Evaluation of taste compounds in water-soluble extract of goat cheeses-Reference-Cited by-同舟云学术

Evaluation of taste compounds in water-soluble extract of goat cheeses

Published:2000-03 Issue:4 Volume:68 Page:429-435
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Salles C,Hervé C,Septier C,Demaizières D,Lesschaeve I,Issanchou S,Le Quéré J.L

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Contribution of the components of the water-soluble fraction to the flavour of Cheddar cheese;Aston;New Zealand Journal of Dairy Science and Technology,1986

2. Biede, S. L., & Hammond, E. G. (1979). Swiss cheese flavour: II. Organoleptic analysis. Journal of Dairy Science, 62, 238–248.

3. Interactions among salty, sour and bitter compounds;Breslin;Trends in Food Science Technology,1996

4. Isolation and characterization of non-volatile flavours from cheese: peptide profile of flavour fractions from Cheddar cheese, determined by reverse-phase high-performance liquid chromatography;Cliffe;International Dairy Journal,1993

5. Flavour formation in dairy products;Dumont,1979

Cited by 41 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. Modulation of cream cheese physicochemical and functional properties with ultrafiltration and calcium reduction;Food Chemistry;2024-11

2. The Problem of Bitter Peptides Formed in the Process of Cheese Ripening;Chemické listy;2023-05-15

3. Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius);Food Chemistry;2022-06

4. Taste and chemical characteristics of low molecular weight fractions from tofuyo – Japanese fermented soybean curd;Food Chemistry;2018-06

5. Acid-Coagulated Cheeses;Global Cheesemaking Technology;2017-10-27