| Sensory and Flavor Characteristics of Tomato Juice from Garden Gem and RomaTomatoes with Comparison to Commercial Tomato Juice. | J Food Sci | 2018 Jan | 29135026 |
| Study on the developmental toxicity of β-ionone in the rat. | Regul Toxicol Pharmacol | 2018 Aug | 29928934 |
| Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by GasChromatography-Olfactometry, Odor Activity Values, Aroma Recombination, andOmission Analysis. | J Agric Food Chem | 2017 Sep 27 | 28885016 |
| Polyunsaturated lipids and vitamin A oxidation during cod liver oil in vitro gastrointestinal digestion. Antioxidant effect of added BHT. | Food Chem | 2017 Oct 1 | 28490135 |
| Effect of Raw Material, Pressing and Glycosidase on the Volatile CompoundComposition of Wine Made From Goji Berries. | Molecules | 2016 Oct 2 | 27706098 |
| Characterization of the Key Aroma Volatile Compounds in Cranberry (Vacciniummacrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV). | J Agric Food Chem | 2016 Jun 22 | 27265519 |
| Green tea flavour determinants and their changes over manufacturing processes. | Food Chem | 2016 Dec 1 | 27374591 |
| Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation. | Food Chem | 2015 Mar 1 | 25306363 |
| Identification of geosmin and 2-methylisoborneol in cyanobacteria and moleculardetection methods for the producers of these compounds. | Water Res | 2015 Jan 1 | 25462716 |
| Environmental and seasonal influences on red raspberry flavour volatiles andidentification of quantitative trait loci (QTL) and candidate genes. | Theor Appl Genet | 2013 Jan | 22890807 |