Cheese Flavor

Known as: CHEESE 
A characteristic of a medicinal product, specifying that its most predominant agreeable savor detected by the unified sensation of taste and… (More)
National Institutes of Health

Topic mentions per year

Topic mentions per year

1938-2017
05010019382016

Papers overview

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Highly Cited
2007
Highly Cited
2007
BACKGROUND Dairy consumption has been postulated to reduce the risk of obesity and metabolic disturbances. OBJECTIVE The aim of… (More)
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Highly Cited
2007
Highly Cited
2007
The diversity and dynamics of bacterial populations in Saint-Nectaire, a raw-milk, semihard cheese, were investigated using a… (More)
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Highly Cited
2006
Highly Cited
2006
  • Margaret A.Knowles
  • 2006
Cancer of the bladder shows divergent clinical behaviour following diagnosis and it has been proposed that two major groups of… (More)
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Highly Cited
2004
Highly Cited
2004
We introduce the idea of implicit space mapping (ISM) and show how it relates to the well-established (explicit) space mapping… (More)
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Highly Cited
2003
Highly Cited
2003
The microbial diversity occurring in Stilton cheese was evaluated by 16S ribosomal DNA analysis with PCR-denaturing gradient gel… (More)
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Highly Cited
2002
Highly Cited
2002
Cheese is known to contain compounds that reduce the risk of dental caries. The long-term consumption of milk containing… (More)
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Highly Cited
2001
Highly Cited
2001
Microorganisms are an essential component of all natural cheese varieties and play important roles during both cheese manufacture… (More)
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2001
2001
Bacterial metabolism of Tyr and Phe has been associated with the formation of aromatic compounds that impart barny-utensil and… (More)
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Highly Cited
1997
Highly Cited
1997
The enzymatic degradation of amino acids in cheese is believed to generate aroma compounds and therefore to be involved in the… (More)
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Highly Cited
1988
Highly Cited
1988
In Los Angeles County, California, 142 cases of human listeriosis were reported from January 1 through August 15, 1985. Ninety… (More)
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