Robert Clark Lindsay
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Sociology
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(Suggest an Edit or Addition)Robert Clark Lindsay's Published Works
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Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Quantification of major free fatty acids in several cheese varieties (1984) (158)
- Aroma properties and thresholds of some branched-chain and other minor volatile fatty acids occurring in milkfat and meat lipids (1989) (154)
- Evaluation of compounds contributing characterizing fishy flavors in fish oils (1989) (148)
- Release of volatile branched-chain and other fatty acids from ruminant milk fats by various lipases. (1993) (145)
- Concentrations of Major Free Fatty Acids and Flavor Development in Italian Cheese Varieties (1984) (143)
- Evaluation of the Role of Microbial Strecker-Derived Aroma Compounds in Unclean-Type Flavors of Cheddar Cheese (1985) (139)
- Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors (1985) (122)
- Ascorbate and transition-metal mediation of methanethiol oxidation to dimethyl disulfide and dimethyl trisulfide (1994) (119)
- Variations in the occurrences of enzymically derived volatile aroma compounds in salt- and freshwater fish (1984) (118)
- Contributions of Cow, Sheep, and Goat Milks to Characterizing Branched-Chain Fatty Acid and Phenolic Flavors in Varietal Cheeses (1991) (114)
- Effect of Emulsifier Salts on Textural and Flavor Properties of Processed Cheeses (1984) (111)
- Effect of Sodium/Potassium (1:1) Chloride and Low Sodium Chloride Concentrations on Quality of Cheddar Cheese (1982) (108)
- Volatile Sulfur Compounds Formed in Disrupted Tissues of Different Cabbage Cultivars (1993) (108)
- Comparison of Flavor Thresholds of Aliphatic Lactones with Those of Fatty Acids, Esters, Aldehydes, Alcohols, and Ketones, (1971) (103)
- Mechanisms of formation of volatile sulfur compounds following the action of cysteine sulfoxide lyases (1994) (103)
- Identification of compounds characterizing the aroma of fresh whitefish coregonus clupeaformis (1983) (103)
- Integrated Roles of Lactate, Ammonia, and Calcium in Texture Development of Mold Surface-Ripened Cheese (1987) (96)
- Method for the quantitative analysis of volatile free and total branched-chain fatty acids in cheese and milk fat (1990) (95)
- Volatile Alkylphenols and Thiophenol in Species‐related Characterizing Flavors of Red Meats (1991) (94)
- Toxicological properties of thio- and alkylphenols causing flavor tainting in fish from the upper Wisconsin River. (1989) (93)
- Heat-Induced Volatile Compounds in Milk (1968) (90)
- Effects of Reduced Sodium Chloride and Added Phosphates on Physical and Sensory Properties of Turkey Frankfurters (1988) (89)
- Contribution of penicillium sp. to the flavors of brie and camembert cheese (1985) (89)
- GREEN FLAVOR DEFECT IN LACTIC STARTER CULTURES. (1965) (84)
- Volatile Branched‐chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors (1991) (81)
- Correlations between sensory and objective parameters of carrot flavor. (1980) (80)
- Taste Thresholds of Butter Volatiles in Deodorized Butteroil Medium (1969) (80)
- Owades and Jakovac Method for Diacetyl Determination in Mixed-Strain Starters (1964) (78)
- Retro-aldol degradations of unsaturated aldehydes: Role in the formation ofc4-heptenal fromt2,c6-nonadienal in fish, oyster and other flavors (1987) (78)
- Biogenesis of lipid-derived volatile aroma compounds in the emerald shiner (Notropis atherinoides) (1984) (76)
- Effects of ingredients on the functionality of fat-free process cheese spreads (2000) (75)
