Development of Volatile Compounds in Processed Cheese during Storage-Reference-Cited by-同舟云学术

Development of Volatile Compounds in Processed Cheese during Storage

Published:2002-03 Issue:2 Volume:35 Page:128-134
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Sunesen L.O.,Lund P.,Sørensen J.,Hølmer G.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Influence of oxygen concentration and light on the oxidative stability of cream powder;ANDERSSON;Lebensmittel-Wissenschaft und-Technologie,1998

2. Milk;BADINGS,1991

3. Study of the volatile fraction of parmesan cheese;BARBIERI;Journal of Agricultural and Food Chemistry,1994

4. Effects of butter oil blends with increased concentrations of stearic, oleic and linolenic acid on blood lipids in young adults;BECKER;European Journal of Clinical Nutrition,1999

5. Comparison of various sample treatments for the analysis of volatile compounds by GC-MS: application to the Swiss Emmenthal cheese;BOSSET;Mitteilungen die Gebiete Lebensmittel und Hygiene,1995

Cited by 28 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. Development of a Chitosan-Based Film from Shellfish Waste for the Preservation of Various Cheese Types during Storage;Foods;2024-06-27

2. Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of “Fresh Cream” Aroma Perception;Molecules;2023-10-23

3. Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons;Food Microbiology;2023-10

4. Actualités sur les polyexpositions dans les fromageries : agents chimiques et biologiques en présence et caractérisation des allergènes à risque pour les salariés;Revue Française d'Allergologie;2023-10

5. Characterization of physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds;Mljekarstvo;2022-12-20