2022
The impact of pasture and non-pasture diets on the sensory and volatile properties of whole milk powder
2021
Developments in effective use of volatile organic compound analysis to assess flavour formation during cheese ripening
2020
Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products - a review
2019
Influence of the culture preparation and the addition of an adjunct culture on the ripening profiles of hard cheese
2018
Aroma profile of a traditionally fermented butter (smen)
The effects of a synthetic analogue of the Bovine Appeasing Pheromone on milk yield and composition in Valdostana dairy cows during the move from winter housing to confined lowland pastures
2016
Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds
2015
"Influence of pasture-based feeding systems on fatty acids, organic acids and volatile organic flavour compounds in yoghurt"
2014
"Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products"
2013
"Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispanico cheeses made using frozen curd from raw and pasteurized ewe milk"
2012
Nature and distribution of the volatile components in the different regions of an artisanal ripened sheep cheese
2008
"Modification of the volatile compound profile of cheese, by a Lactococcus lactis strain expressing a mutant oligopeptide binding protein"
2001
Effect of genetic potential and level of feeding on milk protein composition