Concepedia

The nature of aroma compounds produced in a cheese model by glutamate dehydrogenase positive Lactobacillus INF15D depends on its relative aminotransferase activities towards the different amino acids

Agnieszka Kieronczyk, Siv Skeie, Thor Langsrud, Dominique Le Bars, Mireille Yvon

International Dairy Journal · 2003 · 76 citations · 21 references

References

21

Cheese flavour formation by amino acid catabolism

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

Agriculture, Biochemistry, Food Science +14

Contribution of lactic acid bacteria to flavour compound formation in dairy products

Gerda Urbach · International Dairy Journal · 1995 · 329 citations

Agriculture, Dairy Science, Food Science +16

An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds

Mireille Yvon, S. Thirouin, Liesbeth Rijnen et al. · Applied and Environmental Microbiology · 1997 · 270 citations · Full text

Life Sciences, Biochemistry, Microbiology +17

A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese

Wim Engels, R. Dekker, Catrienus de Jong et al. · International Dairy Journal · 1997 · 265 citations

Agriculture, Dairy Science, Food Science +17

High Performance Liquid Chromatographic Determination of Organic Acids in Dairy Products

Ray Marsili, Harry Ostapenko, Rashad Simmons et al. · Journal of Food Science · 1981 · 216 citations

Agriculture, Dairy Science, Food Science +9