Comparison of taste characteristics between koji mold–ripened cheese and Camembert cheese using an electronic tongue system-Reference-Cited by-同舟云学术

Comparison of taste characteristics between koji mold–ripened cheese and Camembert cheese using an electronic tongue system

Published:2023-10 Issue:10 Volume:106 Page:6701-6709
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Hayashida Sora^ORCID,Hagi Tatsuro^ORCID,Kobayashi Miho,Kusumoto Ken-Ichi,Ohmori Hideyuki^ORCID,Tomita Satoru^ORCID,Suzuki Satoshi,Yamashita Hideyuki,Sato Kaoru,Miura Takayuki,Nomura Masaru^ORCID

Funder

Bio-oriented Technology Research Advancement Institution

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference32 articles.

1. Expression profiles of milk proteolysis-related genes in Lactobacillus paracasei EG9, a non-starter lactic acid bacterial strain, during Gouda-type cheese ripening;Asahina;Int. Dairy J.,2020

2. Sources of umami taste in Cheddar and Swiss cheeses;Drake;J. Food Sci.,2007

3. Cheese: An overview;Fox,2017

4. Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds;Galli;Int. J. Food Microbiol.,2016

5. Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria;Hagi;J. Dairy Sci.,2022

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review;Critical Reviews in Food Science and Nutrition;2024-07-16

2. Dung Beetle Optimizer Algorithm and Machine Learning-Based Genome Analysis of Lactococcus lactis: Predicting Electronic Sensory Properties of Fermented Milk;Foods;2024-06-21

3. Co-culturing of Saccharomycopsis fibuligera and Lacticaseibacillus paracasei to improve the bioactive components and flavor characteristics of Dendrobium officinale;Food Bioscience;2024-06

4. Electronic Tongues and Noses: A General Overview;Biosensors;2024-04-13

5. Isolation and Identification of Bitter Compounds in Ginseng (Panax ginseng C. A. Mey.) Based on Preparative High Performance Liquid Chromatography, UPLC-Q-TOF/MS and Electronic Tongue;Separations;2024-04-07