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Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese
Názov Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese Autor Sádecká Jana Spoluautori Kolek Emil Pangallo Domenico SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Valík Ľubomír Kuchta T. Zdroj.dok. Food chemistry. Vol. 150, (2014), p. 301–306 Jazyk dok. eng - angličtina Druh dok. rozpis článkov z periodík (rbx) Ohlasy THOMSEN, M. - GOURRAT, K. - THOMAS-DANGUIN, T. - GUICHARD, E. In FOOD RESEARCH INTERNATIONAL. AUG 2014, vol. 62, p. 561-571. SERHAN, M. - ARAB-TEHRANY, E. - LINDER, M. - HOSRI, C. - FANNI, J. In SMALL RUMINANT RESEARCH. DEC 2015, vol. 133, p. 36-42. SHUTTLEWORTH, A. In BIOCHEMICAL SYSTEMATICS AND ECOLOGY. JUN 2016, vol. 66, p. 63-75. Xu, X., Shu, P., Zhang, X.-M. Modern Food Science and Technology 32 (2016), pp. 314-320 BORIS, S. - MARTIN, K. - MATEJ, P. - ANNA, R. - JANA, M. - BOHUSLAVA, T. - EVA, D. Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging. In INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 2018, vol. 21, no. 1, p. 1508-1522. SEMJON, B. - REITZNEROVA, A. - POLAKOVA, Z. - VYROSTKOVA, J. - MAL'OVA, J. - KORENEKOVA, B. - DUDRIKOVA, E. - LOVAYOVA, V. The effect of traditional production methods on microbial, physico-chemical and sensory properties of 'Slovenska bryndza' Protected Geographical Indication cheese. In INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY. AUG 2018, vol. 71, no. 3, p. 709-716. ANDRADE, Rafaela Pereira - OLIVEIRA, Daelen Resende - ALENCAR LOPES, Ana Claudia - DE ABREU, Luiz Ronaldo - DUARTE, Whasley Ferreira. Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese production. In FOOD RESEARCH INTERNATIONAL. ISSN 0963-9969, 2019, vol. 125, no., pp.108620 GENOVESE, Alessandro - MARRAZZO, Andrea - DE LUCA, Lucia - ROMANO, Raffaele - MANZO, Nadia - MASUCCI, Felicia - DI FRANCIA, Antonio - SACCHI, Raffaele. Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage. In MOLECULES. ISSN 1420-3049, 2019, vol. 24, no. 8, pp.1616 MANZO, Nadia - SANTINI, Antonello - PIZZOLONGO, Fabiana - AIELLO, Alessandra - MARRAZZO, Andrea - MECA, Giuseppe - DURAZZO, Alessandra - LUCARINI, Massimo - ROMANO, Raffaele. Influence of Ripening on Chemical Characteristics of a Traditional Italian Cheese: Provolone del Monaco. In SUSTAINABILITY, 2019, vol. 11, no. 9, pp. KONDROTIENE, Kristina - KASETIENE, Neringa - KASKONIENE, Vilma - STANKEVICIUS, Mantas - KASKONAS, Paulius - SERNIENE, Loreta - BIMBIRAITE-SURVILIENE, Kristina - MALAKAUSKAS, Mindaugas - MARUSKA, Audrius. Evaluation of Fresh Cheese Quality Prepared with Newly Isolated Nisin Z-Producing Lactococcus lactis Bacteria. In PROBIOTICS AND ANTIMICROBIAL PROTEINS. ISSN 1867-1306, 2019, vol. 11, no. 2, pp. 713-722. ŠTEFÁNIKOVÁ, Jana - NAGYOVÁ, Veronika - HYNŠT, Matej - VIETORIS, Vladimír - MARTIŠOVÁ, Patrícia - NAGYOVÁ, Ľudmila. Application of electronic nose for determination of Slovak cheese authentication based on aroma profile. In Potravinarstvo Slovak Journal of Food Sciences. ISSN 13380230, 2019-01-01, 13, 1, pp. 262-267. KACANIOVA, Miroslava - KUNOVA, Simona - STEFANIKOVA, Jana - FELSOCIOVA, Sona - GODOCIKOVA, Lucia - HORSKA, Elena - NAGYOVA, Ludmila - HASCIK, Peter - TERENTJEVA, Margarita. MICROBIOTA OF THE TRADITIONAL SLOVAK SHEEP CHEESE "BRYNDZA". In JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES. ISSN 1338-5178, 2019, vol. 9, no., pp. 482-486. TIAN, H.X. - SUN, X.F. - YU, H.Y. - AI, L.Z. - CHEN, C. Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis. In JOURNAL OF FOOD SCIENCE. ISSN 0022-1147, NOV 2020, vol. 85, no. 11, p. 3981-3997. GUZMAN, J.L. - PERTINEZ, M.D. - SOLDEVILLA, H.G. - PEREZ-CACHO, P.R. - POLO, O.P. - ZARAZAGA, L.A. - RAMIREZ, C.A. Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk. In FOODS. OCT 2020, vol. 9, no. 10, 1420 STEFANIKOVA, J. - DUCKOVA, V. - MISKEJE, M. - KACANIOVA, M. - CANIGOVA, M. The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in "Bryndza" Cheese. In FOODS. SEP 2020, vol. 9, no. 9, 1195 SACCHI, R. - MARRAZZO, A. - MASUCCI, F. - DI FRANCIA, A. - SERRAPICA, F. - GENOVESE, A. Effects of Inclusion of Fresh Forage in the Diet for Lactating Buffaloes on Volatile Organic Compounds of Milk and Mozzarella Cheese. In MOLECULES. MAR 2 2020, vol. 25, no. 6, 1332 VOBLIKOVA, T. - PERMYAKOV, A. - ROSTOVA, A. - MASYUTINA, G. - ELISEEVA, A. Influence of the maturation process on the sheep's milk of Camembert cheese fatty acid profile change. In INTERNATIONAL APPLIED RESEARCH CONFERENCE BIOLOGICAL RESOURCES DEVELOPMENT AND ENVIRONMENTAL MANAGEMENT. ISSN 2413-0877, 2020, p. 696-705. VOBLIKOVA, T. - PERMYAKOV, A. - ROSTOVA, A. - MASYUTINA, G. - ELISEEVA, A. Study of Fatty-acid Composition of Goat and Sheep Milk and Its Transformation in the Production of Yogurt. In INTERNATIONAL APPLIED RESEARCH CONFERENCE BIOLOGICAL RESOURCES DEVELOPMENT AND ENVIRONMENTAL MANAGEMENT. ISSN 2413-0877, 2020, p. 742-751. STEFANIKOVA, Jana - ARVAY, Julius - MIŠKEJE, Michal - KAČÁNIOVÁ, Miroslava. DETERMINATION OF VOLATILE ORGANIC COMPOUNDS IN SLOVAK BRYNDZA CHEESE BY THE ELECTRONIC NOSE AND THE HEADSPACE SOLID-PHASE MICROEXTRACTION GAS CHROMATOGRAPHY-MASS SPECTROMETRY. In Potravinarstvo Slovak Journal of Food Sciences. ISSN 13380230, 2020-01-01, 14, pp. 767-773. CARDINALI, F. - FERROCINO, I. - MILANOVIC, V. - BELLEGGIA, L. - CORVAGLIA, M.R. - GAROFALO, C. - FOLIGNI, R. - MANNOZZI, C. - MOZZON, M. - COCOLIN, L. - OSIMANI, A. - AQUILANTI, L. Microbial communities and volatile profile of Queijo de Azeitao PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal. In FOOD RESEARCH INTERNATIONAL. ISSN 0963-9969, SEP 2021, vol. 147. KACANIOVA, M. - TERENTJEVA, M. - KUNOVA, S. - HASCIK, P. - KOWALCZEWSKI, P.L. - STEFANIKOVA, J. Diversity of microbiota in Slovak summer ewes' cheese "Bryndza". In OPEN LIFE SCIENCES. ISSN 2391-5412, MAR 23 2021, vol. 16, no. 1, p. 277-286. JAKABOVÁ, Silvia - BENEŠOVÁ, Lucia - KROČKO, Miroslav - ZAJÁC, Peter - ČAPLA, Jozef - PARTIKA, Adam - GOLIAN, Jozef - ŠTEFÁNIKOVÁ, Jana. EVALUATION OF NUTRITIONAL COMPOSITION AND SENSORY PROPERTIES OF CHEESE, CHEESE SPREADS AND TRADITIONAL BUTTER FROM SLOVAK PRODUCTION. In Potravinarstvo Slovak Journal of Food Sciences, 2021-01-01, 15, pp. 285-295. ISSN 13380230. Dostupné na: https://doi.org/10.5219/1614. KAČÁNIOVÁ, Miroslava - NAGYOVÁ, Ľudmila - ŠTEFÁNIKOVÁ, Jana - FELSÖCIOVÁ, Soňa - GODOČÍKOVÁ, Lucia - HAŠČÍK, Peter - HORSKÁ, Elena - KUNOVÁ, Simona. THE CHARACTERISTIC OF SHEEP CHEESE “BRYNDZA” FROM DIFFERENT REGIONS OF SLOVAKIA BASED ON MICROBIOLOGICAL QUALITY. In Potravinarstvo Slovak Journal of Food Sciences, 2021-01-01, 14, pp. 69-75. ISSN 13380230. Dostupné na: https://doi.org/10.5219/1239. STEFáNIKOVA, J. - ARVAY, J. - KUNOVá, S. - KOWALCZEWSKI, P.L. - KACáNIOVá, M. Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese "May bryndza". In FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. ISSN 1082-0132, OCT 2022, vol. 28, no. 7, p. 580-591. Dostupné na: https://doi.org/10.1177/10820132211039916. LIU, W.H. - PU, X.L. - SUN, J.K. - SHI, X.W. - CHENG, W.D. - WANG, B. Effect ofi Lactobacillus/ii plantarum/i on functional characteristics and flavor profile of fermented walnut milk. In LWT-FOOD SCIENCE AND TECHNOLOGY. ISSN 0023-6438, APR 15 2022, vol. 160. Dostupné na: https://doi.org/10.1016/j.lwt.2022.113254. ARAúJO-RODRIGUES, H. - MARTINS, A.P.L. - TAVARIA, F.K. - SANTOS, M.T.G. - CARVALHO, M.J. - DIAS, J. - ALVARENGA, N.B. - PINTADO, M.E. Organoleptic Chemical Markers of Serpa PDO Cheese Specificity. In FOODS. JUL 2022, vol. 11, no. 13. Dostupné na: https://doi.org/10.3390/foods11131898. POLáKOVá, K. - BOBKOVá, A. - DEMIANOVá, A. - BELEJ, L. - JURCAGA, L. - BOBKO, M. - ZIAK, M. - KORCOK, M. IDENTIFICATION OF VOLATILES IN GREEN COFFEA ARABICA AND DETERMINATION OF CHANGES CAUSED BY THE ROASTING PROCESS. In JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES. ISSN 1338-5178, OCT-NOV 2022, vol. 12, no. 2. Dostupné na: https://doi.org/10.55251/jmbfs.5420. DEMIANOVá, A. - BOBKOVá, A. - JURCAGA, L. - BOBKO, M. - BELEJ, L. - POLáKOVá, K. - ZIAK, M. IMPACT OF THE HARVESTING YEAR ON THE POSSIBLE AUTHENTICATION OF GEOGRAPHICAL ORIGIN OF GREEN COFFEA ARABICA USING PROFILE OF VOLATILES. In JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES. ISSN 1338-5178, DEC-JAN 2022, vol. 12, no. 3. Dostupné na: https://doi.org/10.55251/jmbfs.5407. PLUTA-KUBICA, A. - NAJGEBAUER-LEJKO, D. - DOMAGALA, J. - STEFáNIKOVá, J. - GOLIAN, J. The Effect of Cow Breed and Wild Garlic Leaves (iAllium ursinum/i L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese. In FOODS. DEC 2022, vol. 11, no. 24. Dostupné na: https://doi.org/10.3390/foods11243948. DEMIANOVÁ, Alžbeta - BOBKOVÁ, Alica - LIDIKOVÁ, Judita - JURČAGA, Lukáš - BOBKO, Marek - BELEJ, Ľubomír - KOLEK, Emil - POLÁKOVÁ, Katarína - IRIONDO-DEHOND, Amaia - DOLORES DEL CASTILLO, María. Volatiles as chemical markers suitable for identification of the geographical origin of green Coffea arabica L. In Food Control, 2022-06-01, 136, pp. ISSN 09567135. Dostupné na: https://doi.org/10.1016/j.foodcont.2022.108869. CARMONA-ESCUTIA, R.P. - PONCE-ALQUICIRA, E. - GARCíA-PARRA, M.D. - VILLANUEVA-RODRíGUEZ, S.J. - ESCALONA-BUENDíA, H.B. Changes in the Sensory Odor Profile during iChorizo/i Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS). In FOODS. MAR 2023, vol. 12, no. 5. Dostupné na: https://doi.org/10.3390/foods12050932. Kategória ADCA - Vedecké práce v zahraničných karentovaných časopisoch impaktovaných Kategória (od 2022) V3 - Vedecký výstup publikačnej činnosti z časopisu Typ výstupu článok Rok vykazovania 2014 Registrované v WOS Registrované v SCOPUS Registrované v CCC DOI 10.1016/j.foodchem.2013.10.163 
článok
rok CC IF IF Q (best) JCR Av Jour IF Perc SJR SJR Q (best) CiteScore A rok vydania rok metriky IF IF Q (best) SJR SJR Q (best) 2014 2013 3.259 Q1 1.548 Q1
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