54 research outputs found
Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors
No full textSubmerged cultures of Geotrichum candidum and Penicillium camembertii on amino acids and glucose
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The effect of varying the calcium-sequestering salt cation on the hydration behaviour of rennet caseins in a simple model system
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Proximate Composition, Lipid Oxidation, and Sensory Characteristics of Fillets from Rainbow Trout Oncorhynchus mykiss Fed Diets Containing 10% to 30% Lipid
No full textProduction and Characterization of Refined Oils Obtained from Indian Oil Sardine ( Sardinella longiceps
No full textVolatile metabolites and other indicators of Penicillium aurantiogriseum growth on different substrates
No full textModeling the Sensory Impact of Defined Combinations of Volatile Lipid Oxidation Products on Fishy and Metallic Off-Flavors
No full textOxidatively Derived Volatile Compounds in Microencapsulated Fish Oil Monitored by Solid-phase Microextraction (SPME)
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