| Spice oils for the control of co-occurring mycotoxin-producing fungi. | J Food Prot | 2002 Apr | 11952220 |
| Aromatic profile of aqueous banana essence and banana fruit by gaschromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry(GC-O). | J Agric Food Chem | 2001 Oct | 11600027 |
| Anti-genotoxicity of trans-anethole and eugenol in mice. | Food Chem Toxicol | 2001 May | 11313116 |
| Inhibitory effects of eugenol and thymol on Penicillium citrinum strains in culture media and cheese. | Int J Food Microbiol | 2001 Jul 20 | 11482565 |
| Biotechnological production of vanillin. | Appl Microbiol Biotechnol | 2001 Aug | 11548997 |
| 14-Week toxicity and cell proliferation of methyleugenol administered by gavage to F344 rats and B6C3F1 mice. | Food Chem Toxicol | 2001 Apr | 11295478 |
| Potential nitrite scavengers as inhibitors of the formation of N-nitrosamines in solution and tobacco matrix systems. | J Agric Food Chem | 2000 Sep | 10995367 |
| Effect of cinnamon, clove and some of their constituents on the Na(+)-K(+)-ATPaseactivity and alanine absorption in the rat jejunum. | Food Chem Toxicol | 2000 Sep | 10930696 |
| Cinnamaldehyde content in foods determined by gas chromatography-massspectrometry. | J Agric Food Chem | 2000 Nov | 11087542 |
| Efficacy of allyl isothiocyanate in killing enterohemorrhagic Escherichia coliO157:H7 on alfalfa seeds. | Int J Food Microbiol | 2000 May 25 | 10857922 |