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Investigating the Impact of Ultrasound, Microwave, and High-Pressure Processing of Milk on the Volatile Compounds and Sensory Properties of Cheddar Cheese

Masooma Munir, Muhammad Nadeem, Barkat Ali, Muhammad Sultan, Rabia Kanwal, Huda Abdalrahman Al-Jumayi, Eman Hassan Ahmed Algarni, Maged B. Alnofeai and Samy F. Mahmoud
Agriculture 12 (5) 577 (2022)
https://doi.org/10.3390/agriculture12050577

Effect of co-fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations

Sameh A. Korma, Li Li, Mohamed Ghamry, Qiyang Zhou, Peipei An, Khaled A. E. Abdrabo, Muhammad Faisal Manzoor, Abdur Rehman, Sobia Niazi and Ilaria Cacciotti
Brazilian Journal of Microbiology 53 (3) 1549 (2022)
https://doi.org/10.1007/s42770-022-00773-7

Stable isotope ratio analysis for the authentication of milk and dairy ingredients: A review

Roisin O'Sullivan, Olaf Schmidt and Frank J. Monahan
International Dairy Journal 126 105268 (2022)
https://doi.org/10.1016/j.idairyj.2021.105268

Organoleptic Chemical Markers of Serpa PDO Cheese Specificity

Helena Araújo-Rodrigues, António P. L. Martins, Freni K. Tavaria, Maria Teresa G. Santos, Maria João Carvalho, João Dias, Nuno B. Alvarenga and Manuela E. Pintado
Foods 11 (13) 1898 (2022)
https://doi.org/10.3390/foods11131898

The Bacterial and Fungal Microbiota of “Robiola di Roccaverano” Protected Designation of Origin Raw Milk Cheese

Federica Biolcati, Ilario Ferrocino, Maria Teresa Bottero and Alessandra Dalmasso
Frontiers in Microbiology 12 (2022)
https://doi.org/10.3389/fmicb.2021.776862

Predicting chemical shelf life of mozzarella cheese submitted to irregular refrigeration practices by Nuclear Magnetic Resonance spectroscopy and statistical analysis

Flávia Carneiro Gonçalves, Vitor Mendes de Oliveira, Felipe Terra Martins, Luciano Morais Lião, Pedro Henrique Ferri and Luiz Henrique Keng Queiroz Júnior
Journal of Food Composition and Analysis 105 104229 (2022)
https://doi.org/10.1016/j.jfca.2021.104229

Formation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese

Asma Senoussi, Teresa Rapisarda, Iris Schadt, Haroun Chenchouni, Zineddine Saoudi, Sana Senoussi, Ouarda Aissaoui Zitoun, Mohammed Nasreddine Zidoune and Stefania Carpino
International Dairy Journal 129 105349 (2022)
https://doi.org/10.1016/j.idairyj.2022.105349

Metagenomics and volatile profile of Turkish artisanal Tulum cheese microbiota

Yekta Gezginc, Tuğba Karabekmez-Erdem, Hazel Dilşad Tatar, Elif Coşkun Dağgeçen, Sermet Ayman and İsmail Akyol
Food Bioscience 45 101497 (2022)
https://doi.org/10.1016/j.fbio.2021.101497

Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome

Giorgia Rampanti, Ilario Ferrocino, Joanna Harasym, Roberta Foligni, Federica Cardinali, Agnieszka Orkusz, Vesna Milanović, Irene Franciosa, Cristiana Garofalo, Cinzia Mannozzi, Massimo Mozzon, Andrea Osimani and Lucia Aquilanti
Foods 12 (1) 169 (2022)
https://doi.org/10.3390/foods12010169

Changes during storage in volatile compounds of butter produced using cow, sheep or goat’s milk

Deren Tahmas-Kahyaoğlu, Songul Cakmakci and Ali Adnan Hayaloglu
Small Ruminant Research 211 106691 (2022)
https://doi.org/10.1016/j.smallrumres.2022.106691

Humans possess the ability to discriminate food fat content solely based on retronasal olfaction

Matjaž Pirc, Pim Maas, Kees De Graaf, Hye-Seong Lee and Sanne Boesveldt
Food Quality and Preference 96 104449 (2022)
https://doi.org/10.1016/j.foodqual.2021.104449

Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics

Yandie Li, Jianghan Wang, Tong Wang, Zhuoxia Lv, Linting Liu, Yuping Wang, Xu Li, Zhexin Fan and Baokun Li
Foods 11 (7) 966 (2022)
https://doi.org/10.3390/foods11070966

Deciphering the Microbiota and Volatile Profiles of Algerian Smen, a Traditional Fermented Butter

Rania Boussekine, Farida Bekhouche, Stella Debaets, Anne Thierry, Marie-Bernadette Maillard, Hélène Falentin, Audrey Pawtowski, Malika Barkat, Monika Coton and Jérôme Mounier
Microorganisms 10 (4) 736 (2022)
https://doi.org/10.3390/microorganisms10040736