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| 1 | Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses显示文摘 | Raffaella Di Cagno Jean Banks Liz Sheehan Patrick F. Fox E.Y. Brechany Aldo Corsetti Marco Gobbetti | 2003 | International Dairy Journal2003，，12： | 1 |
| 2 | Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety显示文摘 | HAYALOGLU A A BRECHANY E Y DEEGAN K C | 2008 | LWT-Food Science and Technology2008，41，7： | 1 |
| 3 | Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags 显示文摘 | Hayaloglu A A Cakmakci S Brechany E Y | 2007 | J dairy Sci2007，90，3： | 1 |
| 4 | Microbi- ology, biochemistry and volatile composition of Tulum cheese ripened in goat's skin or plastic bags显示文摘 | HAYALOGLU A A CAKMAKCI S BRECHANY E Y | 2007 | J Dairy Sei2007，90，3： | 1 |
| 5 | Characterization of chemistry, biochemistry and volatile profiles of Kuflu cheese, a mould-ripened variety显示文摘 | HAYLOGLU A A BRECHANY E Y DEEGAN K C ct al | 2008 | Food Science and Technology2008，41，7： | 1 |
| 6 | Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety显示文摘 | Hayaloglu A A Brechany E Y Deegan K C | 2008 | LWT- Food Science and Technology2008，41，7： | 1 |
| 7 | Characterization of the chemistry,biochemistry and volatile pro- file of Kuflu cheese,a mould-ripened variety显示文摘 | Hayaloglua AA Brechany EY Deegan KC | 2008 | Food Science and Technology2008，41，7： | 1 |
| 8 | Microbiology,Biochemistry,and Volatile Composition of Tulum Cheese Ripened in Coat's Skin or Plastic Bags显示文摘 | A A Hayaloglu S Cakmakei E Y Brechany | 2007 | J Dairy Sci2007，90，： | 1 |
| 9 | Volatile Components in Stea~n Distillates of Chedddar Cheese as Indicator Indices of Cheese Maturity,Flavour and Odour显示文摘 | BANKS J M BRECHANY E Y CHRISTIE W W | 1992 | Food Research International1992，25，： | 1 |
| 10 | Chemical changes in β-lactoglobulin structure during age ing of protein-stabilized emulsions显示文摘 | Leaver J Law A J R Brechany E Y & McCrae C H | 1999 | International Journal of Food Science and Technology1999，34，： | 1 |
| 11 | The production of Low-Fat Cheddar Cheese 显示文摘 | BANKS J M BRECHANY E Y CHRISTIE W W | 1989 | Joumal of the SocieW of Dairy Technology1989，42，1： | 1 |
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