Application of an Electronic Nose and HS-SPME/GC-MS to Determine Volatile Organic Compounds in Fresh Mexican Cheese

Electronic Nose for Differentiation and Quantification of Yeast Species in White Fresh Soft Cheese

(2022) Nawaf Abu-Khalaf et al.   Applied Bionics and Biomechanics

Hs-Spme/Gc-Ms Volatile Fraction Determination And Chemometrics For The Discrimination Of Typical Italian Pecorino Cheeses

(2021) Francesca Di Donato et al.   MICROCHEMICAL JOURNAL

Analysis of Volatiles in Food Products

(2021) Małgorzata Starowicz   Separations

Comparison of Cheese Aroma Intensity Measured Using an Electronic Nose (E-Nose) Non-Destructively with the Aroma Intensity Scores of a Sensory Evaluation: A Pilot Study

(2021) Kouki Fujioka   SENSORS

Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

(2020) Andrea Ianni et al.   MOLECULES

Volatile organic compounds in milk and mozzarella: Comparison between two different farming systems

(2020) Giuseppe Natrella et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Milk Source Identification and Milk Quality Estimation Using an Electronic Nose and Machine Learning Techniques

(2020) Fanglin Mu et al.   SENSORS

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk

(2019) Citlalli Celeste González Ariceaga et al.   Foods

Symposium review: Real-time continuous decision making using big data on dairy farms

(2019) Victor E. Cabrera et al.   JOURNAL OF DAIRY SCIENCE

Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk

(2019) Holly J. Clarke et al.   MOLECULES

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

Effect of different forage types on the volatile and sensory properties of bovine milk

(2018) Hope Faulkner et al.   JOURNAL OF DAIRY SCIENCE

E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach

(2018) Susanna Buratti et al.   TALANTA

Cheeses Made from Raw and Pasteurized Cow’s Milk Analysed by an Electronic Nose and an Electronic Tongue

(2018) Nuno Valente et al.   SENSORS

Invited review: Artisanal Mexican cheeses

(2016) Aarón F. González-Córdova et al.   JOURNAL OF DAIRY SCIENCE

Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition, and quality

(2015) J.H. Bland et al.   JOURNAL OF DAIRY SCIENCE

Profiles of Organic Acid and Volatile Compounds in Acid-Type Cheeses Containing Herbs and Spices (Surk Cheese)

(2013) Zehra Güler   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism

(2013) D.D. Pan et al.   JOURNAL OF DAIRY SCIENCE

An Electronic Nose Based on Coated Piezoelectric Quartz Crystals to Certify Ewes’ Cheese and to Discriminate between Cheese Varieties

(2012) Vânia F. Pais et al.   SENSORS

A comparison of the environmental impact of Jersey compared with Holstein milk for cheese production1

(2011) J.L. Capper et al.   JOURNAL OF DAIRY SCIENCE

Electronic Nose analysis of milk from cows grazing on two different Alpine vegetation types

(2009) Luca Falchero et al.   JOURNAL OF DAIRY RESEARCH

Applications and Advances in Electronic-Nose Technologies

(2009) Alphus Wilson et al.   SENSORS

Addition of Pasture Plant Essential Oil in Milk: Influence on Chemical and Sensory Properties of Milk and Cheese

(2007) G. Tornambé et al.   JOURNAL OF DAIRY SCIENCE