TitleJournalDatePubmed ID
Vanilla--its science of cultivation, curing, chemistry, and nutraceuticalproperties.Crit Rev Food Sci Nutr201324090143
Phenolic biotransformations during conversion of ferulic acid to vanillin bylactic acid bacteria.Biomed Res Int201324066293
Contribution of ALDH1A1 isozyme to detoxification of aldehydes present in food products.Acta Pol Pharm2012 Nov-Dec23285706
Rapid discrimination and characterization of vanilla bean extracts by attenuated total reflection infrared spectroscopy and selected ion flow tube massspectrometry.J Food Sci2012 Mar22384952
Optimizing the orosensory properties of model functional beverages: the influenceof novel sweeteners, odorants, bitter blockers, and their mixtures on(+)-catechin.J Food Sci2012 Jun22582876
Effect of vanillin and ethyl vanillin on cytochrome P450 activity in vitro and invivo.Food Chem Toxicol2012 Jun22450566
Molecularly imprinted photonic hydrogels as colorimetric sensors for rapid andlabel-free detection of vanillin.J Agric Food Chem2012 Feb 2922292481
Increased significance of food wastes: selective recovery of added-valuecompounds.Food Chem2012 Dec 1522980828
Effect of enzymatic deamidation of soy protein by protein-glutaminase on theflavor-binding properties of the protein under aqueous conditions.J Agric Food Chem2012 Aug 1522831747
Headspace-single drop microextraction (HS-SDME) in combination withhigh-performance liquid chromatography (HPLC) to evaluate the content of alkyl-and methoxy-phenolic compounds in biomass smoke.Talanta2011 Sep 1521807181
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