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Article(3)
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European Food Research and Technology(1)
Journal of Agricultural and Food Chemistry(1)
Journal of Dairy Science(1)
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Tecnología alimentaria(3)
Procesado de productos lácteos y afines(1)
Tecnología de las bebidas(1)
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scopus(3)
Composition of the water-soluble fraction of different cheeses
ArticleAbstract: Volatile and nonvolatile compounds present in the water-soluble fraction (WSF) and water-soluble fraPalabras claves:Spanish cheeses, Volatile compounds, Water-soluble nitrogenAutores:Lourdes Amigo, Martínez-Castro I., Molina E., Ramos M., Taborda G.Fuentes:scopusShort communication: Identification of the aroma compounds responsible for the floral/rose flavor in water-soluble fractions of Manchego cheese
ArticleAbstract: Water-soluble fractions from Protected Denomination of Origin Manchego cheese, with molecular weightPalabras claves:2-phenylethanol, Floral/rose flavor, Manchego cheese, PhenylacetaldehydeAutores:Gómez-Ruiz J.A., Lourdes Amigo, Martínez-Castro I., Soto-Yarritu P., Taborda G.Fuentes:scopusTaste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds
ArticleAbstract: The correlation between chemical and sensory analysis of the water-soluble extract compounds with moPalabras claves:Flavor, Low-molecular-weight water-soluble compounds, Manchego cheese, pasteurization, Sensorial analyses, TasteAutores:Gómez-Ruiz J.A., Lourdes Amigo, Martínez-Castro I., Molina E., Ramos M., Taborda G.Fuentes:scopus