Papers mentioning blue cheese or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Monascus-fermented cheese (MC) is a novel Chinese delicacy characterized by distinctive fruity, creamy, and fermented aromas. This study systematically characterized, using integra... Read full abstract on PubMed →
This study aimed to analyze the volatile organic compounds (VOCs) for different rice aroma types using sensory evaluation, headspace solid-phase microextraction gas chromatography... Read full abstract on PubMed →
The aroma types of cream cheese affect its commercial value and consumer acceptability. However, the types of volatile substances and sensory characteristics of cream cheese at dif... Read full abstract on PubMed →
Polyamine intake has been reported to help extend the lifespan of animals. Fermented foods contain high concentrations of polyamines, produced by fermenting bacteria. Therefore, th... Read full abstract on PubMed →
Cheeses ripened in animal skin sacks belong to traditional cheeses that are strongly connected to the culture and history of the country from which they originate. Their main speci... Read full abstract on PubMed →
Certain fungi can produce secondary metabolites that are toxic, mycotoxins. Two groups of cheeses where fungi are used for ripening are the blue-veined cheeses (Penicillium roquefo... Read full abstract on PubMed →
In this study, self-made cat food attractant was prepared by Maillard reaction using hydrolysate of grass carp waste as raw material and glucose and cysteine hydrochloride as subst... Read full abstract on PubMed →
In order to improve the flavor and taste of Camembert cheese, the use of Monascus as an adjunct starter for the production of Camembert-type cheese was studied to investigate its e... Read full abstract on PubMed →
Understanding which volatile compounds discriminate between products can be useful for quality, innovation or product authenticity purposes. As dataset size and dimensionality incr... Read full abstract on PubMed →
Cheese aroma is known to affect consumer preference. One of the methods to measure cheese aroma is the use of an electronic nose (e-nose), which has been used to classify cheese ty... Read full abstract on PubMed →
Domestication provides an excellent framework for studying adaptive divergence. Using population genomics and phenotypic assays, we reconstructed the domestication history of the b... Read full abstract on PubMed →
This study was aimed to evaluate the effectiveness of two lactic acid bacteria (LAB) cultures (Lactococcus lactis FT27 and Carnobacteroim divergens SCA), lactic acid/sodium lactate... Read full abstract on PubMed →
To map qualitative and quantitative metabolome alterations when Penicillium roqueforti is grown in an environment where l-tyrosine levels are perturbed, the recently established di... Read full abstract on PubMed →
Ripening of blue-veined cheeses, such as the French Bleu and Roquefort, the Italian Gorgonzola, the English Stilton, the Danish Danablu or the Spanish Cabrales, Picón Bejes-Tresvis... Read full abstract on PubMed →
In the past, milk whey was only a by-product of cheese production, but currently, it has a high commercial value for use in the food industries. However, the regulation of whey man... Read full abstract on PubMed →
BACKGROUND: A first approach was made to acquire knowledge of the global composition, proteolysis, lipolysis and volatile profile of Argentinean blue cheeses. A total of 20 samples... Read full abstract on PubMed →
High quality local varieties of blue-veined cheese are made in the villages of the valleys of Cabrales, Valdeón and Bejes-Tresviso in North Spain. Penicillium roqueforti strains ha... Read full abstract on PubMed →
This paper compares the performance of three novel biodegradable films having different gas and water vapour permeabilities to the performance of a multilayer film made of polyethy... Read full abstract on PubMed →
Staphylococcus epidermidis is widely found throughout the entire length of human skin and animals since the first year of life, providing a natural protective barrier against other... Read full abstract on PubMed →
<h4>Objective</h4>Fatty esters are known for their versatility, but in addition to their performance as emollients, emulsifiers, solubilizers, or dispersing agents, they have to me... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.