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| Combination of probiotic yeast and lactic acid bacteria as starter culture toproduce maize-based beverages. | Food Res Int | 2018 Sep | 30007675 |
| Ultrafast and Efficient Detection of Formaldehyde in Aqueous Solutions Using Chitosan-based Fluorescent Polymers. | ACS Sens | 2018 Oct 22 | 30346151 |
| Method for preclinical pathology evaluation and analysis of cardiovascularimplantable electronic device implant sites. | Cardiovasc Pathol | 2018 May 18 | 30014985 |
| The interaction between bacterial abundance and selected pollutants concentrationlevels in an arctic catchment (southwest Spitsbergen, Svalbard). | Sci Total Environ | 2018 May 1 | 29227942 |
| Comparison of fresh watermelon juice aroma characteristics of five varietiesbased on gas chromatography-olfactometry-mass spectrometry. | Food Res Int | 2018 May | 29580469 |
| Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier andChardonnay Wines. | J Agric Food Chem | 2018 Mar 21 | 29485286 |
| Investigation on Key Molecules of Huanglongbing (HLB)-Induced Orange JuiceOff-flavor. | J Agric Food Chem | 2018 Mar 14 | 28285516 |
| Particulate matter emissions and gaseous air toxic pollutants from commercial meat cooking operations. | J Environ Sci (China) | 2018 Mar | 29548387 |
| Effect of Fermentation Processing on the Flavor of Baijiu. | J Agric Food Chem | 2018 Jun 6 | 29751730 |