Related references
Note: Only part of the references are listed.New insights into physiology and metabolism of Propionibacterium freudenreichii
Anne Thierry et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Composition and volatile profiles of commercial Argentinean blue cheeses
Irma V. Wolf et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)
Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese
I. V. Wolf et al.
FOOD RESEARCH INTERNATIONAL (2010)
Pategras cheese as a suitable carrier for six probiotic cultures
Carina Bergamini et al.
JOURNAL OF DAIRY RESEARCH (2010)
Characterisation of biochemical changes during ripening in Argentinean sheep cheeses
C. V. Bergamini et al.
SMALL RUMINANT RESEARCH (2010)
Characterization of the free fatty acids profile of Pategras cheese during ripening
Maria C. Perotti et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2009)
Enhancement of ethyl ester and flavour formation in Swiss cheese by ethanol addition
Romain Richoux et al.
INTERNATIONAL DAIRY JOURNAL (2008)
Practical retention index models of OV-101, DB-1, DB-5, and DB-Wax for flavor and fragrance compounds
K. L. Goodner
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Ethyl ester formation is enhanced by ethanol addition in mini Swiss cheese with and without added propionibacteria
Anne Thierry et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Comparison of purge and trap and solid phase microextraction techniques for studying the volatile aroma compounds of three European PDO hard cheeses
S Mallia et al.
INTERNATIONAL DAIRY JOURNAL (2005)
The addition of Propionibacterium freudenreichii to raclette cheese induces biochemical changes and enhances flavor development
A Thierry et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese
A Thierry et al.
LAIT (2005)
Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese
CV Bergamini et al.
FOOD RESEARCH INTERNATIONAL (2005)
Varied volatile compounds are produced by Propionibacterium freudenreichii in Emmental cheese
A Thierry et al.
FOOD CHEMISTRY (2004)
Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese
A Thierry et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Esters and their biosynthesis in fermented dairy products: a review
SQ Liu et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii
A Thierry et al.
LAIT (2002)
Key odorants in various cheese types as determined by gas chromatography-olfactometry
PMG Curioni et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Flavour and off-flavour compounds of Swiss Gruyere cheese. Evaluation of potent odorants
M Rychlik et al.
INTERNATIONAL DAIRY JOURNAL (2001)
Flavour and off-flavour compounds of Swiss Gruyere cheese. Identification of key odorants by quantitative instrumental and sensory studies
M Rychlik et al.
INTERNATIONAL DAIRY JOURNAL (2001)
Share Paper
