Effect of a condenser on the analysis by dynamic headspace-GC-MS of the volatile fraction of a cheese
Analusis, 27 10 (1999) 864-870
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese
Andrea S. Bertuzzi, Paul L.H. McSweeney, Mary C. Rea and Kieran N. KilcawleyComprehensive Reviews in Food Science and Food Safety 17 (2) 371 (2018)
https://doi.org/10.1111/1541-4337.12332
Nature and distribution of the volatile components in the different regions of an artisanal ripened sheep cheese
María D Guillén and Begoña AbascalJournal of Dairy Research 79 (1) 102 (2012)
https://doi.org/10.1017/S0022029911000781
Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)
François Leduc, Pascal Tournayre, Nathalie Kondjoyan, et al.Food Chemistry 131 (4) 1304 (2012)
https://doi.org/10.1016/j.foodchem.2011.09.123
Comprehensive Sampling and Sample Preparation
R. Costa, P. Dugo and L. MondelloComprehensive Sampling and Sample Preparation 43 (2012)
https://doi.org/10.1016/B978-0-12-381373-2.00127-7
Solventless sample preparation techniques based on solid- and vapour-phase extraction
Magdalena Urbanowicz, Bożena Zabiegała and Jacek NamieśnikAnalytical and Bioanalytical Chemistry 399 (1) 277 (2011)
https://doi.org/10.1007/s00216-010-4296-1
Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham
Laetitia Théron, Pascal Tournayre, Nathalie Kondjoyan, et al.Meat Science 85 (3) 453 (2010)
https://doi.org/10.1016/j.meatsci.2010.02.015
General Aspects
J.-L. Le QuéréCheese: Chemistry, Physics and Microbiology, General Aspects 1 489 (2004)
https://doi.org/10.1016/S1874-558X(04)80079-4
Fast characterization of foodstuff by headspace mass spectrometry (HS-MS)
Christophe Pérès, Frédéric Begnaud, Luc Eveleigh and Jean-Louis BerdaguéTrAC Trends in Analytical Chemistry 22 (11) 858 (2003)
https://doi.org/10.1016/S0165-9936(03)01206-8
Rapid Preconcentration and Enrichment Techniques for the Analysis of Food Volatile. A Review
L Pillonel, J.O Bosset and R TabacchiLWT - Food Science and Technology 35 (1) 1 (2002)
https://doi.org/10.1006/fstl.2001.0804
Current Awareness
Flavour and Fragrance Journal 15 (4) 285 (2000)https://doi.org/10.1002/1099-1026(200007/08)15:4<285::AID-FFJ898>3.0.CO;2-9
Current Awareness
Journal of Mass Spectrometry 35 (8) 1055 (2000)https://doi.org/10.1002/1096-9888(200008)35:8<1055::AID-JMS981>3.0.CO;2-8