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Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk.
- Published in:
- Molecules, 2020, v. 25, n. 1, p. 26, doi. 10.3390/molecules25010026
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- Article
Sources of Volatile Aromatic Congeners in Whiskey.
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- Beverages, 2023, v. 9, n. 3, p. 64, doi. 10.3390/beverages9030064
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- Article
Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages.
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- Foods, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/foods11101522
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- Article
An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species.
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- Foods, 2021, v. 10, n. 11, p. 2784, doi. 10.3390/foods10112784
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- Article
Oxidative Quality of Dairy Powders: Influencing Factors and Analysis.
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- Foods, 2021, v. 10, n. 10, p. 2315, doi. 10.3390/foods10102315
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- Article
Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder.
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- Foods, 2021, v. 10, n. 9, p. 2061, doi. 10.3390/foods10092061
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- Article
The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit.
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- Foods, 2021, v. 10, n. 2, p. 443, doi. 10.3390/foods10020443
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- Article
The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis.
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- Foods, 2021, v. 10, n. 2, p. 254, doi. 10.3390/foods10020254
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- Article
A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems.
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- Foods, 2020, v. 9, n. 12, p. 1767, doi. 10.3390/foods9121767
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- Article
The "Grass-Fed" Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milk.
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- Foods, 2019, v. 8, n. 8, p. 350, doi. 10.3390/foods8080350
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- Article
Influence of Supplemental Feed Choice for Pasture-Based Cows on the Fatty Acid and Volatile Profile of Milk.
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- Foods, 2019, v. 8, n. 4, p. 137, doi. 10.3390/foods8040137
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- Article
Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems.
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- Foods, 2018, v. 7, n. 3, p. 37, doi. 10.3390/foods7030037
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- Article
Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.
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- Journal of Dairy Research, 2007, v. 74, n. 1, p. 9, doi. 10.1017/S0022029906002032
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- Article
Comparative and functional genomics of the Lactococcus lactis taxon; insights into evolution and niche adaptation.
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- BMC Genomics, 2017, v. 18, p. 1, doi. 10.1186/s12864-017-3650-5
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- Article
The impact of pasture and non-pasture diets on the sensory and volatile properties of whole milk powder.
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- Journal of Dairy Research, 2022, v. 89, n. 3, p. 302, doi. 10.1017/S0022029922000589
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- Article
A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 3, p. 1228, doi. 10.1002/jsfa.10735
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- Article
Identification of volatile organic compounds emitted by Sitka spruce and determination of their emission pathways and fluxes.
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- Biogeosciences Discussions, 2024, p. 1, doi. 10.5194/egusphere-2024-154
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- Article
Volatile organic compounds in beef and pork by gas chromatography‐mass spectrometry: A review.
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- Separation Science Plus, 2022, v. 5, n. 9, p. 482, doi. 10.1002/sscp.202200033
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- Article
Inside Front Cover: Volatile organic compounds in beef and pork by gas chromatography‐mass spectrometry: A review.
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- Separation Science Plus, 2022, v. 5, n. 9, p. NA, doi. 10.1002/sscp.202270072
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- Article
The impacts of milking frequency on nutrient composition and functional characteristics of Cheddar cheese.
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- International Journal of Dairy Technology, 2024, v. 77, n. 3, p. 630, doi. 10.1111/1471-0307.13084
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- Article
Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review.
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- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 761, doi. 10.1111/1471-0307.12898
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- Article
Effect of pasture versus indoor feeding regimes on the yield, composition, ripening and sensory characteristics of Maasdam cheese.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 435, doi. 10.1111/1471-0307.12590
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- Article
Sensory quality of unheated and heated Mozzarella-style cheeses with different fat, salt and calcium levels.
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- International Journal of Dairy Technology, 2016, v. 69, n. 1, p. 38, doi. 10.1111/1471-0307.12300
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- Article
Free fatty acids quantification in dairy products.
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- International Journal of Dairy Technology, 2016, v. 69, n. 1, p. 1, doi. 10.1111/1471-0307.12301
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- Article
Utilisation of a cell-free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in Cheddar cheese.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 21, doi. 10.1111/1471-0307.12099
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- Article
Evaluation of the Potential of <italic>Lactobacillus paracasei</italic> Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese.
- Published in:
- Frontiers in Microbiology, 2018, p. N.PAG, doi. 10.3389/fmicb.2018.01506
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- Article
Aromatic Composition and Physicochemical Characteristics of Crackers Containing Barley Fractions.
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- Cereal Chemistry, 2017, v. 94, n. 3, p. 611, doi. 10.1094/CCHEM-10-16-0256-R
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- Article
The Effect of Carnosol, Carnosic Acid and Rosmarinic Acid on the Oxidative Stability of Fat-Filled Milk Powders throughout Accelerated Oxidation Storage.
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- Antioxidants, 2021, v. 10, n. 5, p. 762, doi. 10.3390/antiox10050762
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- Article
Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage.
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- Antioxidants, 2020, v. 9, n. 4, p. 338, doi. 10.3390/antiox9040338
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- Article
Recent advances in whiskey analysis for authentication, discrimination, and quality control.
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- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 6, p. 4957, doi. 10.1111/1541-4337.13249
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- Article
Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese.
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- Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 2, p. 371, doi. 10.1111/1541-4337.12332
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- Article