality, and Protein Arrangements in Nonfat Mozzarella Cheese
B. Paulson
,
D. McMahon
,
C. Oberg
1998
Corpus ID: 82916753
1998
1998
A MICROBIOLOGICAL STUDY OF KASHAR CHEESE
N. Aran
1998
Corpus ID: 99071255
1998
1998
MICROBIOLOGICAL QUALITY AND OCCURRENCE OF SALMONELLA AND LISTERIA MONOCYTOGENES IN FRESH TENERIFE GOAT'S MILK CHEESE
G. Perez
,
F. Belda
,
E. Cardell
,
V. Zárate
1998
Corpus ID: 99376291
1995
1995
INFLUENCE OF MOLECULAR MODIFICATIONS ON THE RIPENING OF FAT-SUBSTITUTED CACIOTTA CHEESE
L. Turin
,
F. Bonomi
1995
Corpus ID: 85608297
The ripening of Caciotta cheese made from whole milk and from skim milk with or without the addition of Simplesse® was studied…
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1991
1991
Isolation of Low-Molecular-Weight Taste Peptides from Vacherin Mont ?Or Cheese
Sandra H. Mojarro‐Guerra
,
R. Amadó
,
E. Arrigoni
,
J. Solms
1991
Corpus ID: 84160814
Vacherin cheese samples weie extracted with water and the extracts fractionated by ultrafiltration excluding compounds with a…
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Highly Cited
1985
Highly Cited
1985
A Fluorescence Microscopic Study of Cheese
S. Yiu
1985
Corpus ID: 28358392
1976
1976
Relationship between the Emulsifying Capacity of Cheese and the Size of Casein during Ripening
Tatsumi Ito
,
Yoko Okawachi
,
Yoshiko Muguruma
,
伊藤 肇躬
1976
Corpus ID: 82054798
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