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Comparison of tomatillo and tomato volatile compounds in the headspace byselected ion flow tube mass spectrometry (SIFT-MS). | J Food Sci | 2010 Apr | 20492278 |
Effect of soybean volatile compounds on Aspergillus flavus growth and aflatoxin production. | J Food Sci | 2009 Mar | 19323756 |
Toxic oxygenated alpha,beta-unsaturated aldehydes and their study in foods: a review. | Crit Rev Food Sci Nutr | 2008 Feb | 18274968 |
Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae andimprovement of microbiological stability of soft drinks as assessed by logisticregression. | Appl Environ Microbiol | 2007 Sep | 17616627 |
An assessment of the role played by some oxidation-related aldehydes in winearoma. | J Agric Food Chem | 2007 Feb 7 | 17263488 |
Activity of trans-2-hexenal against Penicillium expansum in 'Conference' pears. | J Appl Microbiol | 2006 Jun | 16696666 |
Effect of soybean lipoxygenase on volatile generation and inhibition of Aspergillus flavus mycelial growth. | J Agric Food Chem | 2005 Jun 15 | 15941315 |
Flavor perception and aroma release from model dairy desserts. | J Agric Food Chem | 2004 Jun 2 | 15161219 |
Volatile constituents from the leaves of Callicarpa japonica Thunb. and theirantibacterial activities. | J Agric Food Chem | 2004 Feb 25 | 14969531 |