Skip to main navigation
Skip to search
Skip to main content
University of Copenhagen Research Portal Home
Help & FAQ
Dansk
English
Home
Profiles
Research output
Research units
Press/Media
Activities
Prizes
???studenttheses???
Datasets
Search by expertise, name or affiliation
Blue Cheese
Mette Dines Cantor, Tatjana van den Tempel, Tine Kronborg Hansen,
Ylva Ardö
9
Citations (Scopus)
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'Blue Cheese'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Keyphrases
Blue-veined Cheese
100%
Penicillium Roqueforti
20%
Proteolysis
20%
Cheese Matrix
20%
Mycotoxin Production
20%
Lipolysis
20%
Adjunct Culture
20%
Lactic Acid Bacteria
20%
Ripened Cheese
20%
Microorganisms
20%
Different Characteristics
20%
PH Gradient
20%
Biochemical Changes
20%
Cheese Ripening
20%
Aroma Formation
20%
Microenvironment
20%
Manufacturing Methods
20%
Agricultural and Biological Sciences
Blue Cheese
100%
Fungi
60%
Cheeses
40%
Penicillium
20%
Lipolysis
20%
Ripening
20%
Lactic Acid Bacterium
20%
Proteolysis
20%
Microorganism
20%
Cheese Ripening
20%
Mycotoxin
20%
Table Salt
20%
Food Science
Blue Cheese
100%
Ripened Cheese
20%
Adjunct Culture
20%
Cheese Matrix
20%
Penicillium roqueforti
20%
Table Salt
20%
Cheese Ripening
20%
Lactic Acid Bacteria
20%