260 related articles for article (PubMed ID: 34287875)
1. Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics.
Esmaeilzadeh P; Ehsani MR; Mizani M; Givianrad MH
J Food Sci; 2021 Aug; 86(8):3303-3321. PubMed ID: 34287875
[TBL] [Abstract][Full Text] [Related]
2. Proteolysis, lipolysis, texture and sensory properties of cheese ripened by Monascus fumeus.
Xia Y; Yuan R; Weng S; Wang G; Xiong Z; Zhang H; Song X; Liu W; Ai L
Food Res Int; 2020 Nov; 137():109657. PubMed ID: 33233236
[TBL] [Abstract][Full Text] [Related]
3. Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese.
Suzzi G; Sacchetti G; Patrignani F; Corsetti A; Tofalo R; Schirone M; Fasoli G; Gardini F; Perpetuini G; Lanciotti R
J Sci Food Agric; 2015 Aug; 95(11):2252-63. PubMed ID: 25271150
[TBL] [Abstract][Full Text] [Related]
4. Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor.
Frétin M; Martin B; Buchin S; Desserre B; Lavigne R; Tixier E; Cirié C; Bord C; Montel MC; Delbès C; Ferlay A
J Dairy Sci; 2019 Feb; 102(2):1131-1143. PubMed ID: 30591341
[TBL] [Abstract][Full Text] [Related]
5. Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese.
Ercan D; Korel F; Yüceer YK; Kınık O
J Dairy Sci; 2011 Sep; 94(9):4300-12. PubMed ID: 21854903
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.
Hannon JA; Kilcawley KN; Wilkinson MG; Delahunty CM; Beresford TP
J Dairy Sci; 2006 Oct; 89(10):3749-62. PubMed ID: 16960049
[TBL] [Abstract][Full Text] [Related]
8. Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese.
Serrapica F; Uzun P; Masucci F; Napolitano F; Braghieri A; Genovese A; Sacchi R; Romano R; Barone CMA; Di Francia A
J Dairy Sci; 2020 Feb; 103(2):1391-1403. PubMed ID: 31785866
[TBL] [Abstract][Full Text] [Related]
9. Cheddar cheese ripening and flavor characterization: a review.
Murtaza MA; Ur-Rehman S; Anjum FM; Huma N; Hafiz I
Crit Rev Food Sci Nutr; 2014; 54(10):1309-21. PubMed ID: 24564588
[TBL] [Abstract][Full Text] [Related]
10. Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese.
Hou J; McSweeney PL; Beresford TP; Guinee TP
J Dairy Sci; 2014 Oct; 97(10):5983-99. PubMed ID: 25129501
[TBL] [Abstract][Full Text] [Related]
11. Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content.
Murtaza MA; Huma N; Sameen A; Murtaza MS; Mahmood S; Mueen-ud-Din G; Meraj A
J Dairy Sci; 2014 Nov; 97(11):6700-7. PubMed ID: 25151874
[TBL] [Abstract][Full Text] [Related]
12. Volatile compounds and lipolysis levels of Kopanisti, a traditional Greek raw milk cheese.
Karali F; Georgala A; Massouras T; Kaminarides S
J Sci Food Agric; 2013 Jun; 93(8):1845-51. PubMed ID: 23225260
[TBL] [Abstract][Full Text] [Related]
13. Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures.
Centeno JA; Garabal JI; Docampo F; Lorenzo JM; Carballo J
Int J Food Microbiol; 2017 Jun; 251():33-40. PubMed ID: 28384620
[TBL] [Abstract][Full Text] [Related]
14. Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese.
Faccia M; Trani A; Natrella G; Gambacorta G
J Dairy Sci; 2018 Jul; 101(7):5751-5757. PubMed ID: 29605328
[TBL] [Abstract][Full Text] [Related]
15. Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano.
Lazzi C; Povolo M; Locci F; Bernini V; Neviani E; Gatti M
Int J Food Microbiol; 2016 Sep; 233():20-28. PubMed ID: 27299670
[TBL] [Abstract][Full Text] [Related]
16. High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.
Calzada J; Del Olmo A; Picon A; Gaya P; Nuñez M
J Dairy Sci; 2013; 96(12):7500-10. PubMed ID: 24140328
[TBL] [Abstract][Full Text] [Related]
17. Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese.
Aprea E; Romanzin A; Corazzin M; Favotto S; Betta E; Gasperi F; Bovolenta S
J Dairy Sci; 2016 Aug; 99(8):6180-6190. PubMed ID: 27265179
[TBL] [Abstract][Full Text] [Related]
18. Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring.
Trani A; Gambacorta G; Loizzo P; Cassone A; Faccia M
J Dairy Sci; 2016 Aug; 99(8):6080-6085. PubMed ID: 27179855
[TBL] [Abstract][Full Text] [Related]
19. Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis.
Tian H; Sun X; Yu H; Ai L; Chen C
J Food Sci; 2020 Nov; 85(11):3981-3997. PubMed ID: 33063315
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]