| Level of Alkenylbenzenes in Parsley and Dill Based Teas and Associated Risk Assessment Using the Margin of Exposure Approach. | J Agric Food Chem | 2016 Nov 16 | 27771948 |
| Stimulation of Diethylnitrosamine Metabolism Reduces Its General Toxic and Hepatocarcinogenic Effects. | Bull Exp Biol Med | 2016 Nov | 27878498 |
| The Nitrite-Scavenging Properties of Catechol, Resorcinol, and Hydroquinone: A Comparative Study on Their Nitration and Nitrosation Reactions. | J Food Sci | 2016 Nov | 27741359 |
| Bacterial assisted degradation of chlorpyrifos: The key role of environmentalconditions, trace metals and organic solvents. | J Environ Manage | 2016 Mar 1 | 26692411 |
| HKUST-1 as a Heterogeneous Catalyst for the Synthesis of Vanillin. | J Vis Exp | 2016 Jul 23 | 27501027 |
| Biointeractions of C.I. Acid Red 2 and its structural analogues with transporter albumin: Fluorescence, circular dichroism, and ligand docking approaches. | J Photochem Photobiol B | 2016 Jan | 26682933 |
| Antioxidant Compounds in Traditional Indian Pickles May Prevent theProcess-Induced Formation of Benzene. | J Food Prot | 2016 Jan | 26735038 |
| Effect of chemical composition and high pressure processing on the volatilefraction of Serrano dry-cured ham. | Meat Sci | 2016 Jan | 26398007 |
| Low-dose occupational exposure to benzene and signal transduction pathwaysinvolved in the regulation of cellular response to oxidative stress. | Life Sci | 2016 Feb 15 | 26775569 |
| Synthesis and Herbicidal Activities of p-Menth-3-en-1-amine and Its Schiff BaseDerivatives. | J Agric Food Chem | 2016 Dec 28 | 27976884 |