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Peer-Reviewed Papers

Ageing and retail display time in raw beef odour according to the degree of lipid oxidation.Virginia C Resconi et al.Food chemistry, 242, 288-300 (2017-10-19) Site-Dependent Cysteine Lipidation Potentiates the Activation of Proapoptotic BAX.Daniel T Cohen et al.Cell reports, 30(10), 3229-3239 (2020-03-12) Volatiles of fresh and commercial sweet red pepper pastes: processing methods and microwave assisted extractionGogus F, et al. International journal of food properties, 18(8), 1625-1634 (2015) Identification of some volatile compounds from Citrullus vulgaris.Kemp TR. Phytochemistry, 14(12), 2637-2638 (1975) Use of egg yolk phospholipids to generate chicken meat odorants.De-Wei Chen et al.Food chemistry, 286, 71-77 (2019-03-05) Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment.Yunzi Feng et al.Food chemistry, 265, 274-280 (2018-06-10) Quantitation of volatile compounds in heated triolein by static headspace capillary gas chromatography/infrared spectroscopy-mass spectrometry.Mahungu SM, et al. Journal of the American Oil Chemists' Society, 71(4), 453-455 (1994) Volatile flavor constituents in the pork broth of black-pig.Jian Zhao et al.Food chemistry, 226, 51-60 (2017-03-04) Composition of coriander leaf volatiles.Potter TL & Fagerson IS. Journal of Agricultural and Food Chemistry, 38(11), 2054-2056 (1990) Structure-activity relationship of cinnamaldehyde analogs as inhibitors of AI-2 based quorum sensing and their effect on virulence of Vibrio spp.Gilles Brackman et al.PloS one, 6(1), e16084-e16084 (2011-01-21)

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