Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening

Biochemistry of cheese ripening

Paul L.H. McSweeney · International Journal of Dairy Technology · 2004 · 1K citations

Agriculture, Food Science, Cheese Science +10

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

Soluble nitrogen in Cheddar cheese: comparison of extraction procedures

C. N. Kuchroo, Patrick F. Fox · Milk science international/Milchwissenschaft · 1982 · 702 citations · Full text

Agriculture, Dairy Science, Food Science +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

Contribution of lactic acid bacteria to flavour compound formation in dairy products

Gerda Urbach · International Dairy Journal · 1995 · 329 citations

Agriculture, Dairy Science, Food Science +16