| Microarray analysis of ripening-regulated gene expression and its modulation by1-MCP and hexanal. | Plant Physiol Biochem | 2011 Mar | 21295988 |
| The effect of starter culture and annatto on the flavor and functionality of wheyprotein concentrate. | J Dairy Sci | 2011 Mar | 21338784 |
| Effect of myoglobin from Eastern little tuna muscle on lipid oxidation of washed Asian seabass mince at different pH conditions. | J Food Sci | 2011 Mar | 21535742 |
| Effect of enzymes on strawberry volatiles during storage, at different ripenesslevel, in different cultivars, and during eating. | J Food Sci | 2011 Mar | 21535753 |
| Volatile compounds in light, medium, and dark black walnut and their influence onthe sensory aromatic profile. | J Food Sci | 2011 Mar | 21535735 |
| Volatile analysis of ground almonds contaminated with naturally occurring fungi. | J Agric Food Chem | 2011 Jun 8 | 21528918 |
| Effects of metal chelator, sodium azide, and superoxide dismutase on theoxidative stability in riboflavin-photosensitized oil-in-water emulsion systems. | J Agric Food Chem | 2011 Jun 8 | 21542578 |
| Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissaofficinalis L.) as antioxidants in cooked pork patties packed in MAP. | Meat Sci | 2011 Jul | 21345605 |
| Model studies on the pattern of volatiles generated in mixtures of amino acids,lipid-oxidation-derived aldehydes, and glucose. | J Agric Food Chem | 2011 Feb 23 | 21265545 |
| Effect of flaxseed lignans added to milk or fed to cows on oxidative degradation of dairy beverages enriched with polyunsaturated fatty acids. | J Dairy Res | 2011 Feb | 21214967 |