Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose

Impact of polymerized whey protein/pectin thickening (PP) system on physical properties and volatile compounds of goat milk kefir mild and kefir

(2021) Hao Wang et al.   JOURNAL OF FOOD SCIENCE

A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets

(2020) Z. Cheng et al.   FOOD RESEARCH INTERNATIONAL

Volatile profiles of two genotype Agaricus bisporus species at different growth stages

(2020) Tao Feng et al.   FOOD RESEARCH INTERNATIONAL

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

Measurement of Off-Flavoring Volatile Compounds and Microbial Load as a Probable Marker for Keeping Quality of Pasteurized Milk

(2019) Anjum Rashid et al.   Applied Sciences-Basel

Identification of the source of volatile sulfur compounds produced in milk during thermal processing

(2019) Y. Jo et al.   JOURNAL OF DAIRY SCIENCE

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

(2019) Lingjun Tong et al.   MOLECULES

Lipase-catalyzed modification of structural properties and sensory profile of recombined skim milk: From a non-volatile perspective

(2019) Xiaomei Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

SPME/GC-MS characterization of volatile compounds of Iranian traditional dried Kashk

(2018) Mahdieh Iranmanesh et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates

(2018) Brandon Carter et al.   JOURNAL OF DAIRY SCIENCE

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

Effect of different forage types on the volatile and sensory properties of bovine milk

(2018) Hope Faulkner et al.   JOURNAL OF DAIRY SCIENCE

Changes in the volatile profile of skim milk powder prepared under different processing conditions and the effect on the volatile flavor profile of model white chocolate

(2018) Ashleigh Stewart et al.   JOURNAL OF DAIRY SCIENCE

Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

(2017) JianCai Zhu et al.   FOOD CHEMISTRY

The prediction of food additives in the fruit juice based on electronic nose with chemometrics

(2017) Shanshan Qiu et al.   FOOD CHEMISTRY

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

The effect of vitamin concentrates on the flavor of pasteurized fluid milk

(2017) E.B. Yeh et al.   JOURNAL OF DAIRY SCIENCE

Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

(2017) T. Dan et al.   JOURNAL OF DAIRY SCIENCE

Effect of ultra-high-pressure homogenization at moderate inlet temperatures on volatile profile of milk

(2017) G. G. Amador-Espejo et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Rice vinegars of different origins: discriminative characteristics based on solid-phase microextraction and gas chromatography with mass spectrometry, an electronic nose, electronic tongue and sensory evaluation

(2017) Namhyeok Chung et al.   JOURNAL OF THE INSTITUTE OF BREWING

Discrimination of American ginseng and Asian ginseng using electronic nose and gas chromatography–mass spectrometry coupled with chemometrics

(2017) Shaoqing Cui et al.   Journal of Ginseng Research

The use of immobilised digestive lipase from Chinook salmon (Oncorhynchus tshawytscha) to generate flavour compounds in milk

(2016) Ivan Kurtovic et al.   FOOD CHEMISTRY

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

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

Storage-induced changes in the sensory characteristics and volatiles of conventional and lactose-hydrolyzed UHT processed milk

(2015) Sidsel Jensen et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Colour change and proteolysis of skim milk during high pressure thermal–processing

(2015) Anastasia Fitria Devi et al.   JOURNAL OF FOOD ENGINEERING

Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue

(2014) M.L. Rodriguez-Mendez et al.   FOOD CHEMISTRY

Discrimination of Chicken Seasonings and Beef Seasonings Using Electronic Nose and Sensory Evaluation

(2014) Huaixiang Tian et al.   JOURNAL OF FOOD SCIENCE

Milk, Dairy Products, and Their Functional Effects in Humans: A Narrative Review of Recent Evidence

(2014) Francesco Visioli et al.   Advances in Nutrition

Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients

(2013) R.E. Campbell et al.   JOURNAL OF DAIRY SCIENCE

Performance assessment of membrane distillation for skim milk and whey processing

(2013) Angela Hausmann et al.   JOURNAL OF DAIRY SCIENCE

Effects of an Iron or Iron and Vitamin D–Fortified Flavored Skim Milk on Iron Metabolism: A Randomized Controlled Double-Blind Trial in Iron-Deficient Women

(2013) Laura Toxqui et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Milk nutritional composition and its role in human health

(2013) Paula C. Pereira   NUTRITION

The effect of ultrasound on the physical and functional properties of skim milk

(2012) Akalya Shanmugam et al.   Innovative Food Science & Emerging Technologies

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

The potential of milk fat for the synthesis of valuable derivatives

(2010) Marta Lubary et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Volatile Sulphur Compounds in UHT Milk

(2008) Z. Al-Attabi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

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