137 related articles for article (PubMed ID: 11928963)
1. Determination of taste-active compounds of a bitter Camembert cheese by omission tests.
Engel E; Septier C; Leconte N; Salles C; Le Quere JL
J Dairy Res; 2001 Nov; 68(4):675-88. PubMed ID: 11928963
[TBL] [Abstract][Full Text] [Related]
2. Taste active compounds in a goat cheese water-soluble extract. 1. Development and sensory validation of a model water-soluble extract.
Engel E; Nicklaus S; Garem A; Septier C; Salles C; Le Quéré JL
J Agric Food Chem; 2000 Sep; 48(9):4252-9. PubMed ID: 10995346
[TBL] [Abstract][Full Text] [Related]
3. Taste active compounds in a goat cheese water-soluble extract. 2. Determination of the relative impact of water-soluble extract components on its taste using omission tests.
Engel E; Nicklaus S; Septier C; Salles C; Le Quéré JL
J Agric Food Chem; 2000 Sep; 48(9):4260-7. PubMed ID: 10995347
[TBL] [Abstract][Full Text] [Related]
4. Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content.
Møller KK; Rattray FP; Bredie WLP; Høier E; Ardö Y
J Dairy Sci; 2013 Apr; 96(4):1953-1971. PubMed ID: 23522101
[TBL] [Abstract][Full Text] [Related]
5. Evolution of the taste of a bitter Camembert cheese during ripening: characterization of a matrix effect.
Engel E; Nicklaus S; Septier C; Salles C; Le Quéré JL
J Agric Food Chem; 2001 Jun; 49(6):2930-9. PubMed ID: 11409989
[TBL] [Abstract][Full Text] [Related]
6. Quantitative studies and taste re-engineering experiments toward the decoding of the nonvolatile sensometabolome of Gouda cheese.
Toelstede S; Hofmann T
J Agric Food Chem; 2008 Jul; 56(13):5299-307. PubMed ID: 18557618
[TBL] [Abstract][Full Text] [Related]
7. Sensory and mass spectrometric analysis of the peptidic fraction lower than one thousand daltons in Manchego cheese.
Gómez-Ruiz JA; Taborda G; Amigo L; Ramos M; Molina E
J Dairy Sci; 2007 Nov; 90(11):4966-73. PubMed ID: 17954735
[TBL] [Abstract][Full Text] [Related]
8. Evolution of the composition of a selected bitter Camembert cheese during ripening: release and migration of taste-active compounds.
Engel E; Tournier C; Salles C; Le Quéré JL
J Agric Food Chem; 2001 Jun; 49(6):2940-7. PubMed ID: 11409990
[TBL] [Abstract][Full Text] [Related]
9. Evaluation of bitterness in Ragusano cheese.
Fallico V; McSweeney PL; Horne J; Pediliggieri C; Hannon JA; Carpino S; Licitra G
J Dairy Sci; 2005 Apr; 88(4):1288-300. PubMed ID: 15778296
[TBL] [Abstract][Full Text] [Related]
10. Identification of bitter peptides in aged cheddar cheese.
Karametsi K; Kokkinidou S; Ronningen I; Peterson DG
J Agric Food Chem; 2014 Aug; 62(32):8034-41. PubMed ID: 25075877
[TBL] [Abstract][Full Text] [Related]
11. Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses.
Ganesan B; Brown K; Irish DA; Brothersen C; McMahon DJ
J Dairy Sci; 2014; 97(4):1970-82. PubMed ID: 24485677
[TBL] [Abstract][Full Text] [Related]
12. Mapping Taste-Relevant Food Peptidomes by Means of Sequential Window Acquisition of All Theoretical Fragment Ion-Mass Spectrometry.
Sebald K; Dunkel A; Hofmann T
J Agric Food Chem; 2020 Sep; 68(38):10287-10298. PubMed ID: 31508943
[TBL] [Abstract][Full Text] [Related]
13. Composition of the water-soluble fraction of different cheeses.
Taborda G; Molina E; Martínez-Castro I; Ramos M; Amigo L
J Agric Food Chem; 2003 Jan; 51(1):270-6. PubMed ID: 12502420
[TBL] [Abstract][Full Text] [Related]
14. Sensoproteomics: A New Approach for the Identification of Taste-Active Peptides in Fermented Foods.
Sebald K; Dunkel A; Schäfer J; Hinrichs J; Hofmann T
J Agric Food Chem; 2018 Oct; 66(42):11092-11104. PubMed ID: 30289254
[TBL] [Abstract][Full Text] [Related]
15. Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese.
Bottesini C; Paolella S; Lambertini F; Galaverna G; Tedeschi T; Dossena A; Marchelli R; Sforza S
Int J Food Sci Nutr; 2013 Dec; 64(8):953-8. PubMed ID: 23906007
[TBL] [Abstract][Full Text] [Related]
16. Bitterness in cheese: a review.
Habibi-Najafi MB; Lee BH
Crit Rev Food Sci Nutr; 1996 May; 36(5):397-411. PubMed ID: 8725671
[TBL] [Abstract][Full Text] [Related]
17. Isolation of oligopeptides from the water-soluble extract of goat cheese and their identification by mass spectrometry.
Sommerer N; Salles C; Promé D; Promé JC; Le Quéré JL
J Agric Food Chem; 2001 Jan; 49(1):402-8. PubMed ID: 11170605
[TBL] [Abstract][Full Text] [Related]
18. Sensomics mapping and identification of the key bitter metabolites in Gouda cheese.
Toelstede S; Hofmann T
J Agric Food Chem; 2008 Apr; 56(8):2795-804. PubMed ID: 18355023
[TBL] [Abstract][Full Text] [Related]
19. Sources of umami taste in Cheddar and Swiss cheeses.
Drake SL; Carunchia Whetstine ME; Drake MA; Courtney P; Fligner K; Jenkins J; Pruitt C
J Food Sci; 2007 Aug; 72(6):S360-6. PubMed ID: 17995691
[TBL] [Abstract][Full Text] [Related]
20. Evaluation of whey, milk, and delactosed permeates as salt substitutes.
Smith ST; Metzger L; Drake MA
J Dairy Sci; 2016 Nov; 99(11):8687-8698. PubMed ID: 27592435
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]