Works about CHEESE flavor & odor

Results: 44

Identification and characterization of glutamate dehydrogenase activity in wild <italic>Lactococcus lacti</italic>s isolated from raw milk cheeses.

Published in:

European Food Research & Technology, 2018, v. 244, n. 4, p. 603, doi. 10.1007/s00217-017-2988-x

By:

Gómez de Cadiñanos, Luz P.;
Peláez, Carmen;
Martínez-Cuesta, M. Carmen;
García-Cayuela, Tomás;
Requena, Teresa

Publication type:

Article

Volatiles in dairy products after supplementation of essential oils in the diet of cows and influence on taste of cheese.

Published in:

European Food Research & Technology, 2017, v. 243, n. 10, p. 1783, doi. 10.1007/s00217-017-2883-5

By:

Faehnrich, B.;
Chizzola, R.;
Schabauer, A.;
Pracser, N.;
Duerrschmid, K.

Publication type:

Article

Biopreservative Effect of Lactoferrin Against Foodborne Pathogens Inoculated in Egyptian Soft Cheese "Karish Cheese".

Published in:

Alexandria Journal of Veterinary Sciences, 2019, v. 63, n. 2, p. 97, doi. 10.5455/ajvs.76015

By:

Ombarak, Rabee A.;
Saad, Marwa A.;
Elbagory, Abdel-Rahman M.

Publication type:

Article

Accelerated Maturation of Cheddar Cheese: Influence of Added Lactobacilli and Commercial Protease on Composition and Texture.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 898, doi. 10.1111/j.1365-2621.1992.tb14318.x

By:

TRÉPANIER, G.;
ABBOUDI, M. EL;
LEE, B.H.;
SIMARD, R.E.

Publication type:

Article

A Short Review on Cheese Starters Cultures.

Published in:

International Journal of Pharmaceutical Research & Allied Sciences, 2016, v. 5, n. 1, p. 18

By:

Nasrollahi, Sahar;
Nasrollahi, Azam;
Esmaeili, Pegah;
Kaviani, Mehdi;
Shariati, Mohammad Ali

Publication type:

Article

An introduction to flavor compound production in cheese.

Published in:

International Journal of Pharmaceutical Research & Allied Sciences, 2016, v. 5, n. 1, p. 14

By:

Nasrollahi, Azam;
Nasrollahi, Sahar;
Esmaeili, Pegah;
Kaviani, Mehdi;
Shariati, Mohammad Ali

Publication type:

Article

Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types.

Published in:

Ege Üniversitesi Ziraat Fakültesi Dergisi, 2017, v. 54, n. 1, p. 27, doi. 10.20289/zfdergi.297939

By:

AKPINAR, Aslı;
YERLİKAYA, Oktay;
KINIK, Özer;
KOREL, Figen;
KAHRAMAN, Cihan;
UYSAL, Harun R.

Publication type:

Article

DETERMINING A SENSORY PROFILE OF PASTE CHEESE WITH SPICES, USING QUANTITATIVE DESCRIPTIVE ANALYSIS.

Published in:

Food & Environment Safety, 2014, v. 13, n. 3, p. 218

By:

Micşunica, Rusu

Publication type:

Article

Lactobacillus and Leuconostoc volatilomes in cheese conditions.

Published in:

Applied Microbiology & Biotechnology, 2016, v. 100, n. 5, p. 2335, doi. 10.1007/s00253-015-7227-4

By:

Pogačić, Tomislav;
Maillard, Marie-Bernadette;
Leclerc, Aurélie;
Hervé, Christophe;
Chuat, Victoria;
Valence, Florence;
Thierry, Anne

Publication type:

Article

DIGITIZING SCENT AND FLAVOR: A COPYRIGHT PERSPECTIVE.

Published in:

Michigan Technology Law Review, 2020, v. 26, n. 2, p. 347, doi. 10.36645/mtlr.26.2.digitizing

By:

Lopez, Amara

Publication type:

Article

Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference.

