| 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 |
| Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens. | J Food Sci | 2017 Sep | 28732107 |
| Evaluation of the synergism among volatile compounds in Oolong tea infusion byodour threshold with sensory analysis and E-nose. | Food Chem | 2017 Apr 15 | 27979119 |
| Prediction of warmed-over flavour development in cooked chicken by colorimetricsensor array. | Food Chem | 2016 Nov 15 | 27283653 |
| Flavor and stability of milk proteins. | J Dairy Sci | 2016 Jun | 27060829 |
| A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices. | J Food Sci Technol | 2016 Jan | 26787980 |
| A novel ultrasound-assisted back extraction reverse micelles method coupled with gas chromatography-flame ionization detection for determination of aldehydes inheated edibles oils. | Food Chem | 2015 Dec 1 | 26041160 |
| 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 |
| Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MSapproach. | Food Chem | 2014 Aug 15 | 24679792 |