160 related articles for article (PubMed ID: 15700171)
1. Solid-phase microextraction and gas chromatography-mass spectrometry for rapid characterisation of semi-hard cheeses.
Verzera A; Ziino M; Condurso C; Romeo V; Zappalà M
Anal Bioanal Chem; 2004 Dec; 380(7-8):930-6. PubMed ID: 15700171
[TBL] [Abstract][Full Text] [Related]
2. Multiple headspace solid-phase microextraction for quantifying volatile free fatty acids in cheeses.
Rincón AA; Pino V; Ayala JH; Afonso AM
Talanta; 2014 Nov; 129():183-90. PubMed ID: 25127582
[TBL] [Abstract][Full Text] [Related]
3. Solid-phase microextraction in combination with GC/MS for quantification of the major volatile free fatty acids in ewe cheese.
Pinho O; Ferreira IM; Ferreira MA
Anal Chem; 2002 Oct; 74(20):5199-204. PubMed ID: 12403571
[TBL] [Abstract][Full Text] [Related]
4. Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses.
Bergamaschi M; Aprea E; Betta E; Biasioli F; Cipolat-Gotet C; Cecchinato A; Bittante G; Gasperi F
J Dairy Sci; 2015 Apr; 98(4):2183-96. PubMed ID: 25682146
[TBL] [Abstract][Full Text] [Related]
5. Quantification of short-chain free fatty acids in "Terrincho" ewe cheese: intravarietal comparison.
Pinho O; Ferreira IM; Ferreira MA
J Dairy Sci; 2003 Oct; 86(10):3102-9. PubMed ID: 14594227
[TBL] [Abstract][Full Text] [Related]
6. Effects of including silage in the diet on volatile compound profiles in Montasio cheese and their modification during ripening.
Stefanon B; Procida G
J Dairy Res; 2004 Feb; 71(1):58-65. PubMed ID: 15068068
[TBL] [Abstract][Full Text] [Related]
7. Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS.
Delgado FJ; González-Crespo J; Cava R; Ramírez R
Food Chem; 2011 Dec; 129(3):1156-63. PubMed ID: 25212351
[TBL] [Abstract][Full Text] [Related]
8. From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture.
Bergamaschi M; Bittante G
J Dairy Sci; 2018 May; 101(5):3918-3934. PubMed ID: 29454692
[TBL] [Abstract][Full Text] [Related]
9. A salting out system for improving the efficiency of the headspace solid-phase microextraction of short and medium chain free fatty acids.
Fiorini D; Pacetti D; Gabbianelli R; Gabrielli S; Ballini R
J Chromatogr A; 2015 Aug; 1409():282-7. PubMed ID: 26210111
[TBL] [Abstract][Full Text] [Related]
10. Volatile free fatty acids as ripening indicators for Serra da Estrela cheese.
Tavaria FK; Silva Ferreira AC; Malcata FX
J Dairy Sci; 2004 Dec; 87(12):4064-72. PubMed ID: 15545367
[TBL] [Abstract][Full Text] [Related]
11. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
Drake MA; Miracle RE; McMahon DJ
J Dairy Sci; 2010 Nov; 93(11):5069-81. PubMed ID: 20965321
[TBL] [Abstract][Full Text] [Related]
12. Characterization of the volatile organic compounds of Italian 'Fossa' cheese by solid-phase microextraction gas chromatography/mass spectrometry.
Gioacchini AM; De Santi M; Guescini M; Brandi G; Stocchi V
Rapid Commun Mass Spectrom; 2010 Dec; 24(23):3405-12. PubMed ID: 21072795
[TBL] [Abstract][Full Text] [Related]
13. HS-SPME-GC-MS technique for FFA and hexanal analysis in different cheese packaging in the course of long term storage.
Nzekoue FK; Caprioli G; Fiorini D; Torregiani E; Vittori S; Sagratini G
Food Res Int; 2019 Jul; 121():730-737. PubMed ID: 31108803
[TBL] [Abstract][Full Text] [Related]
14. Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: heat treatment and mechanical agitation.
Vélez MA; Perotti MC; Wolf IV; Hynes ER; Zalazar CA
J Dairy Sci; 2010 Oct; 93(10):4545-54. PubMed ID: 20854988
[TBL] [Abstract][Full Text] [Related]
15. Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology.
Januszkiewicz J; Sabik H; Azarnia S; Lee B
J Chromatogr A; 2008 Jun; 1195(1-2):16-24. PubMed ID: 18495140
[TBL] [Abstract][Full Text] [Related]
16. [Headspace solid-phase microextraction-gas chromatography-mass spectrometry for analysis of volatile components from pollen pini].
Zhang XS; Chen TF; Zhang HD; Gao WH
Zhong Yao Cai; 2007 Dec; 30(12):1521-5. PubMed ID: 18422184
[TBL] [Abstract][Full Text] [Related]
17. Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value.
Qian M; Reineccius GA
J Dairy Sci; 2003 Mar; 86(3):770-6. PubMed ID: 12703612
[TBL] [Abstract][Full Text] [Related]
18. Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal cheese.
Andic S; Tuncturk Y; Javidipour I
Food Sci Technol Int; 2011 Aug; 17(4):375-94. PubMed ID: 21917643
[TBL] [Abstract][Full Text] [Related]
19. Characterization by solid-phase microextraction-gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening.
Innocente N; Munari M; Biasutti M
J Dairy Sci; 2013 Jan; 96(1):26-32. PubMed ID: 23084885
[TBL] [Abstract][Full Text] [Related]
20. Quantification of volatile compounds in goat milk Jack cheese using static headspace gas chromatography.
Attaie R
J Dairy Sci; 2009 Jun; 92(6):2435-43. PubMed ID: 19447975
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
