The majority of all biologically caused taste-and-odor outbreaks in drinking water
characterized worldwide are caused by microbial production of ()-geosmin [()-(4S, 4aS, 8aR) …

Cyanobacteria are one of the principal sources of volatile organic compounds (VOCs) which
cause offensive taste and odor (T&O) in drinking and recreational water, fish, shellfish and …

This review covers literatures pertaining to algal and cyanobacterial odor problems that
have been published over the last five decades. Proper evaluation of algal and …

Aquatic taste and odor (T/O) is rarely produced by toxic contaminants or pathogens;
nevertheless, it has major negative impacts on the public and the drinking-water industry …

Cyanobacteria commonly form large blooms in waterbodies; they can produce cyanotoxins,
with toxic effects on humans and animals, and volatile compounds, causing bad tastes and …

Off-flavours in fish products generated from recirculating aquaculture systems (RAS) are a
major problem in the fish farming industry affecting the market demand and prices. A …

Historically, phosphorus has been considered to be the primary nutrient limiting
phytoplankton growth in freshwater ecosystems. We tested this hypothesis in 19 Kansas …

Quantitative prediction by unmanned aerial vehicle (UAV) remote sensing on water quality
parameters (WQPs) including phosphorus, nitrogen, chemical oxygen demand (COD) …

The presence of taste and odor compounds can greatly reduce the quality of drinking water
supplies. Because the monetary costs associated with the removal of these compounds can …

Biogenic taste and odour (T&O) have become a global concern for water utilities, due to the
increasing frequency of algal blooms and other microbial events arising from the combined …