| Relationship between the Physiochemical Properties of Cocoa Procyanidins andTheir Ability to Inhibit Lipid Oxidation in Liposomes. | J Agric Food Chem | 2018 May 2 | 29649362 |
| Gas Chromatography-Mass Spectrometry-Olfactometry To Control the AromaFingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at ThreeHarvest Times. | J Agric Food Chem | 2018 Mar 21 | 29485281 |
| Extra virgin olive oil aroma release after interaction with human saliva fromindividuals with different body mass index. | J Sci Food Agric | 2018 Jul | 29277918 |
| Stability and Antioxidant Activity of Annatto (Bixa orellana L.) TocotrienolsDuring Frying and in Fried Tortilla Chips. | J Food Sci | 2018 Feb | 29337368 |
| Volatile molecular markers of VOO Thermo-oxidation: Effect of heating processes, macronutrients composition, and olive ripeness on the new emitted aldehydic compounds. | Food Res Int | 2018 Apr | 29579972 |
| Volatile and key odourant compounds of Turkish Berberis crataegina fruit usingGC-MS-Olfactometry. | Nat Prod Res | 2018 Apr | 28764557 |
| Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by GasChromatography-Olfactometry, Odor Activity Values, Aroma Recombination, andOmission Analysis. | J Agric Food Chem | 2017 Sep 27 | 28885016 |
| Prenatal and Early Postnatal Odorant Exposure Heightens Odor-Evoked Mitral CellResponses in the Mouse Olfactory Bulb. | eNeuro | 2017 Sep 26 | 28955723 |
| Triticale crisp bread enriched with selected bioactive additives: volatileprofile, physical characteristics, sensory and nutritional properties. | J Food Sci Technol | 2017 Sep | 28974794 |
| Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens. | J Food Sci | 2017 Sep | 28732107 |