Concepedia

Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses

Pawinee Deetae, Pascal Bonnarme, Henry-Éric Spinnler, Sandra Hélinck

Applied Microbiology and Biotechnology · 2007 · 115 citations · 32 references

DOI

Concepts

References

32

Recent advances in cheese microbiology

Tom Beresford, Nora Fitzsimons, Noelle L Brennan et al. · International Dairy Journal · 2001 · 808 citations

, , +14

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

, , +16

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

, , +12

Relations between cheese flavour and chemical composition

Gerda Urbach · International Dairy Journal · 1993 · 275 citations

, , +14

Study of the Volatile Fraction of Parmesan Cheese

Germana Barbieri, Luciana Bolzoni, Maria Careri et al. · Journal of Agricultural and Food Chemistry · 1994 · 204 citations

, , +16