| Off-flavour masking of secondary lipid oxidation products by pea dextrin. | Food Chem | 2015 Feb 15 | 25236256 |
| Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate onchemical and sensory stability of roasted sunflower seeds. | J Sci Food Agric | 2015 Feb | 24841286 |
| Olive oil phenolic compounds affect the release of aroma compounds. | Food Chem | 2015 Aug 15 | 25794752 |
| Preparation, release and physicochemical characterisation of ethyl butyrate andhexanal inclusion complexes with β- and γ-cyclodextrin. | J Microencapsul | 2015 | 26471403 |
| Production of volatiles in fresh-cut apple: effect of applying alginate coatings containing linoleic acid or isoleucine. | J Food Sci | 2014 Nov | 25296624 |
| On-line headspace-multicapillary column-ion mobility spectrometry hyphenation as a tool for the determination of off-flavours in foods. | J Chromatogr A | 2014 Mar 14 | 24529959 |
| In vitro kinetics of soybean lipoxygenase with combinatorial fatty substrates andits functional significance in off flavour development. | Food Chem | 2014 Mar 1 | 24176359 |
| Temperature of frozen storage affects the nature and consequences of proteinoxidation in beef patties. | Meat Sci | 2014 Mar | 24334047 |
| Headspace solid-phase microextraction coupled to gas chromatography for theanalysis of aldehydes in edible oils. | Talanta | 2014 Mar | 24468347 |
| The effect of acidification of liquid whey protein concentrate on the flavor ofspray-dried powder. | J Dairy Sci | 2014 Jul | 24792804 |