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For: Milosavljević NP, Blagojević PD, Savić DS, Radulović NS. Application of HS-SPME–GC-MS-derived variables for monitoring ripening-induced changes in cheese volatile compounds. ACTA ACUST UNITED AC 2012;92:321-33. [DOI: 10.1007/s13594-012-0070-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]

For:	Milosavljević NP, Blagojević PD, Savić DS, Radulović NS. Application of HS-SPME–GC-MS-derived variables for monitoring ripening-induced changes in cheese volatile compounds. ACTA ACUST UNITED AC 2012;92:321-33. [DOI: 10.1007/s13594-012-0070-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]

Number	Cited by Other Article(s)
1	Gil KA, Jerković I, Marijanović Z, Manca ML, Caddeo C, Tuberoso CIG. Evaluation of an innovative sheep cheese with antioxidant activity enriched with different thyme essential oil lecithin liposomes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112808] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
2	Nalepa B, Olszewska M, Markiewicz L, Aljewicz M. Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns/109899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
3	Identification of key volatiles responsible for aroma changes of egg white antioxidant peptides during storage by HS-SPME-GC-MS and sensory evaluation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9488-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
4	Bezerra TKA, Arcanjo NMDO, Araújo ARRD, Queiroz ALMD, Oliveira MEGD, Gomes AMP, Madruga MS. Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.03.041] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
5	Volatile compounds in Nanos cheese: their formation during ripening and sesonal variation. Journal of Food Science and Technology 2014. [DOI: 10.1007/s13197-014-1565-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse