| Effect of specific wavelengths on light-induced quality changes in Havarticheese. | J Dairy Res | 2003 Nov | 14649412 |
| Application of hexanal, E-2-hexenal, and hexyl acetate to improve the safety offresh-sliced apples. | J Agric Food Chem | 2003 May 7 | 12720377 |
| Solid phase microextraction-gas chromatography for quantifying headspace hexanal above freeze-dried chicken myofibrils. | J Agric Food Chem | 2003 Jul 16 | 12848482 |
| Headspace solid-phase microextraction method for the study of the volatility ofselected flavor compounds. | J Agric Food Chem | 2003 Jan 1 | 12502408 |
| Antioxidant activity and characterization of volatile constituents of Taheebo(Tabebuia impetiginosa Martius ex DC). | J Agric Food Chem | 2003 Jan 1 | 12502424 |
| ELISA for monitoring lipid oxidation in chicken myofibrils through quantificationof hexanal-protein adducts. | J Agric Food Chem | 2003 Dec 17 | 14664503 |
| Ability of surfactant micelles to alter the physical location and reactivity ofiron in oil-in-water emulsion. | J Agric Food Chem | 2002 Sep 25 | 12236702 |
| Quantitation of odor-active compounds in rye flour and rye sourdough using stableisotope dilution assays. | J Agric Food Chem | 2002 Sep 11 | 12207478 |
| Antioxidative activity of heterocyclic compounds found in coffee volatilesproduced by Maillard reaction. | J Agric Food Chem | 2002 Sep 11 | 12207495 |
| Odor-active compounds of Iberian hams with different aroma characteristics. | J Agric Food Chem | 2002 Oct 23 | 12381133 |