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Crina Carmen Mureşan, Romina Alina (Vlaic) Marc, Cristina Anamaria Semeniuc, Sonia Ancuţa Socaci, Anca Fărcaş, Dulf Fracisc, Carmen Rodica Pop, Ancuţa Rotar, Andreea Dodan, Vlad Mureşan and Andruţa Elena Mureşan
Foods 10 (2) 258 (2021)
https://doi.org/10.3390/foods10020258

Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy

Yangyi Chen, William MacNaughtan, Paul Jones, Qian Yang, Huw Williams and Tim Foster
LWT 136 110306 (2021)
https://doi.org/10.1016/j.lwt.2020.110306

Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening

Sümeyye Demirci, Hale İnci Öztürk, Didem Sözeri Atik, Celalettin Koçak, Talha Demirci and Nihat Akın
European Food Research and Technology 247 (8) 2097 (2021)
https://doi.org/10.1007/s00217-021-03775-1

Towards the development of a sterile model cheese for assessing the potential of hyperspectral imaging as a non-destructive fungal detection method

Sholeem Griffin, Marija Magro, Jessica Farrugia, Owen Falzon, Kenneth Camilleri and Vasilis P. Valdramidis
Journal of Food Engineering 306 110639 (2021)
https://doi.org/10.1016/j.jfoodeng.2021.110639

Enrofloxacin treatment on dairy goats: Presence of antibiotic in milk and impact of residue on technological process and characteristics of mature cheese

P. Quintanilla, M.C. Beltrán, M.P. Molina and I. Escriche
Food Control 123 107762 (2021)
https://doi.org/10.1016/j.foodcont.2020.107762

Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening

Pellegrino Conte, Luciano Cinquanta, Paolo Lo Meo, Francesca Mazza, Anna Micalizzi and Onofrio Corona
Food Research International 139 109845 (2021)
https://doi.org/10.1016/j.foodres.2020.109845

The aroma profile and microbiota structure in oil furu, a Chinese fermented soybean curd

Guanmian Wei, Joe M. Regenstein and Peng Zhou
Food Research International 147 110473 (2021)
https://doi.org/10.1016/j.foodres.2021.110473

Effect of lactic acid bacteria and yeast fermentation on antimicrobial, antioxidative and metabolomic profile of naturally carbonated probiotic whey drink

Saurabh Kadyan, H.M. Rashmi, Diwas Pradhan, Anisha Kumari, Arghya Chaudhari and Gaurav Kr Deshwal
LWT 142 111059 (2021)
https://doi.org/10.1016/j.lwt.2021.111059

Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features

Amaal Mohammed Alhelli, Nameer Khairulla Mohammed, Eilaf Suliman Khalil and Anis Shobirin Meor Hussin
AMB Express 11 (1) (2021)
https://doi.org/10.1186/s13568-021-01205-9

Gouda Cheese with Modified Content of β-Casein as a Source of Peptides with ACE- and DPP-IV-Inhibiting Bioactivity: A Study Based on In Silico and In Vitro Protocol

Anna Iwaniak, Damir Mogut, Piotr Minkiewicz, Justyna Żulewska and Małgorzata Darewicz
International Journal of Molecular Sciences 22 (6) 2949 (2021)
https://doi.org/10.3390/ijms22062949

Dynamic changes in bacterial microbiota succession and flavour development during milk fermentation of Kazak artisanal cheese

Xiaochun Zheng, Zhengkai Ge, Ke Lin, Dandan Zhang, Yu Chen, Jing Xiao, Bin Wang and Xuewei Shi
International Dairy Journal 113 104878 (2021)
https://doi.org/10.1016/j.idairyj.2020.104878

Short communication: To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?

Gustavo Amores, Francisco José Pérez-Elortondo, Marta Albisu and Luis Javier R. Barron
Journal of Dairy Science 104 (1) 301 (2021)
https://doi.org/10.3168/jds.2020-18358

Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening

Marine Penland, Hélène Falentin, Sandrine Parayre, Audrey Pawtowski, Marie-Bernadette Maillard, Anne Thierry, Jérôme Mounier, Monika Coton and Stéphanie-Marie Deutsch
International Journal of Food Microbiology 345 109130 (2021)
https://doi.org/10.1016/j.ijfoodmicro.2021.109130

Impact of vitamin A supplementation on composition, lipolysis, stability, and sensory of refrigerated stored Cheddar cheese

Ayesha Ikram, Muhammad Nadeem and Muhammad Imran
Journal of Food Processing and Preservation 45 (7) (2021)
https://doi.org/10.1111/jfpp.15651

Proteolysis characteristics and aroma development during ripening of functional Iranian Lighvan cheese

Alireza Shahab Lavasani
Journal of Food Processing and Preservation 45 (7) (2021)
https://doi.org/10.1111/jfpp.15615

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 Koçak
International Dairy Journal 117 104991 (2021)
https://doi.org/10.1016/j.idairyj.2021.104991

Short communication: Volatile profile of matured Tronchón cheese affected by oxytetracycline in raw goat milk

P. Quintanilla, K.A. Hettinga, M.C. Beltrán, I. Escriche and M.P. Molina
Journal of Dairy Science 103 (7) 6015 (2020)
https://doi.org/10.3168/jds.2019-16510

A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin

Yin Zheng, Yongtao Fei, Yue Yang, et al.
Food Microbiology 91 103540 (2020)
https://doi.org/10.1016/j.fm.2020.103540