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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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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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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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Traceability of animal feeding diet in the meat and milk of small ruminants

Small ruminant research, 2005, Vol.59 (2), p.157-168

2005

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The effect of stage of ripening and packaging on volatile content and flavour of dry sausage

Food research international, 1996-10, Vol.29 (7), p.667-674

1996

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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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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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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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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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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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Production of esters by Staphylococci

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

1998

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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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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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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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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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Terpenes in lamb fat to trace animal grass feeding

Italian journal of animal science, 2003-01, Vol.2 (1S), p.581-583

2003

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Volatile components of dry-cured ham

Journal of agricultural and food chemistry, 1991-07, Vol.39 (7), p.1257-1261

1991

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Influence of pig crossbreed on the composition, volatile compound content and flavour of dry cured ham

Meat science, 1993, Vol.34 (1), p.119-129

1993

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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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Effects of starter cultures on the biochemical characteristics of French dry sausages

Meat science, 1993, Vol.35 (2), p.229-240

1993

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Characterization of milk by analysis of its terpene fractions

International journal of food science & technology, 2003-04, Vol.38 (4), p.445-451

2003

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Influence of ionisation energy on the quality of static head space-mass spectrometry spectral fingerprints

Sensors and actuators. B, Chemical, 2002-01, Vol.81 (2), p.351-358

2002

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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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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

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

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

Traceability of animal feeding diet in the meat and milk of small ruminants

The effect of stage of ripening and packaging on volatile content and flavour of dry sausage

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

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

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

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

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

Production of esters by Staphylococci

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

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

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

Bacterial proteinase reduces maturation time of dry fermented sausages

Terpenes in lamb fat to trace animal grass feeding

Volatile components of dry-cured ham

Influence of pig crossbreed on the composition, volatile compound content and flavour of dry cured ham

Fat volatiles tracers of grass feeding in sheep

Effects of starter cultures on the biochemical characteristics of French dry sausages

Characterization of milk by analysis of its terpene fractions

Influence of ionisation energy on the quality of static head space-mass spectrometry spectral fingerprints

Fat-borne volatiles and sheepmeat odour

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