ArticleFoods (Basel, Switzerland)2020
Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Water soaking improves pizza bake properties of fat-free mozzarella cheese shreds.JDS communications · 2026Article
- Effects of whey protein isolate olive oil pre emulsification on quality and storage stability of buffalo milk cheddar cheese.Scientific reports · 2026Article
- Development of a Novel Robust Approach for Unveiling the Stretchiness of Cheese.Journal of texture studies · 2025Article
- Sensory Lexicon Construction and Quantitative Descriptive Analysis of Jiang-Flavor Baijiu.Food science & nutrition · 2025Article
- Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage.Scientific reports · 2024Article
- Self-Assessed Experience of Emotional Involvement in Sensory Analysis Performed in Virtual Reality.Foods (Basel, Switzerland) · 2024Article
- Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil-whey protein isolate emulsion.Food science & nutrition · 2023Article
- Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures.Foods (Basel, Switzerland) · 2022Article
- Determination of pizzas quality and acceptability by physic-mechanical tests.Journal of food science and technology · 2022Article
- Characteristics and formation mechanism of key volatile compounds in sugar-smoked chicken.Journal of food science and technology · 2022Article
- An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (
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Registered trials
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