Influence of an adjunct culture of Lactobacillus on the free amino acids and volatile compounds in a Roncal-type ewe’s-milk cheese

Key odorants in various cheese types as determined by gas chromatography-olfactometry

P.M.G. Curioni, J.O. Bosset · International Dairy Journal · 2002 · 720 citations

Agriculture, Chemistry, Food Science +16

Cheese flavour formation by amino acid catabolism

Mireille Yvon, Liesbeth Rijnen · International Dairy Journal · 2001 · 717 citations

Agriculture, Biochemistry, Food Science +14

Peptidases and amino acid catabolism in lactic acid bacteria

Jeffrey E. Christensen, Edward G. Dudley, Jeffrey A. Pederson et al. · Antonie van Leeuwenhoek · 1999 · 626 citations

Life Sciences, Biochemistry, Microbiology +10

Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties

P. Molimard, Henry-Éric Spinnler · Journal of Dairy Science · 1996 · 601 citations · Full text

Agriculture, Dairy Science, Food Science +12

Relations between cheese flavour and chemical composition

Gerda Urbach · International Dairy Journal · 1993 · 275 citations

Agriculture, Dairy Science, Food Science +14