Green tea flavour determinants and their changes over manufacturing processes. | Food Chem | 2016 Dec 1 | 27374591 |
The effect of acidification of liquid whey protein concentrate on the flavor ofspray-dried powder. | J Dairy Sci | 2014 Jul | 24792804 |
The effect of feed solids concentration and inlet temperature on the flavor ofspray dried whey protein concentrate. | J Food Sci | 2014 Jan | 24329978 |
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 |
Isolation and biological activities of decanal, linalool, valencene, and octanal from sweet orange oil. | J Food Sci | 2012 Nov | 23106968 |
In vitro anthelmintic activity of the essential oils of Zanthoxylumzanthoxyloides and Newbouldia laevis against Strongyloides ratti. | Parasitol Res | 2012 Apr | 21960378 |
Efficacy of cold-pressed terpeneless Valencia oil and its primary components oninhibition of Listeria species by direct contact and exposure to vapors. | J Food Sci | 2011 Sep | 22417555 |
The effect of starter culture and annatto on the flavor and functionality of wheyprotein concentrate. | J Dairy Sci | 2011 Mar | 21338784 |
Volatile analysis of ground almonds contaminated with naturally occurring fungi. | J Agric Food Chem | 2011 Jun 8 | 21528918 |
Iron is an essential cause of fishy aftertaste formation in wine and seafoodpairing. | J Agric Food Chem | 2009 Sep 23 | 19708656 |