- Enzymic Generation of Volatile Aroma Compounds from Fresh Fish (1986) (74)
- RAPID QUANTITATIVE METHOD FOR DETERMINATION OF ACETALDEHYDE IN LACTIC STARTER CULTURES. (1965) (69)
- Handbook of milkfat fractionation technology and applications. (1995) (65)
- Popcorn flavor: identification of volatile compounds (1970) (65)
- Applications of Modified Milk Fat in Food Products (1993) (62)
- Chemical intervention strategies for substantial suppression of acrylamide formation in fried potato products. (2005) (60)
- Metabolic conjugates as precursors for characterizing flavor compounds in ruminant milks (1993) (60)
- Musty Aroma Compounds Produced by Selected Molds and Actinomycetes on Agar and Whole Wheat Bread. (1986) (60)
- Flavour of fish (1994) (59)
- Distribution of volatile branched-chain fatty acids in various lamb tissues. (1992) (57)
- Identity of additional aroma constituents in milk cultures of Streptococcus Lactis var. Maltigenes. (1966) (55)
- Ester Production by Pseudomonas fragi. I. Identification and Quantification of Some Esters Produced in Milk Cultures (1968) (55)
- Genetic and environmental influences on carrot flavor. (1980) (53)
- Enzymic Generation of Methanethiol To Assist in the Flavor Development of Cheddar Cheese and Other Foods (1986) (52)
- Bromophenol Distribution in Salmon and Selected Seafoods of Fresh‐ and Saltwater Origin (1992) (51)
- EVALUATION OF BETALAIN PIGMENTS AS SAUSAGE COLORANTS (1974) (50)
- Performance of selected milk fat fractions in cold-spreadable butter. (1992) (50)
- Retro‐Aldol Related Degradations of 2,4‐Decadienal in the Development of Staling Flavors In Fried Foods (1987) (49)
- Rapid Method, for Quantitative Analysis of Individual Free Fatty Acids in Cheddar Cheese (1982) (48)
- c4‐Heptenal: An Influential Volatile Compound in Boiled Potato Flavor (1987) (47)
- Chemical nature of malty flavor and aroma produced by Streptococcus lactis var. maltigenes. (1971) (45)
- Analysis of carrot volatiles collected on porous polymer traps. (1980) (43)
- Volatile Compounds Characterizing the Aroma of Fresh Atlantic and Pacific Oysters (2006) (43)
- Effects of potassium sorbate and other antibotulinal agents on germination and outgrowth of Clostridium botulinum type E spores in microcultures (1982) (43)
- Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions. (2004) (43)
- Microencapsulation of Cheese Ripening Systems: Production of Diacetyl and Acetoin in Cheese by Encapsulated Bacterial Cell-Free Extract (1981) (42)
- Flavor and Textural Properties of Reduced-Sodium Process American Cheeses (1984) (41)
- Quantitative Performance of a Simple Tenax‐GC Adsorption Method For Use in the Analysis of Aroma Volatiles (1985) (41)
- Adenine Nucleotide Degradation in Modified Atmosphere Chill-stored Fresh Fish (1991) (39)
- Enzymic Hydroperoxide Initiated Effects in Fresh Fish (1987) (38)
- Depletion of Sorbate from Different Media During Growth of Penicillium Species. (1982) (38)
- Statistical Correlation of Quantitative Flavor Intensity Assessments and Individual Free Fatty Acid Measurements for Routine Detection and Prediction of Hydrolytic Rancidity Off‐Flavors in Butter (1983) (37)
- Distribution of volatile branched-chain fatty acids in perinephric fats of various red meat species. (1990) (37)
- Isolation and identification of volatile components from wild rice grain (Zizania aquatica) (1978) (36)
- Influence of Free Fatty Acids on Sweet Cream Butter Flavor (1969) (36)
- Method for the routine quantitative gas chromatographic analysis of major free fatty acids in butter and cream. (1980) (35)
- Acetaldehyde production by single-strain lactic streptococci. (1966) (35)
