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:
S. Gao, D.H. Oh, J.R. Broadbent, M.E. Johnson, B.C. Weimer, J.L. Steele
Lait, 77 3 (1997) 371-381
This article has been cited by the following article(s):
Lactic Acid Bacteria: Genetics, Metabolism and Applications
Jeffrey A. Pederson, James L. Steele, Jeffrey E. Christensen and Edward G. Dudley
Lactic Acid Bacteria: Genetics, Metabolism and Applications 217 (1999)
DOI: 10.1007/978-94-017-2027-4_11
See this article
Lactic Acid Bacteria: Genetics, Metabolism and Applications
Bart Weimer, Kimberly Seefeldt and Benjamin Dias
Lactic Acid Bacteria: Genetics, Metabolism and Applications 247 (1999)
DOI: 10.1007/978-94-017-2027-4_12
See this article
Lactic Acid Bacteria: Genetics, Metabolism and Applications
Catherine Tanous, Agnieszka Kieronczyk, Sandra Helinck, Emilie Chambellon and Mireille Yvon
Lactic Acid Bacteria: Genetics, Metabolism and Applications 271 (2002)
DOI: 10.1007/978-94-017-2029-8_17
See this article
Dairy Processing
W.J.M. Engels, J.E.T. van Hylckama Vlieg and G. Smit
Dairy Processing 492 (2003)
DOI: 10.1533/9781855737075.3.492
See this article
Attenuated starters: an efficient means to influence cheese ripening—a review
Nathalie Klein and Sylvie Lortal
International Dairy Journal 9 (11) 751 (1999)
DOI: 10.1016/S0958-6946(99)00155-7
See this article
Biochemistry of cheese ripening
Paul L H McSweeney
International Journal of Dairy Technology 57 (2-3) 127 (2004)
DOI: 10.1111/j.1471-0307.2004.00147.x
See this article
Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway
E.H.E. Ayad, A. Verheul, W.J.M. Engels, J.T.M. Wouters and G. Smit
Journal of Applied Microbiology 90 (1) 59 (2001)
DOI: 10.1046/j.1365-2672.2001.01219.x
See this article
Structure of the branched-chain aminotransferase fromStreptococcus mutans
Jing Ruan, Jia Hu, Aihong Yin, et al.
Acta Crystallographica Section D Biological Crystallography 68 (8) 996 (2012)
DOI: 10.1107/S0907444912018446
See this article
Conversion of methionine to methional byLactococcus lactis
Felix Amárita, Dolores Fernández-Esplá, Teresa Requena and Carmen Pelaez
FEMS Microbiology Letters 204 (1) 189 (2001)
DOI: 10.1111/j.1574-6968.2001.tb10884.x
See this article
Exploiting the potential of bacteria in the cheese ecosystem
C. Peláez and T. Requena
International Dairy Journal 15 (6-9) 831 (2005)
DOI: 10.1016/j.idairyj.2004.12.001
See this article
Microbes from raw milk for fermented dairy products
Jan T.M Wouters, Eman H.E Ayad, Jeroen Hugenholtz and Gerrit Smit
International Dairy Journal 12 (2-3) 91 (2002)
DOI: 10.1016/S0958-6946(01)00151-0
See this article
Metabolism of amino acids by resting cells of non-starter lactobacilli in relation to flavour development in cheese
A. Kieronczyk, S. Skeie, K. Olsen and T. Langsrud
International Dairy Journal 11 (4-7) 217 (2001)
DOI: 10.1016/S0958-6946(01)00051-6
See this article
Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese
A.G Williams, J Noble and J.M Banks
International Dairy Journal 11 (4-7) 203 (2001)
DOI: 10.1016/S0958-6946(01)00050-4
See this article
The potential of dairy lactic acid bacteria to metabolise amino acids via non-transaminating reactions and endogenous transamination
S.-Q Liu, R Holland and V.L Crow
International Journal of Food Microbiology 86 (3) 257 (2003)
DOI: 10.1016/S0168-1605(03)00040-0
See this article
Biotechnology
Jassem G. Mahdi and David R. Kelly
Biotechnology 41 (2008)
DOI: 10.1002/9783527620913.ch2
See this article
Cheese flavour formation by amino acid catabolism
Mireille Yvon and Liesbeth Rijnen
International Dairy Journal 11 (4-7) 185 (2001)
DOI: 10.1016/S0958-6946(01)00049-8
See this 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)
DOI: 10.1111/1541-4337.12332
See this article
A Three-Ring Circus: Metabolism of the Three Proteogenic Aromatic Amino Acids and Their Role in the Health of Plants and Animals
Anutthaman Parthasarathy, Penelope J. Cross, Renwick C. J. Dobson, et al.
Frontiers in Molecular Biosciences 5 (2018)
DOI: 10.3389/fmolb.2018.00029
See this article
Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method
C Larrouture, V Ardaillon, M Pépin and M.C Montel
Food Microbiology 17 (5) 563 (2000)
DOI: 10.1006/fmic.2000.0353
See this article
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products
Gerrit Smit, Bart A. Smit and Wim J.M. Engels
FEMS Microbiology Reviews 29 (3) 591 (2005)
DOI: 10.1016/j.fmrre.2005.04.002
See this article
Improving the Flavour of Cheese
B. Ganesan and B.C. Weimer
Improving the Flavour of Cheese 70 (2007)
DOI: 10.1533/9781845693053.1.70
See this article
Advanced Dairy Chemistry
K.R. Cadwallader and T.K. Singh
Advanced Dairy Chemistry 631 (2009)
DOI: 10.1007/978-0-387-84865-5_14
See this article
Amino Acid Catabolic Pathways of Lactic Acid Bacteria
María Fernández and Manuel Zúñiga
Critical Reviews in Microbiology 32 (3) 155 (2006)
DOI: 10.1080/10408410600880643
See this article
Monocarboxylic acid production by lactococci and lactobacilli
Balasubramanian Ganesan, Kimberly Seefeldt, Ramarathna C. Koka, Benjamin Dias and Bart C. Weimer
International Dairy Journal 14 (3) 237 (2004)
DOI: 10.1016/j.idairyj.2003.07.004
See this article
Spoilage potential of a novel group of bacteria isolated from dairy products
Celia J. Hugo, George Charimba, Piet J. Jooste and L. Ingrid Tsôeu
South African Journal of Science Volume 112 (Number 1/2) (2016)
DOI: 10.17159/sajs.2016/20150227
See this article
Cheese
Balasubramanian Ganesan and Bart C. Weimer
Cheese 483 (2017)
DOI: 10.1016/B978-0-12-417012-4.00019-3
See this article
Transamination of branched-chain amino acids by a cheese related Lactobacillus paracasei strain
B.V Hansen, U Houlberg and Y Ardö
International Dairy Journal 11 (4-7) 225 (2001)
DOI: 10.1016/S0958-6946(01)00052-8
See this article
Cheddar Cheese Ripening and Flavor Characterization: A Review
Mian Anjum Murtaza, Salim Ur-Rehman, Faqir Muhammad Anjum, Nuzhat Huma and Iram Hafiz
Critical Reviews in Food Science and Nutrition 54 (10) 1309 (2014)
DOI: 10.1080/10408398.2011.634531
See this article
Pathways that produce volatile sulphur compounds from methionine in Oenococcus oeni
A. Vallet, P. Lucas, A. Lonvaud-Funel and G. de Revel
Journal of Applied Microbiology 104 (6) 1833 (2008)
DOI: 10.1111/j.1365-2672.2007.03713.x
See this article
Adjunct Cultures: Recent Developments and Potential Significance to the Cheese Industry
M. El Soda, S.A. Madkor and P.S. Tong
Journal of Dairy Science 83 (4) 609 (2000)
DOI: 10.3168/jds.S0022-0302(00)74920-4
See this article
Impact of two starter cultures on proteolysis in Kashkaval cheese
Zh. I. Simov, E. D. Simova and D. M. Beshkova
World Journal of Microbiology and Biotechnology 22 (2) 147 (2006)
DOI: 10.1007/s11274-005-9012-5
See this article
Biogenic Amines in Dairy Products
Daniel M. Linares, MaCruz Martín, Victor Ladero, Miguel A. Alvarez and María Fernández
Critical Reviews in Food Science and Nutrition 51 (7) 691 (2011)
DOI: 10.1080/10408398.2011.582813
See this article
Aromatic amino acids as precursors of antimicrobial metabolites inGeotrichum candidum
Saima Naz, Marielle Gueguen-Minerbe, Marina Cretenet and Jean-Paul Vernoux
FEMS Microbiology Letters 344 (1) 39 (2013)
DOI: 10.1111/1574-6968.12152
See this article
Lactococcus lactis LM0230 contains a single aminotransferase involved in aspartate biosynthesis, which is essential for growth in milk
Edward G. Dudley and James L. Steele
Microbiology 147 (1) 215 (2001)
DOI: 10.1099/00221287-147-1-215
See this article
Characterisation of a thiamine diphosphate-dependent alpha-keto acid decarboxylase from Proteus mirabilis JN458
Biying Wang, Yajun Bai, Taiping Fan, Xiaohui Zheng and Yujie Cai
Food Chemistry 232 19 (2017)
DOI: 10.1016/j.foodchem.2017.03.164
See this article
Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Tzou-Chi Huang
Food Science and Technology, Handbook of Food Science, Technology, and Engineering - 4 Volume Set 20054378 (2005)
DOI: 10.1201/b15995-96
See this article
Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese
L Rijnen, A Delacroix-Buchet, D Demaizières, et al.
International Dairy Journal 9 (12) 877 (1999)
DOI: 10.1016/S0958-6946(00)00009-1
See this article
Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis
Richard van Kranenburg, Michiel Kleerebezem, Johan van Hylckama Vlieg, et al.
International Dairy Journal 12 (2-3) 111 (2002)
DOI: 10.1016/S0958-6946(01)00132-7
See this article
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)
DOI: 10.3168/jds.S0022-0302(04)73167-7
See this article
Handbook of Food and Beverage Fermentation Technology
Wilco Meijer, Jan Wouters and Gerrit Smit
Handbook of Food and Beverage Fermentation Technology (2004)
DOI: 10.1201/9780203913550.ch5
See this article
Use of Lactococcus lactis subsp. cremoris NCDO 763 and α-ketoglutarate to improve the sensory quality of dry fermented sausages
B. Herranz, M. Fernández, E. Hierro, et al.
Meat Science 66 (1) 151 (2004)
DOI: 10.1016/S0309-1740(03)00079-2
See this article
General Aspects
Á.C. Curtin and P.L.H. McSweeney
Cheese: Chemistry, Physics and Microbiology, General Aspects 1 435 (2004)
DOI: 10.1016/S1874-558X(04)80077-0
See this article
Volatile components of Grana Parmigiano-Reggiano type hard cheese
Franco Bellesia, Adriano Pinetti, Ugo M Pagnoni, et al.
