The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk

Identification of chemical constituents from fruit of Antidesma bunius by GC-MS and HPLC-DAD-ESI-MS

(2021) Yelliantty YELLIANTTY et al.   Food Science and Technology

Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder

(2021) Zeng Cheng et al.   Foods

Effect of bovine feeding system (pasture or concentrate) on the oxidative and sensory shelf life of whole milk powder

(2021) H.J. Clarke et al.   JOURNAL OF DAIRY SCIENCE

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

(2020) Holly J. Clarke et al.   Antioxidants

A chemometric approach to characterise the aroma of selected brown and red edible seaweeds/extracts

(2020) Elena Garicano Vilar et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes

(2020) E.C. Garvey et al.   FOOD CHEMISTRY

The Flavor of Dairy Products from Grass-Fed Cows

(2020) Michele Faccia   Foods

Authentication of forage-based milk by mid-level data fusion of (+/−) DART-HRMS signatures

(2020) Giorgia Riuzzi et al.   INTERNATIONAL DAIRY JOURNAL

Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk

(2019) Ryan High et al.   MOLECULES

Determination of Volatile Compounds in Nut-Based Milk Alternative Beverages by HS-SPME Prior to GC-MS Analysis

(2019) Natalia Manousi et al.   MOLECULES

Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach

(2019) Shuangshuang Guo et al.   Scientific Reports

Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters

(2019) Elena Garicano Vilar et al.   MEAT SCIENCE

Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk

(2019) Holly J. Clarke et al.   MOLECULES

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese

(2018) Andrea S. Bertuzzi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of Pasture Intake on the Profile of Volatile Organic Compounds in Dairy Cow Milk

(2018) Yasuko UEDA   JARQ-JAPAN AGRICULTURAL RESEARCH QUARTERLY

From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture

(2018) M. Bergamaschi 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

Characterization of the Key Aroma Compounds in Proso Millet Wine Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry

(2018) Jingke Liu et al.   MOLECULES

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

Proteolytic volatile compounds in milk and cheese of cows fed dried olive pomace supplementation

(2018) F. Castellani et al.   JOURNAL OF ANIMAL AND FEED SCIENCES

2-Pyrrolidone synthesis from γ-aminobutyric acid produced by Lactobacillus brevis under solid-state fermentation utilizing toxic deoiled cottonseed cake

(2016) Jasneet Grewal et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology

(2016) Pelin Salum et al.   Food Analytical Methods

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

Effect of pasture versus indoor feeding systems on raw milk composition and quality over an entire lactation

(2016) Tom F. O’Callaghan 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

Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography–olfactometry (HS-SPME–GC–O): Altering sample amount, diluting the sample or adjusting split ratio?

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Multivariate approach to reveal relationships between sensory perception of cheeses and aroma profile obtained with different extraction methods

(2014) Maiken Thomsen et al.   FOOD RESEARCH INTERNATIONAL

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

(2013) M.-P. Villeneuve et al.   JOURNAL OF DAIRY SCIENCE

Advances in conversion of hemicellulosic biomass to furfural and upgrading to biofuels

(2012) Saikat Dutta et al.   Catalysis Science & Technology

The Influence of Molecular Structure on Odor Qualities and Odor Detection Thresholds of Volatile Alkylated Phenols

(2011) M. Czerny et al.   CHEMICAL SENSES

Effect of a Hay-Based Diet or Different Upland Grazing Systems on Milk Volatile Compounds

(2011) Mauro Coppa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

DETERMINATION AND PREDICTION OF ODOR THRESHOLDS FOR ODOR ACTIVE VOLATILES IN A NEUTRAL APPLE JUICE MATRIX

(2011) MARGARET CLIFF et al.   JOURNAL OF FOOD QUALITY

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Volatile oxidation compounds in a conjugated linoleic acid-rich oil

(2008) M.C. García-Martínez et al.   FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies

(2008) Luigi Poisson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY