Characterization of the key nonvolatile metabolites in Cheddar cheese by partial least squares regression (PLSR), reconstitution, and omission

The key aroma compounds and sensory characteristics of commercial Cheddar Cheeses

(2021) J. Wang et al.   JOURNAL OF DAIRY SCIENCE

Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis

(2021) Piero Franceschi et al.   Animals

Evaluation of bacterial diversity of traditional cheese in Tarbagatay Prefecture, China, and its correlation with cheese quality

(2021) Kaili Zhang et al.   Food Science & Nutrition

Flavoromic determination of lactones in cheddar cheese by GC–MS–olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis

(2021) Chen Chen et al.   FOOD CHEMISTRY

Comparison of nonvolatile taste components in 18 strong fragrance spices

(2020) Wen Duan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation

(2020) Jie Li et al.   Frontiers in Microbiology

Quantitation and taste contribution of sensory active molecules in oat (Avena sativa L.)

(2020) Kirsten Günther-Jordanland et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characteristic physicochemical indexes and flavor compounds in Xinjiang Kazak cheese during ripening

(2020) Zhenli Xu et al.   Food Bioscience

Oxidation-reduction potential of UF white cheese: Impact on organic acids, volatile compounds and sensorial properties

(2020) Tugba Bulat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission

(2020) J. Wang et al.   JOURNAL OF DAIRY SCIENCE

Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment

(2019) Amira R. Khattab et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Glycolysis, lipolysis and proteolysis in raw sheep milk Tulum cheese during production and ripening: Effect of ripening materials

(2019) Ali Tekin et al.   FOOD CHEMISTRY

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

Sensory and chemical properties of Gouda cheese

(2018) Y. Jo et al.   JOURNAL OF DAIRY SCIENCE

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

(2018) Pelin Salum et al.   INTERNATIONAL DAIRY JOURNAL

Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening

(2018) Maryam Batool et al.   Lipids in Health and Disease

Sensomics-Based Molecularization of the Taste of Pot-au-Feu, a Traditional Meat/Vegetable Broth

(2017) Maximilian Kranz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitation of Key Tastants and Re-engineering the Taste of Parmesan Cheese

(2016) Hedda Hillmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of free fatty acids in beer wort

(2013) Elisabetta Bravi et al.   FOOD CHEMISTRY

A review of variable selection methods in Partial Least Squares Regression

(2012) Tahir Mehmood et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese

(2012) Mette W. Børsting et al.   Dairy Science & Technology

Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese

(2010) Lene T. Andersen et al.   INTERNATIONAL DAIRY JOURNAL

Quantitative Studies and Taste Re-engineering Experiments toward the Decoding of the Nonvolatile Sensometabolome of Gouda Cheese

(2008) Simone Toelstede et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine

(2008) Jan Carlos Hufnagel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Consumer Preferences for Mild Cheddar Cheese Flavors

(2008) S.L. Drake et al.   JOURNAL OF FOOD SCIENCE