TitleJournalDatePubmed ID
Rowanberry phenolics: compositional analysis and bioactivities.J Agric Food Chem2010 Nov 2421038891
Influence of heating time and metal ions on the amount of free fatty acids andformation rates of selected carbonyl compounds during the thermal oxidation ofcanola oil.J Agric Food Chem2010 Dec 2221105653
Characterization of selected wild Mediterranean fruits and comparative efficacyas inhibitors of oxidative reactions in emulsified raw pork burger patties.J Agric Food Chem2010 Aug 1120681673
Comparison of tomatillo and tomato volatile compounds in the headspace byselected ion flow tube mass spectrometry (SIFT-MS).J Food Sci2010 Apr20492278
Effect of oxidized arachidonic acid and hexanal on the mouse taste perception of bitterness and umami.Biosci Biotechnol Biochem201020834168
Iron is an essential cause of fishy aftertaste formation in wine and seafoodpairing.J Agric Food Chem2009 Sep 2319708656
Changes of headspace volatiles in milk with riboflavin photosensitization.J Food Sci2009 Sep19895461
Assessment of nutrient stability in foods from the space food system afterlong-duration spaceflight on the ISS.J Food Sci2009 Sep19895472
Effect of temperature on lipid-related volatile production in tomato puree.J Agric Food Chem2009 Oct 1419743856
Effect of soybean volatile compounds on Aspergillus flavus growth and aflatoxin production.J Food Sci2009 Mar19323756
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