Richard A. Scanlan

Off Flavors of Milk: Nomenclature, Standards, and Bibliography

W.F. Shipe, R. Bassette, Darrell D. Deane et al. · Journal of Dairy Science · 1978 · 214 citations · Full text

Beverage Industry, Marketing, Nutrition +1

N‐nitrosamines in foods

Richard A. Scanlan, Phillip Issenberg · C R C Critical Reviews in Food Technology · 1975 · 99 citations

Food Chemistry, Hazardous Class, Food Preservatives +11

Volatile Compounds Produced in Sterile Fish Muscle ( <i>Sebastes melanops</i> ) by <i>Pseudomonas putrefaciens, Pseudomonas fluorescens</i> , and an <i>Achromobacter</i> Species

A. C. Miller, Richard A. Scanlan, J. S. Lee et al. · Applied Microbiology · 1973 · 96 citations · Full text

Heat-Induced Volatile Compounds in Milk

Richard A. Scanlan, R.C. Lindsay, Leonard M. Libbey et al. · Journal of Dairy Science · 1968 · 96 citations · Full text

Formation of heterocyclic N-nitrosamines from the reaction of nitrite and selected primary diamines and amino acids

J.J. Warthesen, Richard A. Scanlan, Donald D. Bills et al. · Journal of Agricultural and Food Chemistry · 1975 · 95 citations

Bioorganic Chemistry, Amino Acids, Engineering +16