| Practical synthesis of 3-methylnonane-2,4-dione, an intense strawlike and fruity flavored compound. | J Agric Food Chem | 2001 Aug | 11513680 |
| Aroma profiles of vegetable oils varying in fatty acid composition vs.concentrations of primary and secondary lipid oxidation products. | Nahrung | 2000 Oct | 11075372 |
| Lactoferrin in infant formulas: effect on oxidation. | J Agric Food Chem | 2000 Oct | 11052766 |
| Antioxidative activities of heterocyclic compounds formed in brewed coffee. | J Agric Food Chem | 2000 Nov | 11087525 |
| Effects of hexanal, trans-2-hexenal, and storage temperature on shelf life offresh sliced apples. | J Agric Food Chem | 2000 Jun | 10888558 |
| Production of tomato flavor volatiles from a crude enzyme preparation using ahollow-fiber reactor. | Biotechnol Bioeng | 2000 Feb 5 | 10620268 |
| Effect of dry honey on oxidation in turkey breast meat. | Poult Sci | 2000 Dec | 11194051 |
| Modeling flavor release from aqueous sucrose solutions, using mass transfer andpartition coefficients. | J Agric Food Chem | 2000 Apr | 10775386 |
| Effect of hexanal on the shelf life of fresh apple slices. | J Agric Food Chem | 1999 Nov | 10552888 |
| Ability of amino acids, dipeptides, polyamines, and sulfhydryls to quenchhexanal, a saturated aldehydic lipid oxidation product. | J Agric Food Chem | 1999 May | 10552473 |