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

Volatile component profiles of conventional and lactose-hydrolyzed UHT milk—a dynamic headspace gas chromatography-mass spectrometry study

(2014) Therese Jansson et al.   Dairy Science & Technology

Lactose-Hydrolyzed Milk Is More Prone to Chemical Changes during Storage than Conventional Ultra-High-Temperature (UHT) Milk

(2014) Therese Jansson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure of milk protein deposits formed by casein micelles and β-lactoglobulin during frontal microfiltration

(2014) Tim Steinhauer et al.   JOURNAL OF MEMBRANE SCIENCE

Structural changes of deposited casein micelles induced by membrane filtration

(2012) R. Gebhardt et al.   FARADAY DISCUSSIONS

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

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

A survey of the quality of extended shelf life (ESL) milk in relation to HTST and UHT milk

(2011) PETER CHR LORENZEN et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste

(2011) Sidsel Jensen et al.   JOURNAL OF CEREAL SCIENCE

A worldwide correlation of lactase persistence phenotype and genotypes

(2010) Yuval Itan et al.   BMC EVOLUTIONARY BIOLOGY

Sensometric calibration of sensory characteristics of commercially available milk products with instrumental data

(2010) H. Ochi et al.   JOURNAL OF DAIRY SCIENCE

Sensory characteristics of commercial lactose-free milks manufactured in the United States

(2009) Koushik Adhikari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Prediction of sensory quality of UHT milk – A comparison of kinetic and neural network approaches

(2008) R.R.B. Singh et al.   JOURNAL OF FOOD ENGINEERING

Kinetic modelling of the formation of sulphur-containing flavour components during heat-treatment of milk

(2007) Rudy de Wit et al.   INTERNATIONAL DAIRY JOURNAL