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

Volatile sulfur compounds in pasteurised and UHT milk during storage

(2014) Zahir Al-Attabi et al.   Dairy Science & Technology

Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk

(2013) G.G. Amador-Espejo et al.   JOURNAL OF DAIRY SCIENCE

HEAT-INDUCED CHANGES IN VOLATILES OF MILK AND EFFECTS OF THERMAL PROCESSING ON MICROBIAL METABOLISM OF YOGURT

(2012) YANHUA LI et al.   JOURNAL OF FOOD BIOCHEMISTRY

Strong and Consistently Synergistic Inactivation of Spores of Spoilage-AssociatedBacillusandGeobacillusspp. by High Pressure and Heat Compared with Inactivation by Heat Alone

(2011) S. A. Olivier et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Undesirable Sulphur and Carbonyl Flavor Compounds in UHT Milk: A Review

(2011) Alex Zabbia et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Accelerated inactivation of Geobacillus stearothermophilus spores by ohmic heating

(2011) Romel Somavat et al.   JOURNAL OF FOOD ENGINEERING

Influence of Pulsed Electric Field Treatments on the Volatile Compounds of Milk in Comparison with Pasteurized Processing

(2010) Sha Zhang et al.   JOURNAL OF FOOD SCIENCE

Compression Heating and Temperature Control for High-Pressure Destruction of Bacterial Spores: An Experimental Method for Kinetics Evaluation

(2008) Yanwen Shao et al.   Food and Bioprocess Technology

Characterisation of volatile compounds generated in milk by high intensity ultrasound

(2008) Joerg Riener et al.   INTERNATIONAL DAIRY JOURNAL

The Effect of Pasteurization Temperature on Consumer Acceptability, Sensory Characteristics, Volatile Compound Composition, and Shelf-Life of Fluid Milk

(2008) A.L. Gandy et al.   JOURNAL OF DAIRY SCIENCE

Characterization of volatile compounds in ultra-high-pressure homogenized milk

(2007) J. Pereda et al.   INTERNATIONAL DAIRY JOURNAL