Food Chemistry 83 (1) 55 (2003)
DOI: 10.1016/S0308-8146(03)00037-2
See this article
Major Cheese Groups
G. van den Berg, W.C. Meijer, E.-M. Düsterhöft and G. Smit
Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 103 (2004)
DOI: 10.1016/S1874-558X(04)80041-1
See this article
Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception
B. Ganesan, C. Brothersen and D.J. McMahon
Journal of Dairy Science 94 (7) 3708 (2011)
DOI: 10.3168/jds.2010-4020
See this article
Enzymatic ability of Lactobacillus casei subsp. casei IFPL731 for flavour development in cheese
M.Carmen Martı́nez-Cuesta, Pilar Fernández de Palencia, Teresa Requena and Carmen Peláez
International Dairy Journal 11 (8) 577 (2001)
DOI: 10.1016/S0958-6946(01)00046-2
See this article
Intermediate role of α-keto acids in the formation of Strecker aldehydes
Francisco J. Hidalgo, Rosa M. Delgado and Rosario Zamora
Food Chemistry 141 (2) 1140 (2013)
DOI: 10.1016/j.foodchem.2013.03.068
See this article
Detection of aminotransferase activity of Propionibacterium freudenreichii after SDS-PAGE
Anne Thierry, Marie-Bernadette Maillard and Sylvie Lortal
Journal of Microbiological Methods 51 (1) 57 (2002)
DOI: 10.1016/S0167-7012(02)00060-X
See this article
Biotechnology Set
Jassem G. Mahdi and David R. Kelly
Biotechnology Set 41 (2001)
DOI: 10.1002/9783527620999.ch2i
See this article
Conversion of amino acids into aroma compounds by cell-free extracts of Lactobacillus helveticus
N. Klein, M.-B. Maillard, A. Thierry and S. Lortal
Journal of Applied Microbiology 91 (3) 404 (2001)
DOI: 10.1046/j.1365-2672.2001.01391.x
See this article
Methionine catabolism and production of volatile sulphur compounds by OEnococcus oeni
L. Pripis-Nicolau, G. Revel, A. Bertrand and A. Lonvaud-Funel
Journal of Applied Microbiology 96 (5) 1176 (2004)
DOI: 10.1111/j.1365-2672.2004.02257.x
See this article
Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis
A. Kieronczyk, R. Cachon, G. Feron and M. Yvon
Journal of Applied Microbiology 101 (5) 1114 (2006)
DOI: 10.1111/j.1365-2672.2006.02999.x
See this article
Tyrosine and Phenylalanine Catabolism by Lactobacillus Cheese Flavor Adjuncts
S. Gummalla and J.R. Broadbent
Journal of Dairy Science 84 (5) 1011 (2001)
DOI: 10.3168/jds.S0022-0302(01)74560-2
See this article
Flavor of Cheddar Cheese: A Chemical and Sensory Perspective
T.K. Singh, M.A. Drake and K.R. Cadwallader
Comprehensive Reviews in Food Science and Food Safety 2 (4) 166 (2003)
DOI: 10.1111/j.1541-4337.2003.tb00021.x
See this article
Tryptophan Catabolism in Brevibacterium linens as a Potential Cheese Flavor Adjunct
M. Ummadi and B.C. Weimer
Journal of Dairy Science 84 (8) 1773 (2001)
DOI: 10.3168/jds.S0022-0302(01)74614-0
See this article
Diversity of Sulfur Compound Production in Lactic Acid Bacteria
K.E. Seefeldt and B.C. Weimer
Journal of Dairy Science 83 (12) 2740 (2000)
DOI: 10.3168/jds.S0022-0302(00)75168-X
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
Lactobacillus casei
and Lactobacillus plantarum
initiate catabolism of methionine by transamination
F. Amarita, T. Requena, G. Taborda, L. Amigo and C. Pelaez
Journal of Applied Microbiology 90 (6) 971 (2001)
DOI: 10.1046/j.1365-2672.2001.01331.x
See this article
Tryptophan Catabolism by Lactobacillus casei and Lactobacillus helveticus Cheese Flavor Adjuncts
Sanjay Gummalla and Jeffery R. Broadbent
Journal of Dairy Science 82 (10) 2070 (1999)
DOI: 10.3168/jds.S0022-0302(99)75448-2
See this article
Characterization of the volatile organic compounds of Italian ‘Fossa’ cheese by solid-phase microextraction gas chromatography/mass spectrometry
Anna Maria Gioacchini, Mauro De Santi, Michele Guescini, Giorgio Brandi and Vilberto Stocchi
