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Effects of air exposure, temperature and additives on fermentation characteristics, yeast count, aerobic stability and volatile organic compounds in corn silage

Journal of dairy science, 2016-10, Vol.99 (10), p.8053-8069

2016

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The diversity of microbial communities in Chinese milk fan and their effects on volatile organic compound profiles

Journal of dairy science, 2021-03, Vol.104 (3), p.2581-2593

2021

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Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission

Journal of dairy science, 2021-02, Vol.104 (2), p.1576-1590

2021

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Sensory and chemical properties of Gouda cheese

Journal of dairy science, 2018-03, Vol.101 (3), p.1967-1989

2018

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Milk volatile organic compounds and fatty acid profile in cows fed timothy as hay, pasture, or silage

Journal of dairy science, 2013-11, Vol.96 (11), p.7181-7194

2013

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2-Heptanone, 2-nonanone, and 2-undecanone confer oxidation off-flavor in cow milk storage

Journal of dairy science, 2023-12, Vol.106 (12), p.8538-8550

2023

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Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures

Journal of dairy science, 2021-01, Vol.104 (1), p.270-280

2021

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Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese

Journal of dairy science, 2020-02, Vol.103 (2), p.1391-1403

2020

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Effects of selenium supplementation on chemical composition and aromatic profiles of cow milk and its derived cheese

Journal of dairy science, 2019-08, Vol.102 (8), p.6853-6862

2019

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Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism

Journal of dairy science, 2014-02, Vol.97 (2), p.624-631

2014

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Effect of probiotic Minas Frescal cheese on the volatile compound and metabolic profiles assessed by nuclear magnetic resonance spectroscopy and chemometric tools

Journal of dairy science, 2021-05, Vol.104 (5), p.5133-5140

2021

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Volatile organic compound sensing in breath using conducting polymer coated chemi-resistive filter paper sensors

Medical & biological engineering & computing, 2023-08, Vol.61 (8), p.2001-2011

2023

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Characterization of the relationship between olfactory perception and the release of aroma compounds before and after simulated oral processing

Journal of dairy science, 2021-03, Vol.104 (3), p.2855-2865

2021

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Volatile compound profiling of Turkish Divle Cave cheese during production and ripening

Journal of dairy science, 2016-07, Vol.99 (7), p.5120-5131

2016

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Nonstarter lactic acid bacteria volatilomes produced using cheese components

Journal of dairy science, 2013-07, Vol.96 (7), p.4223-4234

2013

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Volatile aroma composition of distillates produced from fermented sweet and acid whey

Journal of dairy science, 2019-01, Vol.102 (1), p.202-210

2019

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Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese

Journal of dairy science, 2016-08, Vol.99 (8), p.6180-6190

2016

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Optimization of nuclear magnetic resonance and gas chromatography-mass spectrometry-based fingerprinting methods to characterize goat milk powder

Journal of dairy science, 2021-01, Vol.104 (1), p.102-111

2021

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Evaluation of whey, milk, and delactosed permeates as salt substitutes

Journal of dairy science, 2016-11, Vol.99 (11), p.8687-8698

2016

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Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components

Journal of dairy science, 2016-11, Vol.99 (11), p.8665-8679

2016

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Identification of off‐flavor compounds and deodorizing of cattle by‐products

Journal of food biochemistry, 2022-12, Vol.46 (12), p.e14443-n/a

2022

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Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening

Journal of dairy science, 2013-05, Vol.96 (5), p.2765-2780

2013

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Lactobacillus demonstrate thiol-independent metabolism of methylglyoxal: Implications toward browning prevention in Parmesan cheese

Journal of dairy science, 2018-02, Vol.101 (2), p.968-978

2018

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Effect of milk centrifugation and incorporation of high heat-treated centrifugate on the microbial composition and levels of volatile organic compounds of Maasdam cheese

Journal of dairy science, 2018-07, Vol.101 (7), p.5738-5750

2018

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Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses

Journal of dairy science, 2010-11, Vol.93 (11), p.5069-5081

2010

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Effects of air exposure, temperature and additives on fermentation characteristics, yeast count, aerobic stability and volatile organic compounds in corn silage

The diversity of microbial communities in Chinese milk fan and their effects on volatile organic compound profiles

Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission

Sensory and chemical properties of Gouda cheese

Milk volatile organic compounds and fatty acid profile in cows fed timothy as hay, pasture, or silage

2-Heptanone, 2-nonanone, and 2-undecanone confer oxidation off-flavor in cow milk storage

Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures

Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese

Effects of selenium supplementation on chemical composition and aromatic profiles of cow milk and its derived cheese

Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism

Effect of probiotic Minas Frescal cheese on the volatile compound and metabolic profiles assessed by nuclear magnetic resonance spectroscopy and chemometric tools

Volatile organic compound sensing in breath using conducting polymer coated chemi-resistive filter paper sensors

Characterization of the relationship between olfactory perception and the release of aroma compounds before and after simulated oral processing

Volatile compound profiling of Turkish Divle Cave cheese during production and ripening

Nonstarter lactic acid bacteria volatilomes produced using cheese components

Volatile aroma composition of distillates produced from fermented sweet and acid whey

Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese

Optimization of nuclear magnetic resonance and gas chromatography-mass spectrometry-based fingerprinting methods to characterize goat milk powder

Evaluation of whey, milk, and delactosed permeates as salt substitutes

Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components

Identification of off‐flavor compounds and deodorizing of cattle by‐products

Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening

Lactobacillus demonstrate thiol-independent metabolism of methylglyoxal: Implications toward browning prevention in Parmesan cheese

Effect of milk centrifugation and incorporation of high heat-treated centrifugate on the microbial composition and levels of volatile organic compounds of Maasdam cheese

Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses

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