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| Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia OrangeJuices Not from Concentrate (NFC) during Chilled Storage. | J Agric Food Chem | 2018 Jul 18 | 29889522 |
| 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 |
| Volatile and key odourant compounds of Turkish Berberis crataegina fruit usingGC-MS-Olfactometry. | Nat Prod Res | 2018 Apr | 28764557 |
| Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by GasChromatography-Olfactometry, Odor Activity Values, Aroma Recombination, andOmission Analysis. | J Agric Food Chem | 2017 Sep 27 | 28885016 |
| Consumer acceptance and aroma characterization of navy bean (Phaseolus vulgaris) powders prepared by extrusion and conventional processing methods. | J Sci Food Agric | 2017 Sep | 28230271 |
| Acceptability and Preference Drivers of Freshly Roasted Peanuts. | J Food Sci | 2017 Jan | 27886380 |
| Essential Oil from Flowers and Leaves of Elaeagnus Angustifolia (Elaeagnaceae): Composition, Radical Scavenging and General Toxicity Activities. | Adv Pharm Bull | 2016 Jun | 27478777 |
| Flavor and stability of milk proteins. | J Dairy Sci | 2016 Jun | 27060829 |
| Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation. | J Food Sci | 2016 Dec | 27925257 |