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Ultraviolet-absorbing compounds in milk are related to forage polyphenols

Journal of dairy science, 2010-07, Vol.93 (7), p.2846-2856

2010

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Odour-active compound profiles in Cantal-type cheese: Effect of cow diet, milk pasteurization and cheese ripening

International dairy journal, 2009-10, Vol.19 (10), p.588-594

2009

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Novel multi-gas chromatography–olfactometry device and software for the identification of odour-active compounds

Journal of Chromatography A, 2007-03, Vol.1146 (1), p.85-92

2007

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The Effect of Raw Milk Microbial Flora on the Sensory Characteristics of Salers-Type Cheeses

Journal of dairy science, 2005-11, Vol.88 (11), p.3840-3850

2005

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Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and α-tocopherol

Journal of dairy science, 2009-07, Vol.92 (7), p.3040-3048

2009

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Kluyveromyces lactis but Not Pichia fermentans Used as Adjunct Culture Modifies the Olfactory Profiles of Cantalet Cheese

Journal of dairy science, 2008-02, Vol.91 (2), p.531-543

2008

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Influence of Pasteurization and Fat Composition of Milk on the Volatile Compounds and Flavor Characteristics of a Semi-hard Cheese

Journal of dairy science, 1998-12, Vol.81 (12), p.3097-3108

1998

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Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon

International journal of food microbiology, 2001-06, Vol.66 (3), p.175-184

2001

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Fat volatiles tracers of grass feeding in sheep

Meat science, 2004-02, Vol.66 (2), p.475-481

2004

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Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham

Journal of the science of food and agriculture, 1993, Vol.63 (1), p.69-75

1993

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Prediction of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus populations in yoghurt by Curie point pyrolysis-mass spectrometry

Journal of microbiological methods, 2002-02, Vol.48 (2), p.271-279

2002

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Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidation

FEMS microbiology letters, 2001-07, Vol.201 (2), p.181-185

2001

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Fat-borne volatiles and sheepmeat odour

Meat science, 1997-02, Vol.45 (2), p.183-200

1997

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Bacterial proteinase reduces maturation time of dry fermented sausages

Journal of food science, 1996-09, Vol.61 (5), p.1024-1029

1996

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Diet and growth effects in panel assessment of sheepmeat odour and flavour

Meat science, 1997-02, Vol.45 (2), p.169-181

1997

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Production of esters by Staphylococci

International journal of food microbiology, 1998-12, Vol.45 (2), p.143-150

1998

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Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model

Food microbiology, 1996, Vol.13 (6), p.489-499

1996

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Effects of starter cultures on the formation of flavour compounds in dry sausage

Meat science, 1993, Vol.35 (3), p.275-287

1993

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Rapid discrimination of meat products and bacterial strains using semiconductor gas sensors

Sensors and actuators. B, Chemical, 1996, Vol.37 (1), p.43-48

1996

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Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and {alpha}-tocopherol

Journal of dairy science, 2009-07, Vol.92 (7), p.3040-3048

2009

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Evaluation of Solid-Phase Microextraction for Analysis of Volatile Metabolites Produced by Staphylococci

Journal of agricultural and food chemistry, 1998-01, Vol.46 (1), p.228-234

1998

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Solid-Phase Microextraction-Mass Spectrometry: A New Approach to the Rapid Characterization of Cheeses

Analytical chemistry (Washington), 2001-03, Vol.73 (5), p.1030-1036

2001

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Fast characterization of Camembert cheeses by static headspace–mass spectrometry

Sensors and actuators. B, Chemical, 2002-12, Vol.87 (3), p.491-497

2002

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Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures

Meat science, 1994, Vol.38 (2), p.203-218

1994

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Relations between compositional traits and sensory qualities of French dry-cured ham

Meat science, 1994, Vol.37 (2), p.229-243

1994

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Ultraviolet-absorbing compounds in milk are related to forage polyphenols

Odour-active compound profiles in Cantal-type cheese: Effect of cow diet, milk pasteurization and cheese ripening

Novel multi-gas chromatography–olfactometry device and software for the identification of odour-active compounds

The Effect of Raw Milk Microbial Flora on the Sensory Characteristics of Salers-Type Cheeses

Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and α-tocopherol

Kluyveromyces lactis but Not Pichia fermentans Used as Adjunct Culture Modifies the Olfactory Profiles of Cantalet Cheese

Influence of Pasteurization and Fat Composition of Milk on the Volatile Compounds and Flavor Characteristics of a Semi-hard Cheese

Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon

Fat volatiles tracers of grass feeding in sheep

Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham

Prediction of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus populations in yoghurt by Curie point pyrolysis-mass spectrometry

Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidation

Fat-borne volatiles and sheepmeat odour

Bacterial proteinase reduces maturation time of dry fermented sausages

Diet and growth effects in panel assessment of sheepmeat odour and flavour

Production of esters by Staphylococci

Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model

Effects of starter cultures on the formation of flavour compounds in dry sausage

Rapid discrimination of meat products and bacterial strains using semiconductor gas sensors

Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and {alpha}-tocopherol

Evaluation of Solid-Phase Microextraction for Analysis of Volatile Metabolites Produced by Staphylococci

Solid-Phase Microextraction-Mass Spectrometry: A New Approach to the Rapid Characterization of Cheeses

Fast characterization of Camembert cheeses by static headspace–mass spectrometry

Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures

Relations between compositional traits and sensory qualities of French dry-cured ham

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