| Authentication of natural vanilla flavorings: isotopic characterization usingdegradation of vanillin into guaiacol. | J Agric Food Chem | 2002 Oct 23 | 12381102 |
| Plant cell cultures: Chemical factories of secondary metabolites. | Biotechnol Adv | 2002 May | 14538059 |
| In vitro antifungal activity of several antimicrobial compounds againstPenicillium expansum. | J Food Prot | 2002 May | 12030296 |
| Aspergillus flavus dose-response curves to selected natural and syntheticantimicrobials. | Int J Food Microbiol | 2002 Mar | 11934030 |
| Application of pulsed field gradient NMR techniques for investigating binding of flavor compounds to macromolecules. | J Agric Food Chem | 2002 Jul 17 | 12105956 |
| Bioactive aromatic compounds from leaves and stems of Vanilla fragrans. | J Agric Food Chem | 2001 Nov | 11714297 |
| Antioxidant activity of resveratrol compared with common food additives. | J Food Prot | 2001 Mar | 11252483 |
| Multivariate calibration for the determination of total azadirachtin-relatedlimonoids and simple terpenoids in neem extracts using vanillin assay. | J Agric Food Chem | 2001 Mar | 11312830 |
| Rerouting the plant phenylpropanoid pathway by expression of a novel bacterial enoyl-CoA hydratase/lyase enzyme function. | Plant Cell | 2001 Jul | 11449058 |
| Using an ion-trap MS sensor to differentiate and identify individual componentsin grapefruit juice headspace volatiles. | J Agric Food Chem | 2001 Jan | 11170585 |