Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii
Lait, 82 1 (2002) 17-32
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):
Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects
Giuliana Garofalo, Tansu Taspinar, Gabriele Busetta, Salvatore Mastrangelo, Baldassare Portolano, Maria Teresa Sardina, Raimondo Gaglio, Huseyin Erten and Luca SettanniJournal of Dairy Science 107 (9) 6614 (2024)
https://doi.org/10.3168/jds.2024-24711
Utilization of propionic acid bacteria in the biotransformation of soy (tofu) whey: Growth and metabolite changes
Ricco Tindjau, Jian‐Yong Chua and Shao‐Quan LiuJournal of Food Science 89 (1) 540 (2024)
https://doi.org/10.1111/1750-3841.16863
Propionibacteria as promising tools for the production of pro-bioactive scotta: a proof-of-concept study
Roberta Coronas, Giacomo Zara, Antonio Gallo, Gabriele Rocchetti, Marco Lapris, Giacomo Luigi Petretto, Severino Zara, Francesco Fancello and Ilaria MannazzuFrontiers in Microbiology 14 (2023)
https://doi.org/10.3389/fmicb.2023.1223741
195 (2023)
https://doi.org/10.1002/9781119619383.ch11
Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii
Yanyu Zhang, Pafe Momoisea, Qixin Lin, Jiaqi Liang, Keegan Burrow and Luca ServentiSustainability 15 (10) 8157 (2023)
https://doi.org/10.3390/su15108157
Unravelling the aroma and flavour of algae for future food applications
Saskia Urlass, Yifei Wu, Thoa T.L. Nguyen, Pia Winberg, Mark S. Turner and Heather SmythTrends in Food Science & Technology 138 370 (2023)
https://doi.org/10.1016/j.tifs.2023.06.018
Factors influencing on the formation of dimethyl disulfide and dimethyl trisulfide in model systems
Zeyu Zhang, Bei Wang and Yanping CaoFood Research International 172 113200 (2023)
https://doi.org/10.1016/j.foodres.2023.113200
Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics
Theresa Boeck, Lilit Ispiryan, Andrea Hoehnel, Aylin W. Sahin, Aidan Coffey, Emanuele Zannini and Elke K. ArendtFoods 11 (14) 2013 (2022)
https://doi.org/10.3390/foods11142013
Little Impact of NaCl Reduction in Swiss-Type Cheese
Valérie Gagnaire, Xavier Lecomte, Romain Richoux, Magali Genay, Julien Jardin, Valérie Briard-Bion, Jean-René Kerjean and Anne ThierryFrontiers in Nutrition 9 (2022)
https://doi.org/10.3389/fnut.2022.888179
(2022)
https://doi.org/10.1101/2022.04.05.487192
Tracing Carbon Metabolism with Stable Isotope Metabolomics Reveals the Legacy of Diverse Carbon Sources in Soil
Roland C. Wilhelm, Samuel E. Barnett, Tami L. Swenson, Nicholas D. Youngblut, Chantal N. Koechli, Benjamin P. Bowen, Trent R. Northen, Daniel H. Buckley and Jennifer B. GlassApplied and Environmental Microbiology 88 (22) (2022)
https://doi.org/10.1128/aem.00839-22
Alternative Pathway to the Formation of trans-Cinnamic Acid Derived from l-Phenylalanine in Tea (Camellia sinensis) Plants and Other Plants
Lanting Zeng, Xiaoqin Wang, Haibo Tan, Yinyin Liao, Ping Xu, Ming Kang, Fang Dong and Ziyin YangJournal of Agricultural and Food Chemistry 68 (11) 3415 (2020)
https://doi.org/10.1021/acs.jafc.9b07467
Proteolytic Volatile Profile and Electrophoretic Analysis of Casein Composition in Milk and Cheese Derived from Mironutrient-Fed Cows
Andrea Ianni, Francesca Bennato, Camillo Martino, Lisa Grotta, Nicola Franceschini and Giuseppe MartinoMolecules 25 (9) 2249 (2020)
https://doi.org/10.3390/molecules25092249
Microbial Versatility in Varied Environments
Atul K. Srivastava, Arvind Saroj, Ashish Nayak, Indrajeet Nishad and Karmveer GautamMicrobial Versatility in Varied Environments 181 (2020)
https://doi.org/10.1007/978-981-15-3028-9_11
