ArticleFood science & nutrition2024
Antimicrobial and antioxidant activities of water-soluble extracts of Camis cheeses produced by different traditional methods.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Blaťácké Zlato Cheese: A Screenshot of Its Biofunctional and Physicochemical Characteristics.Foods (Basel, Switzerland) · 2025Article
- Antimicrobial and antioxidant activities of water-soluble extracts of Camis cheeses produced by different traditional methods.Food science & nutrition · 2024Article
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Abstract
Traditional Camis cheese may be an interesting dairy product with potential bioactivities and postconsumption health effects. The aim of this study was to evaluate the antimicrobial and antioxidant activity of Camis cheeses produced by two different traditional methods, differing in heat processing of the milk and boiling the curd, and to reveal the changes that occur depending on 90 days of ripening time. For this purpose, physicochemical and sensory analyses were performed, and antimicrobial and antioxidant activity analyses of the water-soluble extracts (WSEs) of Camis cheeses (B1 and B2) were conducted. WSEs of both cheeses (800 μL mL
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