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Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese.
J Dairy Sci. 2018 Feb;101(2):944-967. doi: 10.3168/jds.2017-12944. Epub 2017 Nov 23.
J Dairy Sci. 2018.
PMID: 29174156
Free article.
Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis.
Taivosalo A, Kriščiunaite T, Stulova I, Part N, Rosend J, Sõrmus A, Vilu R.
Taivosalo A, et al.
Foods. 2019 May 15;8(5):165. doi: 10.3390/foods8050165.
Foods. 2019.
PMID: 31096639
Free PMC article.
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Application of the UHPLC-DIA-HRMS Method for Determination of Cheese Peptides.
Arju G, Taivosalo A, Pismennoi D, Lints T, Vilu R, Daneberga Z, Vorslova S, Renkonen R, Joenvaara S.
Arju G, et al. Among authors: taivosalo a.
Foods. 2020 Jul 23;9(8):979. doi: 10.3390/foods9080979.
Foods. 2020.
PMID: 32718013
Free PMC article.
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The impact of seasonal calving systems with varying pasture allowance on Cheddar cheese composition, nutritional quality, and ripening characteristics.
Timlin M, Brodkorb A, Harbourne N, O'Callaghan TF, Drouin G, Pacheco-Pappenheim S, Hennessy D, O'Donovan M, Pierce KM, Corrigan BM, Murphy JP, Pismennõi D, Taivosalo A, Lints T, Kriščiunaite T, Vilu R, Fitzpatrick E, McCarthy K, Sheehan JJ.
Timlin M, et al. Among authors: taivosalo a.
J Dairy Sci. 2024 Dec;107(12):10310-10327. doi: 10.3168/jds.2024-24745. Epub 2024 Aug 8.
J Dairy Sci. 2024.
PMID: 39122152
Free article.
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