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Cited article:

Development of New HS–SPME–GC–MS Technique to the Measurement of Volatile Terpenoid Profile of Milk

Rita Székelyhidi, Erika Hanczné Lakatos, Beatrix Sik and Zsolt Ajtony
Food Analytical Methods 14 (12) 2585 (2021)
https://doi.org/10.1007/s12161-021-02070-9

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)
https://doi.org/10.1111/1541-4337.12332

R eview : The link between feeding dairy cows and Parmigiano-Reggiano cheese production area

Attilio Luigi Mordenti, Nico Brogna and Andrea Formigoni
The Professional Animal Scientist 33 (5) 520 (2017)
https://doi.org/10.15232/pas.2016-01602

Ethyl Ester Formation Is Enhanced by Ethanol Addition in Mini Swiss Cheese with and without Added Propionibacteria

Anne Thierry, Marie-Bernadette Maillard, Romain Richoux and Sylvie Lortal
Journal of Agricultural and Food Chemistry 54 (18) 6819 (2006)
https://doi.org/10.1021/jf060673m

1. In Vivo Aroma Release during Eating of a Model Cheese:  Relationships with Oral Parameters

Estelle Pionnier, Claire Chabanet, Laurence Mioche, Jean-Luc Le Quéré and Christian Salles
Journal of Agricultural and Food Chemistry 52 (3) 557 (2004)
https://doi.org/10.1021/jf030544v

Components Detected by Means of Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry in the Headspace of Artisan Fresh Goat Cheese Smoked by Traditional Methods

M.D. Guillén, M.L. Ibargoitia, P. Sopelana, G. Palencia and M. Fresno
Journal of Dairy Science 87 (2) 284 (2004)
https://doi.org/10.3168/jds.S0022-0302(04)73167-7

Characterization of milk by analysis of its terpene fractions

Christine Fernandez, Catherine Astier, Edmond Rock, Jean‐Baptiste Coulon and Jean‐Louis Berdagué
International Journal of Food Science & Technology 38 (4) 445 (2003)
https://doi.org/10.1046/j.1365-2621.2003.00708.x

Influence of Pasteurization and Fat Composition of Milk on the Volatile Compounds and Flavor Characteristics of a Semi-hard Cheese

S. Buchin, V. Delague, G. Duboz, et al.
Journal of Dairy Science 81 (12) 3097 (1998)
https://doi.org/10.3168/jds.S0022-0302(98)75874-6

Relationships between micro-organisms and formation of aroma compounds in fermented dairy products

Ren� Imhof and Jacques O. Bosset
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 198 (4) 267 (1994)
https://doi.org/10.1007/BF01193173

Volatile components of Manchego cheese

Isabel Martínez-Castro, Jesus Sanz, Lourdes Amigo, Mercedes Ramos and Pedro Martín-Alvarez
Journal of Dairy Research 58 (2) 239 (1991)
https://doi.org/10.1017/S0022029900029782

Evolution of the Volatile Components of an Artisanal Blue Cheese During Ripening

D. Gonzales De Llano, M. Ramos, C. Polo, J. Sanz and I. Martinez-Castro
Journal of Dairy Science 73 (7) 1676 (1990)
https://doi.org/10.3168/jds.S0022-0302(90)78842-X