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Cited article:

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Optimization of Headspace Solid-Phase Microextraction (SPME) for the Odor Analysis of Surface-Ripened Cheese

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Effect of Two Storage Conditions on the Odor of an Edible Seaweed, Palmaria palmata, and Optimization of an Extraction Procedure Preserving its Odor Characteristics

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Comparison of volatile compounds released during the consumption of Cheddar cheese with compounds extracted by vacuum distillation using gas chromatography–olfactometry

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Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography–olfactometry and gas chromatography–mass spectrometry

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A new multivariate approach for the optimisation of the simultaneous distillation–extraction technique for free fatty acids using a face centred cube experimental design: application to Parmigiano–Reggiano cheese

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Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese

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Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link

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Use of experimental design to optimize the analysis of volatile compounds by dynamic headspace extraction followed by cold trapping and capillary GC

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The performance of various capillary columns for the analysis of volatile flavor compounds in dairy products by dynamic headspace gas chromatography

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Design and evaluation of a mixed-phase capillary column for the gas chromatographic separation of the volatile components of cheese

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