Concepedia

Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models

Elliott J. Price, Robert Linforth, Christine E. R. Dodd, C.A. Phillips, Joanne Hort, Konstantinos Gkatzionis

Food Chemistry · 2013 · 43 citations · 23 references

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References

23

PLS-regression: a basic tool of chemometrics

Svante Wold, Michael Sjöstróm, Lennart Eriksson · Chemometrics and Intelligent Laboratory Systems · 2001 · 9.7K citations

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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

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Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley

Jérôme Pagès · Food Quality and Preference · 2005 · 388 citations

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The flavour of milk and dairy products: II. Cheese: contribution of volatile compounds

Gerda Urbach · International Journal of Dairy Technology · 1997 · 246 citations

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Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds

Damian Frank, Caroline Owen, John D. Patterson · LWT · 2003 · 219 citations

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