Published in:

Foods, 2019, v. 8, n. 2, p. 78, doi. 10.3390/foods8020078

By:

Castada, Hardy Z.;
Hanas, Kaitlyn;
Barringer, Sheryl Ann

Publication type:

Article

Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds.

Published in:

Journal of Dairy Research, 2016, v. 83, n. 4, p. 479, doi. 10.1017/S002202991600056X

By:

Caldeo, Veronica;
Hannon, John A;
Hickey, Dara-Kate;
Waldron, Dave;
Wilkinson, Martin G;
Beresford, Thomas P;
McSweeney, Paul L H

Publication type:

Article

Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese.

Published in:

Journal of Dairy Research, 2014, v. 81, n. 4, p. 455, doi. 10.1017/S002202991400048X

By:

Branciari, Raffaella;
Mughetti, Laura;
Ranucci, David;
Miraglia, Dino;
Valiani, Andrea;
Acuti, Gabriele;
Selvaggini, Roberto;
Trabalza-Marinucci, Massimo

Publication type:

Article

Effect of Different Processes on Chemical, Textural and Sensory Properties of Sakarya Circassian Cheese.

Published in:

Academic Food Journal / Akademik GIDA, 2015, v. 13, n. 4, p. 276

By:

Ayar, Ahmet;
Siçramaz, Hatice;
Sert, Durmuş

Publication type:

Article

PROTEOLYSIS DURING MANUFACTURE AND RIPENING/STORING OF "OLOMOUCKÉ TVARŮŽKY" CHEESE (PGI).

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 130, doi. 10.15414/jmbfs.2015.4.special3.130-134

By:

Pachlová, Vendula;
Buňka, František;
Buňková, Leona

Publication type:

Article

APPLICATION OF GALLIC ACID IN THE MANUFACTURING OF CHANNA CHEESE.

Published in:

Plant Archives (09725210), 2020, v. 20, n. 2, p. 998

By:

Ali, Anwar Hassan;
Salih, Nidhal Mohammed

Publication type:

Article

Sensory Evaluation Techniques of Food.

Published in:

Annals of 'Valahia' University of Târgovişte. Agriculture, 2023, v. 15, n. 2, p. 58, doi. 10.2478/agr-2023-0019

By:

Pop, Mihaela Dana

Publication type:

Article

PRODUCTION OF WHITE SOFT CHEESE FORTIFIED WITH NATURAL ANTIOXIDANTS AS A FUNCTIONAL DAIRY FOOD.

Published in:

Zagazig Journal of Agricultural Research, 2018, v. 45, n. 2, p. 637, doi. 10.21608/zjar.2018.49186

By:

Abd El-Galeel, Ali A. A.;
El-Zahar, Kahled M.

Publication type:

Article

Evaluation of the Potential of <italic>Lactobacillus paracasei</italic> Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese.

Published in:

Frontiers in Microbiology, 2018, p. N.PAG, doi. 10.3389/fmicb.2018.01506

By:

Stefanovic, Ewelina;
Kilcawley, Kieran N.;
Roces, Clara;
Rea, Mary C.;
O'Sullivan, Maurice;
Sheehan, Jeremiah J.;
McAuliffe, Olivia

Publication type:

Article

The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening.

Published in:

Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 64, doi. 10.15567/mljekarstvo.2019.0106

By:

Tarakçı, Zekai;
Deveci, Fahrettin

Publication type:

Article

The content of free fatty acids in relation to electronic nose sensors responses and sensory evaluation of cheese in a lamb skin sack (Sir iz mišine) throughout ripening.

Published in:

Dairy / Mljekarstvo, 2016, v. 66, n. 1, p. 26, doi. 10.15567/mljekarstvo.2016.0103

By:

Kalit, Milna Tudor;
Buntić, Ivan;
Morone, Giuseppe;
Delaš, Ivančica;
Kalit, Samir

Publication type:

Article

Do consumers from Medimurje region recognize their autochthonous Turoš cheese?

