Development of Volatile Compounds in Processed Cheese during Storage

Analysis of autoxidized fats by gas chromatography‐mass spectrometry: VII. Volatile thermal decomposition products of pure hydroperoxides from autoxidized and photosensitized oxidized methyl oleate, linoleate and linolenate

E. N. Frankel, W. E. Neff, E. Selke · Lipids · 1981 · 277 citations

Agriculture, Food Science, Food Analysis +16

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

Agriculture, Dairy Science, Food Science +16

Identification and Quantification of Potent Odorants in Regular-Fat and Low-Fat Mild Cheddar Cheese

C. Milo, Gary A. Reineccius · Journal of Agricultural and Food Chemistry · 1997 · 182 citations

Agriculture, Chemistry, Food Science +17

Influence of Heat Treatment on the Volatile Compounds of Milk

Giovanna Contarini, Milena Povolo, Riccardo Leardi et al. · Journal of Agricultural and Food Chemistry · 1997 · 140 citations

Agriculture, Dairy Science, Food Science +16

Volatile organic compounds produced by thermophilic and mesophilic single strain dairy starter cultures

R. Imhof, H. Glättli, J.O. Bosset · LWT · 1995 · 101 citations

Agriculture, Dairy Science, Microbiology +11