- FLAVOR THRESHOLDS FOR FATTY ACIDS IN BUFFERED SOLUTIONS (1973) (34)
- Volatile flavor compounds produced by heat degradation of thiamine (vitamin B1). (1969) (34)
- FLAVOR CHANGES IN REHEATED CHICKEN (1972) (34)
- DISCRIMINATION OF FISH AND SEAFOOD QUALITY BY CONSUMER POPULATIONS (1979) (33)
- Distribution of conjugates of alkylphenols in milk from different ruminant species. (2005) (32)
- Evidence for a Dimethyl Sulfide Precursor in Milk (1968) (32)
- Analysis of volatile compounds in wheat germ oil responsible for an aggregation response in Trogoderma glabrum larvae (1981) (32)
- Diacetyl Production and Utilization by Lactobacillus Species (1968) (32)
- Free fatty acids and the flavor of dairy products. (1969) (31)
- Genotype, Soil, and Climate Effects on Sensory and Objective Components of Carrot Flavor1 (1982) (31)
- Occurrence and Flavor Properties of Sinigrin Hydrolysis Products in Fresh Cabbage (1996) (30)
- Ester production by Pseudomonas fragi. II. Factors influencing ester levels in milk cultures. (1969) (30)
- Preparation and Evaluation of Butter Culture Flavor Concentrates (1967) (30)
- Dimethyl Sulfide and the Flavor of Butter (1964) (29)
- Controlling acrylamide in French fry and potato chip models and a mathematical model of acrylamide formation: acrylamide: acidulants, phytate and calcium. (2005) (27)
- Model systems for evaluating factors affecting acrylamide formation in deep fried foods. (2005) (26)
- IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS FROM ROASTED FILBERTS (1972) (25)
- Influence of aw on volatile free fatty acids during storage of cheese bases lipolyzed by kid goat pregastric lipase (1992) (24)
- Contributions of Bromophenols to Marine-Associated Flavors of Fish and Seafoods (1993) (24)
- A method for extraction and quantification of Ginkgo terpene trilactones. (2004) (24)
- Acetaldehyde utilization by Leuconostoc species. (1966) (24)
- Dehydrogenase Activity of Lactobacillus Species (1967) (23)
- Comparison of Methods for the Analysis of Higher Boiling Flavor Compounds in Cheddar Cheese (1985) (23)
- Antioxidant protection of bulk fish oils by dispersed sugars and polyhydric alcohols. (2005) (22)
- Influence of Processing on the Volatile Compounds Characterizing the Flavor of Pickled Fish (1987) (22)
- Role of Oxidative Processes in the Formation and Stability of Fish Flavors (1989) (22)
- Identification of Volatile Flavor Components of Butter Culture (1965) (22)
- Collecting and Transferring Packed-Column Gas Chromatographic Fractions to Capillary Columns for Fast-Scan Mass Spectral Analysis (1968) (22)
- Qualitative and quantitative analyses of ginkgo terpene trilactones by liquid chromatography/sonic spray ionization ion trap mass spectrometry. (2005) (22)
- Evidence for a Lactic Streptococcal Role in Nigerian Acidic Cassava ( Manihot esculenta Crantz) Fermentations 1. (1978) (20)
- Occurrence and properties of flavor-related bromophenols found in the marine environment: a review (1993) (18)
- PRODUCTION OF FLAVOR COMPOUNDS: ALDEHYDES AND ALCOHOLS FROM LEUCINE BY MICROENCAPSULATED CELL‐FREE EXTRACTS OF STREPTOCOCCUS LACTIS VAR. MALTIGENES (1983) (18)
- MERCURY RESIDUES IN WOOD DUCKS AND WOOD DUCK FOODS IN EASTERN TENNESSEE (1983) (17)
- Volatile carotenoid-related oxidation compounds contributing to cooked salmon flavor (1991) (17)
- Ester Production by Pseudomonas fragi. III. Synergistic Flavor Interaction of Esters at Subthreshold Concentrations (1969) (17)
- Volatile compounds in flavor-tainted fish from the Upper Wisconsin River. (1988) (17)
