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Journal Abstract Search

270 related items for PubMed ID: 26551333

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  • 2. Sensory and chemical properties of Gouda cheese.
    Jo Y, Benoist DM, Ameerally A, Drake MA.
    J Dairy Sci; 2018 Mar; 101(3):1967-1989. PubMed ID: 29274971
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  • 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 30; 95(11):2252-63. PubMed ID: 25271150
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  • 4. 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 30; 85(11):3981-3997. PubMed ID: 33063315
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  • 6. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
    Drake MA, Miracle RE, McMahon DJ.
    J Dairy Sci; 2010 Nov 30; 93(11):5069-81. PubMed ID: 20965321
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  • 7. Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese.
    Braghieri A, Piazzolla N, Romaniello A, Paladino F, Ricciardi A, Napolitano F.
    J Dairy Sci; 2015 Mar 30; 98(3):1479-91. PubMed ID: 25465632
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  • 11. 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 15; 24(23):3405-12. PubMed ID: 21072795
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  • 12. 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 15; 101(5):3918-3934. PubMed ID: 29454692
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  • 13. Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening.
    Jung HJ, Ko EJ, Kwak HS.
    Asian-Australas J Anim Sci; 2013 Dec 15; 26(12):1773-80. PubMed ID: 25049768
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  • 14. Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese.
    Ávila M, Gómez-Torres N, Delgado D, Gaya P, Garde S.
    Food Res Int; 2017 Oct 15; 100(Pt 1):595-602. PubMed ID: 28873726
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  • 15. Key aroma compounds of Canastra cheese: HS-SPME optimization assisted by olfactometry and chemometrics.
    de Jesus Filho M, Klein B, Wagner R, Godoy HT.
    Food Res Int; 2021 Dec 15; 150(Pt A):110788. PubMed ID: 34865803
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  • 16. 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 15; 86(8):3303-3321. PubMed ID: 34287875
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  • 19. Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission.
    Wang J, Yang ZJ, Xu LY, Wang B, Zhang JH, Li BZ, Cao YP, Tan L.
    J Dairy Sci; 2021 Feb 15; 104(2):1576-1590. PubMed ID: 33358170
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