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CyTA - Journal of Food Volume 8, 2010 - Issue 3
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Articles

Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese
Acidos grasos libres y otros constituyentes volátiles para la caracterización de queso “Vastedda della vella del Belìce”

A. Verzera Dipartimento di Chimica Organica e Biologica, Università di Messina, Salita Sperone 31, 98168, Messina, ItalyCorrespondence[email protected]
,
C. Condurso Dipartimento di Chimica Organica e Biologica, Università di Messina, Salita Sperone 31, 98168, Messina, Italy
,
M. Ziino Dipartimento di Chimica Organica e Biologica, Università di Messina, Salita Sperone 31, 98168, Messina, Italy
,
V. Romeo Dipartimento di Chimica Organica e Biologica, Università di Messina, Salita Sperone 31, 98168, Messina, Italy
,
M. Todaro Dipartimento S.En.Fi.Mi.Zo. (Scienze Entomologiche, Fitopatologiche, Microbiologiche Agrarie e Zootecniche), Università di Palermo, Palermo, Italy
,
F. Conte Dipartimento di Sanità Pubblica Veterinaria, Università di Messina, Messina, Italy
&
G. Dima Dipartimento di Chimica Organica e Biologica, Università di Messina, Salita Sperone 31, 98168, Messina, Italy
 show all
Pages 237-243 | Received 22 Jul 2009, Accepted 22 Oct 2009, Published online: 23 Sep 2010

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M. Cruciata, R. Gaglio, M. Todaro & L. Settanni. (2019) Ecology of Vastedda della valle del Belìce cheeses: A review and recent findings to stabilize the traditional production. Food Reviews International 35:1, pages 90-103.
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Articles from other publishers (12)

Wei Song, Jiaying Xin, Chong Yu, Chungu Xia & Yu Pan. (2023) Alkyl ferulic acid esters: Evaluating their structure and antibacterial properties. Frontiers in Microbiology 14.
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Magdalena Skotniczny & Paweł Satora. (2021) Sheep’s milk cheeses as a source of bioactive compounds. Acta Universitatis Cibiniensis. Series E: Food Technology 25:2, pages 167-184.
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Amaal Mohammed Alhelli, Nameer Khairulla Mohammed, Eilaf Suliman Khalil & Anis Shobirin Meor Hussin. (2021) Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features. AMB Express 11:1.
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Didem Sözeri Atik, Nihat Akın, Havva Ceren Akal & Celalettin Koçak. (2021) The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin. International Dairy Journal 117, pages 104991.
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N. L. Rieznykova & I. M. Slyvka. (2021) PECULIARITIES OF CHEESE MANUFACTURED FROM BROWN CARPATHIAN CATTLE MILK. Animal Breeding and Genetics 61, pages 216-225.
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Weiting Wang, Bei Sun, Peng Hu, Meng Zhou, Sujun Sun, Pengfei Du, Yi Ru, Alexander Suvorov, Yongsheng Li, Yaobo Liu & Shoujing Wang. (2019) Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer Goat. Metabolites 9:9, pages 176.
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Maria Chiara Simeoni, Manuel Sergi, Alessia Pepe, Enrico Mattocci, Giuseppe Martino & Dario Compagnone. (2018) Determination of Free Fatty Acids in Cheese by Means of Matrix Solid-Phase Dispersion Followed by Ultra-High Performance Liquid Chromatography and Tandem Mass Spectrometry Analysis. Food Analytical Methods 11:10, pages 2961-2968.
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Massimo Todaro, Marisa Palmeri, Cinzia Cardamone, Luca Settanni, Isabella Mancuso, Francesca Mazza, Maria Luisa Scatassa & Onofrio Corona. (2018) Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese. Food Packaging and Shelf Life 17, pages 85-90.
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Prabin Lamichhane, Anna Pietrzyk, Conor Feehily, Paul D. Cotter, David T. Mannion, Kieran N. Kilcawley, Alan L. Kelly & Jeremiah J. Sheehan. (2018) Effect of milk centrifugation and incorporation of high heat-treated centrifugate on the microbial composition and levels of volatile organic compounds of Maasdam cheese. Journal of Dairy Science 101:7, pages 5738-5750.
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M. Sitzia, A. Bonanno, M. Todaro, A. Cannas, A.S. Atzori, A.H.D. Francesconi & M. Trabalza-Marinucci. (2015) Feeding and management techniques to favour summer sheep milk and cheese production in the Mediterranean environment. Small Ruminant Research 126, pages 43-58.
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I. Boltar, A. Čanžek Majhenič, K. Jarni, T. Jug & M. Bavcon Kralj. (2014) Volatile compounds in Nanos cheese: their formation during ripening and sesonal variation. Journal of Food Science and Technology 52:1, pages 608-623.
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