| Identification of chemical components of corn kernel pericarp wax associated with resistance to Aspergillus flavus infection and aflatoxin production. | J Agric Food Chem | 2001 Oct | 11600000 |
| Antioxidant activity of resveratrol compared with common food additives. | J Food Prot | 2001 Mar | 11252483 |
| Hydrolysis of 4-hydroxybenzoic acid esters (parabens) and their aerobictransformation into phenol by the resistant Enterobacter cloacae strain EM. | Appl Environ Microbiol | 2001 Jun | 11375144 |
| Potential probiotic lactic acid bacteria Lactobacillus rhamnosus (HN001), Lactobacillus acidophilus (HN017) and Bifidobacterium lactis (HN019) do not degrade gastric mucin in vitro. | Int J Food Microbiol | 2001 Jan 22 | 11205957 |
| Advanced analytical determination of volatile organic compounds (VOC) and othermajor contaminants in water samples using GC-ion trap MS. | J Environ Sci (China) | 2001 Jan | 11590716 |
| Various cooking methods and the flavonoid content in onion. | J Nutr Sci Vitaminol (Tokyo) | 2001 Feb | 11349895 |
| Potential nitrite scavengers as inhibitors of the formation of N-nitrosamines in solution and tobacco matrix systems. | J Agric Food Chem | 2000 Sep | 10995367 |
| Behavior of four sulfonylurea herbicides in the presence of hydroxy compounds. | J Agric Food Chem | 2000 Oct | 11052730 |
| Hydrolysis kinetics of fenthion and its metabolites in buffered aqueous media. | J Agric Food Chem | 2000 Jun | 10888588 |
| The relative toxicity of compounds in mainstream cigarette smoke condensate. | Food Chem Toxicol | 2000 Jul | 10942325 |