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Fatty acids in fermented food products

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Effect of Adding Smoke Liquid or Powder to Goat’s Milk on Some Characteristics of Domiatti Cheese

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Evaluation of Sustainable Forage Systems for Meat Goat Production in the Southern US

Hopkins, C. (2006) · Cited by 4

Effects of Low-Frequency Electromagnetic Field on the Physicochemical Properties of Freeze–Thawed Mongolian Cheese

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Milk and Dairy Products

Temiz, H. T., Bozkurt, A. G., & Ulaş, B. (2023) · Springer eBooks · doi:10.1007/978-3-031-30288-6_5 · Cited by 3

A Facile Synthesis of Racemic 4-Ethyl Fatty Acids

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Surface Mold-Ripened Cheeses

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DBDI-HRMS accelerates the assessment of the volatile signature of cheese from goats fed recycled grape pomace by-products

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Volatile Branched‐chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors

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Concentrations of Volatile 4‐Alkyl‐Branched Fatty Acids in Sheep and Goat Milk and Dairy Products

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Branched chain fatty acids in the flavour of sheep and goat milk and meat: A review

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Volatile 4-alkyl-branched chain fatty acids in New Zealand sheep milk

Teng, F., (15394901), M. G. R., (123771), Y. M., & (2116927), L. D. (2018) · Figshare

Influences of processing on flavour related volatile compounds in New Zealand sheep milk

Teng, F., (15394901), M. G. R., & (2116927), L. D. (2020) · Figshare