Published in:

Dairy / Mljekarstvo, 2013, v. 63, n. 4, p. 211

By:

Valkaj, Kristijan;
Cerjak, Marija;
Kalit, Samir;
Rako, Ante;
Wendorff, William L.

Publication type:

Article

Consumers' preferences and composition of Livanjski cheese in relation to its sensory characteristics.

Published in:

Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 170, doi. 10.15567/mljekarstvo.2014.0304

By:

Matić, Anto;
Kalit, Samir;
Salajpal, Krešimir;
Ivanković, Stanko;
Sarić, Zlatan

Publication type:

Article

Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model.

Published in:

Food Science & Technology International, 2018, v. 24, n. 1, p. 67, doi. 10.1177/1082013217728628

By:

Cuffia, Facundo;
Bergamini, Carina V.;
Wolf, Irma V.;
Hynes, Erica R.;
Perotti, María C.

Publication type:

Article

Active Methods Concerning Skills Formation of the Sensory and Textural Analysis of Cheese.

Published in:

Education & Urban Society, 2019, v. 51, n. 2, p. 269, doi. 10.1177/0013124517716259

By:

Tita, Mihaela;
Tufeanu, Roxana;
Tita, Ovidiu

Publication type:

Article

CULTURAL IMPORTANCE OF CHEESE TYPE FOR KINGDOM PERNAMBUCANO.

Published in:

HOLOS, 2015, v. 31, n. 1, p. 62, doi. 10.15628/holos.2015.2488

By:

SHINOHARA, N. K. S.;
SANTOS, M. C. G.;
MEDEIROS, S. T. C.;
PADILHA, M. R. F.;
MATSUMOTO, M.

Publication type:

Article

Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese.

Published in:

Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 4, p. 303, doi. 10.1515/pjfns-2015-0034

By:

Kirmaci, H. Avni

Publication type:

Article

The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 709, doi. 10.1111/1471-0307.12522

By:

Semjon, Boris;
Reitznerová, Anna;
Poláková, Zuzana;
Výrostková, Jana;
Maľová, Jana;
Koréneková, Beáta;
Dudriková, Eva;
Lovayová, Viera

Publication type:

Article

Effect of potassium‐based emulsifying salts on the sensory and physicochemical parameters of low‐sodium spreadable processed cheese.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 717, doi. 10.1111/1471-0307.12519

By:

Nogueira, Eduardo B.;
Costa‐lima, Bruno R. C.;
Torres, Fernanda;
Regazone, Ana Victoria;
Melo, Lilian;
Franco, Robson M.;
Cortez, Marco Antonio S.

Publication type:

Article

Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 699, doi. 10.1111/1471-0307.12506

By:

Barłowska, Joanna;
Pastuszka, Robert;
Rysiak, Anna;
Król, Jolanta;
Brodziak, Aneta;
Kędzierska‐matysek, Monika;
Wolanciuk, Anna;
Litwińczuk, Zygmunt

Publication type:

Article

Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 506, doi. 10.1111/1471-0307.12403

By:

Dimitreli, Georgia;
Exarhopoulos, Stylianos;
Antoniou, Kleio K;
Zotos, Anastasios;
Bampidis, Vasileios A

Publication type:

Article

Technological use of donkey milk in cheesemaking.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 439, doi. 10.1111/1471-0307.12342

By:

Niro, Serena;
Fratianni, Alessandra;
Colavita, Giampaolo;
Galassi, Laura;
Zanazzi, Marco;
Salimei, Elisabetta

Publication type:

Article

Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 372, doi. 10.1111/1471-0307.12358

By:

Silva, Eric Keven;
Toledo Hijo, Ariel Antonio C;
Costa, Joyce Maria G;
Marques, Gerson R;
Pereira, Joelma;
Borges, Soraia V

Publication type:

Article

The effect of lowering salt on the physicochemical, microbiological and sensory properties of São João cheese of Pico Island.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 409, doi. 10.1111/1471-0307.12198

By:

Soares, Catarina;
Fernando, Ana Luisa;
Mendes, Benilde;
Martins, António P L

Publication type:

Article

Utilisation of a cell-free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in Cheddar cheese.

