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| Contribution of Histidine and Lysine to the Generation of Volatile Compounds inJinhua Ham Exposed to Ripening Conditions Via Maillard Reaction. | J Food Sci | 2018 Jan | 29194607 |
| Development of blueberry liquor: influence of distillate, sweetener and fruitquantity. | J Sci Food Agric | 2018 Feb | 28722782 |
| Enhancement of α,ω-Dicarboxylic Acid Production by the Expression of XyloseReductase for Refactoring Redox Cofactor Regeneration. | J Agric Food Chem | 2018 Apr 4 | 29537267 |
| Occupational exposures of flour dust and airborne chemicals at bakeries inTaiwan. | J Occup Environ Hyg | 2018 Apr 30:1-25 | 29708861 |
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| A colorimetric assay for vanillin detection by determination of the luminescence of o-toluidine condensates. | PLoS One | 2018 Apr 20 | 29677193 |
| Mannanase hydrolysis of spruce galactoglucomannan focusing on the influence ofacetylation on enzymatic mannan degradation. | Biotechnol Biofuels | 2018 Apr 19 | 29713374 |
| Extraction, structure, and emulsifying properties of pectin from potato pulp. | Food Chem | 2018 Apr 1 | 29120771 |
| PR Toxin - Biosynthesis, Genetic Regulation, Toxicological Potential, Prevention and Control Measures: Overview and Challenges. | Front Pharmacol | 2018 | 29651243 |