SCOPUS 정보 검색 플랫폼 - 논문 보기

메뉴 건너뛰기

Australian Journal of Dairy Technology

Volumn 57, Issue 2, 2002, Pages 109-115

Dynamics of free amino acid composition in cheese ripening

(3) Ardö, Ylva a Thage, B V a Madsen, J S a

a UNIVERSITY OF COPENHAGEN (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; BACTERIA; ENZYMES; MOISTURE; OILS AND FATS;

CHEESE RIPENING;

DAIRY PRODUCTS;

EID: 0036058894 PISSN: 00049433 EISSN: None Source Type: Journal
DOI: None Document Type: Conference Paper

Times cited : (47)

References (20)

1
- 0000375607
- Characterizing ripening in low-fat, semi-hard round-eyed cheese made with undefined mesophilic DL-starter
- (1993) Int. Dairy J. , vol.3 , pp. 343-357
- Ardö, Y.¹

2
- 0032857128
- Study of methods to monitor heat load to cheese milk
- (1999) Int. Dairy J. , vol.9 , pp. 547-552
- Ardö, Y.¹ Lindblad, O.² Qvist, K.B.³

3
- 84976035977
- Accelerated cheese ripening with heat-treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme
- (1988) J. Dairy Res. , vol.55 , pp. 239-245
- Ardö, Y.¹ Pettersson, H.-E.²

4
- 0002990878
- Quantitative determination of free amino acids in cheese
- (1999) Bulletin of the International Dairy Federation , vol.337 , pp. 24-32
- Bütikofer, U.¹ Ardö, Y.²

5
- 0032872645
- Peptidases and amino acid catabolism in lactic acid bacteria
- (1999) Antonie van Leeuwenhoek , vol.76 , pp. 217-246
- Christensen, J.E.¹ Dudley, E.G.² Pedersen, J.A.³ Steele, J.L.⁴

6
- 0000608332
- Isolation and characterization of the L-methionoinegamma-demethiolase from Brevibacterium linens NCDO 739
- (1989) Science des Aliments , vol.9 , pp. 805-812
- Collin, J.C.¹ Law, B.A.²

7
- 0032707422
- Production of volatile sulfur compounds in Cheddar cheese slurries
- (1999) Int. Dairy J. , vol.9 , pp. 605-611
- Dias, B.¹ Weimer, B.²

8
- 4244092004
- Bachelor thesis. The Royal Veterinary and Agricultural University, Copenhagen, Denmark
- (2000) Bestemmelse af ostebakteriers evne til at dekarboxylere glutaminsyre reed henblik på skadelig luftdannelse i ost. [Determination of cheese related bacterial ability in decarboxylate glutamic acid concerning harmful gas production in cheese]
- Hansen, J.¹

9
- 0032382351
- Gama-aminobutyric acid as an indicator of fermentative proceses responsible for the formation of holes typical in Montasio cheese
- (1998) Milchwissenshaft , vol.53 , pp. 202-206
- Innocente, N.¹ Corradini, C.²

10
- 0034876540
- Exploratory study of proteolysis, theology and sensory properties of Danbo cheese with different fat contents
- (2001) Int. Dairy J. , vol.11 , pp. 423-431
- Madsen, J.S.¹ Ardö, Y.²

11
- 0001192327
- Methode zur differenzierung und quantitativen bestimmung von säureweckerbakterien
- (1964) Milchwissenschaft , vol.19 , pp. 374-378
- Nickels, C.¹ Leesment, H.²

12
- 0039447891
- Characterisation of protected denomination of origin cheeses: Relationships between sensory texture and instrumental data
- (1998) Lait. , vol.78 , pp. 569-588
- Noël, Y.¹ Ardö, Y.² Pochet, S.³ Hunter, E.A.⁴ Lavanchy, P.⁵ Luginbühl, W.⁶ Le Bars, D.⁷ Polychroniadou, A.⁸ Pellegrino, L.⁹

13
- 0032087827
- Production of gamma-aminobutyric acid by cheese starters during cheese ripening
- (1998) J. Dairy Sci. , vol.81 , pp. 1486-1491
- Nomura, M.¹ Kimot, H.² Someya, Y.³ Furukawa, S.⁴ Suzuki, I.⁵

14
- 0034583876
- Influence from raw milk flora on cheese ripening studied by different treatments of milk to model cheese
- (2000) Lebensmittel - Wissenshaft und Technologie , vol.33 , pp. 499-505
- Skeie, S.¹ Ardö, Y.²

15
- 0034870511
- Advances in the study of proteolysis during cheese ripening
- (2001) Int. Dairy J. , vol.11 , pp. 327-345
- Sousa, M.J.¹ Ardö, Y.² McSweeney, P.L.H.³

16
- 0036054465
- Roboust aminopeptidases in heat-treated Lactobacillus helveticus
- (2002) Aust. J. Dairy Technol. , vol.57 , pp. 108
- Tähtinen, H.¹ Ardö, Y.²

17
- 0031178204
- Purification and characterisation of glutamate decarboxylase from Lactobacillus brevis IFO 12005
- (1997) Bioscience. Biotechnology, and Biochemistry , vol.61 , pp. 1168-1171
- Ueno, Y.¹ Hayakawa, K.² Takahashi, S.³ Oda, K.⁴

18
- 0000039983
- Improved direct differentiation between Leuconostoc cremoris, Streptococcus lactis subsp, diacetylactis, and Streptococcus cremoris/Streptococcus lactis on agar
- (1987) Milchwissenschaft , vol.42 , pp. 646-648
- Vogensen, F.K.¹ Karst, T.² Larsen, J.J.³ Kringelum, B.⁴ Ellekjaer, D.⁵ Waagner Nielsen, E.⁶

19
- 0034878905
- Cheese flavour formation by amino acid catabolism
- (2001) Int. Dairy J. , vol.11 , pp. 185-201
- Yvon, M.¹ Rijnen, L.²

20
- 0001242796
- Eye and crack formation in cheese by carbon dioxide from decarboxylation of glutamic acid
- (1996) Neth. Milk Dairy J. , vol.50 , pp. 309-318
- Zoon, P.¹ Allersma, D.²

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.