312 related articles for article (PubMed ID: 15545366)
1. Aroma compounds in sweet whey powder.
Mahajan SS; Goddik L; Qian MC
J Dairy Sci; 2004 Dec; 87(12):4057-63. PubMed ID: 15545366
[TBL] [Abstract][Full Text] [Related]
2. Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.
Qian M; Reineccius G
J Dairy Sci; 2002 Jun; 85(6):1362-9. PubMed ID: 12146465
[TBL] [Abstract][Full Text] [Related]
3. Aroma components of American country ham.
Song H; Cadwallader KR
J Food Sci; 2008 Jan; 73(1):C29-35. PubMed ID: 18211346
[TBL] [Abstract][Full Text] [Related]
4. Characterization of dried whey protein concentrate and isolate flavor.
Carunchia Whetstine ME; Croissant AE; Drake MA
J Dairy Sci; 2005 Nov; 88(11):3826-39. PubMed ID: 16230688
[TBL] [Abstract][Full Text] [Related]
5. Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value.
Qian M; Reineccius GA
J Dairy Sci; 2003 Mar; 86(3):770-6. PubMed ID: 12703612
[TBL] [Abstract][Full Text] [Related]
6. Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates.
Evans J; Zulewska J; Newbold M; Drake MA; Barbano DM
J Dairy Sci; 2009 Oct; 92(10):4773-91. PubMed ID: 19762792
[TBL] [Abstract][Full Text] [Related]
7. Key Odorants of Lazur, a Polish Mold-Ripened Cheese.
Majcher MA; Myszka K; Gracka A; Grygier A; Jeleń HH
J Agric Food Chem; 2018 Mar; 66(10):2443-2448. PubMed ID: 28145120
[TBL] [Abstract][Full Text] [Related]
8. From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture.
Bergamaschi M; Bittante G
J Dairy Sci; 2018 May; 101(5):3918-3934. PubMed ID: 29454692
[TBL] [Abstract][Full Text] [Related]
9. Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
Gallardo-Escamilla FJ; Kelly AL; Delahunty CM
J Dairy Sci; 2005 Nov; 88(11):3745-53. PubMed ID: 16230680
[TBL] [Abstract][Full Text] [Related]
10. The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey.
Tomaino RM; Turner LG; Larick DK
J Dairy Sci; 2004 Feb; 87(2):300-7. PubMed ID: 14762072
[TBL] [Abstract][Full Text] [Related]
11. Sensory characteristics and related volatile flavor compound profiles of different types of whey.
Gallardo-Escamilla FJ; Kelly AL; Delahunty CM
J Dairy Sci; 2005 Aug; 88(8):2689-99. PubMed ID: 16027181
[TBL] [Abstract][Full Text] [Related]
12. Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.
Xu Y; Fan W; Qian MC
J Agric Food Chem; 2007 Apr; 55(8):3051-7. PubMed ID: 17355142
[TBL] [Abstract][Full Text] [Related]
13. Flavoromics approach to identifying the key aroma compounds in traditional Chinese milk fan.
Tian H; Xu X; Chen C; Yu H
J Dairy Sci; 2019 Nov; 102(11):9639-9650. PubMed ID: 31477286
[TBL] [Abstract][Full Text] [Related]
14. Flavor and stability of milk proteins.
Smith TJ; Campbell RE; Jo Y; Drake MA
J Dairy Sci; 2016 Jun; 99(6):4325-4346. PubMed ID: 27060829
[TBL] [Abstract][Full Text] [Related]
15. Characteristic aroma components of rennet casein.
Karagül-Yüceer Y; Vlahovich KN; Drake M; Cadwallader KR
J Agric Food Chem; 2003 Nov; 51(23):6797-801. PubMed ID: 14582977
[TBL] [Abstract][Full Text] [Related]
16. Volatile free fatty acids as ripening indicators for Serra da Estrela cheese.
Tavaria FK; Silva Ferreira AC; Malcata FX
J Dairy Sci; 2004 Dec; 87(12):4064-72. PubMed ID: 15545367
[TBL] [Abstract][Full Text] [Related]
17. Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission.
Wang J; Yang ZJ; Xu LY; Wang B; Zhang JH; Li BZ; Cao YP; Tan L
J Dairy Sci; 2021 Feb; 104(2):1576-1590. PubMed ID: 33358170
[TBL] [Abstract][Full Text] [Related]
18. Volatile flavor components of stored nonfat dry milk.
Karagül-Yüceer Y; Cadwallader KR; Drake M
J Agric Food Chem; 2002 Jan; 50(2):305-12. PubMed ID: 11782199
[TBL] [Abstract][Full Text] [Related]
19. Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis.
Tian H; Sun X; Yu H; Ai L; Chen C
J Food Sci; 2020 Nov; 85(11):3981-3997. PubMed ID: 33063315
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]