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Distribution of Conjugates of Alkylphenols in Milk from Different Ruminant Species

Journal of dairy science, 2005-01, Vol.88 (1), p.7-12

2005

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Effects of Ingredients on the Functionality of Fat-free Process Cheese Spreads

Journal of food science, 2000-08, Vol.65 (5), p.822-825

2000

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Release of Volatile Branched-Chain and Other Fatty Acids from Ruminant Milk Fats by Various Lipases

Journal of dairy science, 1993-03, Vol.76 (3), p.677-690

1993

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Short Communication: Utilization of Sheep's Milk Cheese Whey in the Manufacture of an Alkylphenol Flavor Concentrate

Journal of dairy science, 2004-12, Vol.87 (12), p.4001-4003

2004

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Volatile sulfur compounds formed in disrupted tissues of different cabbage cultivars

Journal of food science, 1993-07, Vol.58 (4), p.835-839

1993

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Method for the quantitative analysis of volatile free and total branched-chain fatty acids in cheese and milk fat

Journal of dairy science, 1990-08, Vol.73 (8), p.1988-1999

1990

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Contributions of cow, sheep, and goat milks to characterizing branched-chain fatty acid and phenolic flavors in varietal cheeses

Journal of dairy science, 1991-10, Vol.74 (10), p.3267-3274

1991

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Integrated roles of lactate, ammonia, and calcium in texture development of mold surface-ripened cheese

Journal of dairy science, 1987-05, Vol.70 (5), p.909-918

1987

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Volatile alkylphenols and thiophenol in species-related characterizing flavors of red meats

Journal of food science, 1991-09, Vol.56 (5), p.1197-1202

1991

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Characterization of the Antioxidant Activity of Sugars and Polyhydric Alcohols in Fish Oil Emulsions

Journal of agricultural and food chemistry, 2004-11, Vol.52 (23), p.7164-7171

2004

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Concentrations of major free fatty acids and flavor development in Italian cheese varieties

Journal of dairy science, 1984-05, Vol.67 (5), p.960-968

1984

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Quantification of major free fatty acids in several cheese varieties

Journal of dairy science, 1984-04, Vol.67 (4), p.874-878

1984

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Antioxidant Protection of Bulk Fish Oils by Dispersed Sugars and Polyhydric Alcohols

Journal of agricultural and food chemistry, 2005-02, Vol.53 (3), p.736-744

2005

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Bromophenol distribution in salmon and selected seafoods of fresh- and saltwater origin

Journal of food science, 1992-07, Vol.57 (4), p.918-922

1992

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Contribution of penicillium sp. to the flavors of brie and camembert cheese

Journal of dairy science, 1985-08, Vol.68 (8), p.1865-1877

1985

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Effect of emulsifier salts on textural and flavor properties of processed cheeses

Journal of dairy science, 1984-04, Vol.67 (4), p.764-778

1984

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Toxicological properties of thio- and alkylphenols causing flavor tainting in fish from the upper Wisconsin River

Journal of environmental science and health. Part B, Pesticides, food contaminants, and agricultural wastes, 1989-08, Vol.24 (4), p.349-360

1989

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Adenine nucleotide degradation in modified atmosphere chill-stored fresh fish

Journal of food science, 1991-09, Vol.56 (5), p.1267-1270

1991

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Enrichment of Cheeses Manufactured from Cow's and Sheep's Milk Blends with Sheep-like Species-Related Alkylphenols

Journal of agricultural and food chemistry, 2005-03, Vol.53 (5), p.1707-1712

2005

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Influence of maturity on the volatile aroma compounds from fresh Pacific and Great Lakes salmon

Journal of food science, 1991-11, Vol.56 (6), p.1576-1576

1991

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Mass spectra of butyl esters of volatile branched-chain and other fatty acids occurring in milkfat and meat lipids

Journal of food composition and analysis, 1989-06, Vol.2 (2), p.118-131

1989

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Thermal stability of some metabolically conjugated potential precursors of flavor components in meat and milk

Journal of food science, 1993-03, Vol.58 (2), p.292-294

1993

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Liquid chromatographic analysis of sugars and mannitol in cabbage and fermenting sauerkraut

Journal of food science, 1985-11, Vol.50 (6), p.1662-1667

1985

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Ascorbate and transition-metal mediation of methanethiol oxidation to dimethyl disulfide and dimethyl trisulfide

Food chemistry, 1994, Vol.49 (4), p.387-392

1994

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Mechanisms of formation of volatile sulfur compounds following the action of cysteine sulfoxide lyases

Journal of agricultural and food chemistry, 1994-07, Vol.42 (7), p.1529-1536

1994

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Distribution of Conjugates of Alkylphenols in Milk from Different Ruminant Species

Effects of Ingredients on the Functionality of Fat-free Process Cheese Spreads

Release of Volatile Branched-Chain and Other Fatty Acids from Ruminant Milk Fats by Various Lipases

Short Communication: Utilization of Sheep's Milk Cheese Whey in the Manufacture of an Alkylphenol Flavor Concentrate

Volatile sulfur compounds formed in disrupted tissues of different cabbage cultivars

Method for the quantitative analysis of volatile free and total branched-chain fatty acids in cheese and milk fat

Contributions of cow, sheep, and goat milks to characterizing branched-chain fatty acid and phenolic flavors in varietal cheeses

Integrated roles of lactate, ammonia, and calcium in texture development of mold surface-ripened cheese

Volatile alkylphenols and thiophenol in species-related characterizing flavors of red meats

Characterization of the Antioxidant Activity of Sugars and Polyhydric Alcohols in Fish Oil Emulsions

Concentrations of major free fatty acids and flavor development in Italian cheese varieties

Quantification of major free fatty acids in several cheese varieties

Antioxidant Protection of Bulk Fish Oils by Dispersed Sugars and Polyhydric Alcohols

Bromophenol distribution in salmon and selected seafoods of fresh- and saltwater origin

Contribution of penicillium sp. to the flavors of brie and camembert cheese

Effect of emulsifier salts on textural and flavor properties of processed cheeses

Toxicological properties of thio- and alkylphenols causing flavor tainting in fish from the upper Wisconsin River

Adenine nucleotide degradation in modified atmosphere chill-stored fresh fish

Enrichment of Cheeses Manufactured from Cow's and Sheep's Milk Blends with Sheep-like Species-Related Alkylphenols

Influence of maturity on the volatile aroma compounds from fresh Pacific and Great Lakes salmon

Mass spectra of butyl esters of volatile branched-chain and other fatty acids occurring in milkfat and meat lipids

Thermal stability of some metabolically conjugated potential precursors of flavor components in meat and milk

Liquid chromatographic analysis of sugars and mannitol in cabbage and fermenting sauerkraut

Ascorbate and transition-metal mediation of methanethiol oxidation to dimethyl disulfide and dimethyl trisulfide

Mechanisms of formation of volatile sulfur compounds following the action of cysteine sulfoxide lyases

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