The DOI matches its Crossref record; 17 of the 17 references it cites were found in a registry or an index.
Esters and their biosynthesis in fermented dairy products: a review
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Citations
Cites
Fundamentals of Cheese Science
Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2017) · doi:10.1007/978-1-4899-7681-9 · Cited by 1,922
Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
McSweeney, P. L. H., & Sousa, M. J. (2000) · Le Lait · doi:10.1051/lait:2000127 · Cited by 1,266
Peptidases and amino acid catabolism in lactic acid bacteria
Christensen, J. E., Dudley, E. G., Pederson, J. A., & Steele, J. L. (1999) · Antonie van Leeuwenhoek · doi:10.1023/a:1002001919720 · Cited by 630
Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
Molimard, P., & Spinnler, H. E. (1996) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(96)76348-8 · Cited by 611
Marilley, L. (2004) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(03)00304-0 · Cited by 420
Mannitol production by lactic acid bacteria: a review
Wisselink, H. W., Weusthuis, R. A., Eggink, G., Hugenholtz, J., & Grobben, G. J. (2002) · International Dairy Journal · doi:10.1016/s0958-6946(01)00153-4 · Cited by 396
Study of the Volatile Fraction of Parmesan Cheese
Barbieri, G., Bolzoni, L., Careri, M., Mangia, A., Parolari, G., Spagnoli, S., & Virgili, R. (1994) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00041a023 · Cited by 205
BRENNAND, C. P., HA, J. K., & LINDSAY, R. C. (1989) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.1989.tb00461.x · Cited by 170
Release of volatile branched-chain and other fatty acids from ruminant milk fats by various lipases
Kim Ha, J., & Lindsay, R. C. (1993) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(93)77391-9 · Cited by 145
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
Cited by
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products
Smit, G., Smit, B. A., & Engels, W. J. M. (2005) · FEMS Microbiology Reviews · doi:10.1016/j.fmrre.2005.04.002 · Cited by 949
Traditional Cheeses: Rich and Diverse Microbiota with Associated Benefits
Montel, M.-C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D. A., Desmasures, N., & Berthier, F. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.02.019 · Cited by 665
Saerens, S. M. G., Verstrepen, K. J., Van Laere, S. D. M., Voet, A. R. D., Van Dijck, P., Delvaux, F. R., & Thevelein, J. M. (2006) · Journal of Biological Chemistry · doi:10.1074/jbc.m512028200 · Cited by 329
Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases
Kendirci, P., Salum, P., Bas, D., & Erbay, Z. (2020) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2020.05.010 · Cited by 46
Aroma Formation during Cheese Ripening Is Best Resembled by Lactococcus lactis Retentostat Cultures
van Mastrigt, O., Gallegos Tejeda, D., Kristensen, M. N., Abee, T., & Smid, E. J. (2018) · Microbial Cell Factories · doi:10.1186/s12934-018-0950-7 · Cited by 44
Metadata
- Authors
- Liu, S.-Q., Holland, R., & Crow, V. L.
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 2004-11
- Volume
- 14
- Issue
- 11
- Pages
- 923-945
- ISSN
- 0958-6946 (ISSN-L)
- OpenAlex
- W2022987806
- Cited by
- 423
- References
- 17
- FWCI
- 16.39
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Esters and their biosynthesis in fermented dairy products: a review. https://app.cochat.ai/papers/10.1016/j.idairyj.2004.02.010
- The paper
- Liu, S.-Q., Holland, R., & Crow, V. L. (2004). Esters and their biosynthesis in fermented dairy products: a review. International Dairy Journal. https://doi.org/10.1016/j.idairyj.2004.02.010
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
