| The effect of feed solids concentration and inlet temperature on the flavor ofspray dried whey protein concentrate. | J Food Sci | 2014 Jan | 24329978 |
| Novel approach to evaluate the oxidation state of vegetable oils usingcharacteristic oxidation indicators. | J Agric Food Chem | 2014 Dec 31 | 25487776 |
| Evolution of the aroma volatiles of pear fruits supplemented with fatty acidmetabolic precursors. | Molecules | 2014 Dec 2 | 25474290 |
| Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MSapproach. | Food Chem | 2014 Aug 15 | 24679792 |
| Disruption of Phthorimaea operculella (Lepidoptera: Gelechiidae) oviposition bythe application of host plant volatiles. | Pest Manag Sci | 2014 Apr | 23794160 |
| Volatile compounds profile of sous-vide cooked pork cheeks as affected by cookingconditions (vacuum packaging, temperature and time). | Molecules | 2013 Oct 10 | 24152673 |
| Flavor of cold-hardy grapes: impact of berry maturity and environmentalconditions. | J Agric Food Chem | 2013 Nov 6 | 24151907 |
| Lipid oxidation in trout muscle is strongly inhibited by a protein thatspecifically binds hemin released from hemoglobin. | J Agric Food Chem | 2013 May 1 | 23570608 |
| Oxidized arachidonic acid and hexanal enhance mouse taste perception ofmonosodium glutamate. | Nutr Neurosci | 2013 Mar | 23541367 |
| Identification of characteristic flavour precursors from enzymatichydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression. | J Chromatogr B Analyt Technol Biomed Life Sci | 2013 Jan 15 | 23270941 |