Rapid Communications in Mass Spectrometry 24 (23) 3405 (2010)
DOI: 10.1002/rcm.4782
See this article
Effect of bacteriocin-induced cell damage on the branched-chain amino acid transamination byLactococcus lactis
Carmen MartÃnez-Cuesta, Teresa Requena and Carmen Peláez
FEMS Microbiology Letters 217 (1) 109 (2002)
DOI: 10.1111/j.1574-6968.2002.tb11463.x
See this article
The potential of proteins, hydrolysates and peptides as growth factors for Lactobacillus and Bifidobacterium: current research and future perspectives
Chi Zhang, Yinxiao Zhang, He Li and Xinqi Liu
Food & Function 11 (3) 1946 (2020)
DOI: 10.1039/C9FO02961C
See this article
Identification, Cloning, and Characterization of a
Lactococcus lactis
Branched-Chain α-Keto Acid Decarboxylase Involved in Flavor Formation
Bart A. Smit, Johan E. T. van Hylckama Vlieg, Wim J. M. Engels, Laura Meijer, Jan T. M. Wouters and Gerrit Smit
Applied and Environmental Microbiology 71 (1) 303 (2005)
DOI: 10.1128/AEM.71.1.303-311.2005
See this article
Carbohydrate Starvation Causes a Metabolically Active but Nonculturable State in
Lactococcus lactis
Balasubramanian Ganesan, Mark R. Stuart and Bart C. Weimer
Applied and Environmental Microbiology 73 (8) 2498 (2007)
DOI: 10.1128/AEM.01832-06
See this article
Conversion of Methionine to Thiols by Lactococci, Lactobacilli, and Brevibacteria
Benjamin Dias and Bart Weimer
Applied and Environmental Microbiology 64 (9) 3320 (1998)
DOI: 10.1128/AEM.64.9.3320-3326.1998
See this article
Gene Cloning, Sequencing, and Inactivation of the Branched-Chain Aminotransferase of
Lactococcus lactis
LM0230
Myrta W. Atiles, Edward G. Dudley and James L. Steele
Applied and Environmental Microbiology 66 (6) 2325 (2000)
DOI: 10.1128/AEM.66.6.2325-2329.2000
See this article
Molecular and Functional Analyses of the
metC
Gene of
Lactococcus lactis
, Encoding Cystathionine β-Lyase
María Fernández, Wim van Doesburg, Ger A. M. Rutten, Joey D. Marugg, Arno C. Alting, Richard van Kranenburg and Oscar P. Kuipers
Applied and Environmental Microbiology 66 (1) 42 (2000)
DOI: 10.1128/AEM.66.1.42-48.2000
See this article
Fatty Acid Production from Amino Acids and α-Keto Acids by
Brevibacterium linens
BL2
Balasubramanian Ganesan, Kimberly Seefeldt and Bart C. Weimer
Applied and Environmental Microbiology 70 (11) 6385 (2004)
DOI: 10.1128/AEM.70.11.6385-6393.2004
See this article
Overexpression of
Lactobacillus casei
d
-Hydroxyisocaproic Acid Dehydrogenase in Cheddar Cheese
Jeffery R. Broadbent, Sanjay Gummalla, Joanne E. Hughes, Mark E. Johnson, Scott A. Rankin and Mary Anne Drake
Applied and Environmental Microbiology 70 (8) 4814 (2004)
DOI: 10.1128/AEM.70.8.4814-4820.2004
See this article
Use of
13
C Nuclear Magnetic Resonance and Gas Chromatography To Examine Methionine Catabolism by Lactococci
Song Gao, Ed S. Mooberry and James L. Steele
Applied and Environmental Microbiology 64 (12) 4670 (1998)
DOI: 10.1128/AEM.64.12.4670-4675.1998
See this article
Genetic Characterization of the Major Lactococcal Aromatic Aminotransferase and Its Involvement in Conversion of Amino Acids to Aroma Compounds
Liesbeth Rijnen, Sophie Bonneau and Mireille Yvon
Applied and Environmental Microbiology 65 (11) 4873 (1999)
DOI: 10.1128/AEM.65.11.4873-4880.1999
See this article
Conversion of
l
-Leucine to Isovaleric Acid by
Propionibacterium freudenreichii
TL 34 and ITGP23
Anne Thierry, Marie-Bernadette Maillard and Mireille Yvon
Applied and Environmental Microbiology 68 (2) 608 (2002)
DOI: 10.1128/AEM.68.2.608-615.2002
See this article
Influence of Carbohydrate Starvation and Arginine on Culturability and Amino Acid Utilization of
Lactococcus lactis
subsp.
