Earthy, Musty, Mushroomlike Aroma Chemicals: Applications in flavorsWRIGHT, John.Perfumer & flavorist. 2012, Vol 37, Num 8, pp 20-21, issn 0272-2666, 2 p.Article

Evaluation of a Modified pH-Shift Process to Reduce 2-Methylisoborneol and Geosmin in Spiked Catfish and Produce a Consumer Acceptable Fried Catfish Nugget-Like ProductBROWN, T. M; CERRUTO-NOYA, C. A; SCHRADER, K. K et al.Journal of food science. 2012, Vol 77, Num 10-12, issn 0022-1147, S377-S383Article

2-Aminoacetophenone — A hepatic skatole metabolite as a potential contributor to boar taintFISCHER, Jochen; GERLACH, Christoph; MEIER-DINKEL, Lisa et al.Food research international. 2014, Vol 62, pp 35-42, issn 0963-9969, 8 p.Article

β-Cyclodextrin-Mediated Removal of Soy Phospholipids from the Air―Water InterfaceARORA, Akshay; DAMODARAN, Srinivasan.Journal of the American Oil Chemists' Society. 2011, Vol 88, Num 2, pp 213-222, issn 0003-021X, 10 p.Article

A fresh look at meat flavorCALKINS, C. R; HODGEN, J. M.Meat science. 2007, Vol 77, Num 1, pp 63-80, issn 0309-1740, 18 p.Conference Paper

A musty flavour defect in calcium caseinate due to chemical tainting by 2,4,6-tribromophenol and 2,4,6-tribromoanisoleANDREWES, Paul; BENDALL, Justin G; DAVEY, Graham et al.International dairy journal. 2010, Vol 20, Num 6, pp 423-428, issn 0958-6946, 6 p.Article

Identification of conditions underlying production of geosmin and 2-methylisoborneol in a recirculating systemGUTTMAN, Lior; VAN RIJN, Jaap.Aquaculture (Amsterdam). 2008, Vol 279, Num 1-4, pp 85-91, issn 0044-8486, 7 p.Article

Elucidating the Roles of Ethanol Fermentation Metabolism in Causing Off-Flavors in MandarinsTIETEL, Zipora; LEWINSOHN, Efraim; FALLIK, Elazar et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 21, pp 11779-11785, issn 0021-8561, 7 p.Article

Identification of Prenyl Ethyl Ether as a Source of Metallic, Solvent-like Off-Flavor in HazelnutAMREIN, Thomas M; SCHWAGER, Hugo; MEIER, Roberto et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 21, pp 11408-11412, issn 0021-8561, 5 p.Article

High carbon dioxide atmospheres affect stored 'Thompson Seedless' table grapesCRISOSTO, Carlos H; GARNER, David; CRISOSTO, Gayle et al.HortScience. 2002, Vol 37, Num 7, pp 1074-1078, issn 0018-5345, 5 p.Article

Dehydration of the off-flavor chemical 2-methylisoborneol by the R-limonene-degrading bacteria Pseudomonas sp. strain 19-rlim and Sphingomonas sp. strain BIR2-rlimaEATON, Richard W.Biodegradation (Dordrecht). 2012, Vol 23, Num 2, pp 253-261, issn 0923-9820, 9 p.Article

Comparing denitrification rates and carbon sources in commercial scale upflow denitrification biological filters in aquacultureHAMLIN, H. J; MICHAELS, J. T; BEAULATON, C. M et al.Aquacultural engineering. 2008, Vol 38, Num 2, pp 79-92, issn 0144-8609, 14 p.Article

Targeting of mitochondrial Saccharomyces cerevisiae Ilv5p to the cytosol and its effect on vicinal diketone formation in brewingOMURA, Fumihiko.Applied microbiology and biotechnology. 2008, Vol 78, Num 3, pp 503-513, issn 0175-7598, 11 p.Article

Functionalized Flavors, Part IIPORZIO, Mike.Perfumer & flavorist. 2011, Vol 36, Num 3, issn 0272-2666, 26-31 [5 p.]Article

Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius)SCHINDLER, Sabrina; WITTIG, Maximilian; ZELENA, Kateryna et al.Food chemistry. 2011, Vol 128, Num 2, pp 330-337, issn 0308-8146, 8 p.Article

Elucidating the Formation Pathway of the Off-Flavor Compound 6-Propylbenzofuran-7-olSAKAMAKI, Kensuke; ISHIZAKI, Susumu; OHKUBO, Yasutaka et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 40, pp 9967-9973, issn 0021-8561, 7 p.Article

Mathematical modeling of off-flavor development during beef storageJIN YOUNG HAN; SEUNG JU LEE.Meat science. 2011, Vol 88, Num 4, pp 712-717, issn 0309-1740, 6 p.Article

Volatile Flavor Compounds in Yogurt: A ReviewCHENG, Hefa.Critical reviews in food science and nutrition. 2010, Vol 50, Num 10, pp 938-950, issn 1040-8398, 13 p.Article

Grapevine Bunch Rots: Impacts on Wine Composition, Quality, and Potential Procedures for the Removal of Wine FaultsSTEEL, Christopher C; BLACKMAN, John W; SCHMIDTKE, Leigh M et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 22, pp 5189-5206, issn 0021-8561, 18 p.Article

Factors Influencing the Formation of Medicinal Off-Flavor from Ascorbic Acid and α,β-Unsaturated AldehydesSAKAMAKI, Kensuke; ISHIZAKI, Susumu; OHKUBO, Yasutaka et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 51, pp 12428-12434, issn 0021-8561, 7 p.Article

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Storage temperature and time influences sensory quality of mandarins by altering soluble solids, acidity and aroma volatile compositionOBENLAND, David; COLLIN, Sue; MACKEY, Bruce et al.Postharvest biology and technology. 2011, Vol 59, Num 2, pp 187-193, issn 0925-5214, 7 p.Article

Scalping of Light Volatile Sulfur Compounds by Wine ClosuresSILVA, Maria A; JOURDES, Michael; DARRIET, Philippe et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 44, pp 10952-10956, issn 0021-8561, 5 p.Article

Antioxidant Properties of Green Tea Extract Protect Reduced Fat Soft Cheese against Oxidation Induced by Light ExposureHUVAERE, Kevin; NIELSEN, Jacob Holm; BAKMAN, Mette et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 16, pp 8718-8723, issn 0021-8561, 6 p.Article