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PUBMED FOR HANDHELDS

Journal Abstract Search

194 related items for PubMed ID: 33814151

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  • 3. Identification of aroma-active compounds in Cheddar cheese imparted by wood smoke.
    Rizzo PV, Del Toro-Gipson RS, Cadwallader DC, Drake MA.
    J Dairy Sci; 2022 Jul; 105(7):5622-5640. PubMed ID: 35570037
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  • 5. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
    Drake MA, Miracle RE, McMahon DJ.
    J Dairy Sci; 2010 Nov; 93(11):5069-81. PubMed ID: 20965321
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  • 6. 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
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  • 10. 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
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  • 11. Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry.
    Ochi H, Sakai Y, Koishihara H, Abe F, Bamba T, Fukusaki E.
    J Dairy Sci; 2013 Feb; 96(12):7427-41. PubMed ID: 24140316
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  • 14. Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry, and its application to sensory predictive modeling.
    Ochi H, Naito H, Iwatsuki K, Bamba T, Fukusaki E.
    J Biosci Bioeng; 2012 Jun; 113(6):751-8. PubMed ID: 22386562
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  • 15. Characterization of alkylmethoxypyrazines contributing to earthy/bell pepper flavor in farmstead cheddar cheese.
    Neta ER, Miracle RE, Sanders TH, Drake MA.
    J Food Sci; 2008 Nov; 73(9):C632-8. PubMed ID: 19021793
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  • 16. Mapping differences in consumer perception of sharp cheddar cheese in the United States.
    Drake SL, Lopetcharat K, Clark S, Kwak HS, Lee SY, Drake MA.
    J Food Sci; 2009 Aug; 74(6):S276-85. PubMed ID: 19723234
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  • 17. Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.
    Liaw IW, Evan Miracle R, Jervis SM, Listiyani MA, Drake MA.
    J Food Sci; 2011 Oct; 76(8):C1188-94. PubMed ID: 22417583
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  • 18. Preference mapping of Cheddar cheese with varying maturity levels.
    Young ND, Drake M, Lopetcharat K, McDaniel MR.
    J Dairy Sci; 2004 Jan; 87(1):11-9. PubMed ID: 14765805
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  • 20. 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
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