methyl ketones

Articles:

PubMed:	Comparison of the volatiles formed by oxidation of phosphatidylcholine to triglyceride in model systems.
PubMed:	Wild tomato leaf extracts for spider mite and cowpea aphid control.
PubMed:	Homogenization and lipase treatment of milk and resulting methyl ketone generation in blue cheese.
PubMed:	Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese.
PubMed:	Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar.
PubMed:	Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS.
PubMed:	Undesirable sulphur and carbonyl flavor compounds in UHT milk: a review.
PubMed:	Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.
PubMed:	Composition and volatile profiles of commercial Argentinean blue cheeses.
PubMed:	Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.
PubMed:	Effect of cold storage and packaging material on the major aroma components of sweet cream butter.
PubMed:	Volatile compounds, odor, and aroma of La Serena cheese high-pressure treated at two different stages of ripening.
PubMed:	Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.
PubMed:	Effect of concentration and relative humidity on the transfer of alkan-2-ones through paper coated with wheat gluten.
PubMed:	Effects of high pressure treatment on volatile profile during ripening of ewe milk cheese.
PubMed:	Effect of high-pressure-moderate-temperature processing on the volatile profile of milk.
PubMed:	Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography.
PubMed:	Air-liquid partition coefficients of aroma volatiles in frozen sugar solutions.
PubMed:	Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or Kluyveromyces marxianus.
PubMed:	Study of aged cognac using solid-phase microextraction and partial least-squares regression.
PubMed:	Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese.
PubMed:	Volatile fraction of milk: comparison between purge and trap and solid phase microextraction techniques.
PubMed:	Evaluation of volatile compounds in different types of ghee using direct injection with gas chromatography-mass spectrometry.
PubMed:	Development of an enzymatic method to quantify methyl ketones from bacterial origin.
PubMed:	Interactions between methyl ketones and beta-lactoglobulin: sensory analysis, headspace analysis, and mathematical modeling.
PubMed:	Effect of pH on retention of aroma compounds by beta-lactoglobulin.
PubMed:	The effects of environmental conditions on the lipolytic activity of strains of Penicillium roqueforti.
PubMed:	Volatile compounds from Escherichia coli O157:H7 and their absorption by strawberry fruit.
PubMed:	Interactions between aroma and edible films. 1. Permeability Of methylcellulose and low-density polyethylene films to methyl ketones.
PubMed:	Influence of life history differences of two tachinid parasitoids ofHelicoverpa zea (Boddie) (Lepidoptera: Noctuidae) on their interactions with glandular trichome/methyl ketone-based insect resistance in tomato.
PubMed:	Microencapsulated enzyme systems for the acceleration of cheese ripening.
PubMed:	Volatile compounds produced by meat pseudomonads and relate reference strains during growth on beef stored in air at chill temperatures.
PubMed:	Microbiological quality of desiccated coconut.
PubMed:	The metabolism of fatty acids, methyl ketones and secondary alcohols by Penicillium roqueforti in blue cheese slurries.
PubMed:	Metabolism of (U-14C)lauric acid to methyl ketones by the spores of Penicillium roqueforti.
PubMed:	Quantitative determination of n-methyl ketones and o-aminoacetophenone in sterilized concentrated milk.