| A physiologically based in silico model for trans-2-hexenal detoxification andDNA adduct formation in rat. | Chem Res Toxicol | 2012 Dec 17 | 22978292 |
| Change of volatile compounds in fresh fish meat during ice storage. | J Food Sci | 2011 Nov-Dec | 22416694 |
| Fate in digestion in vitro of several food components, including some toxic compounds coming from omega-3 and omega-6 lipids. | Food Chem Toxicol | 2011 Jan | 20937346 |
| Environmental stress enhances biosynthesis of flavor precursors,S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-L-cysteine, in grapevinethrough glutathione S-transferase activation. | J Exp Bot | 2011 Jan | 21115666 |
| Model studies on the pattern of volatiles generated in mixtures of amino acids,lipid-oxidation-derived aldehydes, and glucose. | J Agric Food Chem | 2011 Feb 23 | 21265545 |
| Effects of carvacrol, (E)-2-hexenal, and citral on the thermal death kinetics of Listeria monocytogenes. | J Food Prot | 2011 Dec | 22186047 |
| Volatile trans-2-hexenal, a soybean aldehyde, inhibits Aspergillus flavus growth and aflatoxin production in corn. | J Food Sci | 2011 Aug | 22417509 |
| In vitro growth-inhibitory effect of plant-derived extracts and compounds against Paenibacillus larvae and their acute oral toxicity to adult honey bees. | Vet Microbiol | 2010 Sep 28 | 20409652 |
| Effects of bagging on volatiles and polyphenols in "Wanmi" peaches duringendocarp hardening and final fruit rapid growth stages. | J Food Sci | 2010 Nov-Dec | 21535618 |
| Effect of enzyme activity and frozen storage on jalapeño pepper volatiles byselected ion flow tube-mass spectrometry. | J Food Sci | 2010 Nov-Dec | 21535582 |