-
1
-
-
19744364831
-
Production of fat-derived (flavour) compounds during the ripening of Gouda cheese
-
ISSN:0958-6946
-
ALEWIJN, M., SLIWINSKI, E. L., WOUTERS, J. T. M., 2005: Production of fat-derived (flavour) compounds during the ripening of Gouda cheese. International Dairy Journal, 15, 6-9: 733-740. ISSN: 0958-6946.
-
(2005)
International Dairy Journal
, vol.15
, Issue.6-9
, pp. 733-740
-
-
Alewijn, M.1
Sliwinski, E.L.2
Wouters, J.T.M.3
-
2
-
-
0036989748
-
Key odorants in various cheese types as determined by gas chromatography-olfactometry
-
ISSN: 0958-6946
-
CURIONI, P. M. G., BOSSET, J. O., 2002: Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy Journal, 12,12:959-984. ISSN: 0958-6946.
-
(2002)
International Dairy Journal
, vol.12
, Issue.12
, pp. 959-984
-
-
Curioni, P.M.G.1
Bosset, J.O.2
-
3
-
-
0004268805
-
-
1st. ed. Gauthersburg (Maryland, USA): Aspen Publication, ISBN 0-8342-1260-9
-
FOX, P. F., GUINEE, T. P., COGAN, T. M., McSWEENEY, P. L. H., 2000: Fundamentals of Cheese Science. 1st. ed. Gauthersburg (Maryland, USA): Aspen Publication, 638 p. ISBN 0-8342-1260-9.
-
(2000)
Fundamentals of Cheese Science
-
-
Fox, P.F.1
Guinee, T.P.2
Cogan, T.M.3
McSweeney, P.L.H.4
-
4
-
-
0003531473
-
-
ISO 6564: International Organization for Standardization, Geneva, Switzerland, 1985
-
ISO 6564:1985. Sensory analysis-Methodology-Flavour profile methods. International Organization for Standardization, Geneva, Switzerland, 1985, 6 p.
-
(1985)
Sensory Analysis-Methodology-Flavour Profile Methods
-
-
-
5
-
-
0004117780
-
-
ISO 8589: International Organization for Standardization, Geneva, Switzerland, 2007,2. ed
-
ISO 8589:2007. Sensory analysis-General guidance for the design of test rooms. International Organization for Standardization, Geneva, Switzerland, 2007,2. ed., 16 p.
-
(2007)
Sensory Analysis-General Guidance for the Design of Test Rooms
-
-
-
6
-
-
44449095127
-
Season and ripening temperature influence fatty acid composition and sensory properties of semi-hard cheese during maturation
-
ISSN: 0958-6946
-
KRAGGERUD, H., SKEIE, S., HOY, M., ROKKE, L., ABRAHAMSEN, R. K., 2008: Season and ripening temperature influence fatty acid composition and sensory properties of semi-hard cheese during maturation. International Dairy Journal, 18, 8: 801-810. ISSN: 0958-6946.
-
(2008)
International Dairy Journal
, vol.18
, Issue.8
, pp. 801-810
-
-
Kraggerud, H.1
Skeie, S.2
Hoy, M.3
Rokke, L.4
Abrahamsen, R.K.5
-
7
-
-
1542499484
-
Physicochemical and rheological properties of full fat and low fat Edam cheeses
-
ISSN: 1438-2377
-
KUCUKONER, E., HAQUE, Z. U., 2003: Physicochemical and rheological properties of full fat and low fat Edam cheeses. European Food Research and Technology, 217,4:281-286. ISSN: 1438-2377.
-
(2003)
European Food Research and Technology
, vol.217
, Issue.4
, pp. 281-286
-
-
Kucukoner, E.1
Haque, Z.U.2
-
8
-
-
0037134653
-
Optimization of headspace solid-phase microextraction (SPME) for the odor analysis of surface-ripened cheese
-
ISSN: 0021-8561
-
LECANU, L., DUCRUET, V., JOUQUAND, C., GRATADOUX, J. J., FEIGENBAUM, A., 2002: Optimization of headspace solid-phase microextraction (SPME) for the odor analysis of surface-ripened cheese. Journal of Agricultural and Food Chemistry, 50, 13:3810-3817. ISSN: 0021-8561.
