研究论文
Accelerating effect of cold-tolerant Lactiplantibacillus plantarum on microbial succession, proteolysis, and flavor development during cheddar cheese ripening
Nuo Chen, Zhuoting Zhang, Min Zhang, Min Zhang, Min Zhang, Juyuan Liu, Ming Duo Yang, Yuehan Zeng 等 13 位
Beijing Technology and Business University Beijing Advanced Innovation Center for Food Nutrition and Human Health Inner Mongolia Yili Industrial Group (China)
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逐年被引趋势
320
25
326
关键指标
5
被引次数 · OpenAlex
0.96
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 25%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
54
参考文献
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学术脉络
学科主题
生物医学Probiotics and Fermented Foods
Fermentation and Sensory Analysis · Advanced Scientific Research Methods
参考文献 54
Soluble nitrogen in Cheddar cheese: comparison of extraction procedures
被引 704C. N. Kuchroo, Patrick F. Fox · Milk science international/Milchwissenschaft · 1982
Biochemistry of Cheese Ripening: Introduction and Overview
被引 160Paul L.H. McSweeney · Cheese · 2004
Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)
被引 53Isabel Diezhandino, Domingo Fernández, Noelia Sacristán · LWT · 2015
此处列出前 3 条
引用本文 5
Microbiota interactions as critical determinants of flavor development in fermented foods
被引 25Ting Guo, Xinyun Zhou, Shuoshuo Zhao · Trends in Food Science & Technology · 2025
Fermentation of celery (Apium graveolens L.) with Lactobacillus plantarum NCU116: Impact on physicochemical properties, free amino acids, and volatile aroma compounds
被引 15Yuhao Li, Weiwei He, Yuxin He · Food Bioscience · 2025
The collaborative formation of cheese flavour and texture: driving factors, multi-omics integration and precision regulation strategies
被引 3Jiaqi Tian, Chao Wang, Xinyu Hu · Trends in Food Science & Technology · 2026
按被引量排序，此处列出前 3 条