Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

This article has been cited by the following article(s):

Musty/earthy aromas

Joseph A. Maga
Food Reviews International 3 (3) 269 (1987)
DOI: 10.1080/87559128709540816
See this article

Simultaneous distillation-extraction (SDE) method in the qualitative and quantitative GC analysis of cheese volatile components

M. de Frutos, J. Sanz and I. Martínez-Castro
Chromatographia 25 (10) 861 (1988)
DOI: 10.1007/BF02311418
See this article

A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese

M Alewijn, E.L Sliwinski and J.T.M Wouters
International Dairy Journal 13 (9) 733 (2003)
DOI: 10.1016/S0958-6946(03)00098-0
See this article

Advanced Dairy Chemistry Volume 3

P. L. H. McSweeney, H. E. Nursten and G. Urbach
Advanced Dairy Chemistry Volume 3 403 (1997)
DOI: 10.1007/978-1-4757-4409-5_10
See this article

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)
DOI: 10.1017/S0022029900028259
See this article

Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese

E Pionnier, E Engel, C Salles and J.L Le Quéré
Food Chemistry 76 (1) 13 (2002)
DOI: 10.1016/S0308-8146(01)00240-0
See this article

Developments in Dairy Chemistry—3

D. J. Manning and H. E. Nursten
Developments in Dairy Chemistry—3 217 (1985)
DOI: 10.1007/978-94-009-4950-8_8
See this article

The flavour of milk and dairy products: II. Cheese: contribution of volatile compounds

G. Urbach
International Journal of Dairy Technology 50 (3) 79 (1997)
DOI: 10.1111/j.1471-0307.1997.tb01743.x
See this article

Catabolism of L-phenylalanine by some microorganisms of cheese origin

Chang-Won Lee and Jean Richard
Journal of Dairy Research 51 (3) 461 (1984)
DOI: 10.1017/S0022029900023761
See this article

Oleuropein as a bioactive constituent added in milk and yogurt

Evangelia Zoidou, Prokopios Magiatis, Eleni Melliou, et al.
Food Chemistry 158 319 (2014)
DOI: 10.1016/j.foodchem.2014.02.137
See this article

The biogenesis of food‐related Pyrazines

George P. Rizzi
Food Reviews International 4 (3) 375 (1988)
DOI: 10.1080/87559128809540839
See this article

Contribution of Penicillium sp. to the Flavors of Brie and Camembert Cheese

C. Karahadian, D.B. Josephson and R.C. Lindsay
Journal of Dairy Science 68 (8) 1865 (1985)
DOI: 10.3168/jds.S0022-0302(85)81043-2
See this article

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)
DOI: 10.1016/S0958-6946(01)00033-4
See this article

Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques

J. Kubíčková and W. Grosch
International Dairy Journal 7 (1) 65 (1997)
DOI: 10.1016/S0958-6946(96)00044-1
See this article

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)
DOI: 10.1016/S0958-6946(03)00109-2
See this article

Cheese

Henry-Eric Spinnler
Cheese 911 (2017)
DOI: 10.1016/B978-0-12-417012-4.00036-3
See this article

Simple phenol and phenolic compounds in food flavor

Joseph A. Maga and Ira Katz
C R C Critical Reviews in Food Science and Nutrition 10 (4) 323 (1978)
DOI: 10.1080/10408397809527255
See this article

General Aspects

Y.F. Collins, P.L.H. McSweeney and M.G. Wilkinson
Cheese: Chemistry, Physics and Microbiology, General Aspects 1 373 (2004)
DOI: 10.1016/S1874-558X(04)80075-7
See this article

Characterization of “Provola dei Nebrodi”, a typical Sicilian cheese, by volatiles analysis using SPME-GC/MS

M. Ziino, C. Condurso, V. Romeo, D. Giuffrida and A. Verzera
International Dairy Journal 15 (6-9) 585 (2005)
DOI: 10.1016/j.idairyj.2004.07.024
See this article

Pyrazines in foods: An update

Joseph A. Maga and Ira Katz
C R C Critical Reviews in Food Science and Nutrition 16 (1) 1 (1982)
DOI: 10.1080/10408398209527323
See this article

