TitleJournalDatePubmed ID
Iron is an essential cause of fishy aftertaste formation in wine and seafoodpairing.J Agric Food Chem2009 Sep 2319708656
Effect of soybean volatile compounds on Aspergillus flavus growth and aflatoxin production.J Food Sci2009 Mar19323756
The effect of bleaching agent on the flavor of liquid whey and whey proteinconcentrate.J Dairy Sci2009 Dec19923595
Carbonyl emissions from commercial cooking sources in Hong Kong.J Air Waste Manag Assoc2006 Aug16933641
Detection and quantification of ochratoxin A and deoxynivalenol in barley grains by GC-MS and electronic nose.Int J Food Microbiol2002 Feb 511845819
Elisa to quantify hexanal-protein adducts in a meat model system.J Agric Food Chem2001 Jun11410003
Grapefruit gland oil composition is affected by wax application, storage temperature, and storage time.J Agric Food Chem1999 May10552497
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