Dietary supplementation of Saanen goats with dried licorice root modifies chemical and textural properties of dairy products
Francesca Bennato, Andrea Ianni, Camillo Martino, et al.Journal of Dairy Science 103 (1) 52 (2020)
https://doi.org/10.3168/jds.2019-16838
Investigations on Metabolic Changes in Beagle Dogs Fed Probiotic Queso Blanco Cheese and Identification of Candidate Probiotic Fecal Biomarkers Using Metabolomics Approaches
Ye Jin Kim, Ho-Eun Park, Wan-Kyu Lee, Jun-Sang Ham, Sang Un Park, Jae Geun Kim, Kyung-Hoan Im and Jae Kwang KimMetabolites 10 (8) 305 (2020)
https://doi.org/10.3390/metabo10080305
Pyomelanin production: Insights into the incomplete aerobic l-phenylalanine catabolism of a photosynthetic bacterium, Rubrivivax benzoatilyticus JA2
Lakshmi Prasuna Mekala, Mujahid Mohammed, Sasikala Chinthalapati and Venkata Ramana ChinthalapatiInternational Journal of Biological Macromolecules 126 755 (2019)
https://doi.org/10.1016/j.ijbiomac.2018.12.142
Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor
Fengchuan Yu, Yajun Bai, Tai‐ping Fan, Xiaohui Zheng and Yujie CaiJournal of the Science of Food and Agriculture 99 (8) 4123 (2019)
https://doi.org/10.1002/jsfa.9642
Propionibacterium spp.—source of propionic acid, vitamin B12, and other metabolites important for the industry
Kamil Piwowarek, Edyta Lipińska, Elżbieta Hać-Szymańczuk, Marek Kieliszek and Iwona ŚcibiszApplied Microbiology and Biotechnology 102 (2) 515 (2018)
https://doi.org/10.1007/s00253-017-8616-7
Reference Module in Life Sciences
Luca Cocolin, Paola Dolci, Valentina Alessandria and Kalliopi RantsiouReference Module in Life Sciences (2018)
https://doi.org/10.1016/B978-0-12-809633-8.12108-9
Alternative and Replacement Foods
Jessy Van Wyk, Ryan A. Morkel and Larry DolleyAlternative and Replacement Foods 205 (2018)
https://doi.org/10.1016/B978-0-12-811446-9.00008-3
Proteolytic volatile compounds in milk and cheese of cows fed dried olive pomace supplementation
F. Castellani, N. Bernardi, A. Vitali, et al.Journal of Animal and Feed Sciences 27 (4) 361 (2018)
https://doi.org/10.22358/jafs/99600/2018
Genome-scale model guided design of Propionibacterium for enhanced propionic acid production
Laura Navone, Tim McCubbin, Ricardo A. Gonzalez-Garcia, Lars K. Nielsen and Esteban MarcellinMetabolic Engineering Communications 6 1 (2018)
https://doi.org/10.1016/j.meteno.2017.11.001
Development of GRAS strains for nutraceutical production using systems and synthetic biology approaches: advances and prospects
Long Liu, Ningzi Guan, Jianghua Li, et al.Critical Reviews in Biotechnology 37 (2) 139 (2017)
https://doi.org/10.3109/07388551.2015.1121461
Nanoencapsulation of Food Bioactive Ingredients
Mohsen Asghari Ghajari, Iman Katouzian, Mohammad Ganjeh and Seid Mahdi JafariNanoencapsulation of Food Bioactive Ingredients 261 (2017)
https://doi.org/10.1016/B978-0-12-809740-3.00007-6
Cheese
Anne Thierry, Yvonne F. Collins, M.C. Abeijón Mukdsi, et al.Cheese 423 (2017)
https://doi.org/10.1016/B978-0-12-417012-4.00017-X
Incorporation of Propionibacteria in Fermented Milks as a Probiotic
M. Moslemi, R. Mazaheri Nezhad Fard, S. M. Hosseini, A. Homayouni-Rad and Amir M. MortazavianCritical Reviews in Food Science and Nutrition 56 (8) 1290 (2016)
https://doi.org/10.1080/10408398.2013.766584
The role of propionibacteria in the volatile profile of Pategrás cheeses
I. Verónica Wolf, G. Hugo Peralta, Mario Candioti and M. Cristina PerottiDairy Science & Technology 96 (4) 551 (2016)
https://doi.org/10.1007/s13594-016-0289-y
