Supplemental material
CyTA - Journal of Food
Volume 17, 2019 - Issue 1
Related Research Data
Sensory and Nutritional Quality of Nonfat Dry Milk in Long-term Residential Storage
Source:
Wiley-Blackwell
Contribution of volatiles to rice aroma
Source:
American Chemical Society (ACS)
Comparative study of virgin olive oil sensory defects
Source:
Elsevier BV
Flavor compounds. Volatilities in vegetable oil and oil-water mixtures. Estimation of odor thresholds
Source:
American Chemical Society (ACS)
Quantification and Sensory Studies of Character Impact Odorants of Different Soybean Lecithins
Source:
American Chemical Society (ACS)
EVALUATION OF THE CHARACTER IMPACT ODORANTS IN SKIM MILK POWDER BY SENSORY STUDIES ON MODEL MIXTURES
Source:
Wiley
Characterisation of the volatile profiles of infant formulas by proton transfer reaction-mass spectrometry and gas chromatography–mass spectrometry
Source:
Elsevier BV
Comprehensive Stability Evaluation of Iron-Fortified Milk Powder
Source:
Japanese Society for Food Science and Technology
Infant Milk Formulas: Effect of Storage Conditions on the Stability of Powdered Products towards Autoxidation
Source:
MDPI AG
Oxidation stability of the lipid fraction in milk powder formulas
Source:
Elsevier BV
Stability during storage of LC-PUFA-supplemented infant formula containing single cell oil or egg yolk
Source:
Elsevier BV
GRAFT-VERSUS-LEUKEMIA EFFECT IN MINOR ANTIGEN MISMATCHED CHIMERAS GIVEN DELAYED DONOR LEUCOCYTE INFUSION: IMMUNOREGULATORY ASPECTS AND ROLE OF DONOR T AND ASGM1-POSITIVE CELLS1
Source:
Ovid Technologies (Wolters Kluwer Health)
Free radical initiation in proteins and amino acids by ionizing and ultraviolet radiations and lipid oxidation — part I: Ionizing radiation
Source:
Informa UK Limited
Characterization of the Volatile Composition and Variations Between Infant Formulas and Mother’s Milk
Source:
Springer Nature
Measurement of lipid oxidation in meat and meat products
Source:
Elsevier BV
Autoxidation of Unsaturated Lipids in Food Emulsion
Source:
Informa UK Limited
Differentiation between 15 whole milk powders in relation to oxidative stability during accelerated storage: Analysis of variance and canonical variable analysis
Source:
Elsevier BV
Free radical initiation in proteins and amino acids by ionizing and ultraviolet radiations and lipid oxidation — part III: Free radical transfer from oxidizing lipids
Source:
Informa UK Limited
Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder
Source:
American Dairy Science Association
Relationship between molecular structure and flavor perceptibility of aliphatic aldehydes
Source:
Wiley
Factors Related to the Occurrence of Trimethylamine in Milk
Source:
International Association for Food Protection
Odorants of Virgin Olive Oils with Different Flavor Profiles
Source:
American Chemical Society (ACS)
Quantification of potent odorants in camembert cheese and calculation of their odour activity values
Source:
Elsevier BV
Baby Foods: Formulations and Interactions (A Review)
Source:
Informa UK Limited
Early prediction of the shelf-life of medium-heat whole milk powders using stepwise multiple regression and principal component analysis
Source:
Elsevier BV
Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
Source:
Elsevier BV
Headspace gas chromatographic method for determining volatile compounds in infant formulas.
Source:
Elsevier BV
Untersuchungen zur Struktur-Aktivitäts-Beziehung bei Geruchsstoffen 1. Mitteilung: Wahrnehmungsschwellenwerte und Geruchsqualitäten von gesättigten aliphatischen und alicyclischen Verbindungen mit Sauerstoff-Funktion
Source:
Springer Science and Business Media LLC
Influence of fat extraction methods on the peroxide value in infant formulas
Source:
Elsevier BV
Evaluation of Key Odorants of the Neutral Volatiles of Emmentaler Cheese by the Calculation of Odour Activity Values
Source:
Elsevier BV
Volatile compounds and fatty acid profiles in commercial milk-based infant formulae by static headspace gas chromatography: Evolution after opening the packet
Source:
Elsevier BV
Relationship between sensory attributes and volatile compounds qualifying dry-cured hams
Source:
Elsevier BV
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