-
(2002)
Journal of Agricultural and Food Chemistry
, vol.50
, Issue.13
, pp. 3810-3817
-
-
Lecanu, L.1
Ducruet, V.2
Jouquand, C.3
Gratadoux, J.J.4
Feigenbaum, A.5
-
9
-
-
45149094119
-
Influence of ripening of Edam cheese on texture properties
-
ISSN: 1211-8516
-
LUŽOVÁ, T., POVOLNÁ, Š., NEDOMOVÁ, Š., ŠUSTOVÁ, K., BLAŠKOVÁ, V., 2008: Influence of ripening of Edam cheese on texture properties. Acta universitatis agriculturae et silviculturae Mendelianae Brunensis, 56, 2:107-114. ISSN: 1211-8516.
-
(2008)
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
, vol.56
, Issue.2
, pp. 107-114
-
-
Lužová, T.1
Povolná, Š.2
Nedomová, Š.3
Šustová, K.4
Blašková, V.5
-
10
-
-
0034409791
-
Biochemical pathways for the production of flavour compounds in cheese during ripening: A review
-
ISSN: 0023-7302
-
McSWEENEY, P. L. H., SOUSA, M. J., 2000: Biochemical pathways for the production of flavour compounds in cheese during ripening: A review. Lait, 80,3:293-324. ISSN: 0023-7302.
-
(2000)
Lait
, vol.80
, Issue.3
, pp. 293-324
-
-
McSweeney, P.L.H.1
Sousa, M.J.2
-
11
-
-
2442666400
-
Biochemistry of cheese ripening
-
ISSN: 1364-727X
-
McSWEENEY, P. L. H., 2004: Biochemistry of cheese ripening. International Journal of Dairy Technology, 57,2-3:127-144. ISSN: 1364-727X.
-
(2004)
International Journal of Dairy Technology
, vol.57
, Issue.2-3
, pp. 127-144
-
-
McSweeney, P.L.H.1
-
12
-
-
33748161695
-
Perspectives on cheese ripening
-
ISSN: 0004-9433
-
McSWEENEY, P. L. H., HAYALOGLU, A. A., O'MAHONY, J. A., BANSAL, N., 2006: Perspectives on cheese ripening. Australian Journal of Dairy Technology, 61,2:69-77. ISSN: 0004-9433.
-
(2006)
Australian Journal of Dairy Technology
, vol.61
, Issue.2
, pp. 69-77
-
-
McSweeney, P.L.H.1
Hayaloglu, A.A.2
O'Mahony, J.A.3
Bansal, N.4
-
13
-
-
28044439168
-
Determination of flavor components in Sicilian goat cheese by automated HS-SPME-GC
-
ISSN: 0882-5734
-
MONDELLO, L., COSTA, R., TRANCHIDA, P. Q., CHIOFALO, B., ZUMBO, A., DUGO, P., DUGO, G., 2005. Determination of flavor components in Sicilian goat cheese by automated HS-SPME-GC Flavour and Fragrance Journal, 20, 6: 659-665. ISSN: 0882-5734.
-
(2005)
Flavour and Fragrance Journal
, vol.20
, Issue.6
, pp. 659-665
-
-
Mondello, L.1
Costa, R.2
Tranchida, P.Q.3
Chiofalo, B.4
Zumbo, A.5
Dugo, P.6
Dugo, G.7
-
15
-
-
54849436851
-
Biochemical changes during the ripening of San Simón da Costa cheese (PDO) manufactured from pasteurised milk
-
ISSN: 0004-9433
-
NHUCH, E. L., PRIETO, B., FRANCO, I., BERNANDO, A., CARBALLO, J., 2008: Biochemical changes during the ripening of San Simón da Costa cheese (PDO) manufactured from pasteurised milk. Australian Journal of Dairy Technology, 63, 2:68-76. ISSN: 0004-9433.
-
(2008)
Australian Journal of Dairy Technology
, vol.63
, Issue.2
, pp. 68-76
-
-
Nhuch, E.L.1
Prieto, B.2
Franco, I.3
Bernando, A.4
Carballo, J.5
-
16
-
-
79953151027
-
Vliv průběhu zrání na obsah vybraných složek v přírodním sýru eidamského typu
-
ISSN: 1337-0960
-
PACHLOVÁ, V., BUŇKA, F., BUŇKOVÁ, L., WEISEROVÁ, E., HLADKÁ, K., VOJTÍŠKOVÁ, P., KRÁČMAR, S., 2009: Vliv průběhu zrání na obsah vybraných složek v přírodním sýru eidamského typu. Potravinárstvo, 3,1:33-36. ISSN: 1337-0960.
