The Citing articles tool gives a list of articles citing the current article.CrossRef Cited-by Linking Program
Cited article:
J. Adda , J. Dekimpe , L. Vassal , H.E. Spinnler
Lait, 69 2 (1989) 115-120
This article has been cited by the following article(s):
30 articles
https://doi.org/10.1016/B978-0-443-15956-5.00040-3
https://doi.org/10.1016/B978-0-443-15956-5.00030-0
The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin
Didem Sözeri Atik, Nihat Akın, Havva Ceren Akal and Celalettin Koçak117 104991 (2021)https://doi.org/10.1016/j.idairyj.2021.104991
Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels
Salma Ben-Harb, Françoise Irlinger, Anne Saint-Eve, Maud Panouillé, Isabelle Souchon and Pascal Bonnarme118 108720 (2020)https://doi.org/10.1016/j.lwt.2019.108720
Degradation of Preservatives with the Formation of Off-Odor Volatile Compounds—The Case of Strawberry-Flavored Bottled Water
Barbara Sokołowska, Marzena Połaska, Agnieszka Dekowska, Łukasz Woźniak and Marek Roszko6 (4) 67 (2020)https://doi.org/10.3390/beverages6040067
Chemometric Analysis of the Volatile Compounds Generated by Aspergillus carbonarius Strains Isolated from Grapes and Dried Vine Fruits
Zhan Cheng, Menghua Li, Philip Marriott, Xiaoxu Zhang, Shiping Wang, Jiangui Li and Liyan Ma10 (2) 71 (2018)https://doi.org/10.3390/toxins10020071
Cheese
Henry-Eric Spinnlerhttps://doi.org/10.1016/B978-0-12-417012-4.00036-3
1-Octanol, a self-inhibitor of spore germination in Penicillium camemberti
Guillaume Gillot, Nicolas Decourcelle, Gaëlle Dauer, et al. 57 1 (2016)https://doi.org/10.1016/j.fm.2015.12.008
Functional properties and antifungal activity of films based on gliadins containing cinnamaldehyde and natamycin
Mari Pau Balaguer, Paula Fajardo, Hunter Gartner, et al. 173 62 (2014)https://doi.org/10.1016/j.ijfoodmicro.2013.12.013
Interactions of p-coumaric, caffeic and ferulic acids and their styrenes with model lipid membranes
Ajda Ota, Helena Abramovič, Veronika Abram and Nataša Poklar Ulrih125 (4) 1256 (2011)https://doi.org/10.1016/j.foodchem.2010.10.054
Food Flavors
Henry-Eric Spinnler20116950 121 (2011)https://doi.org/10.1201/b11187-7
Natural Formation of Styrene by Cinnamon Mold Flora
J.‐L. Lafeuille, M.‐L. Buniak, M.‐C. Vioujas and S. Lefevre74 (6) (2009)https://doi.org/10.1111/j.1750-3841.2009.01206.x
Release of ethylbenzene and styrene from plastic cheese containers
L. M. Chiesa, S. Soncin, S. Panseri and C. Cantoni32 (S1) 319 (2008)https://doi.org/10.1007/s11259-008-9138-7
Cheese Problems Solved
Cheese Problems Solved 268 (2007)https://doi.org/10.1533/9781845693534.268
Production in food of 1,3-pentadiene and styrene by Trichoderma species
S.E. Pinches and P. Apps116 (1) 182 (2007)https://doi.org/10.1016/j.ijfoodmicro.2006.12.001
Major Cheese Groups
H.-E. Spinnler and J.-C. Gripon2 157 (2004)https://doi.org/10.1016/S1874-558X(04)80043-5
Taints and Off-Flavours in Foods
E. Spinnlerhttps://doi.org/10.1533/9781855736979.176
Estimation of human exposure to styrene and ethylbenzene
Weici Tang, Ingrid Hemm and Gerhard Eisenbrand144 (1-3) 39 (2000)https://doi.org/10.1016/S0300-483X(99)00188-2
Cheese: Chemistry, Physics and Microbiology
J. C. Griponhttps://doi.org/10.1007/978-1-4615-2800-5_4
Vacuum Headspace Method in Aroma Research: Flavor Chemistry of Yellow Passion Fruits
P. Werkhoff, M. Güntert, G. Krammer, H. Sommer and J. Kaulen46 (3) 1076 (1998)https://doi.org/10.1021/jf970655s
Microbiology and Biochemistry of Cheese and Fermented Milk
J.-C. Griponhttps://doi.org/10.1007/978-1-4613-1121-8_5
Advanced Dairy Chemistry Volume 3
P. L. H. McSweeney, H. E. Nursten and G. Urbachhttps://doi.org/10.1007/978-1-4757-4409-5_10
Microbiology and Biochemistry of Cheese and Fermented Milk
G. Urbachhttps://doi.org/10.1007/978-1-4613-1121-8_8
The flavour of milk and dairy products: II. Cheese: contribution of volatile compounds
G. Urbach50 (3) 79 (1997)https://doi.org/10.1111/j.1471-0307.1997.tb01743.x
Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
P. Molimard and H.E. Spinnler79 (2) 169 (1996)https://doi.org/10.3168/jds.S0022-0302(96)76348-8
Characterization of volatile metabolites from 47 Penicillium taxa
Thomas Ostenfeld Larsen and Jens Christian Frisvad99 (10) 1153 (1995)https://doi.org/10.1016/S0953-7562(09)80271-2
Influence of dissolved gases in the dynamic headspace analysis of styrene and other volatile organic compounds and improvement of their determination
J. Le Sech, V. Ducruet and A. Feigenbaum667 (1-2) 340 (1994)https://doi.org/10.1016/0021-9673(94)89086-2
Comparison of Volatile Flavor Compounds Produced by Ten Strains of Penicillium camemberti Thom
Nathalie Jollivet, Jean-Marc Belin and Yves Vayssier76 (7) 1837 (1993)https://doi.org/10.3168/jds.S0022-0302(93)77516-5
Cheese: Chemistry, Physics and Microbiology
J. C. Griponhttps://doi.org/10.1007/978-1-4615-2648-3_4
Effect of culture parameters on the production of styrene (vinyl benzene) and 1-octene-3-ol by Penicillium caseicolum
Henry E. Spinnler, Olivier Grosjean and Isabelle Bouvier59 (4) 533 (1992)https://doi.org/10.1017/S0022029900027205
