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Journal Abstract Search

115 related items for PubMed ID: 39269289

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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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  • 4. Characterisation of Cooked Cheese Flavour: Non-Volatile Components.
    Sullivan RC, Nottage S, Makinwa F, Oruna-Concha MJ, Fagan CC, Parker JK.
    Foods; 2023 Oct 12; 12(20):. PubMed ID: 37893642
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  • 5. 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 12; 76(8):C1188-94. PubMed ID: 22417583
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  • 6. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
    Drake MA, Miracle RE, McMahon DJ.
    J Dairy Sci; 2010 Nov 12; 93(11):5069-81. PubMed ID: 20965321
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  • 7. 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 12; 104(7):7555-7571. PubMed ID: 33814151
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  • 9. Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources.
    Smith TJ, Foegeding EA, Drake MA.
    J Food Sci; 2016 Apr 12; 81(4):C849-57. PubMed ID: 26910294
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  • 10. 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 12; 104(2):1576-1590. PubMed ID: 33358170
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  • 13. Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology.
    Januszkiewicz J, Sabik H, Azarnia S, Lee B.
    J Chromatogr A; 2008 Jun 27; 1195(1-2):16-24. PubMed ID: 18495140
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  • 14. 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 14; 66(10):2443-2448. PubMed ID: 28145120
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  • 15. Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses.
    Bergamaschi M, Aprea E, Betta E, Biasioli F, Cipolat-Gotet C, Cecchinato A, Bittante G, Gasperi F.
    J Dairy Sci; 2015 Apr 14; 98(4):2183-96. PubMed ID: 25682146
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  • 16. Key aroma compounds of Canastra cheese: HS-SPME optimization assisted by olfactometry and chemometrics.
    de Jesus Filho M, Klein B, Wagner R, Godoy HT.
    Food Res Int; 2021 Dec 14; 150(Pt A):110788. PubMed ID: 34865803
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  • 18. Flavoromic determination of lactones in cheddar cheese by GC-MS-olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis.
    Chen C, Liu Z, Yu H, Xu Z, Tian H.
    Food Chem; 2022 Jan 30; 368():130736. PubMed ID: 34399179
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  • 19. Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead.
    Starowicz M, Granvogl M.
    Molecules; 2022 Jan 21; 27(3):. PubMed ID: 35163970
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