TitleJournalDatePubmed ID
Food volatile compounds facilitating HII mesophase formation: solubilization and stability.J Agric Food Chem2011 May 2521495722
Essential oil of Terminalia chebula fruits as a repellent for the indian honeybee Apis florea.Chem Biodivers2010 May20491085
Recruits of the stingless bee Scaptotrigona pectoralis learn food odors from the nest atmosphere.Naturwissenschaften2010 May20358172
Comparison of tomatillo and tomato volatile compounds in the headspace byselected ion flow tube mass spectrometry (SIFT-MS).J Food Sci2010 Apr20492278
Influence of lipids in the generation of phenylacetaldehyde in wort-related modelsystems.J Agric Food Chem2008 May 1418386901
Impact of forced-aging process on madeira wine flavor.J Agric Food Chem2008 Dec 2419053377
Insect odour perception: recognition of odour components by flower foragingmoths.Proc Biol Sci2006 Aug 2216846910
Kinetics of oxidative degradation of white wines and how they are affected byselected technological parameters.J Agric Food Chem2002 Oct 912358460
Formation of aroma-active strecker-aldehydes by a direct oxidative degradation ofAmadori compounds.J Agric Food Chem2000 Sep10995354
Quantitative model studies on the formation of aroma-active aldehydes and acidsby strecker-type reactions.J Agric Food Chem2000 Feb10691653
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