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Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacilli and fermentation time
Chun Li, Xiaoqian Chen, Zhao Jin, Zixuan Gu, Jiajia Rao and Bingcan Chen Food & Function 12(15) 6950 (2021) https://doi.org/10.1039/D1FO00608H
Purification and characterization of a phospholipid-hydrolyzing phosphoesterase produced by Pediococcus acidilactici isolated from Gouda cheese
Israel García-Cano, Diana Rocha-Mendoza, Erica Kosmerl and Rafael Jiménez-Flores Journal of Dairy Science 103(5) 3912 (2020) https://doi.org/10.3168/jds.2019-17965
Lactic acid bacteria isolated from dairy products as potential producers of lipolytic, proteolytic and antibacterial proteins
Israel García-Cano, Diana Rocha-Mendoza, Joana Ortega-Anaya, et al. Applied Microbiology and Biotechnology 103(13) 5243 (2019) https://doi.org/10.1007/s00253-019-09844-6
Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model
Facundo Cuffia, Carina V Bergamini, Irma V Wolf, Erica R Hynes and María C Perotti Food Science and Technology International 24(1) 67 (2018) https://doi.org/10.1177/1082013217728628
Applicability of Lactococcus hircilactis and Lactococcus laudensis as dairy cultures
Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties
Manhal Yousseef, Céline Lafarge, Dominique Valentin, Samuel Lubbers and Florence Husson LWT - Food Science and Technology 69 430 (2016) https://doi.org/10.1016/j.lwt.2016.01.060
Bruno Pot, Giovanna E. Felis, Katrien De Bruyne, Effie Tsakalidou, Konstantinos Papadimitriou, Jørgen Leisner and Peter Vandamme 249 (2014) https://doi.org/10.1002/9781118655252.ch19
Cheddar Cheese Ripening and Flavor Characterization: A Review
Mian Anjum Murtaza, Salim Ur-Rehman, Faqir Muhammad Anjum, Nuzhat Huma and Iram Hafiz Critical Reviews in Food Science and Nutrition 54(10) 1309 (2014) https://doi.org/10.1080/10408398.2011.634531
Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses
Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures
Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria (NSLAB) isolated from cheddar cheese manufactured in the United Kingdom
Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference
M. El Soda, Jean Law, Effie Tsakalidou and G. Kalantzopoulos Developments in Food Science, Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference 37 1823 (1995) https://doi.org/10.1016/S0167-4501(06)80267-0
Chemistry of Structure-Function Relationships in Cheese
P. F. Fox, T. K. Singh and P. L. H. McSweeney Advances in Experimental Medicine and Biology, Chemistry of Structure-Function Relationships in Cheese 367 59 (1995) https://doi.org/10.1007/978-1-4615-1913-3_6
Isolation and partial characterization of an intracellular esterase from Enterococcus faecium ACA-DC 237
Proteinase, peptidase and esterase activities of cell-free extracts from wild strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus isolated from traditional Greek yogurt
