| Odour characteristics of seafood flavour formulations produced with fishby-products incorporating EPA, DHA and fish oil. | Food Chem | 2016 Dec 1 | 27374575 |
| Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation. | J Food Sci | 2016 Dec | 27925257 |
| Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatileprofile and physicochemical parameters of different yogurt varieties. | J Sci Food Agric | 2016 Dec | 27342764 |
| Malondialdehyde and 4-hydroxy-2-hexenal are formed during dynamicgastrointestinal in vitro digestion of cod liver oils. | Food Funct | 2016 Aug 10 | 27396605 |
| Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce. | J Food Sci | 2016 Aug | 27464006 |
| Epigenetic alterations induced by genotoxic occupational and environmental human chemical carcinogens: A systematic literature review. | Mutat Res Rev Mutat Res | 2016 Apr-Jun | 27234561 |
| Effect of drying method on volatile compounds, phenolic profile and antioxidantcapacity of guava powders. | Food Chem | 2016 Apr 15 | 26617030 |
| Phoxim Microcapsules Prepared with Polyurea and Urea-Formaldehyde Resins Differin Photostability and Insecticidal Activity. | J Agric Food Chem | 2016 Apr 13 | 27010712 |
| Effects of creatine supplementation along with resistance training on urinary formaldehyde and serum enzymes in wrestlers. | J Sports Med Phys Fitness | 2016 Apr | 25286897 |
| Flavour chemicals in electronic cigarette fluids. | Tob Control | 2016 Apr | 25877377 |