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| Modeling of the hydrolysis of sugar cane bagasse with hydrochloric acid. | Appl Biochem Biotechnol | 2003 Jan | 12495205 |
| Influence of distillation system, oak wood type, and aging time on composition ofcider brandy in phenolic and furanic compounds. | J Agric Food Chem | 2003 Dec 31 | 14690381 |
| Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit. | J Agric Food Chem | 2001 Dec | 11743778 |
| 5-Hydroxymethylfurfural: assessment of mutagenicity, DNA-damaging potential and reactivity towards cellular glutathione. | Food Chem Toxicol | 2000 Sep | 10930701 |
| Identification and effects of maize silk volatiles on cultures of Aspergillus flavus. | J Agric Food Chem | 2000 Mar | 10725175 |
| Effect of alcohol compounds found in hemicellulose hydrolysate on the growth and fermentation of ethanologenic Escherichia coli. | Biotechnol Bioeng | 2000 Jun 5 | 10797238 |
| Study of the reactions between (+)-catechin and furfural derivatives in thepresence or absence of anthocyanins and their implication in food color change. | J Agric Food Chem | 2000 Dec | 11141265 |
| [Efficacy evaluation of the molasses supplementation in normal and depleted rats diet]. | Arch Latinoam Nutr | 2000 Dec | 11464664 |
| Effect of selected aldehydes on the growth and fermentation of ethanologenic Escherichia coli. | Biotechnol Bioeng | 1999 Oct 5 | 10440668 |