Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry

Characterization of the key odorants contributing to retronasal olfaction during bread consumption

(2020) Dandan Pu et al.   FOOD CHEMISTRY

Elucidation of Infusion-Induced Changes in the Key Odorants and Aroma Profile of Iranian Endemic Borage (Echium amoenum) Herbal Tea

(2019) Asghar Amanpour et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis

(2019) Salwa Tsouli Sarhir et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparison of SDE and SPME for the analysis of volatile compounds in butters

(2019) Yang Li et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese

(2018) Andrea S. Bertuzzi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Aroma profile of a traditionally fermented butter (smen)

(2018) Clarisse Iradukunda et al.   JOURNAL OF DAIRY RESEARCH

From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture

(2018) M. Bergamaschi et al.   JOURNAL OF DAIRY SCIENCE

Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat’s raw milk

(2017) Hacène Medjoudj et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Role of lactic acid bacteria on the yogurt flavour: A review

(2017) Chen Chen et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Key Odorants of Lazur, a Polish Mold-Ripened Cheese

(2017) Małgorzata A. Majcher et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects

(2016) Laura Zabaleta et al.   INTERNATIONAL DAIRY JOURNAL

GC–MS–olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)

(2015) Asghar Amanpour et al.   FOOD CHEMISTRY

The Aroma of Goat Milk: Seasonal Effects and Changes through Heat Treatment

(2014) Caroline Siefarth et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese

(2014) E. Sulejmani et al.   JOURNAL OF DAIRY SCIENCE

Odour-active compounds in banana fruit cv. Giant Cavendish

(2013) Jorge A. Pino et al.   FOOD CHEMISTRY

Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS

(2011) Francisco José Delgado et al.   FOOD CHEMISTRY

Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS

(2011) Li Ning et al.   FOOD CHEMISTRY

Evaluation of Volatiles from Two Subtropical Strawberry Cultivars Using GC–Olfactometry, GC-MS Odor Activity Values, and Sensory Analysis

(2011) Xiaofen Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of volatile components in yak butter using SAFE, SDE and HS-SPME-GC/MS

(2011) Ning Li et al.   NATURAL PRODUCT RESEARCH

Volatile Flavor Compounds in Yogurt: A Review

(2010) Hefa Cheng   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Characterisation of biochemical changes during ripening in Argentinean sheep cheeses

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

Volatile composition and odour-activity value of thornless ‘Black Diamond’ and ‘Marion’ blackberries

(2009) Xiaofen Du et al.   FOOD CHEMISTRY

Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening

(2009) Francisco José Delgado et al.   FOOD CHEMISTRY

Aroma characterisation of Gouda-type cheeses

(2008) I. Van Leuven et al.   INTERNATIONAL DAIRY JOURNAL