Articles citing this article

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Cited article:

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Andrea S. Bertuzzi, Paul L.H. McSweeney, Mary C. Rea and Kieran N. Kilcawley
Comprehensive Reviews in Food Science and Food Safety 17 (2) 371 (2018)

Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food

Sophie Landaud, Sandra Helinck and Pascal Bonnarme
Applied Microbiology and Biotechnology 77 (6) 1191 (2008)

Headspace analysis of volatile flavour compounds of teleme cheese made from sheep and goat milk

International Journal of Dairy Technology 59 (4) 250 (2006)

Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge

Yvonne F. Collins, Paul L.H. McSweeney and Martin G. Wilkinson
International Dairy Journal 13 (11) 841 (2003)

Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review

J.E. O’Connell and P.F. Fox
International Dairy Journal 11 (3) 103 (2001)

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

Nathalie Jollivet, Jean Chataud, Yves Vayssier, Maurice Bensoussan and Jean-Marc Belin
Journal of Dairy Research 61 (2) 241 (1994)