Food volatile compounds facilitating HII mesophase formation: solubilization and stability. | J Agric Food Chem | 2011 May 25 | 21495722 |
Essential oil of Terminalia chebula fruits as a repellent for the indian honeybee Apis florea. | Chem Biodivers | 2010 May | 20491085 |
Recruits of the stingless bee Scaptotrigona pectoralis learn food odors from the nest atmosphere. | Naturwissenschaften | 2010 May | 20358172 |
Comparison of tomatillo and tomato volatile compounds in the headspace byselected ion flow tube mass spectrometry (SIFT-MS). | J Food Sci | 2010 Apr | 20492278 |
Influence of lipids in the generation of phenylacetaldehyde in wort-related modelsystems. | J Agric Food Chem | 2008 May 14 | 18386901 |
Impact of forced-aging process on madeira wine flavor. | J Agric Food Chem | 2008 Dec 24 | 19053377 |
Insect odour perception: recognition of odour components by flower foragingmoths. | Proc Biol Sci | 2006 Aug 22 | 16846910 |
Kinetics of oxidative degradation of white wines and how they are affected byselected technological parameters. | J Agric Food Chem | 2002 Oct 9 | 12358460 |
Formation of aroma-active strecker-aldehydes by a direct oxidative degradation ofAmadori compounds. | J Agric Food Chem | 2000 Sep | 10995354 |
Quantitative model studies on the formation of aroma-active aldehydes and acidsby strecker-type reactions. | J Agric Food Chem | 2000 Feb | 10691653 |