| Prediction of warmed-over flavour development in cooked chicken by colorimetricsensor array. | Food Chem | 2016 Nov 15 | 27283653 |
| Development of an LC-MS/MS analytical method for the simultaneous measurement of aldehydes from polyunsaturated fatty acids degradation in animal feed. | Drug Test Anal | 2016 May | 27443200 |
| Synthesis of Iminodiacetate Functionalized Polypropylene Films and Their Efficacyas Antioxidant Active-Packaging Materials. | J Agric Food Chem | 2016 Jun 8 | 27243793 |
| Characterization of the Key Aroma Volatile Compounds in Cranberry (Vacciniummacrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV). | J Agric Food Chem | 2016 Jun 22 | 27265519 |
| Flavor and stability of milk proteins. | J Dairy Sci | 2016 Jun | 27060829 |
| BVOC responses to realistic nitrogen fertilization and ozone exposure in silverbirch. | Environ Pollut | 2016 Jun | 26809503 |
| Cold plasma: A new technology to modify wheat flour functionality. | Food Chem | 2016 Jul 1 | 26920291 |
| A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices. | J Food Sci Technol | 2016 Jan | 26787980 |
| Odour characteristics of seafood flavour formulations produced with fishby-products incorporating EPA, DHA and fish oil. | Food Chem | 2016 Dec 1 | 27374575 |
| Effect of irradiation on the parameters that influence quality characteristics ofuncured and cured cooked turkey meat products. | Poult Sci | 2016 Dec 1 | 27587733 |