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Huabin Luo, Simen Akkermans, Davy Verheyen, Jian Wang, Monika Polanska and Jan F. M. Van Impe Comprehensive Reviews in Food Science and Food Safety 23(5) (2024) https://doi.org/10.1111/1541-4337.13420
Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese
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IMPLICATIONS OF STABILIZERS USED IN BRINE OF SOFT WHITE CHEESE ON THE AROMA PROFILE OF CHEESES
Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage
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In vivo aroma release and perception of composite foods using nose space PTR–ToF–MS analysis with Temporal-Check-All-That-Apply
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Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage
Kinetic study of some flavor and bioactive compounds during fermentation of
Parkia biglobosa
Michel Y. Esse, Tagro S. Guehi, Marc Lebrun, Gilles Morel, Joël Grabulos, Christian Mestres and Nawel Achir Journal of Food Processing and Preservation 46(10) (2022) https://doi.org/10.1111/jfpp.16888
Formation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese
Asma Senoussi, Teresa Rapisarda, Iris Schadt, Haroun Chenchouni, Zineddine Saoudi, Sana Senoussi, Ouarda Aissaoui Zitoun, Mohammed Nasreddine Zidoune and Stefania Carpino International Dairy Journal 129 105349 (2022) https://doi.org/10.1016/j.idairyj.2022.105349
Evaluation of nutritional composition and sensory properties of cheese, cheese spreads and traditional butter from Slovak production
Silvia Jakabová, Lucia Benešová, Miroslav Kročko, Peter Zajác, Jozef Čapla, Adam Partika, Jozef Golian and Jana Štefániková Potravinarstvo Slovak Journal of Food Sciences 15 285 (2021) https://doi.org/10.5219/1614
Towards establishing the spoilage mechanisms of the long-horned grasshopper Ruspolia differens Serville
Geoffrey Ssepuuya, Dorothy Nakimbugwe, Leen Van Campenhout, Ann De Winne, Johan Claes and Mik Van Der Borght European Food Research and Technology 247(12) 2915 (2021) https://doi.org/10.1007/s00217-021-03824-9
The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin
Proteolysis, lipolysis, texture and sensory properties of cheese ripened by Monascus fumeus
Yongjun Xia, Ran Yuan, Shengnan Weng, Guangqiang Wang, Zhiqiang Xiong, Hui Zhang, Xin Song, Weina Liu and Lianzhong Ai Food Research International 137 109657 (2020) https://doi.org/10.1016/j.foodres.2020.109657
Behaviour of water in different types of goats' cheese
The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese
Valeria Guarrasi, Ciro Sannino, Marta Moschetti, Adriana Bonanno, Antonino Di Grigoli and Luca Settanni International Journal of Food Microbiology 259 35 (2017) https://doi.org/10.1016/j.ijfoodmicro.2017.07.022
Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat’s milk
Fruit Volatile Profiles of Two Citrus Hybrids Are Dramatically Different from Those of Their Parents
José Luis Rambla, M. Carmen González-Mas, Clara Pons, Guillermo P. Bernet, Maria José Asins and Antonio Granell Journal of Agricultural and Food Chemistry 62(46) 11312 (2014) https://doi.org/10.1021/jf5043079
Multivariate approach to reveal relationships between sensory perception of cheeses and aroma profile obtained with different extraction methods
Volatile composition and improvement of the aroma of industrial Manchego cheese by using Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters
Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses
Rubén Oliszewski, I Verónica Wolf, Carina V Bergamini, Mario Candioti and María C Perotti Journal of the Science of Food and Agriculture 93(11) 2730 (2013) https://doi.org/10.1002/jsfa.6092
Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses
Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture
Rita de Cássia Ramos do Egypto Queiroga, Bárbara Melo Santos, Ana Maria Pereira Gomes, Maria João Monteiro, Susana Maria Teixeira, Evandro Leite de Souza, Carlos José Dias Pereira and Maria Manuela Estevez Pintado LWT - Food Science and Technology 50(2) 538 (2013) https://doi.org/10.1016/j.lwt.2012.08.011
Identification of Imitation Cheese and Imitation Ice Cream Based on Vegetable Fat Using NMR Spectroscopy and Chemometrics
Yulia B. Monakhova, Rolf Godelmann, Claudia Andlauer, Thomas Kuballa and Dirk W. Lachenmeier International Journal of Food Science 2013 1 (2013) https://doi.org/10.1155/2013/367841
Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese
Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese
Effect of high-pressure treatment on the volatile profile of a mature raw goat milk cheese with paprika on rind
Francisco José Delgado, José González-Crespo, Ramón Cava and Rosario Ramírez Innovative Food Science & Emerging Technologies 12(2) 98 (2011) https://doi.org/10.1016/j.ifset.2011.01.001
The Effect of Yeast Species from Raw Milk in China on Proteolysis and Aroma Compound Formation in Camembert-Type Cheese
Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses
