Lindsay, R.C.

Release of volatile branched-chain and other fatty acids from ruminant milk fats by various lipases

Kim Ha, J., & Lindsay, R. C. (1993) · Journal of Dairy Science

Ruminant Nutrition and Digestive PhysiologyEnzyme Catalysis and Immobilization

Cited by 145

Evaluation of the role of microbial Strecker-derived aroma compounds in unclean type flavors of Cheddar cheese

Dunn, H. C., & Lindsay, R. C. (1985) · Journal of Dairy Science

Fermentation and Sensory AnalysisSensory Analysis and Statistical Methods

Cited by 126

Contributions of Cow, Sheep, and Goat Milks to Characterizing Branched-Chain Fatty Acid and Phenolic Flavors in Varietal Cheeses

Kim Ha, J., & Lindsay, R. C. (1991) · Journal of Dairy Science

Food Nutrient Composition and Product DevelopmentFood Chemistry and Fat Analysis

Cited by 120

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

Taste thresholds of butter volatiles in deodorized butteroil medium

SIEK, T. J., ALBIN, I. A., SATHER, L. A., & LINDSAY, R. C. (1969) · Journal of Food Science

Sensory Analysis and Statistical MethodsFood Chemistry and Fat Analysis

Cited by 82

Chemical Nature of Malty Flavor and Aroma Produced by Streptococcus lactis var. maltigenes

Sheldon, R. M., Lindsay, R. C., Libbey, L. M., & Morgan, M. E. (1971) · Applied Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 44

Microencapsulation of Cheese Ripening Systems: Production of Diacetyl and Acetoin in Cheese by Encapsulated Bacterial Cell-Free Extract

Magee, E. L., Olson, N. F., & Lindsay, R. C. (1981) · Journal of Dairy Science

Microencapsulation and Drying ProcessesProbiotics and Fermented Foods

Cited by 35