Published in:

International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 21, doi. 10.1111/1471-0307.12099

By:

Yarlagadda, Anil B;
Wilkinson, Martin G;
Ryan, Siobhan P;
Doolan, Imelda A;
O'sullivan, Maurice G;
Kilcawley, Kieran N

Publication type:

Article

Impact of physiological state of starter culture on ripening and flavour development of Swiss- Dutch-type cheese.

Published in:

International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 562, doi. 10.1111/1471-0307.12079

By:

Mikš‐Krajnik, Marta;
Babuchowski, Andrzej;
Białobrzewski, Ireneusz

Publication type:

Article

Effect of High-Pressure Processing on the Microbiology, Proteolysis, Biogenic Amines and Flavour of Cheese Made from Unpasteurized Milk.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 2, p. 319, doi. 10.1007/s11947-014-1406-7

By:

Calzada, Javier;
Olmo, Ana;
Picon, Antonia;
Gaya, Pilar;
Nuñez, Manuel

Publication type:

Article

Combination of odour-stimulation tools and surface response methodology for odour recombination studies.

Published in:

Flavour & Fragrance Journal, 2017, v. 32, n. 3, p. 196, doi. 10.1002/ffj.3376

By:

Thomsen, Maiken;
Dosne, Thibaut;
Beno, Noëlle;
Chabanet, Claire;
Guichard, Elisabeth;
Thomas ‐ Danguin, Thierry

Publication type:

Article

Salt and fat contents influence the microstructure of model cheeses, chewing/swallowing and in vivo aroma release.

Published in:

Flavour & Fragrance Journal, 2014, v. 29, n. 2, p. 95, doi. 10.1002/ffj.3184

By:

Boisard, Lauriane;
Tournier, Carole;
Sémon, Etienne;
Noirot, Elodie;
Guichard, Elisabeth;
Salles, Christian

Publication type:

Article

Electronic Nose Technology in Quality Assessment: Predicting Volatile Composition of Danish Blue Cheese During Ripening.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. e392, doi. 10.1111/j.1365-2621.2005.tb11444.x

By:

Trihaas, Jeorgos;
Tempel, Tatjana;
Nielsen, Per Vággemose

Publication type:

Article

HISTORY OF TRAPPIST CHEESE.

Published in:

Technologica Acta, 2015, v. 8, n. 2, p. 11

By:

Budimir, D.;
Stipić Bagarić, M.

Publication type:

Article

Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing.

Published in:

PLoS ONE, 2014, v. 9, n. 4, p. 1, doi. 10.1371/journal.pone.0093113

By:

Feron, Gilles;
Ayed, Charfedinne;
Qannari, El Mostafa;
Courcoux, Philippe;
Laboure, Hélène;
Guichard, Elisabeth

Publication type:

Article

Evaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and Its Processed and Analogue Types.

Published in:

Journal of Agricultural Sciences / Tarim Bilimleri Dergisi, 2017, v. 23, n. 1, p. 63

By:

YALMAN, Musa;
GÜNEŞER, Onur;
KARAGÜL YÜCEER, Yonca

Publication type:

Article

EVALUATION OF LIPOLYSIS AND VOLATILE COMPOUNDS PRODUCED BY THREE PENICILLIUM ROQUEFORTI COMMERCIAL CULT URES IN A BLUE-TYPE CHEESE MADE FROM OVINE MILK.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 437

By:

SALVATORE, E.;
ADDIS, M.;
PES, M.;
FIORI, M.;
PIRISI, A.

Publication type:

Article