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Supplementation of Double Cream Cheese with Allium roseum: Effects on Quality Improvement and Shelf-Life Extension.
Foods. 2021 Jun 3;10(6):1276. doi: 10.3390/foods10061276.
Foods. 2021.
PMID: 34205038
Free PMC article.
The viscoelastic properties of processed cheeses depend on their thermal history and fat polymorphism.
Gliguem H, Lopez C, Michon C, Lesieur P, Ollivon M.
Gliguem H, et al.
J Agric Food Chem. 2011 Apr 13;59(7):3125-34. doi: 10.1021/jf103641f. Epub 2011 Mar 4.
J Agric Food Chem. 2011.
PMID: 21375320
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Crystallization and polymorphism of triacylglycerols contribute to the rheological properties of processed cheese.
Gliguem H, Ghorbel D, Lopez C, Michon C, Ollivon M, Lesieur P.
Gliguem H, et al.
J Agric Food Chem. 2009 Apr 22;57(8):3195-203. doi: 10.1021/jf802956b.
J Agric Food Chem. 2009.
PMID: 19296576
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Effects of sterilization, packaging, and storage on vitamin C degradation, protein denaturation, and glycation in fortified milks.
Gliguem H, Birlouez-Aragon I.
Gliguem H, et al.
J Dairy Sci. 2005 Mar;88(3):891-9. doi: 10.3168/jds.S0022-0302(05)72755-7.
J Dairy Sci. 2005.
PMID: 15738222
Free article.
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