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Valentina DE LUCA, Maria Cristina PEROTTI, Irma Veronica WOLF, Carlos Alberto MEINARDI and Luigi MANDRICH
Food Science and Technology 39 (3) 711 (2019)
https://doi.org/10.1590/fst.06018

Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis

Salwa Tsouli Sarhir, Armin Amanpour, Amina Bouseta and Serkan Selli
Journal of Food Science and Technology 56 (8) 3836 (2019)
https://doi.org/10.1007/s13197-019-03854-y

Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics

Sapna Rani and Sharmili Jagtap
Journal of Food Science and Technology 56 (1) 497 (2019)
https://doi.org/10.1007/s13197-018-3482-6

An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China

Mengxi Xie, Junrui Wu, Feiyu An, Xiqing Yue, Dongbing Tao, Rina Wu and Yuankun Lee
Food Research International 115 414 (2019)
https://doi.org/10.1016/j.foodres.2018.10.076

Potential of lactic acid bacteria from Pico cheese for starter culture development

SP Câmara, A Dapkevicius, C Riquelme, RB Elias, CCG Silva, FX Malcata and MLNE Dapkevicius
Food Science and Technology International 25 (4) 303 (2019)
https://doi.org/10.1177/1082013218823129

Solid State Fermentation

Axel Orban, Marco A. Fraatz and Martin Rühl
Advances in Biochemical Engineering/Biotechnology, Solid State Fermentation 169 85 (2019)
https://doi.org/10.1007/10_2019_87

Microbial Cultures and Enzymes in Dairy Technology

Ayşe Gürsoy and Nazlı Türkmen
Advances in Medical Technologies and Clinical Practice, Microbial Cultures and Enzymes in Dairy Technology 234 (2018)
https://doi.org/10.4018/978-1-5225-5363-2.ch013

Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey

Pelin Salum, Gokce Govce, Perihan Kendirci, Deniz Bas and Zafer Erbay
International Dairy Journal 87 26 (2018)
https://doi.org/10.1016/j.idairyj.2018.07.011

Microbial Cultures and Enzymes in Dairy Technology

Şebnem Öztürkoğlu Budak, Celalettin Koçak, Peter A. Bron and Ronald P. de Vries
Advances in Medical Technologies and Clinical Practice, Microbial Cultures and Enzymes in Dairy Technology 182 (2018)
https://doi.org/10.4018/978-1-5225-5363-2.ch010

Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat’s raw milk

Hacène Medjoudj, Lamia Aouar, Mohammed Nasreddine Zidoune and Ali Adnan Hayaloglu
International Journal of Food Properties 1 (2018)
https://doi.org/10.1080/10942912.2017.1375515

How the Fewest Become the Greatest. L. casei’s Impact on Long Ripened Cheeses

Benedetta Bottari, Alessia Levante, Erasmo Neviani and Monica Gatti
Frontiers in Microbiology 9 (2018)
https://doi.org/10.3389/fmicb.2018.02866