Changes in the volatile composition and sensory properties of cheeses made with milk from commercial sheep flocks managed indoors, part-time grazing in valley, and extensive mountain grazing
Izaskun Valdivielso, Marta Albisu, Mertxe de Renobales and Luis Javier R. BarronInternational Dairy Journal 53 29 (2016)
https://doi.org/10.1016/j.idairyj.2015.09.007
Suppression of propanoic acid, acetic acid and 3-methylbutanoic acid production by other volatiles in a Swiss cheese curd slurry system
Hardy Z. Castada, Clifford Park, W. James Harper and Sheryl Ann BarringerInternational Dairy Journal 54 29 (2016)
https://doi.org/10.1016/j.idairyj.2015.10.007
Mass spectrometry hyphenated techniques for the analysis of volatiles and peptides in soft cheese: Useful tools for the shelf life optimization
Annalisa Mentana, Anna Natale, Carmen Palermo, Donatella Nardiello, Amalia Conte, Matteo Alessandro Del Nobile, Maurizio Quinto and Diego CentonzeELECTROPHORESIS 37 (13) 1861 (2016)
https://doi.org/10.1002/elps.201500500
Phenyllactic Acid from Lactobacillus plantarum PromotesAdipogenic Activity in 3T3-L1 Adipocyte via Up-Regulationof PPAR-γ2
Soundharrajan Ilavenil, Da Kim, Mariadhas Valan Arasu, Srisesharam Srigopalram, Ravikumar Sivanesan and Ki ChoiMolecules 20 (8) 15359 (2015)
https://doi.org/10.3390/molecules200815359
Engineering propionibacteria as versatile cell factories for the production of industrially important chemicals: advances, challenges, and prospects
Ningzi Guan, Xin Zhuge, Jianghua Li, et al.Applied Microbiology and Biotechnology 99 (2) 585 (2015)
https://doi.org/10.1007/s00253-014-6228-z
Volatile organic compounds of a Swiss cheese slurry system with and without added reduced glutathione, compared with commercial Swiss cheese
Hardy Z. Castada, W. James Harper and Sheryl Ann BarringerInternational Dairy Journal 49 72 (2015)
https://doi.org/10.1016/j.idairyj.2015.04.010
287 (2015)
https://doi.org/10.1002/9781118810279.ch12
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe’s raw milk cheese
Rosanna Tofalo, Maria Schirone, Giuseppe Fasoli, et al.Food Chemistry 175 121 (2015)
https://doi.org/10.1016/j.foodchem.2014.11.088
Emmental Cheese Environment Enhances Propionibacterium freudenreichii Stress Tolerance
Valérie Gagnaire, Julien Jardin, Houem Rabah, et al.PLOS ONE 10 (8) e0135780 (2015)
https://doi.org/10.1371/journal.pone.0135780
Analysis of Selected Volatile Organic Compounds in Split and Nonsplit Swiss Cheese Samples Using Selected‐Ion Flow Tube Mass Spectrometry (SIFT‐MS)
Hardy Z. Castada, Cheryl Wick, Kaitlyn Taylor and W. James HarperJournal of Food Science 79 (4) (2014)
https://doi.org/10.1111/1750-3841.12418
Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds
Alyson L. Yee, Marie-Bernadette Maillard, Nathalie Roland, et al.International Journal of Food Microbiology 191 60 (2014)
https://doi.org/10.1016/j.ijfoodmicro.2014.09.001
Dynamics of starter, adjunct non-starter lactic acid bacteria and propionic acid bacteria in low-fat and full-fat Dutch-type cheese
Davide Porcellato, Hilde M. Østlie, Mona E. Brede, Aleksandra Martinovic and Siv B. SkeieInternational Dairy Journal 33 (2) 104 (2013)
https://doi.org/10.1016/j.idairyj.2013.01.007
Multifaceted attributes of dairy propionibacteria: a review
Poonam, Sarang Dilip Pophaly, Sudhir Kumar Tomar, Sachinandan De and Rameshwar SinghWorld Journal of Microbiology and Biotechnology 28 (11) 3081 (2012)
https://doi.org/10.1007/s11274-012-1117-z
Characterization of d-lactate dehydrogenase from Pediococcus acidilactici that converts phenylpyruvic acid into phenyllactic acid
