Karahadian, C.

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

Karahadian, C., Josephson, D. B., & Lindsay, R. C. (1985) · Journal of Agricultural and Food Chemistry

Fermentation and Sensory AnalysisBiochemical and biochemical processes

Cited by 132

Integrated roles of lactate, ammonia, and calcium in texture development of mold surface-ripened cheese

Karahadian, C., & Lindsay, R. C. (1987) · Journal of Dairy Science

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 111

Contribution of Penicillium sp. to the flavors of Brie and Camembert cheese

Karahadian, C., Josephson, D. B., & Lindsay, R. C. (1985) · Journal of Dairy Science

Fermentation and Sensory AnalysisBiochemical and biochemical processes

Cited by 98