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Chemistry of Deep-Fat Frying Oils

Journal of food science, 2007-06, Vol.72 (5), p.R77-R86

2007

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Reactive Oxygen Species, Aging, and Antioxidative Nutraceuticals

Comprehensive reviews in food science and food safety, 2004-01, Vol.3 (1), p.21-33

2004

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Kinetics for singlet oxygen formation by riboflavin photosensitization and the reaction between riboflavin and singlet oxygen

Journal of food science, 2004-12, Vol.69 (9), p.C726-C732

2004

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Chemistry and Reaction of Singlet Oxygen in Foods

Comprehensive reviews in food science and food safety, 2002-07, Vol.1 (2), p.58-72

2002

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Changes of Headspace Volatiles in Milk with Riboflavin Photosensitization

Journal of food science, 2009-09, Vol.74 (7), p.C563-C568

2009

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Effects of Light, Oxygen, and pH on the Absorbance of 2,2-Diphenyl-1-picrylhydrazyl

Journal of food science, 2003-03, Vol.68 (2), p.487-490

2003

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Effects of Pulsed Electric Fields on the Quality of Orange Juice and Comparison with Heat Pasteurization

Journal of agricultural and food chemistry, 2000-10, Vol.48 (10), p.4597-4605

2000

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Effects and Prooxidant Mechanisms of Oxidized α-Tocopherol on the Oxidative Stability of Soybean Oil

Journal of food science, 2007-05, Vol.72 (4), p.C223-C230

2007

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Singlet Oxygen Oxidation for 2-Pentylfuran and 2-Pentenyfuran Formation in Soybean Oil

Journal of food science, 2003-05, Vol.68 (4), p.1175-1178

2003

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Effects of riboflavin photosensitized oxidation on the volatile compounds of soymilk

Journal of food science, 2004-12, Vol.69 (9), p.C733-C738

2004

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Effects of Pulsed Electric Fields on the Activities of Microorganisms and Pectin Methyl Esterase in Orange Juice

Journal of food science, 2000-11, Vol.65 (8), p.1359-1363

2000

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Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice

Journal of food protection, 2002-10, Vol.65 (10), p.1623-1627

2002

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Solid Phase Microextraction of Volatile Soybean Oil and Corn Oil Compounds

Journal of food science, 2002-01, Vol.67 (1), p.71-76

2002

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Flavor, Color, and Vitamin C Retention of Pulsed Electric Field Processed Orange Juice in Different Packaging Materials

Journal of agricultural and food chemistry, 2001-02, Vol.49 (2), p.669-674

2001

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Singlet oxygen and ascorbic acid effects on dimethyl disulfide and off-flavor in skim milk exposed to light

Journal of food science, 1998-05, Vol.63 (3), p.408-412

1998

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Pasteurization of Fresh Orange Juice Using Gamma Irradiation: Microbiological, Flavor, and Sensory Analyses

Journal of food science, 2002-05, Vol.67 (4), p.1495-1501

2002

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Relationships among headspace oxygen, peroxide value, and conjugated diene content of soybean oil oxidation

Journal of food science, 2004-03, Vol.69 (2), p.fct83-fct88

2004

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Off-odor Study with γ-Irradiated Orange Juice Using Sensory and Volatile Compound Analyses

Journal of food science, 2003-05, Vol.68 (4), p.1259-1264

2003

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Electron Donation Mechanisms of β-Carotene as a Free Radical Scavenger

Journal of food science, 2003-04, Vol.68 (3), p.861-865

2003

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Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable Product

Journal of food science, 2003-04, Vol.68 (3), p.849-854

2003

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Formation of Volatile Compounds in Soy Flour by Singlet Oxygen Oxidation During Storage Under Light

Journal of food science, 2003-08, Vol.68 (6), p.1933-1937

2003

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Effect of Thermal Processing and Carbon Dioxide-assisted High-pressure Processing on Pectinmethylesterase and Chemical Changes in Orange Juice

Journal of food science, 2003-05, Vol.68 (4), p.1179-1184

2003

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Quenching Mechanisms and Kinetics of α-Tocopherol and β-Carotene on the Photosensitizing Effect of Synthetic Food Colorant FD&C Red No. 3

Journal of food science, 2002-03, Vol.67 (2), p.507-510

2002

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alpha-Tocopherol content and oxidative stability of egg yolk as related to dietary alpha-tocopherol

Journal of food science, 1998-09, Vol.63 (5), p.919-922

1998

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DSC determination of thermally oxidized olive oil

Journal of the American Oil Chemists' Society, 2003-06, Vol.80 (6), p.533-537

2003

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Chemistry of Deep-Fat Frying Oils

Reactive Oxygen Species, Aging, and Antioxidative Nutraceuticals

Kinetics for singlet oxygen formation by riboflavin photosensitization and the reaction between riboflavin and singlet oxygen

Chemistry and Reaction of Singlet Oxygen in Foods

Changes of Headspace Volatiles in Milk with Riboflavin Photosensitization

Effects of Light, Oxygen, and pH on the Absorbance of 2,2-Diphenyl-1-picrylhydrazyl

Effects of Pulsed Electric Fields on the Quality of Orange Juice and Comparison with Heat Pasteurization

Effects and Prooxidant Mechanisms of Oxidized α-Tocopherol on the Oxidative Stability of Soybean Oil

Singlet Oxygen Oxidation for 2-Pentylfuran and 2-Pentenyfuran Formation in Soybean Oil

Effects of riboflavin photosensitized oxidation on the volatile compounds of soymilk

Effects of Pulsed Electric Fields on the Activities of Microorganisms and Pectin Methyl Esterase in Orange Juice

Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice

Solid Phase Microextraction of Volatile Soybean Oil and Corn Oil Compounds

Flavor, Color, and Vitamin C Retention of Pulsed Electric Field Processed Orange Juice in Different Packaging Materials

Singlet oxygen and ascorbic acid effects on dimethyl disulfide and off-flavor in skim milk exposed to light

Pasteurization of Fresh Orange Juice Using Gamma Irradiation: Microbiological, Flavor, and Sensory Analyses

Relationships among headspace oxygen, peroxide value, and conjugated diene content of soybean oil oxidation

Off-odor Study with γ-Irradiated Orange Juice Using Sensory and Volatile Compound Analyses

Electron Donation Mechanisms of β-Carotene as a Free Radical Scavenger

Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable Product

Formation of Volatile Compounds in Soy Flour by Singlet Oxygen Oxidation During Storage Under Light

Effect of Thermal Processing and Carbon Dioxide-assisted High-pressure Processing on Pectinmethylesterase and Chemical Changes in Orange Juice

Quenching Mechanisms and Kinetics of α-Tocopherol and β-Carotene on the Photosensitizing Effect of Synthetic Food Colorant FD&C Red No. 3

alpha-Tocopherol content and oxidative stability of egg yolk as related to dietary alpha-tocopherol

DSC determination of thermally oxidized olive oil

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