-
(2009)
Potravinárstvo
, vol.3
, Issue.1
, pp. 33-36
-
-
Pachlová, V.1
Buňka, F.2
Buňková, L.3
Weiserová, E.4
Hladká, K.5
Vojtíšková, P.6
Kráčmar, S.7
-
17
-
-
0037109093
-
Solid-phase microextraction in combination with GC/MS for quantification of the major volatile free fatty acids in ewe cheese
-
ISSN: 0003-2700
-
PINHO, O., FERREIRA, I. M. P. L. V. O., FERREIRA, M. A., 2002: Solid-phase microextraction in combination with GC/MS for quantification of the major volatile free fatty acids in ewe cheese. Analytical chemistry, 74, 20: 5199-5204. ISSN: 0003-2700.
-
(2002)
Analytical Chemistry
, vol.74
, Issue.20
, pp. 5199-5204
-
-
Pinho, O.1
Ferreira, I.M.P.L.V.O.2
Ferreira, M.A.3
-
18
-
-
0033887206
-
Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk
-
ISSN: 0958-6946
-
REHMAN, S. U., BANKS, J. M., BRECHANY, E. Y., MUIR, D. D., MCSWEENEY, P. L. H., FOX, P. E, 2000: Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk. International Dairy Journal, 10,1-2:55-65. ISSN: 0958-6946.
-
(2000)
International Dairy Journal
, vol.10
, Issue.1-2
, pp. 55-65
-
-
Rehman, S.U.1
Banks, J.M.2
Brechany, E.Y.3
Muir, D.D.4
Mcsweeney, P.L.H.5
Fox, P.E.6
-
19
-
-
18144384204
-
Sensory evaluation, chemical composition and consumer acceptance of full fat and reduced fat cheeses in the Finnish market
-
ISSN: 0950-3293
-
RITVANEN, T., LAMPOLAHTI, S., LILLEBERG, L., TÚPASELA, T., ISONIEMI, M., APPELBYE, U., LYYTIKAINEN, T., EEROLA, S., UUSI-RAUVA, E., 2005: Sensory evaluation, chemical composition and consumer acceptance of full fat and reduced fat cheeses in the Finnish market. Food Quality and Preference, 16,6:479-492. ISSN: 0950-3293.
-
(2005)
Food Quality and Preference
, vol.16
, Issue.6
, pp. 479-492
-
-
Ritvanen, T.1
Lampolahti, S.2
Lilleberg, L.3
Túpasela, T.4
Isoniemi, M.5
Appelbye, U.6
Lyytikainen, T.7
Eerola, S.8
Uusi-Rauva, E.9
-
20
-
-
79953153495
-
-
London: Academic Press, ISBN 0-12-227235-8
-
ROGINSKI, H., FUNGAY, J., FOX, P., 2003: Encyclopedia of Dairy Science, Vol. 1-4, London: Academic Press, p. 371-378. ISBN 0-12-227235-8.
-
(2003)
Encyclopedia of Dairy Science
, vol.1-4
, pp. 371-378
-
-
Roginski, H.1
Fungay, J.2
Fox, P.3
-
21
-
-
67349285703
-
Effect of fat content and storage time on the rheological properties of Dutch-type cheese
-
ISSN: 0260-8774
-
SADOWSKA, J., BIALOBRZEWSKI, I., JELINSKI, T., MARKOWSKI, M., 2009: Effect of fat content and storage time on the rheological properties of Dutch-type cheese. Journal of Food Engineering, 94, 3-4:254-259. ISSN: 0260-8774.
-
(2009)
Journal of Food Engineering
, vol.94
, Issue.3-4
, pp. 254-259
-
-
Sadowska, J.1
Bialobrzewski, I.2
Jelinski, T.3
Markowski, M.4
-
22
-
-
47849096347
-
Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses
-
ISSN: 0958-6946
-
SHEEHAN, J. J., WILKINSON, M. G., MCSWEENEY, P. L. H., 2008: Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses. International Dairy Journal, 18,9:905-917. ISSN: 0958-6946.
-
(2008)
International Dairy Journal
, vol.18
, Issue.9
, pp. 905-917
-
-
Sheehan, J.J.1
Wilkinson, M.G.2
Mcsweeney, P.L.H.3
-
23
-
-
23944493804
-
Flavour formation by lactic acid bacteria and biochemical flavour profilig of cheese products
-
ISSN: 0168-6445
-
SMIT, G., SMIT, B. A., ENGELS, W. J. M., 2005: Flavour formation by lactic acid bacteria and biochemical flavour profilig of cheese products. FEMS Microbiology Reviews, 29, 3: 591-610. ISSN: 0168-6445.
-
(2005)
FEMS Microbiology Reviews
, vol.29
, Issue.3
, pp. 591-610
-
-
Smit, G.1
Smit, B.A.2
Engels, W.J.M.3
-
24
-
-
0003633894
-
-
6th ed. Iowa: Iowa State University Press, ISBN 0-8138-1560-6
-
SNEDECOR, G. W., COCHRAN, W. G., 1967: Statistical Methods, 6th ed. Iowa: Iowa State University Press, 593 p. ISBN 0-8138-1560-6.