- Liquid Chromatographic Analysis of Sugars and Mannitol in Cabbage and Fermenting Sauerkraut (1985) (16)
- Microencapsulation of Bacterial Cell‐Free Extract to Produce Acetic Acid for Enhancement of Cheese Flavor (1982) (16)
- Development and characterization of an improved silicic acid-KOH arrestant column for routine quantitative isolation of free fatty acids (1980) (16)
- Sensory properties of thio‐ and alkyl‐ phenols causing flavor tainting in fish from the upper Wisconsin River (1989) (15)
- Influence of Maturity on the Volatile Aroma Compounds from Fresh Pacific and Great Lakes Salmon (1991) (15)
- Transposon tagging in diploid strawberry. (2012) (15)
- Modulation of Volatile Sulfur Compounds in Cruciferous Vegetables (1994) (15)
- Evaluation of the Potential for Botulinal Toxigenesis in Reduced-Sodium Processed American Cheese Foods and Spreads. (1985) (15)
- COMPARATIVE SENSORY ANALYSIS OF AQUACULTURED AND WILD YELLOW PERCH (PERCA FLAVESCENS) FILLETS (1980) (15)
- A method for quantitative analysis of flavor-tainting alkylphenols and aromatic thiols in fish. (1988) (15)
- Comparison of Gas Chromatographic Methods for Analysis of Beer Flavors (1972) (14)
- Mass spectra of butyl esters of volatile branched-chain and other fatty acids occurring in milkfat and meat lipids☆ (1989) (14)
- Removal of Green Flavor from Ripened Butter Cultures (1966) (14)
- Research-ArticleVolatile Components of Milk Fat Steam Distillates Identified by Gas Chromatography and Mass Spectrometry1,2 (1968) (14)
- Semiquantitative Analysis of Fresh Sweet-Cream Butter Volatiles, (1970) (13)
- Effect of Handling and Packaging on the Quality of Frozen Whitefish (2006) (13)
- Dehydrogenase activity of pseudomonas species. (1967) (13)
- Low temperature deodorizations of fish oils with volatile acidic and basic steam sources (1990) (13)
- Action of Tocopherol-Type Compounds in Directing Reactions Forming Flavor Compounds in Autoxidizing Fish Oils (1989) (13)
- Directly‐Acidified Carrot Slices for Ingredients in Refrigerated Vegetable Salads (1989) (12)
- CONTRIBUTIONS OF SELECTED FLAVOR COMPOUNDS TO THE SENSORY PROPERTIES OF MAPLE SYRUP (1991) (12)
- Sensory Characteristics of Reduced Nitrite Bacon Manufactured by the Wisconsin Process. (1985) (11)
- Effects of Processing upon Objective and Sensory Variables of Carrots (1983) (11)
- MICROBIOLOGY OF RAW AND PROCESSED WILD RICE1 (1970) (11)
- Chemical basis of the quality of seafood flavors and aromas (1991) (11)
- Evaluation of the mechanism of dilauryl thiodipropionate antioxidant activity (1988) (11)
- Natural accumulation of terpene trilactones in Ginkgo biloba leaves: variations by gender, age and season (2007) (10)
- Modified Techniques for Improved Gas Chromatographic Quantification of Free Fatty Acids in Dairy Foods (1984) (10)
- Effects of Partial Sodium Chloride Replacement with Other Chloride Salts on the Physical and Sensory Properties of Turkey Frankfurters (1988) (10)
- Research Note: Device for Saturating Gas Chromatographic Carrier Gas with Formic Acid for Free Fatty Acid and Barbiturate Analyses (1980) (10)
- Influence of cooking on concentrations of species-related flavor compounds in mutton (1992) (9)
- Quantitative determination of n-methyl ketones and o-aminoacetophenone in sterilized concentrated milk. (1969) (9)
- Stepwise Discriminant Analysis of Free Fatty Acid Profiles for Identifying Sources of Lipolytic Enzymes in Rancid Butter (1983) (9)
- Report of the Committee on Sensory Data to the Journal Management Committee of the American Dairy Science Association (1986) (9)
- Influence of Package Construction on Stability of Potato Chips Exposed to Fluorescent Lighting. (1982) (8)
