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

Characteristics of aroma-active compounds in the pectin-elicited suspension culture of Zanthoxylum piperitum (prickly ash)

Characteristics of aroma-active compounds in the pectin-eliceted suspension culture of Zanthoxylum piperitum(prickly ash)

Inhibitory effect of tumor cell proliferation and induction of G2/M cell cycle arrest by panaxytriol

Degradation of Vitamin A Palmitate in Corn Flakes During Storage

Identification of flavor compounds produced by the pectin-elicited suspension culture of Zanthoxylum pipertium DC(Prickly Ash)

Formation of pentylpyrizines in an oil medium

Formation of pyridines from thermal interaction of glutamine or glutamic acid with a mixture of alkadienals in aqueous and oil media

Formation of 2-Pentylpyridine from the thermal interaction of amino acids and 2,4-Decadienal

Optimal condition for the immobilization of peppermint cells in polyurethane foam matrix