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Cited article:

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Andrea S. Bertuzzi, Paul L.H. McSweeney, Mary C. Rea and Kieran N. Kilcawley
Comprehensive Reviews in Food Science and Food Safety 17 (2) 371 (2018)
https://doi.org/10.1111/1541-4337.12332

Flavour and off-flavour compounds of Swiss Gruyère cheese. Identification of key odorants by quantitative instrumental and sensory studies

Michael Rychlik and Jacques Olivier Bosset
International Dairy Journal 11 (11-12) 903 (2001)
https://doi.org/10.1016/S0958-6946(01)00109-1

Simultaneous distillation-extraction and dynamic headspace methods in the gas chromatographic analysis of Parmesan cheese volatiles

M. Careri, P. Manini, S. Spagnoli, G. Barbieri and L. Bolzoni
Chromatographia 38 (5-6) 386 (1994)
https://doi.org/10.1007/BF02269785

Relationships between micro-organisms and formation of aroma compounds in fermented dairy products

Ren� Imhof and Jacques O. Bosset
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 198 (4) 267 (1994)
https://doi.org/10.1007/BF01193173

Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link

Nathalie Jollivet, Jean Chataud, Yves Vayssier, Maurice Bensoussan and Jean-Marc Belin
Journal of Dairy Research 61 (2) 241 (1994)
https://doi.org/10.1017/S0022029900028259

Aroma production by spores ofPenicillium roqueforti on a synthetic medium

Christian Larroche, Bruno Tallu and Jean-Bernard Gros
Journal of Industrial Microbiology 3 (1) 1 (1988)
https://doi.org/10.1007/BF01569435

Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor

John E. Kinsella, Dan H. Hwang and Basant Dwivedi
C R C Critical Reviews in Food Science and Nutrition 8 (2) 191 (1976)
https://doi.org/10.1080/10408397609527222