| Thiobarbituric acid reactive substances and volatile compounds in chicken breast meat infused with plant extracts and subjected to electron beam irradiation. | Poult Sci | 2006 Jun | 16776483 |
| Study of precursors responsible for off-flavor formation during storage of potatoflakes. | J Agric Food Chem | 2006 Jul 26 | 16848530 |
| Inverse gas chromatographic evaluation of the influence of soy protein on thebinding of selected butter flavor compounds in a wheat soda cracker system. | J Agric Food Chem | 2006 Jul 26 | 16848540 |
| Retention of a European pear aroma model mixture using different types ofsaccharides. | J Agric Food Chem | 2006 Jul 12 | 16819918 |
| 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 |
| Protection of lipids from oxidation by epicatechin, trans-resveratrol, and gallic and caffeic acids in intestinal model systems. | J Agric Food Chem | 2006 Dec 27 | 17177572 |
| Effect of added caffeic acid and tyrosol on the fatty acid and volatile profiles of camellia oil following heating. | J Agric Food Chem | 2006 Dec 13 | 17147445 |
| Interaction of soluble peptides and proteins from skeletal muscle with volatilecompounds in model systems as affected by curing agents. | J Agric Food Chem | 2005 Mar 9 | 15740057 |
| Effect of soybean lipoxygenase on volatile generation and inhibition of Aspergillus flavus mycelial growth. | J Agric Food Chem | 2005 Jun 15 | 15941315 |
| Inverse gas chromatographic method for measurement of interactions between soyprotein isolate and selected flavor compounds under controlled relative humidity. | J Agric Food Chem | 2004 Oct 6 | 15453699 |