Evolution of free amino acids during Idiazábal cheese ripening

Contribution of peptides and amino acids to the taste of foods

J. KIRIMURA, Akira Shimizu, Akimitsu Kimizuka et al. · Journal of Agricultural and Food Chemistry · 1969 · 348 citations

Agriculture, Biochemistry, Food Science +13

Relations between cheese flavour and chemical composition

Gerda Urbach · International Dairy Journal · 1993 · 275 citations

Agriculture, Dairy Science, Food Science +14

Simultaneous determination of amino acids and biogenic amines by reversed-phase high-performance liquid chromatography of the dabsyl derivatives

Ingolf Krause, Annette Bockhardt, Herbert Neckermann et al. · Journal of Chromatography A · 1995 · 203 citations

Natural Sciences, Biochemistry, Chemistry +14

Technological parameters involved in cheese ripening

Gabriele Berg, Fred A. Exterkate · International Dairy Journal · 1993 · 66 citations

Agriculture, Dairy Science, Food Science +14

The role of lactic acid bacteria in accelerated cheese ripening

Morsi A. El Soda · FEMS Microbiology Reviews · 1993 · 65 citations

Agriculture, Dairy Science, Food Science +17