Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages

Gas chromatographic characterization of organic substances in the retention index system.

Ervin sz. Kováts · Medical Entomology and Zoology · 1965 · 667 citations

Chemical Engineering, Engineering, Separation Science +12

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

P. Molimard, Henry-Éric Spinnler · Journal of Dairy Science · 1996 · 596 citations · Full text

A Comparative Study of Different Methods of Yeast Strain Characterization

Amparo Querol, Eladio Barrio, Daniel Ramón · Systematic and Applied Microbiology · 1992 · 378 citations

Food Fermentation, Biochemistry, Bioanalysis +5

Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products

G. Gandemer · Meat Science · 2002 · 353 citations

Lipid Analysis, Nutrition, Body Composition +14

Effect of fat content on aroma generation during processing of dry fermented sausages

Alicia Olivares, José Luís Navarro, Mónica Flores · Meat Science · 2010 · 210 citations

Food Fermentation, Fat Content, Aroma Generation +6