TitleJournalDatePubmed ID
Green tea flavour determinants and their changes over manufacturing processes.Food Chem2016 Dec 127374591
The effect of acidification of liquid whey protein concentrate on the flavor ofspray-dried powder.J Dairy Sci2014 Jul24792804
The effect of feed solids concentration and inlet temperature on the flavor ofspray dried whey protein concentrate.J Food Sci2014 Jan24329978
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 Sci2013 Jan 1523270941
Isolation and biological activities of decanal, linalool, valencene, and octanal from sweet orange oil.J Food Sci2012 Nov23106968
In vitro anthelmintic activity of the essential oils of Zanthoxylumzanthoxyloides and Newbouldia laevis against Strongyloides ratti.Parasitol Res2012 Apr21960378
Efficacy of cold-pressed terpeneless Valencia oil and its primary components oninhibition of Listeria species by direct contact and exposure to vapors.J Food Sci2011 Sep22417555
The effect of starter culture and annatto on the flavor and functionality of wheyprotein concentrate.J Dairy Sci2011 Mar21338784
Volatile analysis of ground almonds contaminated with naturally occurring fungi.J Agric Food Chem2011 Jun 821528918
Iron is an essential cause of fishy aftertaste formation in wine and seafoodpairing.J Agric Food Chem2009 Sep 2319708656
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