TitleJournalDatePubmed ID
Activity of natural compounds on Fusarium verticillioides and fumonisin production in stored maize kernels.Int J Food Microbiol2010 Jan 119892426
Comparison of tomatillo and tomato volatile compounds in the headspace byselected ion flow tube mass spectrometry (SIFT-MS).J Food Sci2010 Apr20492278
Effect of soybean volatile compounds on Aspergillus flavus growth and aflatoxin production.J Food Sci2009 Mar19323756
Toxic oxygenated alpha,beta-unsaturated aldehydes and their study in foods: a review.Crit Rev Food Sci Nutr2008 Feb18274968
Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae andimprovement of microbiological stability of soft drinks as assessed by logisticregression.Appl Environ Microbiol2007 Sep17616627
An assessment of the role played by some oxidation-related aldehydes in winearoma.J Agric Food Chem2007 Feb 717263488
Activity of trans-2-hexenal against Penicillium expansum in 'Conference' pears.J Appl Microbiol2006 Jun16696666
Effect of soybean lipoxygenase on volatile generation and inhibition of Aspergillus flavus mycelial growth.J Agric Food Chem2005 Jun 1515941315
Flavor perception and aroma release from model dairy desserts.J Agric Food Chem2004 Jun 215161219
Volatile constituents from the leaves of Callicarpa japonica Thunb. and theirantibacterial activities.J Agric Food Chem2004 Feb 2514969531
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