Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk

Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID

(2019) Heikki Aisala et al.   FOOD CHEMISTRY

Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments

(2019) Minghui Pan et al.   MOLECULES

Maillard reaction progress in UHT milk during storage at different temperature levels and cycles

(2018) Anne Vuholm Sunds et al.   INTERNATIONAL DAIRY JOURNAL

Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization

(2018) Y. Jo et al.   JOURNAL OF DAIRY SCIENCE

Relating sensory analysis with SPME-GC-MS data for Spanish-style green table olive aroma profiling

(2018) Antonio López-López et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Molecular modification associated with the heat treatment of bovine milk

(2017) Jessica Gathercole et al.   INTERNATIONAL DAIRY JOURNAL

Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milk

(2017) K.S. McCarthy et al.   JOURNAL OF DAIRY SCIENCE

Discrimination of honeys using colorimetric sensor arrays, sensory analysis and gas chromatography techniques

(2016) Haroon Elrasheid Tahir et al.   FOOD CHEMISTRY

Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification

(2016) F.P. Bruzantin et al.   JOURNAL OF DAIRY SCIENCE

Short communication: Formation of oxidized flavor compounds in concentrated milk and distillate during milk concentration

(2016) Y.H. Li et al.   JOURNAL OF DAIRY SCIENCE

Improving the sensory quality of flavored liquid milk by engaging sensory analysis and consumer preference

(2016) Ruicong Zhi et al.   JOURNAL OF DAIRY SCIENCE

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

(2016) X.M. Zhang et al.   JOURNAL OF DAIRY SCIENCE

Milk sphingomyelin improves lipid metabolism and alters gut microbiota in high fat diet-fed mice

(2016) Gregory H. Norris et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Triple-channel comparative analysis of volatile flavour composition in raw whole and skim milk via electronic nose, GC-MS and GC-O

(2015) Na-si Ai et al.   Analytical Methods

Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content

(2015) C. Arancibia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Multi-transduction sensing films for Electronic Tongue applications

(2015) Larisa Lvova et al.   SENSORS AND ACTUATORS B-CHEMICAL

Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry

(2014) Liping Du et al.   FOOD RESEARCH INTERNATIONAL

Entropy-Rate Clustering: Cluster Analysis via Maximizing a Submodular Function Subject to a Matroid Constraint

(2013) Ming-Yu Liu et al.   IEEE TRANSACTIONS ON PATTERN ANALYSIS AND MACHINE INTELLIGENCE

Optimization of headspace sorptive extraction for the analysis of volatiles in pressed ewes’ milk cheese

(2011) Carmen C. Licón et al.   INTERNATIONAL DAIRY JOURNAL

Fat-Derived Volatiles of Various Products of Cows', Ewes', and Goats' Milk

(2011) Georgios Vagenas et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Quality grade identification of green tea using the eigenvalues of PCA based on the E-nose signals

(2009) Huichun Yu et al.   SENSORS AND ACTUATORS B-CHEMICAL

Sensomics Mapping and Identification of the Key Bitter Metabolites in Gouda Cheese

(2008) Simone Toelstede et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Buttermilk Made from Creams with Different Heat Treatment Histories on Properties of Rennet Gels and Model Cheeses

(2008) P. Morin et al.   JOURNAL OF DAIRY SCIENCE

Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat

(2007) Milda Keršienė et al.   FOOD CHEMISTRY