Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses

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Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection

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Dynamic Headspace Analyses of Volatile Compounds of Cheddar and Swiss Cheese during Ripening

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The Biosynthesis of the Aroma Volatile 2‐Methyltetrahydrothiophen‐3‐one in the Bacterium Chitinophaga Fx7914

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Discriminate analysis of the volatile fraction from “Terrincho” ewe cheese: correlation with flavour characteristics

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Analysis of Volatile Sulfur Compounds in Swiss Cheese Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS)

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Theory and practice of a variable dome splitter for gas chromatography-olfactometry

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A preliminary study on the effect of Lactobacillus casei expressing cystathionine lyase1/cystathionine lyase2 on Cheddar cheese and the formation of sulphur-containing compounds

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Characterization of the cysK2-ctl1-cysE2 gene cluster involved in sulfur metabolism in Lactobacillus casei

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Cheesomics: the future pathway to understanding cheese flavour and quality.

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Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features

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Dynamic olfactometry and modelling as methods for the assessment of odour impact of public utility objects

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Relationship between sensory profiles and odour-active compounds detected by gas-chromatography olfactometry: a novel attempt to explain cheese aroma

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Methods for gas chromatography-olfactometry: a review

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Trends in aroma research and gas chromatography-olfactometry

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