Sensory Analysis of Foods of Animal Origin

Barbara Zellner, Paola Dugo, Giovanni Dugo and Luigi Mondello
Sensory Analysis of Foods of Animal Origin 369 (2010)
DOI: 10.1201/b10822-26
See this article

Handbook of Food Analysis, Third Edition - Two Volume Set

Barbara Zellner, Paola Dugo, Giovanni Dugo and Luigi Mondello
Handbook of Food Analysis, Third Edition - Two Volume Set 47 (2015)
DOI: 10.1201/b18668-6
See this article

Major Cheese Groups

H.-E. Spinnler and J.-C. Gripon
Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 157 (2004)
DOI: 10.1016/S1874-558X(04)80043-5
See this article

Gas chromatography–olfactometry in food flavour analysis

Barbara d’Acampora Zellner, Paola Dugo, Giovanni Dugo and Luigi Mondello
Journal of Chromatography A 1186 (1-2) 123 (2008)
DOI: 10.1016/j.chroma.2007.09.006
See this article

Cheese

Anne Thierry, Yvonne F. Collins, M.C. Abeijón Mukdsi, et al.
Cheese 423 (2017)
DOI: 10.1016/B978-0-12-417012-4.00017-X
See this article

Sensory Analysis of Foods of Animal Origin

Barbara Zellner, Paola Dugo, Giovanni Dugo and Luigi Mondello
Sensory Analysis of Foods of Animal Origin 385 (2010)
DOI: 10.1201/b10822-27
See this article

Enhancement of ester formation in Camembert cheese by addition of ethanol

Qing Hong, Gang Wang, Qiuxiang Zhang, et al.
International Journal of Dairy Technology 70 (2) 220 (2017)
DOI: 10.1111/1471-0307.12330
See this article

Microbiology and Biochemistry of Cheese and Fermented Milk

J.-C. Gripon
Microbiology and Biochemistry of Cheese and Fermented Milk 193 (1997)
DOI: 10.1007/978-1-4613-1121-8_5
See this article

Microbiology and Biochemistry of Cheese and Fermented Milk

G. Urbach
Microbiology and Biochemistry of Cheese and Fermented Milk 253 (1997)
DOI: 10.1007/978-1-4613-1121-8_8
See this article

Yogurt in Health and Disease Prevention

Evangelia Zoidou, Eleni Melliou, Golfo Moatsou and Ρrokopios Magiatis
Yogurt in Health and Disease Prevention 203 (2017)
DOI: 10.1016/B978-0-12-805134-4.00011-0
See this article

Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

T. Dan, D. Wang, R.L. Jin, et al.
Journal of Dairy Science 100 (4) 2488 (2017)
DOI: 10.3168/jds.2016-11528
See this article

Methyl Ketone Formation by Penicillium camemberti in Model Systems

J. Okumura and J.E. Kinsella
Journal of Dairy Science 68 (1) 11 (1985)
DOI: 10.3168/jds.S0022-0302(85)80790-6
See this article

PURIFICATION AND CHARACTERIZATION OF OLIGOMERIC SPECIES OF AN AROMATIC AMINO ACID AMINOTRANSFERASE FROM LACTOCOCCUS LACTIS SUBSP. LACTIS S3

SONG GAO and JAMES L. STEELE
Journal of Food Biochemistry 22 (3) 197 (1998)
DOI: 10.1111/j.1745-4514.1998.tb00239.x
See this article

Comparison of Volatile Compounds Produced in Model Cheese Medium Deacidified by Debaryomyces hansenii or Kluyveromyces marxianus

M.-N. Leclercq-Perlat, G. Corrieu and H.-E. Spinnler
Journal of Dairy Science 87 (5) 1545 (2004)
DOI: 10.3168/jds.S0022-0302(04)73306-8
See this article

Comparison of Volatile Flavor Compounds Produced by Ten Strains of Penicillium camemberti Thom

Nathalie Jollivet, Jean-Marc Belin and Yves Vayssier
Journal of Dairy Science 76 (7) 1837 (1993)
DOI: 10.3168/jds.S0022-0302(93)77516-5
See this article