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| 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 |
| A bioelectronic sensor based on canine olfactory nanovesicle-carbon nanotubehybrid structures for the fast assessment of food quality. | Analyst | 2012 Jul 21 | 22497005 |
| Iron-lactoferrin complex reduces iron-catalyzed off-flavor formation in powdered milk with added fish oil. | J Food Sci | 2012 Aug | 22860577 |
| Modulation of protein fermentation does not affect fecal water toxicity: a randomized cross-over study in healthy subjects. | PLoS One | 2012 | 23285019 |
| Mating-induced differential coding of plant odour and sex pheromone in a malemoth. | Eur J Neurosci | 2011 May | 21488987 |
| Volatile analysis of ground almonds contaminated with naturally occurring fungi. | J Agric Food Chem | 2011 Jun 8 | 21528918 |
| Antioxidant properties of green tea extract protect reduced fat soft cheeseagainst oxidation induced by light exposure. | J Agric Food Chem | 2011 Aug 24 | 21721579 |
| Analysis, occurrence and potential sensory significance of aliphatic aldehydes inwhite wines. | Food Chem | 2011 Aug 1 | 25214144 |
| Iron is an essential cause of fishy aftertaste formation in wine and seafoodpairing. | J Agric Food Chem | 2009 Sep 23 | 19708656 |