Peer-Reviewed Research Database

Parmesan Cheese — 495 papers

Papers mentioning parmesan cheese or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the parmesan cheese research comes from

paper count of indexed corpus · via OpenAlex

Chinese Academy of Agricultural Sciences

Centre National de la Recherche Scientifique

Jiangnan University

State Key Laboratory of Food Science and Technology

University of Wisconsin–Madison

Chinese Academy of Sciences

Beijing Technology and Business University

Shanghai Institute of Technology

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2025 International journal of biological macromolecules pharmacology

Effect of Brazilian green propolis extracts on the properties of Andean potato starch-chitosan blended films and their use in preserving Parmesan cheese.

Active packaging can enhance food preservation and reduce the need for synthetic additives. Aqueous (PE-W), ethanolic (PE-E) or alkaline (PE-A) extract of Brazilian green propolis... Read full abstract on PubMed →

PMID: 40769353 DOI: 10.1016/j.ijbiomac.2025.146551

2025 gc ms

Beyond potency: A proposed lexicon for sensory differentiation of Cannabis sativa L. aroma.

Aroma is a critical factor in consumer-perceived quality of Cannabis sativa L., yet standardized tools for describing the aromatic diversity of uncombusted Cannabis inflorescence a... Read full abstract on PubMed →

PMID: 41118398 DOI: 10.1371/journal.pone.0335125 Full text on PMC

2023 aroma analysis

Robust Automated SIFT-MS Quantitation of Volatile Compounds in Air Using a Multicomponent Gas Standard.

Selected ion flow tube mass spectrometry, SIFT-MS, has been widely used in industry and research since its introduction in the mid-1990s. Previously described quantitation methods... Read full abstract on PubMed →

PMID: 37988479 DOI: 10.1021/jasms.3c00312 Full text on PMC

2020 gc ms

Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread.

Triticale has been suggested for human consumption due to its valuable nutritional composition. The aim of this study was to evaluate volatile compound dynamics in the technologica... Read full abstract on PubMed →

PMID: 33321806 DOI: 10.3390/foods9121837 Full text on PMC

2019 Journal of dairy science gc ms

Lactobacillus casei expressing methylglyoxal synthase causes browning and heterocyclic amine formation in Parmesan cheese extract.

Undesired browning of Parmesan cheese can occur during the latter period of ripening and cold storage despite the relative absence of reducing sugars and high temperatures typicall... Read full abstract on PubMed →

PMID: 30415846 DOI: 10.3168/jds.2018-15042

2019 Nature communications unrelated

Colonization of the human gut by bovine bacteria present in Parmesan cheese.

The abilities of certain microorganisms to be transferred across the food production chain, persist in the final product and, potentially, colonize the human gut are poorly underst... Read full abstract on PubMed →

PMID: 30894548 DOI: 10.1038/s41467-019-09303-w Full text on PMC

2018 Journal of dairy science other

Lactobacillus demonstrate thiol-independent metabolism of methylglyoxal: Implications toward browning prevention in Parmesan cheese.

Endogenous production of α-dicarbonyls by lactic acid bacteria can influence the quality and consistency of fermented foods and beverages. Methylglyoxal (MG) in Parmesan cheese can... Read full abstract on PubMed →

PMID: 29274980 DOI: 10.3168/jds.2017-13577 Full text on PMC

2018 Food research international (Ottawa, Ont.) unrelated

NMR metabolomic fingerprinting distinguishes milk from different farms.

A fast and reproducible protocol for milk Nuclear Magnetic Resonance (NMR) metabolomic fingerprinting was developed, allowing for an accurate discrimination among milk samples from... Read full abstract on PubMed →

PMID: 30195505 DOI: 10.1016/j.foodres.2018.06.066

2016 Journal of agricultural and food chemistry other

Formation of Kokumi-Enhancing γ-Glutamyl Dipeptides in Parmesan Cheese by Means of γ-Glutamyltransferase Activity and Stable Isotope Double-Labeling Studies.

Recently, γ-glutamyl dipeptides (γ-GPs) were found to be responsible for the attractive kokumi flavor of Parmesan cheese (PC). Quantitation of γ-GPs and their parent amino acids in... Read full abstract on PubMed →

PMID: 26866784 DOI: 10.1021/acs.jafc.6b00113

2013 Journal of dairy science other

Short communication: Reducing agents attenuate methylglyoxal-based browning in Parmesan cheese.

