These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
596 related articles for article (PubMed ID: 29501345)
1. Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization. Jo Y; Benoist DM; Barbano DM; Drake MA J Dairy Sci; 2018 May; 101(5):3812-3828. PubMed ID: 29501345 [TBL] [Abstract][Full Text] [Related]
2. Identification of the source of volatile sulfur compounds produced in milk during thermal processing. Jo Y; Carter BG; Barbano DM; Drake MA J Dairy Sci; 2019 Oct; 102(10):8658-8669. PubMed ID: 31351718 [TBL] [Abstract][Full Text] [Related]
3. The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks. Lee AP; Barbano DM; Drake MA J Dairy Sci; 2017 Mar; 100(3):1688-1701. PubMed ID: 28088421 [TBL] [Abstract][Full Text] [Related]
4. The role of heat treatment in light oxidation of fluid milk. Harwood WS; Carter BG; Cadwallader DC; Drake MA J Dairy Sci; 2020 Dec; 103(12):11244-11256. PubMed ID: 33010920 [TBL] [Abstract][Full Text] [Related]
5. Does vitamin fortification affect light oxidation in fluid skim milk? Schiano AN; Jo Y; Barbano DM; Drake MA J Dairy Sci; 2019 Jun; 102(6):4877-4890. PubMed ID: 30904314 [TBL] [Abstract][Full Text] [Related]
6. The effect of vitamin concentrates on the flavor of pasteurized fluid milk. Yeh EB; Schiano AN; Jo Y; Barbano DM; Drake MA J Dairy Sci; 2017 Jun; 100(6):4335-4348. PubMed ID: 28434730 [TBL] [Abstract][Full Text] [Related]
7. 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]
8. Effect of Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk. Ding H; Han Z; Wang B; Wang Y; Ran Y; Zhang L; Li Y; Lu C; Lu X; Ma L Molecules; 2023 Apr; 28(8):. PubMed ID: 37110776 [TBL] [Abstract][Full Text] [Related]
9. Concentration of furfuryl alcohol in fluid milk, dried dairy ingredients, and cultured dairy products. Wherry BM; Jo Y; Drake MA J Dairy Sci; 2019 May; 102(5):3868-3878. PubMed ID: 30827565 [TBL] [Abstract][Full Text] [Related]
10. The effect of flash vacuum cooling on the flavor of ultrapasteurized milk. Carter BG; Jo Y; Cadwallader DC; Drake M JDS Commun; 2022 May; 3(3):169-173. PubMed ID: 36338814 [TBL] [Abstract][Full Text] [Related]
11. Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk. Li Y; Joyner HS; Carter BG; Drake MA J Dairy Sci; 2018 Apr; 101(4):2941-2955. PubMed ID: 29398020 [TBL] [Abstract][Full Text] [Related]
12. The aroma of goat milk: seasonal effects and changes through heat treatment. Siefarth C; Buettner A J Agric Food Chem; 2014 Dec; 62(49):11805-17. PubMed ID: 25405703 [TBL] [Abstract][Full Text] [Related]
13. Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk. Lozano PR; Drake M; Benitez D; Cadwallader KR J Agric Food Chem; 2007 Apr; 55(8):3018-26. PubMed ID: 17373812 [TBL] [Abstract][Full Text] [Related]
14. Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)-pasteurized skim milk. Lee AP; Barbano DM; Drake MA J Dairy Sci; 2016 Dec; 99(12):9659-9667. PubMed ID: 27743670 [TBL] [Abstract][Full Text] [Related]
15. The superiority of ultrapasteurization over conventional heat treatments regarding Riceberry beverage aroma. Kullananant N; Chaiseri S; Lorjaroenphon Y J Food Sci; 2020 Jun; 85(6):1764-1771. PubMed ID: 32406938 [TBL] [Abstract][Full Text] [Related]
17. Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk. Tong L; Yi H; Wang J; Pan M; Chi X; Hao H; Ai N Molecules; 2019 Aug; 24(15):. PubMed ID: 31382452 [TBL] [Abstract][Full Text] [Related]
18. Effect of somatic cell count on proteolysis and lipolysis in pasteurized fluid milk during shelf-life storage. Santos MV; Ma Y; Barbano DM J Dairy Sci; 2003 Aug; 86(8):2491-503. PubMed ID: 12939072 [TBL] [Abstract][Full Text] [Related]
19. Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach. Duensing PW; Hinrichs J; Schieberle P J Agric Food Chem; 2024 May; 72(19):11062-11071. PubMed ID: 38700435 [TBL] [Abstract][Full Text] [Related]
20. 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] [Next] [New Search]