Concepedia

Semi-soft Cheese

Semi-Soft Cheese is a category of cheese characterized by a moisture content and texture intermediate between soft and hard cheeses, distinguished by its pliable consistency, moderate elasticity, and ability to melt smoothly without losing structural integrity.

35

Publications

1.4K

Citations

138

Authors

59

Institutions

Publications per year

2017–2026

7

Parents

Publications

35

Environmental life cycle assessment (LCA) of Swedish semi-hard cheese

Johanna Berlin · International Dairy Journal · 2002 · 228 citations

, , +11

Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses

Larissa P. Margalho, Bruna A. Kamimura, Marcelo D'Elia Feliciano et al. · Food Microbiology · 2018 · 98 citations · Full text

, , +17

Occurrence of Listeria monocytogenes in soft and semi-soft cheeses in retail outlets in Sweden

Semir Lončarević, Marie‐Louise Danielsson‐Tham, Wilhelm Tham · International Journal of Food Microbiology · 1995 · 92 citations

, , +16

Inhibition of markers of bone resorption by consumption of vitamin D and calcium-fortified soft plain cheese by institutionalised elderly women

Jean‐Philippe Bonjour, Valérie Benoit, Olivier Pourchaire et al. · British Journal Of Nutrition · 2009 · 78 citations · Full text

, , +17

Scientific Opinion on the use of natamycin (E 235) as a food additive

EFSA Journal · 2009 · 56 citations · Full text

, , +12

1–5 of 35

Authors

138

  1. AS
    Anderson S. Sant’Ana

    Universidade Estadual de Campinas (UNICAMP), Brazil

    2 publications · 150 citations

    2

    h-index

  2. DW
    Donald W. Schaffner

    Rutgers, The State University of New Jersey, United States

    2 publications · 150 citations

    2

    h-index

  3. OP
    Olivier Pourchaire

    Hôpital Necker-Enfants Malades, France

    2 publications · 120 citations

    2

    h-index

  4. SL
    Semir Lončarević

    Norwegian Veterinary Institute, Norway

    2 publications · 112 citations

    2

    h-index

  5. ÚG
    Úrsula Gonzales-Barrón

    Polytechnic Institute of Bragança, Portugal

    2 publications · 150 citations

    2

    h-index

1–5 of 138

Institutions

59

  1. Hôpital Necker-Enfants Malades

    Paris, France

    2 h-index

    2 publications

    120 citations

  2. Swedish University of Agricultural Sciences

    Uppsala, Sweden

    2 h-index

    6 publications

    336 citations

  3. Polytechnic Institute of Bragança

    Bragança, Portugal

    2 h-index

    4 publications

    300 citations

  4. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    2 h-index

    9 publications

    790 citations

  5. Instituto Politécnico de Beja

    Beja, Portugal

    2 h-index

    4 publications

    132 citations

  6. Science et Technologie du Lait et de l'Oeuf

    Rennes, France

    2 h-index

    6 publications

    218 citations

  7. University of Wisconsin–Madison

    Madison, United States

    2 h-index

    6 publications

    100 citations

  8. Rutgers, The State University of New Jersey

    New Brunswick, United States

    2 h-index

    3 publications

    202 citations

1–8 of 59

Venues

  1. Journal of Dairy Research

    3 publications · 80 citations

    3

    h-index

  2. Epidemiology and Infection

    2 publications · 68 citations

    2

    h-index

  3. International Dairy Journal

    2 publications · 279 citations

    2

    h-index

  4. Food Microbiology

    2 publications · 118 citations

    2

    h-index

  5. International Journal of Food Microbiology

    2 publications · 143 citations

    2

    h-index

1–5