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Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile Compounds
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Tuning and modeling cheese flavor
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Gas chromatography-mass spectrometry characterization of the aroma of Ossetian cheeses
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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Chemical, textural and organoleptic characteristics of Greek semihard goat cheese made with different starter cultures during ripening and storage
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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
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
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Impact of Lactococcus lactis as starter culture on microbiota and metabolome profile of an Italian raw milk cheese
Paola Dolci, Ilario Ferrocino, Manuela Giordano, Rita Pramotton, Luca Vernetti-Prot, Simona Zenato and Andrea Barmaz International Dairy Journal 110 104804 (2020) https://doi.org/10.1016/j.idairyj.2020.104804
Behaviour of water in different types of goats' cheese
Jolanta Tomaszewska-Gras, Dorota Cais-Sokolińska, Paulina Bierzuńska, Łukasz K. Kaczyński, Katarzyna Walkowiak and Hanna M. Baranowska International Dairy Journal 95 18 (2019) https://doi.org/10.1016/j.idairyj.2019.02.015
Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat’s raw milk
The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese
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Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale
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
Fruit Volatile Profiles of Two Citrus Hybrids Are Dramatically Different from Those of Their Parents
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Complexity and Uniqueness of the Aromatic Profile of Smoked and Unsmoked Herreño Cheese
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Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses
Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses
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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
Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese
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
Françoise Irlinger, Stéphane Ah Yuen In Yung, Anne-Sophie Sarthou, Céline Delbès-Paus, Marie-Christine Montel, Emmanuel Coton, Monika Coton and Sandra Helinck International Journal of Food Microbiology 153(3) 332 (2012) https://doi.org/10.1016/j.ijfoodmicro.2011.11.022
Solid-Phase Microextraction to the Study of the Stability of Selected Volatile Constituents in Irradiated Manchego 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
