Concepedia

Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey

Pelin Salum, Gökçe Gövce, Perihan Kendirci, Deniz Baş, Zafer Erbay

International Dairy Journal · 2018 · 45 citations · 35 references

References

35

Biochemistry of cheese ripening

Paul L.H. McSweeney · International Journal of Dairy Technology · 2004 · 1K citations

Agriculture, Food Science, Cheese Science +10

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

Agriculture, Chemistry, Food Science +16

Cheese flavour formation by amino acid catabolism

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

Agriculture, Biochemistry, Food Science +14

Advances in the study of proteolysis during cheese ripening

Maria J. Sousa, Ylva Ardö, Paul L.H. McSweeney · International Dairy Journal · 2001 · 686 citations

Agriculture, Dairy Science, Food Science +10

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