Branched chain fatty acids in the flavour of sheep and goat milk and meat: A review

Lipase-catalyzed modification of milk fat: A promising way to alter flavor notes of goat milk products

(2021) Xiao Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat

(2020) Silvia Del Bianco et al.   MEAT SCIENCE

Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

(2020) Guillermo Ripoll et al.   Foods

Heptadecanoic acid as an indicator of BCFA content in sheep fat

(2019) Peter J. Watkins et al.   MEAT SCIENCE

Time-integrated thermal desorption for quantitative SIFT-MS analyses of atmospheric monoterpenes

(2019) Kristýna Sovová et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

A review on microwave-assisted transesterification processes using various catalytic and non-catalytic systems

(2019) Sheetal N. Nayak et al.   RENEWABLE ENERGY

Current status of global dairy goat production: an overview

(2019) Beth A. Miller et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

The synthesis of branched-chain fatty acids is limited by enzymatic decarboxylation of ethyl- and methylmalonyl-CoA

(2019) Joseph P. Dewulf et al.   BIOCHEMICAL JOURNAL

Factors affecting levels of volatile 4-alkyl branched-chain fatty acids in sheep milk from 2 contrasting farming systems in New Zealand

(2019) Fei Teng et al.   JOURNAL OF DAIRY SCIENCE

Sheep milk: A pertinent functional food

(2019) Arpita Mohapatra et al.   SMALL RUMINANT RESEARCH

Characterization of Four Alkyl-branched Fatty Acids as Methyl, Ethyl, Propyl, and Butyl Esters Using Gas Chromatography–Quadrupole Time of Flight Mass Spectrometry

(2019) Peter J. WATKINS   ANALYTICAL SCIENCES

Structural characteristics of triacylglycerols contribute to the distinct in vitro gastric digestibility of sheep and cow milk fat prior to and after homogenisation

(2019) Fei Teng et al.   FOOD RESEARCH INTERNATIONAL

Effects of season and industrial processes on volatile 4-alkyl-branched chain fatty acids in sheep milk

(2018) Fei Teng et al.   FOOD CHEMISTRY

Invited review: Current production trends, farm structures, and economics of the dairy sheep and goat sectors

(2018) G. Pulina et al.   JOURNAL OF DAIRY SCIENCE

Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat

(2018) Vasiliki Gkarane et al.   FOOD RESEARCH INTERNATIONAL

A consumer study of the effect of castration and slaughter age on the sensory quality of lamb meat

(2018) Rufielyn S. Gravador et al.   SMALL RUMINANT RESEARCH

Validation of a Rapid Microwave-Assisted Extraction Method and GC-FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue

(2018) Rufielyn S. Gravador et al.   JOURNAL OF FOOD SCIENCE

Enzyme promiscuity drives branched-chain fatty acid synthesis in adipose tissues

(2018) Martina Wallace et al.   Nature Chemical Biology

Enantioseparation and optical rotation of flavor-relevant 4-alkyl-branched fatty acids

(2017) Dorothee Eibler et al.   JOURNAL OF CHROMATOGRAPHY A

A 100-Year Review: Advances in goat milk research

(2017) Stephanie Clark et al.   JOURNAL OF DAIRY SCIENCE

Temperature-dependent Henry's Law constants of 4-alkyl branched-chain fatty acids and 3-methylindole in an oil-air matrix and analysis of volatiles in lamb fat using selected ion flow tube mass spectrometry

(2017) Hardy Z. Castada et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Gas-phase chemical ionization of 4-alkyl branched-chain carboxylic acids and 3-methylindole using H3 O+ , NO+ , and O2 + ions

(2017) Hardy Z. Castada et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Effect of castration and age at slaughter on sensory perception of lamb meat

(2017) Vasiliki Gkarane et al.   SMALL RUMINANT RESEARCH

Impact of Brassica and Lucerne Finishing Feeds and Intramuscular Fat on Lamb Eating Quality and Flavor. A Cross-Cultural Study Using Chinese and Non-Chinese Australian Consumers

(2016) Damian Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preferences associated with American lamb quality in retail & foodservice markets

(2016) T.W. Hoffman et al.   MEAT SCIENCE

An integrated sensory, consumer and olfactometry study evaluating the effects of rearing system and diet on flavour characteristics of Australian lamb

(2016) Damian Frank et al.   Animal Production Science

High Enantiomeric Excess of the Flavor Relevant 4-Alkyl-Branched Fatty Acids in Milk Fat and Subcutaneous Adipose Tissue of Sheep and Goat

(2015) Stefanie Kaffarnik et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid microwave assisted preparation of fatty acid methyl esters for the analysis of fatty acid profiles in foods

(2015) N. P. Brunton et al.   JOURNAL OF ANALYTICAL CHEMISTRY

Methods in Plant Foliar Volatile Organic Compounds Research

(2015) Dušan Materić et al.   Applications in Plant Sciences

Direct determination of flavor relevant and further branched-chain fatty acids from sheep subcutaneous adipose tissue by gas chromatography with mass spectrometry

(2014) Stefanie Kaffarnik et al.   JOURNAL OF CHROMATOGRAPHY A

Concentrations of Volatile 4-Alkyl-Branched Fatty Acids in Sheep and Goat Milk and Dairy Products

(2014) Stefanie Kaffarnik et al.   JOURNAL OF FOOD SCIENCE

A novel method for determination and quantification of 4-methyloctanoic and 4-methylnonanoic acids in mutton by hollow fiber supported liquid membrane extraction coupled with gas chromatography

(2012) Haigui Chen et al.   MEAT SCIENCE

Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat

(2012) P.J. Watkins et al.   MEAT SCIENCE

A comparison of solid-phase microextraction (SPME) with simultaneous distillation–extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats

(2011) P.J. Watkins et al.   MEAT SCIENCE

Goat meats: Description, rational use, certification, processing and technological developments

(2011) M.S. Madruga et al.   SMALL RUMINANT RESEARCH

Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

(2010) Shiqing Song et al.   FOOD CHEMISTRY

Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs

(2010) P.J. Watkins et al.   MEAT SCIENCE

Detection of acetone and isoprene in human breath using a combination of thermal desorption and selected ion flow tube mass spectrometry

(2009) Alexa Hryniuk et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Quantification of volatile compounds in goat milk Jack cheese using static headspace gas chromatography

(2009) R. Attaie   JOURNAL OF DAIRY SCIENCE

Pastoral flavour in meat products from ruminants fed fresh forages and its amelioration by forage condensed tannins

(2008) N.M. Schreurs et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Volatile flavour profile of goat meat extracted by three widely used techniques

(2008) Marta S. Madruga et al.   FOOD CHEMISTRY

Analysis of Volatile Compounds in Beef Fat by Dynamic-Headspace Solid-Phase Microextraction Combined with Gas Chromatography–Mass Spectrometry

(2008) A. Watanabe et al.   JOURNAL OF FOOD SCIENCE

Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers

(2008) M. Font i Furnols et al.   MEAT SCIENCE

Effect of rearing system on some meat quality traits and volatile compounds of suckling lamb meat

(2008) María Teresa Osorio et al.   SMALL RUMINANT RESEARCH