C. Karahadian
Princeton University(US)Firmenich (United States)(US)
Publications by Year
Research Areas
Meat and Animal Product Quality, Aquaculture Nutrition and Growth, Probiotics and Fermented Foods, Fungal Biology and Applications, Advanced Chemical Sensor Technologies
Most-Cited Works
- → Evaluation of compounds contributing characterizing fishy flavors in fish oils(1989)159 cited
- → Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors(1985)135 cited
- → Integrated Roles of Lactate, Ammonia, and Calcium in Texture Development of Mold Surface-Ripened Cheese(1987)111 cited
- → Effect of Emulsifier Salts on Textural and Flavor Properties of Processed Cheeses(1984)107 cited
- → Contribution of Penicillium sp. to the Flavors of Brie and Camembert Cheese(1985)97 cited
- → Musty Aroma Compounds Produced by Selected Molds and Actinomycetes on Agar and Whole Wheat Bread(1986)62 cited
- → Evaluation of Physical, Chemical, and Sensory Properties of Pawpaw Fruit (Asimina triloba) as Indicators of Ripeness(1994)61 cited
- → Analysis of headspace volatiles and sensory characteristics of fresh corn tortillas made from fresh masa dough and spray-dried masa flour(1993)50 cited
- → Flavor and Textural Properties of Reduced-Sodium Process American Cheeses(1984)42 cited
- → Surimi‐Based Imitation Crab Characteristics Affected by Heating Method and End Point Temperature(1995)25 cited