FLAVOR THRESHOLDS FOR FATTY ACIDS IN BUFFERED SOLUTIONS

Taste Thresholds of Butter Volatiles in Deodorized Butteroil Medium

Theodore J. Siek, Inga A. Albin, Lois A. Sather et al. · Journal of Food Science · 1969 · 82 citations

Food Chemistry, Nutrition, Volatile Compounds +13

Contribution of Free Fatty Acids to the Flavor of Rancid Milk

Richard A. Scanlan, Lois A. Sather, E.A. Day · Journal of Dairy Science · 1965 · 61 citations · Full text

Quantitative Analysis of the Major Free Fatty Acids in Swiss Cheese

James Edward Langler, E.A. Day · Journal of Dairy Science · 1966 · 52 citations · Full text

Nutrition, Food Composition, Biochemistry +7

Influence of Free Fatty Acids on Sweet Cream Butter Flavor

M.R. McDaniel, Lois A. Sather, R.C. Lindsay · Journal of Food Science · 1969 · 38 citations

Food Chemistry, Nutrition, Lipid Analysis +13

Quantitative Analysis of the Major Free Fatty Acids in Blue Cheese

D.F. Anderson, E.A. Day · Journal of Dairy Science · 1965 · 35 citations · Full text

Food Chemistry, Nutrition, Biochemistry +6