lactis
Mark R. Stuart, Lan Szu Chou and Bart C. Weimer
Applied and Environmental Microbiology 65 (2) 665 (1999)
DOI: 10.1128/AEM.65.2.665-673.1999
See this article
Characterization and Role of the Branched-Chain Aminotransferase (BcaT) Isolated from
Lactococcus lactis
subsp.
cremoris
NCDO 763
Mireille Yvon, Emilie Chambellon, Alexander Bolotin and Florence Roudot-Algaron
Applied and Environmental Microbiology 66 (2) 571 (2000)
DOI: 10.1128/AEM.66.2.571-577.2000
See this article
Expression of a Heterologous Glutamate Dehydrogenase Gene in
Lactococcus lactis
Highly Improves the Conversion of Amino Acids to Aroma Compounds
Liesbeth Rijnen, Pascal Courtin, Jean-Claude Gripon and Mireille Yvon
Applied and Environmental Microbiology 66 (4) 1354 (2000)
DOI: 10.1128/AEM.66.4.1354-1359.2000
See this article
Cooperation between
Lactococcus lactis
and Nonstarter Lactobacilli in the Formation of Cheese Aroma from Amino Acids
Agnieszka Kieronczyk, Siv Skeie, Thor Langsrud and Mireille Yvon
Applied and Environmental Microbiology 69 (2) 734 (2003)
DOI: 10.1128/AEM.69.2.734-739.2003
See this article
Role of Aminotransferase IlvE in Production of Branched-Chain Fatty Acids by
Lactococcus lactis
subsp.
lactis
Balasubramanian Ganesan and Bart C. Weimer
Applied and Environmental Microbiology 70 (1) 638 (2004)
DOI: 10.1128/AEM.70.1.638-641.2004
See this article
Glutamate Dehydrogenase Activity Can Be Transmitted Naturally to
Lactococcus lactis
Strains To Stimulate Amino Acid Conversion to Aroma Compounds
Catherine Tanous, Emilie Chambellon, Dominique Le Bars, Gilbert Delespaul and Mireille Yvon
Applied and Environmental Microbiology 72 (2) 1402 (2006)
DOI: 10.1128/AEM.72.2.1402-1409.2006
See this article
Transcriptional Analysis of
l
-Methionine Catabolism in the Cheese-Ripening Yeast
Yarrowia lipolytica
in Relation to Volatile Sulfur Compound Biosynthesis
Orianne Cholet, Alain Hénaut, Agnès Hébert and Pascal Bonnarme
Applied and Environmental Microbiology 74 (11) 3356 (2008)
DOI: 10.1128/AEM.00644-07
See this article
Bart C. Weimer
129 (2011)
DOI: 10.1007/978-0-387-92771-8_7
See this article
Role of Carbon Monoxide in Host–Gut Microbiome Communication
Christopher P. Hopper, Ladie Kimberly De La Cruz, Kristin V. Lyles, Lauren K. Wareham, Jack A. Gilbert, Zehava Eichenbaum, Marcin Magierowski, Robert K. Poole, Jakob Wollborn and Binghe Wang
Chemical Reviews 120 (24) 13273 (2020)
DOI: 10.1021/acs.chemrev.0c00586
See this article
Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese
Dina A. Amer, Abdinn A. M. Albadri, Hanaa A. El-Hamshary, Yasser Nehela, Mohamed Y. El-Hawary, Abeer H. Makhlouf and Sameh A. Awad
Foods 12 (9) 1855 (2023)
DOI: 10.3390/foods12091855
See this article