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| Effects of kimchi ethanolic extracts on oxidative stability of refrigeratedcooked pork. | Meat Sci | 2011 Dec | 21636220 |
| Antioxidant properties of green tea extract protect reduced fat soft cheeseagainst oxidation induced by light exposure. | J Agric Food Chem | 2011 Aug 24 | 21721579 |
| Lipid and cholesterol oxidation in chicken meat are inhibited by sage but not by garlic. | J Food Sci | 2011 Aug | 22417489 |
| Composition of the essential oil of Bidens tripartita L. roots and itsantibacterial and antifungal activities. | J Med Food | 2011 Apr | 21370967 |
| Determination of hexanal as an oxidative marker in vegetable oils using anautomated dynamic headspace sampler coupled to a gas chromatograph/massspectrometer. | Anal Sci | 2011 | 21908914 |
| Reduction of off-flavor generation in soybean homogenates: a mathematical model. | J Food Sci | 2010 Sep | 21535565 |
| Exogenous methyl jasmonate diminishes the formation of lipid-derived compounds inboiled potato (Solanum tuberosum L.). | J Sci Food Agric | 2010 Oct | 20632383 |
| Effects of bagging on volatiles and polyphenols in "Wanmi" peaches duringendocarp hardening and final fruit rapid growth stages. | J Food Sci | 2010 Nov-Dec | 21535618 |
| Effect of enzyme activity and frozen storage on jalapeño pepper volatiles byselected ion flow tube-mass spectrometry. | J Food Sci | 2010 Nov-Dec | 21535582 |