-
(1967)
Statistical Methods
-
-
Snedecor, G.W.1
Cochran, W.G.2
-
25
-
-
0034870511
-
Advances in the study of proteolysis during cheese ripening
-
ISSN: 0958-6946
-
SOUSA M. J., ARDO Y., McSWEENEY P. L. H., 2001: Advances in the study of proteolysis during cheese ripening. International Dairy Journal, 11, 4-7: 327-345. ISSN: 0958-6946.
-
(2001)
International Dairy Journal
, vol.11
, Issue.4-7
, pp. 327-345
-
-
Sousa, M.J.1
Ardo, Y.2
McSweeney, P.L.H.3
-
26
-
-
0036853084
-
Determination of volatile compounds in cows milk using headspace GC-MS
-
ISSN: 0022-0299
-
TOSO, B., PROCIDA, G., STEFANON, B., 2002: Determination of volatile compounds in cows milk using headspace GC-MS. Journal of Dairy Research, 69,4:569-577. ISSN: 0022-0299.
-
(2002)
Journal of Dairy Research
, vol.69
, Issue.4
, pp. 569-577
-
-
Toso, B.1
Procida, G.2
Stefanon, B.3
-
27
-
-
44449113089
-
Aroma characterisation of Gouda-type cheeses
-
ISSN: 0958-6946
-
VAN LEUVEN, I., VAN CAELENBERG, T., DIRINCK, P., 2008: Aroma characterisation of Gouda-type cheeses. International Dairy Journal, 18, 8:790-800. ISSN: 0958-6946.
-
(2008)
International Dairy Journal
, vol.18
, Issue.8
, pp. 790-800
-
-
Van Leuven, I.1
Van Caelenberg, T.2
Dirinck, P.3
-
28
-
-
13944249531
-
Solid-phase microextraction and gass chromatography-mass spectrometry for rapid characterisation of semi-hard cheese
-
ISSN: 1618-2642
-
VERZERA, A., ZIINO, M., CONDURSO, C., ROMEO, V, ZAPPALA, M., 2004: Solid-phase microextraction and gass chromatography-mass spectrometry for rapid characterisation of semi-hard cheese. Analytical and Bioanalytical Chemistry, 380, 7-8:930-936. ISSN: 1618-2642.
-
(2004)
Analytical and Bioanalytical Chemistry
, vol.380
, Issue.7-8
, pp. 930-936
-
-
Verzera, A.1
Ziino, M.2
Condurso, C.3
Romeo, V.4
Zappala, M.5
-
29
-
-
34248643403
-
Solid-phase microextraction for analysis of mould cheese aroma
-
ISSN: 1212-1800
-
VÍTOVÁ, E., LOUPANCOVÁ, B., ZEMANOVÁ, J., ŠTOUDKOVA, H., BŘEZINA, P., BABÁK, L., 2006: Solid-phase microextraction for analysis of mould cheese aroma. Czech Journal of Food Sciences, 24, 6: 268-274. ISSN: 1212-1800.
-
(2006)
Czech Journal of Food Sciences
, vol.24
, Issue.6
, pp. 268-274
-
-
Vítová, E.1
Loupancová, B.2
Zemanová, J.3
Štoudkova, H.4
Březina, P.5
Babák, L.6
-
30
-
-
34347214836
-
Application of SPMEGC method for analysis of the aroma of white surface mould cheeses
-
ISSN: 1336-8672
-
VÍTOVA, E., LOUPANCOVÁ, B., ŠTOUDKOVÁ, H., ZEMANOVÁ, J., 2007: Application of SPMEGC method for analysis of the aroma of white surface mould cheeses. Journal of Food and Nutrition Research, 46, 2:84-90. ISSN: 1336-8672.
-
(2007)
Journal of Food and Nutrition Research
, vol.46
, Issue.2
, pp. 84-90
-
-
Vítova, E.1
Loupancová, B.2
Štoudková, H.3
Zemanová, J.4
-
31
-
-
34548694073
-
Texture properties of Gouda cheese
-
ISSN: 0887-8250
-
YATES, M. D., DRAKE, M. A., 2007: Texture properties of Gouda cheese. Journal of Sensory Studies, 22,5: 493-506. ISSN: 0887-8250.
-
(2007)
Journal of Sensory Studies
, vol.22
, Issue.5
, pp. 493-506
-
-
Yates, M.D.1
Drake, M.A.2
|