| A comparative study of aroma-active compounds between dark and milk chocolate:relationship to sensory perception. | J Sci Food Agric | 2015 Apr | 25043370 |
| Analysis of by-product formation and sugar monomerization in sugarcane bagassepretreated at pilot plant scale: differences between autohydrolysis, alkaline andacid pretreatment. | Bioresour Technol | 2015 Apr | 25643957 |
| Microbial inhibitors: formation and effects on acetone-butanol-ethanol fermentation of lignocellulosic biomass. | Appl Microbiol Biotechnol | 2014 Nov | 25267161 |
| Dioxin, furan and PCB serum levels in a South African Tswana population: comparing the polluting effects of using different cooking and heating fuels. | Environ Int | 2014 May | 24531408 |
| Reducing the potential for processing contaminant formation in cereal products. | J Cereal Sci | 2014 May | 24882936 |
| Aroma-active components of yeast extract pastes with a basic and characteristicmeaty flavour. | J Sci Food Agric | 2014 Mar 30 | 23900959 |
| Generation of oxidative species from ultraviolet light induced photolysis offructose. | Food Chem | 2014 Jul 1 | 24518343 |
| Effects of certain polyphenols and extracts on furans and acrylamide formation inmodel system, and total furans during storage. | Food Chem | 2014 Jan 1 | 24001861 |
| A framework to determine the effectiveness of dietary exposure mitigation to chemical contaminants. | Food Chem Toxicol | 2014 Dec | 25445762 |
| Potential protective effect of L-cysteine against the toxicity of acrylamide and furan in exposed Xenopus laevis embryos: an interaction study. | J Agric Food Chem | 2014 Aug 6 | 25055136 |