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| Voluntary ethanol consumption decreases after the inactivation of centralacetaldehyde by d-penicillamine. | Behav Brain Res | 2006 Jul 15 | 16621047 |
| Effect of high-pressure treatment and a bacteriocin-producing lactic culture onthe odor and aroma of hispánico cheese: correlation of volatile compounds andsensory analysis. | J Agric Food Chem | 2006 Jan 25 | 16417294 |
| Purification and characterization of a furfural reductase (FFR) from Escherichia coli strain LYO1--an enzyme important in the detoxification of furfural during ethanol production. | J Biotechnol | 2006 Jan 24 | 16111779 |
| Production and composition of cider spirits distilled in "alquitara". | J Agric Food Chem | 2006 Dec 27 | 17177532 |
| Carbonyl emissions from commercial cooking sources in Hong Kong. | J Air Waste Manag Assoc | 2006 Aug | 16933641 |
| Yellow passion fruit rind--a potential source of low-methoxyl pectin. | J Agric Food Chem | 2006 Apr 5 | 16569069 |
| Risk factors and mechanisms of hepatocarcinogenesis with special emphasis onalcohol and oxidative stress. | Biol Chem | 2006 Apr | 16606331 |
| Synergistic interaction of xyloglucan and xanthan investigated by rheology,differential scanning calorimetry, and NMR. | Biomacromolecules | 2006 Apr | 16602742 |
| Transformation of Eutypa dieback and esca disease pathogen toxins by antagonistic fungal strains reveals a second detoxification pathway not present in Vitis vinifera. | J Agric Food Chem | 2005 Sep 7 | 16131109 |