Concepedia
Food Research International · 2021 · 31 citations · 42 references
Food CompositionFood AnalysisFood EngineeringFood QualityKazakh Cheese FlavorFood TechnologyFood SafetyHealth Sciences
42
Biochemistry of cheese ripening
Paul L.H. McSweeney · International Journal of Dairy Technology · 2004 · 1K citations
Engineering, Amino Acids, Microbial Metabolism +16
Key odorants in various cheese types as determined by gas chromatography-olfactometry
P.M.G. Curioni, J.O. Bosset · International Dairy Journal · 2002 · 699 citations
Food Chemistry, Gas Chromatography-olfactometry, Various Cheese Types +7
Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
P. Molimard, Henry-Éric Spinnler · Journal of Dairy Science · 1996 · 596 citations · Full text
Texture Development During Cheese Ripening
R. C. Lawrence, Lawrence K. Creamer, J. Gilles · Journal of Dairy Science · 1987 · 504 citations · Full text
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening
Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno et al. · Trends in Food Science & Technology · 2015 · 204 citations
Probiotic, Food Fermentation, Food Spoilage +7