Olson, N.F.

Rheological Evaluation of Maturing Cheddar Cheese

CREAMER, L. K., & OLSON, N. F. (1982) · Journal of Food Science

Proteins in Food SystemsAdvanced Scientific Research Methods

Cited by 442

The impact of lactic acid bacteria on cheese flavor

Olson, N. F. (1990) · FEMS Microbiology Letters

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 160

Secondary proteolysis of cheese during ripening: A review

Rank, T. C., Grappin, R., & Olson, N. F. (1985) · Journal of Dairy Science

Proteins in Food SystemsProtein Hydrolysis and Bioactive Peptides

Cited by 129

Mineral retention and rheological properties of Mozzarella cheese made by direct acidification

Keller, B., Olson, N. F., & Richardson, T. (1974) · Journal of Dairy Science

Proteins in Food SystemsAdvanced Scientific Research Methods

Cited by 96

Microencapsulation of Cheese Ripening Systems: Production of Diacetyl and Acetoin in Cheese by Encapsulated Bacterial Cell-Free Extract

Magee, E. L., Olson, N. F., & Lindsay, R. C. (1981) · Journal of Dairy Science

Microencapsulation and Drying ProcessesProbiotics and Fermented Foods

Cited by 35

Microencapsulation of Cell-Free Extracts to Demonstrate the Feasibility of Heterogeneous Enzyme Systems and Cofactor Recycling for Development of Flavor in Cheese

Braun, S. D., & Olson, N. F. (1986) · Journal of Dairy Science

Microencapsulation and Drying ProcessesBiochemical and biochemical processes

Cited by 32

NUTRIENT REQUIREMENTS AND GROWTH CONDITIONS FOR PRODUCTION OF LACTASE ENZYME BY SACCHAROMYCES FRAGILIS1

Wendorff, W. L., Amundson, C. H., & Olson, N. F. (1970) · Journal of Milk and Food Technology

Enzyme Production and CharacterizationEnzyme Catalysis and Immobilization

Cited by 28

Production of methanethiol in milk fat-coated microcapsules containing Brevibacterium linens and methionine

Kim, S. C., & Olson, N. F. (1989) · Journal of Dairy Research

Biochemical and biochemical processesMicroencapsulation and Drying Processes

Cited by 22

THE EFFECT OF HEAT TREATMENT OF MILK UPON THE HYDROLYZABILITY OF LACTOSE BY THE ENZYME LACTASE1

Wendorff, W. L., Amundson, C. H., & Olson, N. F. (1970) · Journal of Milk and Food Technology

Enzyme Production and CharacterizationEnzyme Catalysis and Immobilization

Cited by 11