Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.)

Metabolomic differentiation of deer antlers of various origins by H-1 NMR spectrometry and principal components analysis

Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) According to their grades

Volatile compounds in fermented and acid-hydrolyzed soy sauces

Aroma active compounds of Bulgogi

Effects of selective oxidation of chitosan on physical and biological properties

Cell cycle dysregulation induced by cytoplasm of Lactococcus lactis ssp. lactis in SNUC2A, a colon cancer cell line

Aroma dilution method using GC injector split ratio for volatile compounds extracted by headspace solid phase microextraction

Classical and modern methods for the determination of halogenated aroma compounds in foods: An overview

Screening for antiproliferative effects of cellular components from lactic acid bacteria against human cancer cell lines