| Determination of vanillin and related flavor compounds in cocoa drink bycapillary electrophoresis. | J Chromatogr A | 2007 Jan 5 | 17084851 |
| Lipid microencapsulation allows slow release of organic acids and naturalidentical flavors along the swine intestine. | J Anim Sci | 2007 Feb | 17040943 |
| Microbial transformation of propenylbenzenes for natural flavour production. | Trends Biotechnol | 2007 Dec | 17988755 |
| Determination of monensin, narasin, and salinomycin in mineral premixes,supplements, and animal feeds by liquid chromatography and post-columnderivatization: collaborative study. | J AOAC Int | 2006 Sep-Oct | 17042170 |
| Microwave- and ultrasound-assisted extraction of vanillin and its quantification by high-performance liquid chromatography in Vanilla planifolia. | J Sep Sci | 2006 Mar | 16605078 |
| Antimicrobial activity of vanillin against spoilage microorganisms in storedfresh-cut mangoes. | J Food Prot | 2006 Jul | 16865911 |
| Effects of antimicrobial components of essential oils on growth of Bacilluscereus INRA L2104 in and the sensory qualities of carrot broth. | Int J Food Microbiol | 2006 Jan 15 | 16213622 |
| Effect of flavors on the viscosity and gelling point of aqueous poloxamersolution. | Arch Pharm Res | 2006 Dec | 17225469 |
| Effect of vanillin on the fate of Listeria monocytogenes and Escherichia coliO157:H7 in a model apple juice medium and in apple juice. | Food Microbiol | 2006 Apr | 16943001 |
| Antioxidative effects of polyphenols in leaves of Houttuynia cordata on proteinfragmentation by copper-hydrogen peroxide in vitro. | J Med Food | 2005 Summer | 16117623 |