- Role of Methional in the Development of Off-Flavors in Beer (1971) (8)
- Evaluation of Sauerkraut-Like Products From Direct-Acidification of Cabbage 1. (1979) (8)
- Ester Production by Pseudomonas fragi IV. Demonstration of Esterase Activity (1970) (8)
- Acetone in milk cultures of lactic streptococci and leuconostoc citrovorum. (1967) (8)
- Partition of cheese volatiles over vapour, fat and aqueous phases. (1992) (8)
- SOME REACTION PRODUCTS FROM NONENZYMATIC BROWNING OF GLUCOSE AND METHIONINE (1972) (8)
- Environmental and industrial factors relating to flavor tainting of fish in the upper Wisconsin river. (1990) (8)
- Composition of n-3 oils from some great lakes freshwater fish☆ (1989) (7)
- EXTENSION OF POST‐HARVEST STORAGE LIFE OF SLICED CELERY (1974) (7)
- Comparison of methods to determine the free fatty acid content of butter. (1969) (7)
- Characterization of Lipase Activity in Cold-Stored Butter (1984) (7)
- Quality of Commercial Buttermilks (1968) (7)
- Volatile fatty acids in flavors of potatoes deep-fried in a beef blend (1991) (7)
- Identification and Quantitative Determination of 2-Furfurol in Sterilized Concentrated Milk (1968) (7)
- The Improvement of Flavor in a Program of Carrot Genetics and Breeding (1981) (6)
- Biotechnology challenges for the flavor and food industry (1989) (6)
- Bisulfite Suppression of Fish Aromas (1983) (6)
- Inhibition of trout gill and soybean lipoxygenases by organotin compounds. (1989) (6)
- Preference evaluation of foods prepared with imitation cheeses. (1980) (6)
- RETENTION OF FREE FATTY ACIDS DURING SPRAY DRYING OF CHEDDAR CHEESE (1980) (6)
- Thermal Stability of Some Metabolically Conjugated Potential Precursors of Flavor Components in Meat and Milk (1993) (5)
- Chemical Nature of Malty Flavor and Aroma Produced by Streptococcus lactis var. maltigenes (1971) (5)
- Arylsulphatase activity in milk and rennet from different sources (2006) (5)
- Flavor chemistry of butter culture (1965) (5)
- Microflora and Flavor of Wild Rice Fermented Under Different Conditions. (1982) (5)
- Quantification of volatile branched‐chain and n‐chain fatty acids in flue‐cured Virginia and blended Turkish tobacco (1991) (5)
- Flavor chemistry and seafood quality factors (1988) (5)
- Quantitative Determination of Diacetyl by Electron Capture (1968) (4)
- Objective Measurements of the Flavor Quality of Beer (1977) (4)
- Investigation of Methods for Introducing Antioxidants into Foods (1975) (4)
- Flavor Tainting of Fish in the Upper Wisconsin River Caused by Alkyl- and Thiophenols (1992) (4)
- Calcium and Magnesium Determination in Bovine Blood by Edta Titration (1960) (4)
- Control of Aflatoxin Production During Fermentation of Wild Rice (1975) (4)
- CHANGES IN THE MICROFLORA OF WILD RICE DURING CURING BY FERMENTATION1 (1972) (4)
- Some Properties of the 2, 4‐Dinitrophenylhydrazine Derivatives of Diacetyl, α‐Acetolactic Acid, and Acetoin.a (1962) (4)
- Anionic Detergent Contamination Detected in Soapy-Flavored Butters. (1982) (4)
- Dairy ingredients in cheese making — possibilities and problems (3)
- Microorganisms and Flavor Development Associated with the Wild Rice Fermentation (1976) (3)
- Rapid resolution of methylmethionine sulfonium salts and homoserine by thin-layer chromatography. (1967) (3)
- Influence of processing on the pigmentation of wild rice grain (1983) (3)
- Detection of Terpene Compounds from Hops in American Lager Beer 1. (1978) (3)
- Enrichment of cheeses manufactured from cow's and sheep's milk blends with sheep-like species-related alkylphenols. (2005) (3)
- OBSERVATIONS ON THE LOW-TEMPERATURE IRRADIATION OF MILK. (1968) (3)
