| Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation. | J Food Sci | 2016 Dec | 27925257 |
| Condensed milk storage and evaporation affect the flavor of nonfat dry milk. | J Dairy Sci | 2016 Dec | 27771085 |
| Effects of salts on oxidative stability of lipids in Tween-20 stabilizedoil-in-water emulsions. | Food Chem | 2016 Apr 15 | 26675849 |
| Oxidative stability of a heme iron-fortified bakery product: Effectiveness ofascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate. | Food Chem | 2016 Apr 1 | 26593529 |
| Functional Characterization of 9-/13-LOXs in Rice and Silencing Their Expressionsto Improve Grain Qualities. | Biomed Res Int | 2016 | 27403427 |
| Comparison of Aroma-Active Volatiles in Oolong Tea Infusions UsingGC-Olfactometry, GC-FPD, and GC-MS. | J Agric Food Chem | 2015 Sep 2 | 26257073 |
| Free and bound volatile chemicals in mulberry (Morus atropurpurea Roxb.). | J Food Sci | 2015 May | 25817411 |
| Effect of different new packaging materials on biscuit quality during acceleratedstorage. | J Sci Food Agric | 2015 Jun | 25156388 |
| Impact of iron, chelators, and free fatty acids on lipid oxidation inlow-moisture crackers. | J Agric Food Chem | 2015 Feb 18 | 25641252 |
| How the multiple antioxidant properties of ascorbic acid affect lipid oxidationin oil-in-water emulsions. | J Agric Food Chem | 2015 Feb 18 | 25650525 |