116 related articles for article (PubMed ID: 11853495)
1. Chemometric analysis of Ragusano cheese flavor.
Carpino S; Acree TE; Barbano DM; Licitra G; Siebert KJ
J Agric Food Chem; 2002 Feb; 50(5):1143-9. PubMed ID: 11853495
[TBL] [Abstract][Full Text] [Related]
2. Composition and aroma compounds of Ragusano cheese: native pasture and total mixed rations.
Carpino S; Mallia S; La Terra S; Melilli C; Licitra G; Acree TE; Barbano DM; Van Soest PJ
J Dairy Sci; 2004 Apr; 87(4):816-30. PubMed ID: 15259216
[TBL] [Abstract][Full Text] [Related]
3. Contribution of native pasture to the sensory properties of Ragusano cheese.
Carpino S; Horne J; Melilli C; Licitra G; Barbano DM; Van Soest PJ
J Dairy Sci; 2004 Feb; 87(2):308-15. PubMed ID: 14762073
[TBL] [Abstract][Full Text] [Related]
4. Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese.
O'Callaghan TF; Mannion DT; Hennessy D; McAuliffe S; O'Sullivan MG; Leeuwendaal N; Beresford TP; Dillon P; Kilcawley KN; Sheehan JJ; Ross RP; Stanton C
J Dairy Sci; 2017 Aug; 100(8):6053-6073. PubMed ID: 28624283
[TBL] [Abstract][Full Text] [Related]
5. Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor.
Frétin M; Martin B; Buchin S; Desserre B; Lavigne R; Tixier E; Cirié C; Bord C; Montel MC; Delbès C; Ferlay A
J Dairy Sci; 2019 Feb; 102(2):1131-1143. PubMed ID: 30591341
[TBL] [Abstract][Full Text] [Related]
6. Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system.
Esposito G; Masucci F; Napolitano F; Braghieri A; Romano R; Manzo N; Di Francia A
J Dairy Sci; 2014; 97(4):1918-28. PubMed ID: 24534504
[TBL] [Abstract][Full Text] [Related]
7. Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures.
Bovolenta S; Romanzin A; Corazzin M; Spanghero M; Aprea E; Gasperi F; Piasentier E
J Dairy Sci; 2014 Dec; 97(12):7373-85. PubMed ID: 25282410
[TBL] [Abstract][Full Text] [Related]
8. Evaluation of bitterness in Ragusano cheese.
Fallico V; McSweeney PL; Horne J; Pediliggieri C; Hannon JA; Carpino S; Licitra G
J Dairy Sci; 2005 Apr; 88(4):1288-300. PubMed ID: 15778296
[TBL] [Abstract][Full Text] [Related]
9. Odorous constituents of ovine milk in relationship to diet.
Moio L; Rillo L; Ledda A; Addeo F
J Dairy Sci; 1996 Aug; 79(8):1322-31. PubMed ID: 8880455
[TBL] [Abstract][Full Text] [Related]
10. Consumer acceptability of conjugated linoleic acid-enriched milk and cheddar cheese from cows grazing on pasture.
Khanal RC; Dhiman TR; Ure AL; Brennand CP; Boman RL; McMahon DJ
J Dairy Sci; 2005 May; 88(5):1837-47. PubMed ID: 15829677
[TBL] [Abstract][Full Text] [Related]
11. The key aroma compounds and sensory characteristics of commercial Cheddar cheeses.
Wang J; Yang ZJ; Wang YD; Cao YP; Wang B; Liu Y
J Dairy Sci; 2021 Jul; 104(7):7555-7571. PubMed ID: 33814151
[TBL] [Abstract][Full Text] [Related]
12. Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process.
Carunchia Whetstine ME; Drake MA; Nelson BK; Barbano DM
J Dairy Sci; 2006 Feb; 89(2):505-17. PubMed ID: 16428619
[TBL] [Abstract][Full Text] [Related]
13. Garlic (Allium sativum L.) fed to dairy cows does not modify the cheese-making properties of milk but affects the color, texture, and flavor of ripened cheese.
Rossi G; Schiavon S; Lomolino G; Cipolat-Gotet C; Simonetto A; Bittante G; Tagliapietra F
J Dairy Sci; 2018 Mar; 101(3):2005-2015. PubMed ID: 29331459
[TBL] [Abstract][Full Text] [Related]
14. Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses.
Fuchsmann P; Stern MT; Brügger YA; Breme K
J Agric Food Chem; 2015 Sep; 63(34):7511-21. PubMed ID: 26230142
[TBL] [Abstract][Full Text] [Related]
15. Addition of pasture plant essential oil in milk: influence on chemical and sensory properties of milk and cheese.
Tornambé G; Cornu A; Verdier-Metz I; Pradel P; Kondjoyan N; Figueredo G; Hulin S; Martin B
J Dairy Sci; 2008 Jan; 91(1):58-69. PubMed ID: 18096925
[TBL] [Abstract][Full Text] [Related]
16. Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.
Carunchia Whetstine ME; Cadwallader KR; Drake M
J Agric Food Chem; 2005 Apr; 53(8):3126-32. PubMed ID: 15826069
[TBL] [Abstract][Full Text] [Related]
17. Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems.
Croissant AE; Washburn SP; Dean LL; Drake MA
J Dairy Sci; 2007 Nov; 90(11):4942-53. PubMed ID: 17954733
[TBL] [Abstract][Full Text] [Related]
18. Key odorants of Oscypek, a traditional Polish ewe's milk cheese.
Majcher MA; Jeleń HH
J Agric Food Chem; 2011 May; 59(9):4932-7. PubMed ID: 21456615
[TBL] [Abstract][Full Text] [Related]
19. Sensory and chemical properties of Gouda cheese.
Jo Y; Benoist DM; Ameerally A; Drake MA
J Dairy Sci; 2018 Mar; 101(3):1967-1989. PubMed ID: 29274971
[TBL] [Abstract][Full Text] [Related]
20. Yield and sensory properties of cheese made with milk from Holstein or Montbeliarde cows milked twice or once daily.
Martin B; Pomiès D; Pradel P; Verdier-Metz I; Rémond B
J Dairy Sci; 2009 Oct; 92(10):4730-7. PubMed ID: 19762788
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]