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Pyrazines in foods: An update

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Intracellular Esterase from Lactobacillus casei LILA: Nucleotide Sequencing, Purification, and Characterization

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The Quality of Foods and Beverages

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Nucleotide Sequencing, Purification, and Biochemical Properties of an Arylesterase from Lactobacillus casei LILA

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The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: Sensory and instrumental evaluation

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The biogenesis of food‐related Pyrazines

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Influence of aw on volatile free fatty acids during storage of cheese bases lipolyzed by kid goat pregastric lipase

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Microbiology and Biochemistry of Cheese and Fermented Milk

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Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano Cheese

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Volatile Branched-chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors

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Accumulation of Short n-Chain Ethyl Esters by Esterases of Lactic Acid Bacteria Under Conditions Simulating Ripening Parmesan Cheese

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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

Maria Careri, Alessandro Mangia, Giovanni Mori and Marilena Musci
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Simultaneous distillation-extraction and dynamic headspace methods in the gas chromatographic analysis of Parmesan cheese volatiles

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