Volatiles in a sausage surface model-influence of Penicillium nalgiovense, Pediococcus pentosaceus, ascorbate, nitrate and temperature

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

P. Molimard, Henry-Éric Spinnler · Journal of Dairy Science · 1996 · 601 citations · Full text

Agriculture, Dairy Science, Food Science +12

Lipid oxidation: Mechanisms, products and biological significance

E. N. Frankel · Journal of the American Oil Chemists Society · 1984 · 524 citations

Life Sciences, Biochemistry, Lipid Biochemistry +16

Progress in the chemistry of fats and other lipids

H.G.B. · Journal of Molecular Structure · 1972 · 271 citations

Life Sciences, Biochemistry, Chemistry +11

Effects of starter cultures on the formation of flavour compounds in dry sausage

Jean‐Louis Berdagué, P. Monteil, Marie‐Christine Montel et al. · Meat Science · 1993 · 264 citations

Agriculture, Food Science, Microbiology +16

Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model

Marie‐Christine Montel, J. Reitz, Régine Talòn et al. · Food Microbiology · 1996 · 189 citations

Agriculture, Food Science, Microbiology +16