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| Experimental microbial contamination and disinfection of dry (vapour) shipperdewars designed for short-term storage and transportation of cryopreservedgermplasm and other biological specimens. | Theriogenology | 2005 Apr 15 | 15823351 |
| Sensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials. | Meat Sci | 2005 Apr | 22063140 |
| Inactivation of the coronavirus that induces severe acute respiratory syndrome,SARS-CoV. | J Virol Methods | 2004 Oct | 15350737 |
| Correlations of patch test reactivity and the repeated open application test(ROAT)/provocative use test (PUT). | Food Chem Toxicol | 2004 Nov | 15350669 |
| Composition rather than viscosity modifies the aroma compound retention offlavored stirred yogurt. | J Agric Food Chem | 2004 May 19 | 15137852 |
| Chemical conversion of alpha-keto acids in relation to flavor formation infermented foods. | J Agric Food Chem | 2004 Mar 10 | 14995131 |
| Hydroperoxide-lyase activity in mint leaves. Volatile C6-aldehyde production fromhydroperoxy-fatty acids. | J Biotechnol | 2004 Jul 1 | 15196770 |
| Ability of thermophilic lactic acid bacteria to produce aroma compounds fromamino acids. | Appl Environ Microbiol | 2004 Jul | 15240255 |
| Hazardous properties of paint residues from the furniture industry. | J Hazard Mater | 2004 Jan 30 | 15177095 |