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Nutrition, functional and sensory properties of foods

1, 2013

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A study of b1+H2O and b1-ions in the product ion spectra of dipeptides containing N-terminal basic amino acid residues

Journal of the American Society for Mass Spectrometry, 2007-08, Vol.18 (8), p.1414-1422

2007

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Recent advances in food and flavor chemistry: food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods.

1, 2010

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Identification of atranorin and related potential allergens in oakmoss absolute by high-performance liquid chromatography–tandem mass spectrometry using negative ion atmospheric pressure chemical ionization

Journal of Chromatography A, 2000-08, Vol.888 (1), p.103-111

2000

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Food flavors and chemistry: advances of the new millennium.

1, 2001

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Formation of Sulfur-Containing Flavor Compounds from Reactions of Furaneol and Cysteine, Glutathione, Hydrogen Sulfide, and Alanine/Hydrogen Sulfide

Journal of agricultural and food chemistry, 1997-03, Vol.45 (3), p.894-897

1997

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Quantitative Analysis of the 26 Allergens for Cosmetic Labeling in Fragrance Raw Materials and Perfume Oils

Journal of agricultural and food chemistry, 2005-07, Vol.53 (14), p.5487-5491

2005

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Preface

Nutrition, Functional and Sensory Properties of Foods, 2013

2013

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A study of b 1 +H 2 O and b 1 -ions in the product ion spectra of dipeptides containing N-terminal basic amino acid residues

Journal of the American Society for Mass Spectrometry, 2007-08, Vol.18 (8), p.1414-1422

2007

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A Study of b 1+H 2O and b 1-Ions in the Product Ion Spectra of Dipeptides Containing N-Terminal Basic Amino Acid Residues

Journal of the American Society for Mass Spectrometry, 2007, Vol.18 (8), p.1414-1422

2007

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Recent advances in food and flavor chemistry: food flavors and encapsulation, health benefits, analytical methods, and molecular biology of function foods

2010

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A Study of the Fate of Aspartame and Flavor Molecules in Chewing Gum Utilizing LC/MS/MS and GC/MS

Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods, 2010

2010

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