-
1
-
-
0000066189
-
The chemistry of flavor and texture generation in cheese
-
Adda, J., J. C. Gripon, and L. Vassal. 1982. The chemistry of flavor and texture generation in cheese. Food Chem. 9:115-129.
-
(1982)
Food Chem
, vol.9
, pp. 115-129
-
-
Adda, J.1
Gripon, J.C.2
Vassal, L.3
-
2
-
-
0036654447
-
Variation in organic acids content during ripening of pickled white cheese
-
Akalin, A. S., S. Gonc, and Y. Akba. 2002. Variation in organic acids content during ripening of pickled white cheese. J. Dairy Sci. 85:1670-1676.
-
(2002)
J. Dairy Sci
, vol.85
, pp. 1670-1676
-
-
Akalin, A.S.1
Gonc, S.2
Akba, Y.3
-
3
-
-
0032125079
-
Identification of peptides in Cheddar cheese by electrospray ionization mass spectrometry
-
Alli, I., M. Okoniewska, B. F. Gibbs, and Y. Konishi. 1998. Identification of peptides in Cheddar cheese by electrospray ionization mass spectrometry. Int. Dairy J. 8:643-649.
-
(1998)
Int. Dairy J
, vol.8
, pp. 643-649
-
-
Alli, I.1
Okoniewska, M.2
Gibbs, B.F.3
Konishi, Y.4
-
4
-
-
85031348958
-
-
Aston, J., and L. K. Creamer. 1986. Contribution of the components of water-soluble fraction to the flavor Cheddar cheese. N. Z. Dairy Sci. Technol. 21:229-248.
-
Aston, J., and L. K. Creamer. 1986. Contribution of the components of water-soluble fraction to the flavor Cheddar cheese. N. Z. Dairy Sci. Technol. 21:229-248.
-
-
-
-
5
-
-
0001181850
-
Prediction of flavor and texture development in Swiss-type cheeses
-
Bachmann, H. P., U. Butikofer, and J. Meyer. 1999. Prediction of flavor and texture development in Swiss-type cheeses. Lebensm. Wiss. Technol. 32:284-289.
-
(1999)
Lebensm. Wiss. Technol
, vol.32
, pp. 284-289
-
-
Bachmann, H.P.1
Butikofer, U.2
Meyer, J.3
-
6
-
-
19744378700
-
Application of FT-NIR and FT-IR spectroscopy to study the shelf-life of Crescenza cheese
-
Cattaneo, T. M. P., C. Giardina, N. Sinelli, M. Riva, and R. Giangiacomo. 2005. Application of FT-NIR and FT-IR spectroscopy to study the shelf-life of Crescenza cheese. Int. Dairy J. 15:693-700.
-
(2005)
Int. Dairy J
, vol.15
, pp. 693-700
-
-
Cattaneo, T.M.P.1
Giardina, C.2
Sinelli, N.3
Riva, M.4
Giangiacomo, R.5
-
7
-
-
0001897877
-
Sampling technique for cheese analysis by FTIR spectroscopy
-
Chen, M., and J. Irudayaraj. 1998. Sampling technique for cheese analysis by FTIR spectroscopy. J. Food Sci. 63:96-99.
-
(1998)
J. Food Sci
, vol.63
, pp. 96-99
-
-
Chen, M.1
Irudayaraj, J.2
-
8
-
-
0032196480
-
Examination of full fat and reduced fat Cheddar cheese during ripening by Fourier transform infrared spectroscopy
-
Chen, M., J. Irudayaraj, and D. J. McMahon. 1998. Examination of full fat and reduced fat Cheddar cheese during ripening by Fourier transform infrared spectroscopy. J. Dairy Sci. 81:2791-2797.
-
(1998)
J. Dairy Sci
, vol.81
, pp. 2791-2797
-
-
Chen, M.1
Irudayaraj, J.2
McMahon, D.J.3
-
9
-
-
1442338459
-
Interpretation of infrared spectra: A practical approach
-
Chemistry. R. R. Meyers, ed. John Wiley and Sons Ltd, Chichester, UK
-
Coates, J. 2000. Interpretation of infrared spectra: A practical approach. Pages 10815-10837 in Encyclopedia of Analytical Chemistry. R. R. Meyers, ed. John Wiley and Sons Ltd., Chichester, UK.
-
(2000)
Encyclopedia of Analytical
, pp. 10815-10837
-
-
Coates, J.1
-
10
-
-
0036067486
-
Fractionation of the water-soluble extract of cheese made from goat's milk by filtration methods: Behavior of fat and volatile compounds
-
Engel, E., J. B. Lombardot, A. Garem, N. Leconte, C. Septier, J. L. Le Quere, and C. Salles. 2002. Fractionation of the water-soluble extract of cheese made from goat's milk by filtration methods: Behavior of fat and volatile compounds. Int. Dairy J. 12:609-619.
