| The use of factorial design to evaluate the oxidation of oils containing different types of omega-3 fatty acids. | J Sci Food Agric | 2018 May | 29023751 |
| Investigation on Key Molecules of Huanglongbing (HLB)-Induced Orange JuiceOff-flavor. | J Agric Food Chem | 2018 Mar 14 | 28285516 |
| Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia OrangeJuices Not from Concentrate (NFC) during Chilled Storage. | J Agric Food Chem | 2018 Jul 18 | 29889522 |
| Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin(Citrus reticulata). | J Agric Food Chem | 2018 Jan 10 | 29237265 |
| Volatile molecular markers of VOO Thermo-oxidation: Effect of heating processes, macronutrients composition, and olive ripeness on the new emitted aldehydic compounds. | Food Res Int | 2018 Apr | 29579972 |
| Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by GasChromatography-Olfactometry, Odor Activity Values, Aroma Recombination, andOmission Analysis. | J Agric Food Chem | 2017 Sep 27 | 28885016 |
| Chemical Composition and Allelopathic, Antibacterial, Antifungal, andAntiacetylcholinesterase Activity of Fish-mint (Houttuynia cordataThunb.) fromIndia. | Chem Biodivers | 2017 Oct | 28636756 |
| Natural Occurrence of Aldol Condensation Products in Valencia Orange Oil. | J Food Sci | 2017 Dec | 29095499 |
| Growth media affect the volatilome and antimicrobial activity against Phytophthora infestans in four Lysobacter type strains. | Microbiol Res | 2017 Aug | 28602402 |
| Major components of orange oil inhibit Staphylococcus aureus growth and biofilm formation, and alter its virulence factors. | J Med Microbiol | 2016 Jul | 27259704 |