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La flaveur des fromages. II. Etude comparative de la fraction volatile neutre de divers fromages
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In the citing paper
“Methyl ketones are present in equivalent quantities in Roquefort and Camembert cheeses (50).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [50]
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Research works printed but not linked: 1
- [2]2. BURKALTER (G.) (1971). -Bulletin annuel de la Fédération Internationale de Laiterie, Partie IV.
Cited by
Sorted by citations
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
The flavour of milk and dairy products: II. Cheese: contribution of volatile compounds
Urbach, G. (1997) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.1997.tb01743.x · Cited by 250
Bertuzzi, A. S., McSweeney, P. L. H., Rea, M. C., & Kilcawley, K. N. (2018) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12332 · Cited by 201
Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor
Kinsella, J., Hwang, D. H., & Dwivedi, B. K. (1976) · C R C Critical Reviews in Food Science and Nutrition · doi:10.1080/10408397609527222 · Cited by 180
Gripon, J. C. (1999) · Springer eBooks · doi:10.1007/978-1-4615-2800-5_4 · Cited by 136
Metadata
- Authors
- GROUX, M., & MOINAS, M.
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1974
- Volume
- 54
- Issue
- 531-532
- Pages
- 44-52
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W2014800459
- Semantic Scholar
- 31380665f640c37395d9d9fe6b9b800f10abdddc
- Cited by
- 29
- References
- 0
- Citations by year
- 2018: 1
- FWCI
- 2.54
- Type
- journal article
- Language
- fr
- Open access
- bronze
- doi.org
- Locations
- Le Lait (publishedVersion)
- HAL (submittedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Keywords
- cheese flavor, volatile compounds, cheese aroma
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.
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