The role of propionibacteria in the volatile profile of Pategrás cheeses

New insights into physiology and metabolism of Propionibacterium freudenreichii

(2011) Anne Thierry et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese

(2010) I.V. Wolf et al.   FOOD RESEARCH INTERNATIONAL

Pategrás cheese as a suitable carrier for six probiotic cultures

(2010) Carina Bergamini et al.   JOURNAL OF DAIRY RESEARCH

Composition and volatile profiles of commercial Argentinean blue cheeses

(2010) Irma V Wolf et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterisation of biochemical changes during ripening in Argentinean sheep cheeses

(2010) C.V. Bergamini et al.   SMALL RUMINANT RESEARCH

Characterization of the free fatty acids profile of Pategrás cheese during ripening

(2009) MARÍA C PEROTTI et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Enhancement of ethyl ester and flavour formation in Swiss cheese by ethanol addition

(2008) Romain Richoux et al.   INTERNATIONAL DAIRY JOURNAL

Practical retention index models of OV-101, DB-1, DB-5, and DB-Wax for flavor and fragrance compounds

(2007) K.L. Goodner   LWT-FOOD SCIENCE AND TECHNOLOGY