| Aspergillus volatiles regulate aflatoxin synthesis and asexual sporulation in Aspergillus parasiticus. | Appl Environ Microbiol | 2007 Nov | 17890344 |
| Optimal formation of hexyl laurate by Lipozyme IM-77 in solvent-free system. | J Agric Food Chem | 2006 Sep 20 | 16968072 |
| Inverse gas chromatographic method for measurement of interactions between soyprotein isolate and selected flavor compounds under controlled relative humidity. | J Agric Food Chem | 2004 Oct 6 | 15453699 |
| Effect of specific wavelengths on light-induced quality changes in Havarticheese. | J Dairy Res | 2003 Nov | 14649412 |
| Headspace solid phase microextraction (SPME) analysis of flavor compounds inwines. Effect of the matrix volatile composition in the relative response factorsin a wine model. | J Agric Food Chem | 2001 Nov | 11714294 |
| Optimized synthesis of lipase-catalyzed hexyl acetate in n-hexane by responsesurface methodology. | J Agric Food Chem | 2001 Mar | 11312836 |
| Competitive binding of aroma compounds by beta-cyclodextrin. | J Agric Food Chem | 2001 Dec | 11743785 |
| GC evaluation of flavour compounds sorption from water solutions by corn starchcryotextures obtained by freezing. | Nahrung | 1998 Dec | 9881365 |
| Effects of aliphatic alcohols and food additives on nicotinic acetylcholinereceptors in Xenopus oocytes. | Biosci Biotechnol Biochem | 1994 Oct | 7765504 |