The microbial production of methylglyoxal in cheese has been linked to the formation of brown pigmentation and distinctive volatiles. This study investigated methods for preventing... Read full abstract on PubMed →

PMID: 23957999 DOI: 10.3168/jds.2013-6890

2012 Journal of dairy science gc ms

Short communication: Evidence for methylglyoxal-mediated browning of Parmesan cheese during low temperature storage.

Brown pigmentation can occasionally form in Parmesan cheese during the ripening process, creating an unappealing appearance and associated off-flavors. The browning reactions proce... Read full abstract on PubMed →

PMID: 22541463 DOI: 10.3168/jds.2011-4828

2004 Journal of dairy science other

Standardization of milk using cold ultrafiltration retentates for the manufacture of parmesan cheese.

The effects of using cold ultrafiltered (UF) retentates (both whole and skim milk) on the coagulation, yield, composition, and ripening of Parmesan cheese were investigated. Milks... Read full abstract on PubMed →

PMID: 15375036 DOI: 10.3168/jds.S0022-0302(04)73406-2

2003 Journal of dairy science other

Accumulation of short n-chain ethyl esters by esterases of lactic acid bacteria under conditions simulating ripening Parmesan cheese.

EstA from Lactobacillus helveticus CNRZ32 (Lbh-EstA), EstB, and EstC from Lactobacillus casei LILA, and EstA from Lactococcus lactis MG1363 (Lcl-EstA) were evaluated for their abil... Read full abstract on PubMed →

PMID: 14507018 DOI: 10.3168/jds.S0022-0302(03)73879-X

2023 aroma analysis

Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in Cabernet Sauvignon wine by mixed fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae.

Mixed fermentation using saccharomyces cerevisiae and non-saccharomyces cerevisiae has become one of the main research strategies to improve wine aroma. Hence, this study ap... Read full abstract on PubMed →

PMID: 37131849 DOI: 10.1016/j.fochx.2023.100685 Full text on PMC

2022 other

Chinese Baijiu: The Perfect Works of Microorganisms.

Chinese Baijiu is one of the famous distilled liquor series with unique flavors in the world. Under the open environment, Chinese Baijiu was produced by two solid-state fermentatio... Read full abstract on PubMed →

PMID: 35783408 DOI: 10.3389/fmicb.2022.919044 Full text on PMC

2022 other

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production.

The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or t... Read full abstract on PubMed →

PMID: 36677402 DOI: 10.3390/microorganisms11010109 Full text on PMC

2018 Environmental pollution (Barking, Essex : 1987) gc ms

Detection of semi-volatile compounds in cloud waters by GC×GC-TOF-MS. Evidence of phenols and phthalates as priority pollutants.

Although organic species are transported and efficiently transformed in clouds, more than 60% of this organic matter remains unspeciated. Using GCxGC-HRMS technique we were able to... Read full abstract on PubMed →

PMID: 29886382 DOI: 10.1016/j.envpol.2018.05.089

1998 Journal of chromatography. B, Biomedical sciences and applications gc ms

Gas chromatographic-mass spectrometric identification and quantitation of benzyl alcohol in serum after derivatization with perfluorooctanoyl chloride: a new derivative.

Benzyl alcohol is commonly used as an antibacterial agent in a variety of pharmaceutical formulations. Several fatalities in neonates have been linked to benzyl alcohol poisoning.... Read full abstract on PubMed →

PMID: 9653977 DOI: 10.1016/s0378-4347(97)00679-8

1997 Journal of forensic sciences gc ms

Gas chromatographic-mass spectrometric identification and quantitation of benzyl alcohol from human serum and postmortem blood after derivatization with 4-carbethoxy hexafluorobutyryl chloride: a novel derivative.

PMID: 9243835

1997 Journal of chromatography. B, Biomedical sciences and applications gc ms

Gas chromatographic-mass spectrometric identification and quantitation of urinary phenols after derivatization with 4-carbethoxyhexafluorobutyryl chloride, a novel derivative.

Urinary phenol is analyzed widely to determine benzene exposure in humans. Most methods utilize direct measurements of phenols after extraction from urine using gas chromatography... Read full abstract on PubMed →

PMID: 9080331 DOI: 10.1016/s0378-4347(96)00325-8

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.