Edam

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Edam

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EDAM: an ontology of bioinformatics operations, types of data and identifiers, topics and formats von Ison, Jon, Kalas, Matús, Jonassen, Inge, Bolser, Dan, Uludag, Mahmut, McWilliam, Hamish, Malone, James, Lopez, Rodrigo, Pettifer, Steve, Rice, Peter

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Salt reduction in film‐ripened, semihard Edam cheese von Hoffmann, Wolfgang, Luzzi, Giuseppina, Steffens, Marco, Clawin‐Rädecker, Ingrid, Franz, Charles M A P, Fritsche, Jan

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Controlled transglutaminase treatment in Edam cheese-making von Aaltonen, Terhi, Huumonen, Ilkka, Myllärinen, Päivi

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The effect of unit operation and adjunct probiotic culture on physicochemical, biochemical, and textural properties of Dutch Edam cheese von Amiri, Saber, Abotalebi Kohneshahri, Seyyed Reza, Nabizadeh, Farnaz

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The effect of milk fat substitution on the rheological properties of Edam-type cheese von Myhan, Ryszard, Jeliński, Tomasz, Białobrzewski, Ireneusz, Sadowska, Jadwiga, Jachimczyk, Ewelina

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The role of microbial coagulants on the physicochemical, proteolysis, microstructure and sensory properties of low-fat Edam cheese manufactured from ultrafiltered buffalo milk von El-Aidie, Safaa A.M., Castro-Muñoz, Roberto, Abu-Jdayil, Basim, El-Dieb, Samia M.

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Edam

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Analysis of antimicrobial whey protein‐based biocomposites with lactic acid, tea tree (Melaleuca alternifolia) and garlic (Allium sativum) essential oils for Edam cheese coating von Tamošaitis, Almantas, JaruševičienĖ, AušrinĖ, StrykaitĖ, Monika, Damašius, Jonas

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The 35th Year of AI EDAM: Where are We Heading? von Chakrabarti, Amaresh

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The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese von BUNKOVA, Leona, BUNKA, František, MANTLOVA, Gabriela, CABLOVA, Andrea, SEDLACEK, Ivo, SVEC, Pavel, PACHLOVA, Vendula, KRACMARD, Stanislav

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Ultrasonication of Lactobacilli Cultures on Edam Cheese Quality during Ripening von H. A. A., Ahmed, R. A. M., Khali, A. M., AbouElNour, A. S., El-Sisi, H. Ibrahim, Aida

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Identification of Marker Peptides for the Whey Protein Quantification in Edam-Type Cheese von von Oesen, Tobias, Treblin, Mascha, Clawin-Rädecker, Ingrid, Martin, Dierk, Maul, Ronald, Hoffmann, Wolfgang, Schrader, Katrin, Wegner, Benjamin, Bode, Katja, Zink, Ralf, Rohn, Sascha, Fritsche, Jan

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Effect of reduction of sodium content on the microbial ecology of Edam cheese samples von Luzzi, Giuseppina, Brinks, Erik, Fritsche, Jan, Franz, Charles M. A. P.

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The 35 th Year of AI EDAM: Where are We Heading? von Chakrabarti, Amaresh

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Modelling the main ionospheric trough using the Electron Density Assimilative Model (EDAM) with assimilated GPS TEC von Parker, James A. D., Pryse, S. Eleri, Jackson-Booth, Natasha, Buckland, Rachel A.

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Beyond the EDGE with EDAM: Prioritising British Plant Species According to Evolutionary Distinctiveness, and Accuracy and Magnitude of Decline von Pearse, William D, Chase, Mark W, Crawley, Michael J, Dolphin, Konrad, Fay, Michael F, Joseph, Jeffrey A, Powney, Gary, Preston, Chris D, Rapacciuolo, Giovanni, Roy, David B, Purvis, Andy

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Influence of the Probiotic Lactobacillus acidophilus NCFM
and Lactobacillus rhamnosus HN001 on Proteolysis Patterns
of Edam Cheese von Aljewicz, Marek, Cichosz, Grażyna, Nalepa, Beata, Kowalska, Marika

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Bifidobacterium bifidum in probiotic Edam cheese: influence on cheese ripening von Sabikhi, Latha, Kumar, M. H. Sathish, Mathur, B. N.

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