-
(2002)
Int. Dairy J
, vol.12
, pp. 609-619
-
-
Engel, E.1
Lombardot, J.B.2
Garem, A.3
Leconte, N.4
Septier, C.5
Le Quere, J.L.6
Salles, C.7
-
11
-
-
0030829890
-
A comparative study of volatiles compounds in the water-soluble fraction of various types of ripened cheese
-
Engels, W. J. M., R. Dekker, C. de Jong, R. Neeter, and S. Visser. 1997. A comparative study of volatiles compounds in the water-soluble fraction of various types of ripened cheese. Int. Dairy J. 7:255-263.
-
(1997)
Int. Dairy J
, vol.7
, pp. 255-263
-
-
Engels, W.J.M.1
Dekker, R.2
de Jong, C.3
Neeter, R.4
Visser, S.5
-
13
-
-
0030768111
-
Infrared spectroscopy in the study of edible oils and fats
-
Guillen, M. D., and N. Cabo. 1997. Infrared spectroscopy in the study of edible oils and fats. J. Sci. Food Agric. 75:1-11.
-
(1997)
J. Sci. Food Agric
, vol.75
, pp. 1-11
-
-
Guillen, M.D.1
Cabo, N.2
-
14
-
-
0032869249
-
Fourier transform infrared microspectroscopy and chemometrics as a tool for the discrimination of cyanobacterial strains
-
Kansiz, M., P. Heraud, B. Wood, F. Burden, J. Beardall, and D. McNaughton. 1999. Fourier transform infrared microspectroscopy and chemometrics as a tool for the discrimination of cyanobacterial strains. Phytochemistry 52:407-417.
-
(1999)
Phytochemistry
, vol.52
, pp. 407-417
-
-
Kansiz, M.1
Heraud, P.2
Wood, B.3
Burden, F.4
Beardall, J.5
McNaughton, D.6
-
15
-
-
20844431737
-
Determining the geographic origin of Emmental cheeses produced during winter and summer using a technique based on concatenation of MIR and fluorescence spectroscopic data
-
Karoui, R., E. Dufour, L. Pillonel, D. Picque, T. Cattenoz, and J. O. Bosset. 2004. Determining the geographic origin of Emmental cheeses produced during winter and summer using a technique based on concatenation of MIR and fluorescence spectroscopic data. Eur. Food Res. Technol. 219:184-189.
-
(2004)
Eur. Food Res. Technol
, vol.219
, pp. 184-189
-
-
Karoui, R.1
Dufour, E.2
Pillonel, L.3
Picque, D.4
Cattenoz, T.5
Bosset, J.O.6
-
16
-
-
35748941339
-
Application of Fourier transform infrared (FTIR) spectroscopy for monitoring short-chain free fatty acids in Swiss cheese
-
Koca, N., L. E. Rodriguez-Saona, W. J. Harper, and V. B. Alvarez. 2007. Application of Fourier transform infrared (FTIR) spectroscopy for monitoring short-chain free fatty acids in Swiss cheese. J. Dairy Sci. 90:3596-3603.
-
(2007)
J. Dairy Sci
, vol.90
, pp. 3596-3603
-
-
Koca, N.1
Rodriguez-Saona, L.E.2
Harper, W.J.3
Alvarez, V.B.4
-
17
-
-
85031365762
-
-
Kosikowski, F. V., and G. Mocquot. 1958. Advances in cheese technology. FAO Agric. Stud. No. 38. Food and Agriculture Organization (FAO), Rome, Italy.
-
Kosikowski, F. V., and G. Mocquot. 1958. Advances in cheese technology. FAO Agric. Stud. No. 38. Food and Agriculture Organization (FAO), Rome, Italy.
-
-
-
-
18
-
-
0343539311
-
SIMCA - Classification by means of disjoint cross validated principal components models
-
Studies. R. G. Brereton, ed. Elsevier, Amsterdam, the Netherlands
-
Kvalheim, O. M., and T. V. Karstand. 1992. SIMCA - Classification by means of disjoint cross validated principal components models. Pages 209-248 in Multivariate Pattern Recognition in Chemometrics: Illustrated by Case Studies. R. G. Brereton, ed. Elsevier, Amsterdam, the Netherlands.
-
(1992)
Multivariate Pattern Recognition in Chemometrics: Illustrated by Case
, pp. 209-248
-
-
Kvalheim, O.M.1
Karstand, T.V.2
-
19
-
-
0035996872
-
Mathematical expression for organic acids in early ripening of a Cheddar cheese
-
Lues, J. F. R., and A. C. M. Bekker. 2002. Mathematical expression for organic acids in early ripening of a Cheddar cheese. J. Food Compost. Anal. 15:11-17.
