The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
SOME RECENT ADVANCES IN THE KNOWLEDGE OF CHEESE FLAVOR
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“Phenyl-2-ethanol, with a perception threshold in a cheese base of 9.1 ppm and a characteristic rose floral note (l 0 8), and its ester, phenylethylacetate, play an important role in raw milk Camembert cheeses in which they are always present (7,39,41).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [7]
Citations
Cites
Coryneform Bacteria Producing Methane Thiol
Sharpe, M. E., Law, B. A., & Phillips, B. A. (1976) · Journal of General Microbiology · doi:10.1099/00221287-94-2-430 · Cited by 38
La flaveur des fromages. II. Etude comparative de la fraction volatile neutre de divers fromages
GROUX, M., & MOINAS, M. (1974) · Le Lait · doi:10.1051/lait:1974531-5324 · Cited by 29
Methyl Ketone's in Camembert Cheese
Schwartz, D. P., & Parks, O. W. (1963) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(63)89223-1 · Cited by 13
Flagged first, then by citations
Research works printed but not linked: 20
- Dumont, 1977, Le Lait, 57, 531, 10.1051/lait:1977569-57027 · DOI
- Siek, 1969, J. Food Sci., 34, 165, 10.1111/j.1365-2621.1969.tb10338.x · DOI · Paper page
- Moinas, 1973, Le Lait, 53, 529, 10.1051/lait:1973529-53025 · DOI · Paper page
- Dumont, 1974, Le Lait, 54, 538
- Kaminski, 1974, Appl. Microbiol., 27, 1001, 10.1128/AEM.27.6.1001-1004.1974 · DOI
- Richard-Molard, 1976, Ann. Technol. Agric., 25, 29
- Dumont, 1976, Le Lait, 56, 559
- Sloot, 1975, J. Agr. Food Chem., 23, 356, 10.1021/jf60198a026 · DOI
- Buttery, 1976, J. Agr. Food Chem., 24, 829, 10.1021/jf60206a037 · DOI
- Jansen, 1971, J. Inst. Brew., 77, 154, 10.1002/j.2050-0416.1971.tb03368.x · DOI
- Laffort P. in Theories of Odors and Odor Measurement Tanyolac N.N. Ed., Maidenhead (G.B.), Technivision (1968) pp.247–270.
- Dumont, 1974, Le Lait, 54, 531
- Grill, 1966, J. Dairy Sci., 49, 403, 10.3168/jds.S0022-0302(66)87885-2 · DOI
- Dumont, 1976, Le Lait, 56, 177, 10.1051/lait:1976553-55411 · DOI · Paper page
- Patte F. Thesis. Université Claude Bernard, Lyon (1978)
- Laffort, 1976, J. Chromat., 126, 625, 10.1016/S0021-9673(01)84107-8 · DOI
- Dumont, 1976, Le Lait, 56, 551
- Dumont, 1978, J. Agric. Food Chem., 26, 2, 10.1021/jf60216a037 · DOI
- Langler J.E. Thesis, Corvallis, Oregon State University (1966)
- Sloot, 1975, J. Agr. Food Chem., 23, 358, 10.1021/jf60198a027 · DOI
Cited by
Sorted by citations
Generation of Swiss Cheese Flavor Components by the Reaction of Amino Acids with Carbonyl Compounds
Griffith, R., & Hammond, E. G. (1989) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(89)79150-5 · Cited by 142
Production of methanethiol from methionine by Brevibacterium linens CNRZ 918.
Ferchichi, M., Hemme, D., Nardi, M., & Pamboukdjian, N. (1985) · Journal of General Microbiology · doi:10.1099/00221287-131-4-715 · Cited by 104
Steffen, C., Eberhard, P., Bosset, J. O., & Rüegg, M. (1999) · Springer eBooks · doi:10.1007/978-1-4615-2800-5_3 · Cited by 87
Isolation of Aroma-Bearing Material from Lactobacillus helveticus Culture and Cheese
Kowalewska, J., Zelazowska, H., Babuchowski, A., Hammond, E. G., Glatz, B. A., & Ross, F. (1985) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(85)81086-9 · Cited by 64
El-Sayed, A., & Shindia, A. (2011) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2011.05027.x · Cited by 50
“It is mainly found as storage compound on Asparagus leaves (White 1975) with cabbagey–garlic flavours and thus greatly participates in cheese ripening and wine making industries (Adda et al. 1978).”
Background
Metadata
- Authors
- Adda, J., Roger, S., & Dumont, J.-P.
- Affiliations
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
- Venue
- Flavor of Foods and Beverages
- Publisher
- Elsevier
- Published
- 1978
- Pages
- 65-74
- OpenAlex
- W2491722012
- Cited by
- 23
- References
- 0
- Citations by year
- 2024: 1 · 2018: 1
- FWCI
- 0.00
- Type
- book chapter
- Language
- en
- Open access
- closed
- Locations
- Elsevier eBooks (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- cheese flavor, flavor chemistry, cheese
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
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