| Novel low-density lipoprotein (LDL) oxidation model: antioxidant capacity for theinhibition of LDL oxidation. | J Agric Food Chem | 2004 Nov 3 | 15506821 |
| Composition rather than viscosity modifies the aroma compound retention offlavored stirred yogurt. | J Agric Food Chem | 2004 May 19 | 15137852 |
| Flavor perception and aroma release from model dairy desserts. | J Agric Food Chem | 2004 Jun 2 | 15161219 |
| Hydroperoxide-lyase activity in mint leaves. Volatile C6-aldehyde production fromhydroperoxy-fatty acids. | J Biotechnol | 2004 Jul 1 | 15196770 |
| Lipid oxidation in frozen, mechanically deboned turkey meat as affected bypackaging parameters and storage conditions. | Poult Sci | 2004 Jul | 15285519 |
| Antioxidative activities of fractions obtained from brewed coffee. | J Agric Food Chem | 2004 Feb 11 | 14759154 |
| Solid-phase microextraction for flavor analysis in Harari Khat (Catha edulis)stimulant. | J Zhejiang Univ Sci | 2004 Apr | 14994432 |
| Milk whey protein decreases oxygen free radical production in a murine model ofchronic iron-overload cardiomyopathy. | Can J Cardiol | 2003 Sep | 14532942 |
| Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meat. | Poult Sci | 2003 Sep | 12967262 |
| Synthesis of the racemate and both enantiomers of massoilactone. | Biosci Biotechnol Biochem | 2003 Oct | 14586110 |