- Evidence for lactic streptoccal role in nigerian acidic cassave (Manihot esculenta cranz) fermentations (1978) (3)
- Extended Storage of Wild Rice (1976) (2)
- Quantitative Analysis of Synthetic Culture Flavor Concentrates by Gas Chromatography (1970) (2)
- Further Investigations on the Properties of the 2,4‐Dinitrophenylhydrazine Derivatives of Diacetyl, α‐Acetolactic Acid, and Acetoina (1964) (2)
- Bound vanillin in maple sap (1992) (2)
- Role for Volatile Branched - Chain and Other Fatty Acids in Species - Related Red Meat Flavors (1993) (2)
- Evidence for losses of free fatty acids in heated milk. (1969) (2)
- Occurrence of the green aroma compound, 1,5-octadien-3-hydroperoxide, in stored sardine oil (1992) (2)
- Evaluation of Burbot (Lota lota) Acceptability for Processing (1981) (2)
- Flavor Evaluation of Milk Held in Returnable Lexan® Polycarbonate Resin Containers after Commercial Usage (1979) (2)
- SARDINE‐LIKE PRODUCTS FROM LAKE MICHIGAN ALEWIVES (1978) (1)
- Volatile compounds from thermally oxidized methyl oleate (1971) (1)
- Seed germination, kanamycin sulfate selection, and the influence of nitrogen treatments on an insertional mutant population of Fragaria vesca (2010) (1)
- Short communication: utilization of sheep's milk cheese whey in the manufacture of an alkylphenol flavor concentrate. (2004) (1)
- Ester Production by Pseudomonas fragi. II. Factors Influencing Ester Levels in Milk Cultures (1969) (1)
- Influence of processing and palm oil on the carbonyls and fatty acids in Nigerian cassava foods (1979) (1)
- Relationship of Chlorine Treatment Levels and Development of Off-Flavors in Canned Sweet Corn. (1978) (1)
- Origin of Flavor Compounds in Canned Tuna and Their Relation to Quality (1993) (1)
- Dehydrogenase Activity of Pseudomonas Species (1967) (1)
- Taste Panel Detection of Pollution-Related Off-Flavors in Flambeau River (Wisconsin) Walleye Pike (1974) (1)
- MICROENCAPSULATION OF MULTI-ENZYME SYSTEMS (1981) (1)
- Free fatty acid analysis for flavor control in milk chocolate. (1980) (1)
- Genetic and Environmental Influences on Carrot Flavor1 (1980) (0)
- The role of milk fat in food flavors. (1990) (0)
- Suppression of Undesirable Sulfurous Aromas of Cruciferous Vegetables with Caraway Sulfhydryl Oxidase (1990) (0)
- Trout Lakes in Gaspé County (1934) (0)
- Quality of Canned Celery Produced from Sliced Celery Stored Under Modified Atmospheres. (1980) (0)
- Control of aflatoxin production [by Aspergillus flavus] during fermentation of wild rice [Fungi, contamination]. (1975) (0)
- Savings in low-fat chocolate milk using fructose and hydrolyzed lactose (1981) (0)
- Ester Production by Pseudomonasfragi IV. Demonstration of Esterase Activity1 (2003) (0)
- Distribution of Free Fatty Acids in Milk as Affected by Heating (1971) (0)
- Flavor Preferences for Butter and Margarine (1969) (0)
- Letters from Readers (1957) (0)
- Lichen as an indicator on Douglas-fir (1946) (0)
- Stability of Metabolically Conjugated Precursors of Meat and Milk Flavor Compounds in Various Solvents (1995) (0)
- Fractionation and functionality characterization of milk fat to expand its use in contemporary food applications. (1990) (0)
- 3-cis-Hexenal , the " Green ” Reversion Flavor of Soy -4 , 915 , 876 Apr . 10 , 1990 11 Patent Number : 45 Date of Patent : bean Oil (2017) (0)
- Lipid Biosynthesis by Bovine Mammary Cells in Vitro (1968) (0)
- Tree seed extraction on the Columbia tree farm of Crown Zellerbach Corporation. (1950) (0)
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What Schools Are Affiliated With Robert Clark Lindsay?
Robert Clark Lindsay is affiliated with the following schools:
