| Taste active compounds in a goat cheese water-soluble extract. 2. Determinationof the relative impact of water-soluble extract components on its taste usingomission tests. | J Agric Food Chem | 2000 Sep | 10995347 |
| Blood pressure responses to high-calcium skim milk and potassium-enrichedhigh-calcium skim milk. | J Hypertens | 2000 Sep | 10994765 |
| A 90-day drinking water toxicity study in rats of the environmental contaminantammonium perchlorate. | Toxicol Sci | 2000 Sep | 10966512 |
| Mutagenicity and genotoxicity of sorbic acid-amine reaction products. | Toxicol In Vitro | 2000 Oct | 10963958 |
| Biological response of rats fed with tofu treated with high hydrostatic pressure. | J Agric Food Chem | 2000 Oct | 11052712 |
| Fining treatments of white wines by means of polymeric adjuvants for theirstabilization against browning. | J Agric Food Chem | 2000 Oct | 11052709 |
| Mutagenicity and genotoxicity of sorbic acid-amine reaction products. | Food Addit Contam | 2000 Nov | 11271702 |
| Mineral-binding milk proteins and peptides; occurrence, biochemical andtechnological characteristics. | Br J Nutr | 2000 Nov | 11242452 |
| Current knowledge of water quality and safety for livestock. | Vet Clin North Am Food Anim Pract | 2000 Nov | 11084986 |
| The role of diet in the prevention and treatment of hypertension. | Curr Atheroscler Rep | 2000 Nov | 11122788 |