The DOI matches its Crossref record; 23 of the 23 references it cites were found in a registry or an index.
Formation of Flavor Compounds in Cheese
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Citations
Cites
The end products of the metabolism of aromatic amino acids by Clostridia
Elsden, S. R., Hilton, M. G., & Waller, J. M. (1976) · Archives of Microbiology · doi:10.1007/bf00425340 · Cited by 396
The chemistry of flavour and texture generation in cheese
Adda, J., Gripon, J. C., & Vassal, L. (1982) · Food Chemistry · doi:10.1016/0308-8146(82)90073-5 · Cited by 213
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
Smith, T. A. (1981) · Food Chemistry · doi:10.1016/0308-8146(81)90008-x · Cited by 202
Chemical methods for the characterization of proteolysis in cheese during ripening
McSweeney, P. L. H., & Fox, P. F. (1997) · Le Lait · doi:10.1051/lait:199713 · Cited by 173
Self-citationPregastric Esterase and other Oral Lipases—A Review
Nelson, J. H., Jensen, R. G., & Pitas, R. E. (1977) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(77)83873-3 · Cited by 159
Volatile components of Limburger cheese
Parliment, T. H., Kolor, M. G., & Rizzo, D. J. (1982) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00114a001 · Cited by 127
Dunn, H. C., & Lindsay, R. C. (1985) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(85)81179-6 · Cited by 126
Karahadian, C., & Lindsay, R. C. (1987) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(87)80094-2 · Cited by 111
Ardö, Y., & Pettersson, H.-E. (1988) · Journal of Dairy Research · doi:10.1017/s0022029900026066 · Cited by 97
Cited by
Recent advances in cheese microbiology
Beresford, T. P., Fitzsimons, N. A., Brennan, N. L., & Cogan, T. M. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00056-5 · Cited by 823
Lactic acid bacteria as starter cultures: An update in their metabolism and genetics
Bintsis, T., & Department of Agricultural Technology, T. O. W. M. (2018) · AIMS Microbiology · doi:10.3934/microbiol.2018.4.665 · Cited by 570
Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits
Settanni, L., & Moschetti, G. (2010) · Food Microbiology · doi:10.1016/j.fm.2010.05.023 · Cited by 456
Marilley, L. (2004) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(03)00304-0 · Cited by 420
Proteolysis in cheese during ripening
Fox, P. F., & McSweeney, P. L. H. (1996) · Food Reviews International · doi:10.1080/87559129609541091 · Cited by 407
Self-citation
Metadata
- Authors
- Fox, P. F., & Wallace, J. M.
- Venue
- Advances in Applied Microbiology
- Publisher
- Elsevier
- Published
- 1997
- Volume
- 45
- Pages
- 17-85
- ISSN
- 0065-2164 (ISSN-L)
- OpenAlex
- W1494460612
- Cited by
- 313
- References
- 23
- FWCI
- 26.49
- Type
- book chapter
- Language
- en
- Open access
- closed
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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.
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- CoChat. (2026). Citation check: Formation of Flavor Compounds in Cheese. https://app.cochat.ai/papers/10.1016/s0065-2164(08)70261-2
- The paper
- Fox, P. F., & Wallace, J. M. (1997). Formation of Flavor Compounds in Cheese. Advances in Applied Microbiology. https://doi.org/10.1016/s0065-2164(08)70261-2
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.
