Surface Mold–Ripened Cheeses
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Cites
The Complete Genome Sequence of the Lactic Acid Bacterium Lactococcus lactis ssp. lactis IL1403
Bolotin, A., Wincker, P., Mauger, S., Jaillon, O., Malarme, K., Weissenbach, J., Ehrlich, S. D., & Sorokin, A. (2001) · Genome Research · doi:10.1101/gr.gr-1697r · Cited by 1,139 · see citing works
Flavor and odor thresholds in water of selected orange juice components
Ahmed, E. M., Dennison, R. A., Dougherty, R. H., & Shaw, P. E. (1978) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60215a074 · Cited by 147 · see citing works
New results in the volatile odorous compounds of French cheeses
Gallois, A., & Langlois, D. (1990) · Le Lait · doi:10.1051/lait:199028 · Cited by 138 · see citing works
Kim Ha, J., & Lindsay, R. C. (1991) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(91)78512-3 · Cited by 120 · see citing works
Karahadian, C., & Lindsay, R. C. (1987) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(87)80094-2 · Cited by 111 · see citing works
Contribution of Penicillium sp. to the flavors of Brie and Camembert cheese
Karahadian, C., Josephson, D. B., & Lindsay, R. C. (1985) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(85)81043-2 · Cited by 98 · see citing works
Etude des composés volatils neutres présents dans les fromages à pâte molle et à croûte lavée
DUMONT, J. P., ROGER, S., & ADDA, J. (1974) · Le Lait · doi:10.1051/lait:1974531-5323 · Cited by 39 · see citing works
Production de styrène par <i>Penicillium camemberti </i>Thom
Adda, J., Dekimpe, J., Vassal, L., & Spinnler, H. E. (1989) · Le Lait · doi:10.1051/lait:198928 · Cited by 33 · see citing works
Self-citationProduction of phenyl ethyl alcohol and its esters during ripening of traditional Camembert
ROGER, S., DEGAS, C., & GRIPON, J. (1988) · Food Chemistry · doi:10.1016/0308-8146(88)90142-2 · Cited by 33 · see citing works
Methyl ketone formation by Penicillium camemberti in model systems
Okumura, J., & Kinsella, J. E. (1985) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(85)80790-6 · Cited by 28 · see citing works
Les substances responsables de l’arôme des fromages à pâte molle
ADDA, J., & DUMONT, J. P. (1974) · Le Lait · doi:10.1051/lait:1974531-5321 · Cited by 26 · see citing works
MOINAS, M., GROUX, M., GROUX, M., & HORMAN, I. (1975) · Le Lait · doi:10.1051/lait:197554724 · Cited by 23 · see citing works
SOME PROPERTIES OF ODORIFEROUS MOLECULES
Teranishi, R., Buttery, R. G., & Guadagni, D. G. (1981) · Flavour '81 · doi:10.1515/9783110844061-012 · Cited by 7 · see citing works
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Proteolysis in Irish farmhouse Camembert cheese during ripening
Mane, A., & McSweeney, P. L. H. (2020) · Journal of Food Biochemistry · doi:10.1111/jfbc.13101 · Cited by 35 · see citing works
“Both aspartyl proteinase and metalloproteinase are synthesized and their levels in cheese are maximal after about 15 days and then decrease slowly (Lenoir, 1984; Spinnler, 2017).”
BackgroundInfluential
- Authors
- Spinnler, H.-E.
- Venue
- Cheese
- Publisher
- Elsevier
- Published
- 2017
- Pages
- 911-928
- OpenAlex
- W3021375841
- Cited by
- 32
- References
- 13
- Citations by year
- 2025: 4 · 2024: 5 · 2023: 5 · 2022: 3 · 2021: 5 · 2020: 3 · 2019: 6 · 2018: 1
- FWCI
- 7.69
- Type
- book chapter
- Language
- en
- Open access
- closed
- Locations
- Elsevier eBooks (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- soft cheese, Penicillium camemberti, cheese ripening, cheese microbiota, cheese aroma, cheese texture, cheese technology, ripening control
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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