Wanmeng Mu, Shuhuai Yu, Bo Jiang and Xingfeng LiBiotechnology Letters 34 (5) 907 (2012)
https://doi.org/10.1007/s10529-012-0847-1
Characterization of l-phenylalanine metabolism to acetophenone and 1-phenylethanol in the flowers of Camellia sinensis using stable isotope labeling
Fang Dong, Ziyin Yang, Susanne Baldermann, et al.Journal of Plant Physiology 169 (3) 217 (2012)
https://doi.org/10.1016/j.jplph.2011.12.003
Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition
Shao LiuHandbook of Plant-Based Fermented Food and Beverage Technology, Second Edition 23 (2012)
https://doi.org/10.1201/b12055-4
l-Phenylalanine catabolism and l-phenyllactic acid production by a phototrophic bacterium, Rubrivivax benzoatilyticus JA2
M. Lakshmi Prasuna, Md. Mujahid, Ch. Sasikala and Ch.V. RamanaMicrobiological Research 167 (9) 526 (2012)
https://doi.org/10.1016/j.micres.2012.03.001
Antimicrobial activity of d-3-phenyllactic acid produced by fed-batch process against Salmonella enterica
Noelia Rodríguez, José Manuel Salgado, Sandra Cortés and José Manuel DomínguezFood Control 25 (1) 274 (2012)
https://doi.org/10.1016/j.foodcont.2011.10.042
New insights into physiology and metabolism of Propionibacterium freudenreichii
Anne Thierry, Stéphanie-Marie Deutsch, Hélène Falentin, et al.International Journal of Food Microbiology 149 (1) 19 (2011)
https://doi.org/10.1016/j.ijfoodmicro.2011.04.026
Formation of volatiles and fattyacids of therapeutic importance in the probiotic Lactobacillus plantarum LPcfr adapted to resist GIT conditions
G. Vanaja, Velitchka Gotcheva, Angel Angelov and Renu AgrawalJournal of Food Science and Technology 48 (1) 110 (2011)
https://doi.org/10.1007/s13197-010-0110-5
Food Flavors
Henry-Eric SpinnlerChemical & Functional Properties of Food Components, Food Flavors 20116950 239 (2011)
https://doi.org/10.1201/b11187-13
Biodiversity, dynamics, and characteristics of Propionibacterium freudenreichii in Swiss Emmentaler PDO cheese
Meral Turgay, Stefan Irmler, Dino Isolini, et al.Dairy Science & Technology 91 (4) 471 (2011)
https://doi.org/10.1007/s13594-011-0024-7
Uncommonly Thorough Hydrolysis of Peptides during Ripening of Ragusano Cheese Revealed by Tandem Mass Spectrometry
Valérie Gagnaire, Stefania Carpino, Concetta Pediliggieri, Julien Jardin, Sylvie Lortal and Giuseppe LicitraJournal of Agricultural and Food Chemistry 59 (23) 12443 (2011)
https://doi.org/10.1021/jf2027268
Identifying genes that impact on aroma profiles produced by Saccharomyces cerevisiae and the production of higher alcohols
Gustav Styger, Dan Jacobson and Florian F. BauerApplied Microbiology and Biotechnology 91 (3) 713 (2011)
https://doi.org/10.1007/s00253-011-3237-z
1068 153 (2011)
https://doi.org/10.1021/bk-2011-1068.ch008
Efficient Conversion of Phenylpyruvic Acid to Phenyllactic Acid by Using Whole Cells of Bacillus coagulans SDM
Zhaojuan Zheng, Cuiqing Ma, Chao Gao, et al.PLoS ONE 6 (4) e19030 (2011)
https://doi.org/10.1371/journal.pone.0019030
The Complete Genome of Propionibacterium freudenreichii CIRM-BIA1T, a Hardy Actinobacterium with Food and Probiotic Applications
Hélène Falentin, Stéphanie-Marie Deutsch, Gwenaël Jan, et al.PLoS ONE 5 (7) e11748 (2010)
https://doi.org/10.1371/journal.pone.0011748
Sensorial and Electrophoretic Analysis During the Ripening of Three Mono-Race Ewe Cheese
Gianpiero Negrini, Anna Rita Lizzi, Arduino Oratore, Veronica Carnicelli and Antonio Di GiulioResearch Journal of Dairy Sciences 4 (3) 18 (2010)
https://doi.org/10.3923/rjdsci.2010.18.22
Carnobacterium maltaromaticum: Identification, isolation tools, ecology and technological aspects in dairy products
