kashar cheese
Selected indexed studies
- Application of batch system ultraviolet light on the surface of kashar cheese, a kind of pasta-filata cheese: effects on mould inactivation, lipid oxidation, colour, hardness and sensory properties. (J Dairy Res, 2020) [PMID:33327973]
- Effect of plant addition and ripening on total phenol content, antioxidant capacity, volatile compounds and sensory properties of kashar cheese. (J Food Sci Technol, 2024) [PMID:38410263]
- Effect of Chitin-Glucan Hydrogel Coating on Shelf Life of Kashar Cheese. (Food Technol Biotechnol, 2025) [PMID:41509122]
_Worker-drafted node — pending editorial review._
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Sources
- Development of Soy Protein Isolate-Based Antimicrobial Edible Film Enhanced With Sage Essential Oil in Fresh Kashar Cheese Coating. (2025) pubmed
- Application of batch system ultraviolet light on the surface of kashar cheese, a kind of pasta-filata cheese: effects on mould inactivation, lipid oxidation, colour, hardness and sensory properties. (2020) pubmed
- Effect of plant addition and ripening on total phenol content, antioxidant capacity, volatile compounds and sensory properties of kashar cheese. (2024) pubmed
- Effect of Chitin-Glucan Hydrogel Coating on Shelf Life of Kashar Cheese. (2025) pubmed
- The use of cold plasma technology in solving the mold problem in Kashar cheese. (2023) pubmed
- Aloe vera Oil-Added Agar Gelatin Edible Films for Kashar Cheese Packaging. (2023) pubmed
- Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light. (2019) pubmed
- Fungal contamination of Kashar cheese in Turkey. (1992) pubmed
- Effect of cheese as a fat replacer in fermented sausage. (2014) pubmed
- Determination of Antifungal Effect of Edible Coatings Containing Williopsis saturnus var. saturnus Against Yeast and Mold Growth on Kashar Cheese. (2019) pubmed