Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin

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

Characterization of the lactic acid bacteria in artisanal dairy products

Timothy M. Cogan, Manuela Barbosa, Éric Beuvier et al. · Journal of Dairy Research · 1997 · 318 citations

Agriculture, Dairy Science, Microbiology +17

Determination of free fatty acids in milk and cheese procedures for extraction, clean up, and capillary gas chromatographic analysis

Catrienus de Jong, H. T. Badings · Journal of High Resolution Chromatography · 1990 · 314 citations

Agriculture, Biochemistry, Food Science +16

THE CONCENTRATION OF “FOLIC ACID”

Herschel K. Mitchell, Esmond E. Snell, Roger J. Williams · Journal of the American Chemical Society · 1941 · 307 citations

Agriculture, Nutrition, Nutritional Sciences +14

Relations between cheese flavour and chemical composition

Gerda Urbach · International Dairy Journal · 1993 · 275 citations

Agriculture, Dairy Science, Food Science +14