Muhammad Inam Afzal, Thibaut Jacquet, Stéphane Delaunay, et al.Food Microbiology 27 (5) 573 (2010)
https://doi.org/10.1016/j.fm.2010.03.019
Sensory Analysis of Foods of Animal Origin
Barbara Zellner, Paola Dugo, Giovanni Dugo and Luigi MondelloSensory Analysis of Foods of Animal Origin 369 (2010)
https://doi.org/10.1201/b10822-26
Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory Analysis
N.A. Kocaoglu‐Vurma, A. Eliardi, M.A. Drake, L.E. Rodriguez‐Saona and W.J. HarperJournal of Food Science 74 (6) (2009)
https://doi.org/10.1111/j.1750-3841.2009.01188.x
Estimate of intake of benzoic acid in the Belgian adult population
S. Vandevijvere, M. Andjelkovic, M. De Wil, et al.Food Additives & Contaminants: Part A 26 (7) 958 (2009)
https://doi.org/10.1080/02652030902858939
Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese
Yvette Bouton, Solange Buchin, Gabriel Duboz, Sylvie Pochet and Eric BeuvierFood Microbiology 26 (2) 183 (2009)
https://doi.org/10.1016/j.fm.2008.09.002
Effects of phenyllactic acid on production performance, egg quality parameters, and blood characteristics in laying hens
J.P. Wang, J.S. Yoo, J.H. Lee, et al.Journal of Applied Poultry Research 18 (2) 203 (2009)
https://doi.org/10.3382/japr.2008-00071
Purification and Partial Characterization of Lactobacillus Species SK007 Lactate Dehydrogenase (LDH) Catalyzing Phenylpyruvic Acid (PPA) Conversion into Phenyllactic Acid (PLA)
Xingfeng Li, Bo Jiang, Beilei Pan, Wanmeng Mu and Tao ZhangJournal of Agricultural and Food Chemistry 56 (7) 2392 (2008)
https://doi.org/10.1021/jf0731503
Aroma characterisation of Gouda-type cheeses
I. Van Leuven, T. Van Caelenberg and P. DirinckInternational Dairy Journal 18 (8) 790 (2008)
https://doi.org/10.1016/j.idairyj.2008.01.001
Biotransformation of phenylpyruvic acid to phenyllactic acid by growing and resting cells of a Lactobacillus sp.
Xingfeng Li, Bo Jiang and Beilei PanBiotechnology Letters 29 (4) 593 (2007)
https://doi.org/10.1007/s10529-006-9275-4
Characterization of a traditional semi-hard Italian cheese produced by soaking in wine
N. Innocente, M. Biasutti and P. ComuzzoFood Chemistry 105 (4) 1452 (2007)
https://doi.org/10.1016/j.foodchem.2007.05.025
Transcarboxylase mRNA: A marker which evidences P. freudenreichii survival and metabolic activity during its transit in the human gut
Christophe Hervé, Marc Fondrevez, Angélique Chéron, Frédérique Barloy-Hubler and Gwénaël JanInternational Journal of Food Microbiology 113 (3) 303 (2007)
https://doi.org/10.1016/j.ijfoodmicro.2006.08.013
Influence of an adjunct culture of Lactobacillus on the free amino acids and volatile compounds in a Roncal-type ewe’s-milk cheese
A. Irigoyen, M. Ortigosa, I. Juansaras, M. Oneca and P. TorreFood Chemistry 100 (1) 71 (2007)
https://doi.org/10.1016/j.foodchem.2005.09.011
Diversity of amino acid converting enzymes in wild lactic acid bacteria
P. Fernández de Palencia, M. de la Plaza, F. Amárita, T. Requena and C. PeláezEnzyme and Microbial Technology 38 (1-2) 88 (2006)
https://doi.org/10.1016/j.enzmictec.2005.04.018
Production of Ingredient-Type Cheddar Cheese with Accelerated Flavor Development by Addition of Enzyme-Modified Cheese Powder
J.A. Hannon, K.N. Kilcawley, M.G. Wilkinson, C.M. Delahunty and T.P. BeresfordJournal of Dairy Science 89 (10) 3749 (2006)
https://doi.org/10.3168/jds.S0022-0302(06)72416-X
Exploiting the potential of bacteria in the cheese ecosystem
C. Peláez and T. RequenaInternational Dairy Journal 15 (6-9) 831 (2005)
https://doi.org/10.1016/j.idairyj.2004.12.001
