English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

In this study, the volatile profiles of a type of economically important   cheeses for the FYR Macedonian dairy sector were characterized. A total of   eighteen samples belonged to 6 different geographical regions of Beaten   cheese, including cheeses from Kumanovo, Tetovo, Struga, Resen, Veles and   Radovish were comparatively studied for their volatile profiles. Sixty two   volatile compounds were identified in the cheeses by solid-phase   microextraction combined with gas chromatography-mass spectrometry and the   results are discussed based on their chemical classes (18 esters, 13 ketones,   10 acids, 8 alcohols, 5 terpenes, and 8 miscellaneous compounds). Acids,   esters and alcohols were the most abundant classes identified and were highly   dependent on the geographical origin of cheeses. Beaten cheese from Struga   had the highest levels of carboxylic acids, ketones, alcohols, esters and   terpenes. The Beaten cheese from other geographical origin had low levels of   volatiles probably from the effect of variable characteristics of used milk   and different cheese making process which affects the biochemical processes.   The results suggest that each cheese from different geographical regions had   different volatiles profile and the manufacturing technique as well as the   ripening stage of the cheeses played a major role on the volatile compounds’   distribution

Characterization of volatiles in Beaten cheeses (bieno sirenje) by SPME/GC-MC: Influence of geographical origin