-
(2002)
J. Food Compost. Anal
, vol.15
, pp. 11-17
-
-
Lues, J.F.R.1
Bekker, A.C.M.2
-
20
-
-
20444408675
-
Multilinear regression and principal component analysis
-
Analysis. D. A. Burns, and E. W. Ciurczak, ed. Taylor and Francis, New York, NY
-
Mark, H. 2001. Multilinear regression and principal component analysis. Pages 129-184 in Handbook of Near-Infrared Analysis. D. A. Burns, and E. W. Ciurczak, ed. Taylor and Francis, New York, NY.
-
(2001)
Handbook of Near-Infrared
, pp. 129-184
-
-
Mark, H.1
-
21
-
-
0000676222
-
Comparison of two infrared spectroscopic methods for cheese analysis
-
McQueen, D. H., R. Wilson, A. Kinnunen, and E. P. Jensen. 1995. Comparison of two infrared spectroscopic methods for cheese analysis. Talanta 42:2007-2015.
-
(1995)
Talanta
, vol.42
, pp. 2007-2015
-
-
McQueen, D.H.1
Wilson, R.2
Kinnunen, A.3
Jensen, E.P.4
-
22
-
-
0034409791
-
Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
-
McSweeney, P. L. H., and M. J. Sousa. 2000. Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Lait 80:293-324.
-
(2000)
Lait
, vol.80
, pp. 293-324
-
-
McSweeney, P.L.H.1
Sousa, M.J.2
-
23
-
-
37349061828
-
-
Department of Agriculture, Accessed Mar. 31, 2007
-
National Agricultural Statistics Service (NASS). 2007. United States Department of Agriculture, http://www.nass.usda.gov/, Accessed Mar. 31, 2007.
-
(2007)
United States
-
-
-
24
-
-
0032193767
-
Free fatty acids, triglycerides and volatile compounds in Serra da Estrela cheese-changes throughout ripening
-
Partidario, A. M., M. Barbosa, and L. V. Boas. 1998. Free fatty acids, triglycerides and volatile compounds in Serra da Estrela cheese-changes throughout ripening. Int. Dairy J. 8:873-881.
-
(1998)
Int. Dairy J
, vol.8
, pp. 873-881
-
-
Partidario, A.M.1
Barbosa, M.2
Boas, L.V.3
-
25
-
-
33745889621
-
Rapid determination of Swiss cheese composition by Fourier transform infrared/attenuated total reflectance spectroscopy
-
Rodriguez-Saona, L. E., N. Koca, W. J. Harper, and V. B. Alvarez. 2006. Rapid determination of Swiss cheese composition by Fourier transform infrared/attenuated total reflectance spectroscopy. J. Dairy Sci. 89:1407-1412.
-
(2006)
J. Dairy Sci
, vol.89
, pp. 1407-1412
-
-
Rodriguez-Saona, L.E.1
Koca, N.2
Harper, W.J.3
Alvarez, V.B.4
-
26
-
-
0000783138
-
Microbial- and enzyme-induced flavor in dairy foods
-
Seitz, E. W. 1990. Microbial- and enzyme-induced flavor in dairy foods. J. Dairy Sci. 73:3664-3691.
-
(1990)
J. Dairy Sci
, vol.73
, pp. 3664-3691
-
-
Seitz, E.W.1
-
28
-
-
85031366868
-
-
Subramanian, A, and L. E. Rodriguez-Saona, inventors. 2008. Rapid extraction method for analysis of cheese flavor using infrared spectroscopy. The Ohio State University, assignee. Provisional Appl. Ser. No. 61,890
-
Subramanian, A., and L. E. Rodriguez-Saona, inventors. 2008. Rapid extraction method for analysis of cheese flavor using infrared spectroscopy. The Ohio State University, assignee. Provisional Appl. Ser. No. 61,890.
-
-
-
-
29
-
-
0032812769
-
Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavor compounds during ripening
-
Thierry, A., M. B. Maillard, and J. L. Le Quere. 1999. Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavor compounds during ripening. Int. Dairy J. 9:453-463.
-
(1999)
Int. Dairy J
, vol.9
, pp. 453-463
-
-
Thierry, A.1
Maillard, M.B.2
Le Quere, J.L.3
-
30
-
-
0002077495
-
Relations between cheese flavor and chemical composition
-
Urbach, G. 1993. Relations between cheese flavor and chemical composition. Int. Dairy J. 3:389-422.
-
(1993)
Int. Dairy J
, vol.3
, pp. 389-422
-
-
Urbach, G.1
|