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The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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2-Pyrrolidone synthesis from γ-aminobutyric acid produced by Lactobacillus brevis under solid-state fermentation utilizing toxic deoiled cottonseed cake
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Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology
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Flavour of heated milks. A review
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Benzoic acid as a natural compound in cultured dairy products and cheese
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Volatile oxidation compounds in a conjugated linoleic acid-rich oil
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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?
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Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes
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Multivariate approach to reveal relationships between sensory perception of cheeses and aroma profile obtained with different extraction methods
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GC-MS, GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed Bread
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HS-SPME gas chromatographic characterization of volatile compounds in milk tainted with off-flavour
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The formation mechanism of lactones in Gouda cheese
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Authentication of forage-based milk by mid-level data fusion of (+/−) DART-HRMS signatures
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The inclusion of a daisy plant (Chrysanthemum coronarium) in dairy sheep diet: 2. Effect on the volatile fraction of milk and cheese
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Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters
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Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration
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Effect of heating on Maillard reactions in milk
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Gas Chromatography Olfactometry (GC/O) of Dairy Products
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Powerful odorants in bovine, ovine, caprine and water buffalo milk determined by means of gas chromatography–olfactometry
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Detection of powerful odorants in heated milk by use of extract dilution sniffing analysis
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Determination of volatile compounds in cows' milk using headspace GC-MS
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Aroma Compounds of Fresh Milk from New Zealand Cows Fed Different Diets
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Off-Vine Grape Drying Effect on Volatile Compounds and Aromatic Series in Must from Pedro Ximénez Grape Variety
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Effect of a Hay-Based Diet or Different Upland Grazing Systems on Milk Volatile Compounds
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Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies
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Metabolism of Oestrogenic Isoflavones in Sheep
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Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach
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Advances in conversion of hemicellulosic biomass to furfural and upgrading to biofuels
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Triple-channel comparative analysis of volatile flavour composition in raw whole and skim milk via electronic nose, GC-MS and GC-O
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Influence of the nature of alpine pastures on plasmin activity, fatty acid and volatile compound composition of milk
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Oestrogenic activity and metabolism of certain isoflavones in sheep
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n-Hexanal and (Z)-3-hexenal are generated from arachidonic acid and linolenic acid by a lipoxygenase in Marchantia polymorpha L.
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The Influence of Molecular Structure on Odor Qualities and Odor Detection Thresholds of Volatile Alkylated Phenols
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Standardized Human Olfactory Thresholds
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Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese
inferredcites →https://doi.org/10.1111/j.1745-4557.2011.00383.xopenalex-snapshot
DETERMINATION AND PREDICTION OF ODOR THRESHOLDS FOR ODOR ACTIVE VOLATILES IN A NEUTRAL APPLE JUICE MATRIX
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Identification of chemical constituents from fruit of Antidesma bunius by GC-MS and HPLC-DAD-ESI-MS
inferredcites →https://doi.org/10.22358/jafs/99600/2018openalex-snapshot
Proteolytic volatile compounds in milk and cheese of cows fed dried olive pomace supplementation
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Chemical Properties and Consumer Perception of Fluid Milk from Conventional and Pasture-Based Production Systems
inferredcites →https://doi.org/10.3168/jds.2013-6785openalex-snapshot
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inferredcites →https://doi.org/10.3168/jds.2016-10985openalex-snapshot
Effect of pasture versus indoor feeding systems on raw milk composition and quality over an entire lactation
inferredcites →https://doi.org/10.3168/jds.2016-11619openalex-snapshot
Short communication: Formation of oxidized flavor compounds in concentrated milk and distillate during milk concentration
inferredcites →https://doi.org/10.3168/jds.2017-13141openalex-snapshot
Effect of different forage types on the volatile and sensory properties of bovine milk
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From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture
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Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization
inferredcites →https://doi.org/10.3168/jds.2018-14414openalex-snapshot
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inferredcites →https://doi.org/10.3168/jds.2021-20299openalex-snapshot
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inferredcites →https://doi.org/10.3168/jds.s0022-0302(04)73226-9openalex-snapshot
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inferredcites →https://doi.org/10.3168/jds.s0022-0302(05)72656-4openalex-snapshot
Distribution of Conjugates of Alkylphenols in Milk from Different Ruminant Species
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Quantification of Trace Volatile Sulfur Compounds in Milk by Solid-Phase Microextraction and Gas Chromatography–Pulsed Flame Photometric Detection
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Browning and Associated Changes in Milk and Its Products: A Review
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Identity of Additional Aroma Constituents in Milk Cultures of Streptococcus lactis var. Maltigenes
inferredcites →https://doi.org/10.3168/jds.s0022-0302(68)86912-7openalex-snapshot
Effect of Environmental Factors on Lactone Potential in Bovine Milk Fat
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Comparison of Flavor Thresholds of Aliphatic Lactones with Those of Fatty Acids, Esters, Aldehydes, Alcohols, and Ketones
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Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems
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The Flavor of Dairy Products from Grass-Fed Cows
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Determination of Volatile Compounds in Nut-Based Milk Alternative Beverages by HS-SPME Prior to GC-MS Analysis
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Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk
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Odor Threshold Determination of 53 Odorant Chemicals
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Effect of Pasture Intake on the Profile of Volatile Organic Compounds in Dairy Cow Milk
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Incoming claims: where this work appears in other papers’ reference lists and arguments.
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