Probable Role of the Strecker Degradation of Amino Acids in Development of Cheese Flavor

Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

John E. Hodge · Journal of Agricultural and Food Chemistry · 1953 · 1.9K citations

Agriculture, Chemistry, Food Science +6

The Mechanism of Sunlight Flavor Formation in Milk with Special Reference to Methionine and Riboflavin

Stuart Patton · Journal of Dairy Science · 1954 · 92 citations · Full text

Agriculture, Biochemistry, Food Science +14

Volatile Phoducts of Apples III. Identification of Aldehydes and Ketones

F. E. Huelin · Australian Journal of Biological Sciences · 1952 · 52 citations · Full text

Agriculture, Biochemistry, Food Science +17

Identity and Origin of the Malty Aroma Substance from Milk Cultures of Streptococcus Lactis var. Maltigenes

H. W. Jackson, M.E. Morgan · Journal of Dairy Science · 1954 · 50 citations · Full text

Agriculture, Food Science, Microbiology +15

The Production of Volatile Fatty Acids and Esters in Cheddar Cheese and Their Relation to the Development of Flavor

Susumu Suzuki, E. G. Hastings, E.B. Hart · Journal of Biological Chemistry · 1910 · 31 citations · Full text

Agriculture, Dairy Science, Food Science +16