The Addition of Propionibacterium freudenreichii to Raclette Cheese Induces Biochemical Changes and Enhances Flavor Development
Anne Thierry, Marie-Bernadette Maillard, Pascal Bonnarme and Edmond RousselJournal of Agricultural and Food Chemistry 53 (10) 4157 (2005)
https://doi.org/10.1021/jf0481195
Generation of non-protein nitrogen and volatile compounds by Penicillium chrysogenum Pg222 activity on pork myofibrillar proteins
María J. Benito, Félix Núñez, María G. Córdoba, Alberto Martín and Juan J. CórdobaFood Microbiology 22 (6) 513 (2005)
https://doi.org/10.1016/j.fm.2004.11.010
General Aspects
E. Beuvier and S. BuchinCheese: Chemistry, Physics and Microbiology, General Aspects 1 319 (2004)
https://doi.org/10.1016/S1874-558X(04)80072-1
Lactic Acid Bacteria
Arthur OuwehandLactic Acid Bacteria (2004)
https://doi.org/10.1201/9780824752033.ch4
Esters and their biosynthesis in fermented dairy products: a review
S.-Q. Liu, R. Holland and V.L. CrowInternational Dairy Journal 14 (11) 923 (2004)
https://doi.org/10.1016/j.idairyj.2004.02.010
Major Cheese Groups
M.T. Fröhlich-Wyder and H.P. BachmannCheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 141 (2004)
https://doi.org/10.1016/S1874-558X(04)80042-3
Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese
Anne Thierry, Romain Richoux and Jean-René KerjeanInternational Dairy Journal 14 (9) 801 (2004)
https://doi.org/10.1016/j.idairyj.2004.02.002
Optimization of Dynamic Headspace Extraction of the Edible Red Algae Palmaria palmata and Identification of the Volatile Components
Marie-Annick Le Pape, Joëlle Grua-Priol, Carole Prost and Michel DemaimayJournal of Agricultural and Food Chemistry 52 (3) 550 (2004)
https://doi.org/10.1021/jf030478x
Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain
Pilar Fernández de Palencia, Marta de la Plaza, M.Luz Mohedano, et al.International Journal of Food Microbiology 93 (3) 335 (2004)
https://doi.org/10.1016/j.ijfoodmicro.2003.11.018
Gas Chromatography−Olfactometry (GC-O) and Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Analysis of the Flavor Profile of Grana Padano, Parmigiano Reggiano, and Grana Trentino Cheeses
Elena Boscaini, Saskia van Ruth, Franco Biasioli, Flavia Gasperi and Tilmann D. MärkJournal of Agricultural and Food Chemistry 51 (7) 1782 (2003)
https://doi.org/10.1021/jf020922g
Dairy Processing
W.J.M. Engels, J.E.T. van Hylckama Vlieg and G. SmitDairy Processing 492 (2003)
https://doi.org/10.1533/9781855737075.3.492
Quantification of Short-Chain Free Fatty Acids in “Terrincho” Ewe Cheese: Intravarietal Comparison
O. Pinho, I.M.P.L.V.O. Ferreira and M.A. FerreiraJournal of Dairy Science 86 (10) 3102 (2003)
https://doi.org/10.3168/jds.S0022-0302(03)73910-1
Antifungal Activity of Phenyllactic Acid against Molds Isolated from Bakery Products
Paola Lavermicocca, Francesca Valerio and Angelo ViscontiApplied and Environmental Microbiology 69 (1) 634 (2003)
https://doi.org/10.1128/AEM.69.1.634-640.2003
Free amino acids and volatile compounds in an ewe’s milk cheese as affected by seasonal and cheese-making plant variations
Noemı́ Muñoz, Marı́a Ortigosa, Paloma Torre and Jesús M IzcoFood Chemistry 83 (3) 329 (2003)
https://doi.org/10.1016/S0308-8146(03)00133-X
Conversion of l -Leucine to Isovaleric Acid by Propionibacterium freudenreichii TL 34 and ITGP23
Anne Thierry, Marie-Bernadette Maillard and Mireille YvonApplied and Environmental Microbiology 68 (2) 608 (2002)
https://doi.org/10.1128/AEM.68.2.608-615.2002
Current awareness in flavour and fragrance
Flavour and Fragrance Journal 17 (4) 313 (2002)https://doi.org/10.1002/ffj.1070