The impact of reduced sodium chloride content on Cheddar cheese quality

Cheese flavour formation by amino acid catabolism

Mireille Yvon, Liesbeth Rijnen · International Dairy Journal · 2001 · 717 citations

Agriculture, Biochemistry, Food Science +14

Flavor of Cheddar Cheese: A Chemical and Sensory Perspective

T. K. Singh, M.A. Drake, Keith R. Cadwallader · Comprehensive Reviews in Food Science and Food Safety · 2003 · 412 citations

Agriculture, Dairy Science, Food Science +17

Salting and the role of salt in cheese

Timothy P. Guinee · International Journal of Dairy Technology · 2004 · 324 citations

Agriculture, Dairy Science, Food Science +17

Development of a Descriptive Language for Cheddar Cheese

M.A. Drake, S.C. Mcingvale, Patrick D. Gerard et al. · Journal of Food Science · 2001 · 219 citations

Agriculture, Dairy Science, Food Science +14

Flavor Lexicons

M.A. Drake, Gail Vance Civille · Comprehensive Reviews in Food Science and Food Safety · 2003 · 216 citations

Agriculture, Food Science, Food Analysis +16