Rowanberry phenolics: compositional analysis and bioactivities. | J Agric Food Chem | 2010 Nov 24 | 21038891 |
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 Chem | 2010 Dec 22 | 21105653 |
Characterization of selected wild Mediterranean fruits and comparative efficacyas inhibitors of oxidative reactions in emulsified raw pork burger patties. | J Agric Food Chem | 2010 Aug 11 | 20681673 |
Comparison of tomatillo and tomato volatile compounds in the headspace byselected ion flow tube mass spectrometry (SIFT-MS). | J Food Sci | 2010 Apr | 20492278 |
Effect of oxidized arachidonic acid and hexanal on the mouse taste perception of bitterness and umami. | Biosci Biotechnol Biochem | 2010 | 20834168 |
Iron is an essential cause of fishy aftertaste formation in wine and seafoodpairing. | J Agric Food Chem | 2009 Sep 23 | 19708656 |
Changes of headspace volatiles in milk with riboflavin photosensitization. | J Food Sci | 2009 Sep | 19895461 |
Assessment of nutrient stability in foods from the space food system afterlong-duration spaceflight on the ISS. | J Food Sci | 2009 Sep | 19895472 |
Effect of temperature on lipid-related volatile production in tomato puree. | J Agric Food Chem | 2009 Oct 14 | 19743856 |
Effect of soybean volatile compounds on Aspergillus flavus growth and aflatoxin production. | J Food Sci | 2009 Mar | 19323756 |