Evaluation of adsorbents for sampling and quantitative analysis of microbial volatiles using thermal desorption-gas chromatography

Volatile Flavor Compounds Produced by Molds of <i>Aspergillus, Penicillium</i> , and <i>Fungi imperfecti</i>

E. Kaminśki, S. Stawicki, E. Wąsowicz · Applied Microbiology · 1974 · 205 citations · Full text

Agriculture, Food Science, Microbiology +17

Fungi and fungal products in some Canadian houses

J. David Miller, Anne-Marie Laflamme, Y. Sobol et al. · International Biodeterioration · 1988 · 199 citations

Life Sciences, Microbiology, Medical Microbiology +10

Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors

C. Karahadian, David B. Josephson, Robert C. Lindsay · Journal of Agricultural and Food Chemistry · 1985 · 135 citations

Agriculture, Chemistry, Food Science +17

Volatile Flavor Compounds Produced by Molds of Aspergillus, Penicillium, and Fungi imperfecti

E. Kaminśki, S. Stawicki, E. Wąsowicz · Applied Microbiology · 1974 · 112 citations · Full text

Agriculture, Food Science, Microbiology +14

Analysis of volatile compounds for detection of molds in stored cereals.

Thomas Börjesson, U. Stöllman, Petr Adamek et al. · Europe PMC (PubMed Central) · 1989 · 86 citations

Agriculture, Food Science, Microbiology +14