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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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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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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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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 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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Stability of α-, γ-, or δ-Tocopherol during Soybean Oil Oxidation

Journal of food science, 2006-10, Vol.71 (8), p.C456-C460

2006

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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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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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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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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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Chemistry and reactions of reactive oxygen species in foods

Journal of food science, 2005-11, Vol.70 (9), p.R142-R159

2005

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Effects of Carbon Dioxide in High-Pressure Processing on Pectinmethylesterase in Single-strength Orange Juice

Journal of food science, 2002-10, Vol.67 (8), p.3058-3062

2002

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Oxidative and thermal stabilities of genetically modified high oleic sunflower oil

Food chemistry, 2007, Vol.102 (4), p.1208-1213

2007

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Chemical reactions and stability of riboflavin in foods

Journal of food science, 2005, Vol.70 (1), p.R28-R36

2005

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Photosensitizing Effect of Riboflavin, Lumiflavin, and Lumichrome on the Generation of Volatiles in Soy Milk

Journal of agricultural and food chemistry, 2006-03, Vol.54 (6), p.2359-2364

2006

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Xanthan gum fermentation by Xanthomonas campestris immobilized in a novel centrifugal fibrous-bed bioreactor

Biotechnology progress, 1996, Vol.12 (5), p.630-637

1996

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Singlet Oxygen Oxidation Rates of ∝-, γ-, and δ-Tocopherols

Journal of food science, 2006-10, Vol.71 (8), p.C465-C468

2006

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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 soybean oil and oxidized soybean oil on the stability of β-carotene

Food chemistry, 2007, Vol.103 (3), p.695-700

2007

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Effects, Quenching Mechanisms, and Kinetics of Water Soluble Compounds in Riboflavin Photosensitized Oxidation of Milk

Journal of agricultural and food chemistry, 2006-08, Vol.54 (16), p.6016-6020

2006

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Hydrogenation and Interesterification Effects on the Oxidative Stability and Melting Point of Soybean Oil

Journal of agricultural and food chemistry, 2006-08, Vol.54 (16), p.6011-6015

2006

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Optimization of Solid-Phase Microextraction Analysis for Headspace Flavor Compounds of Orange Juice

Journal of agricultural and food chemistry, 1998-07, Vol.46 (7), p.2744-2747

1998

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Chemistry of Deep-Fat Frying Oils

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

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

Changes of Headspace Volatiles in Milk with Riboflavin Photosensitization

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

Stability of α-, γ-, or δ-Tocopherol during Soybean Oil Oxidation

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

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

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

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

Chemistry and reactions of reactive oxygen species in foods

Effects of Carbon Dioxide in High-Pressure Processing on Pectinmethylesterase in Single-strength Orange Juice

Oxidative and thermal stabilities of genetically modified high oleic sunflower oil

Chemical reactions and stability of riboflavin in foods

Photosensitizing Effect of Riboflavin, Lumiflavin, and Lumichrome on the Generation of Volatiles in Soy Milk

Xanthan gum fermentation by Xanthomonas campestris immobilized in a novel centrifugal fibrous-bed bioreactor

Singlet Oxygen Oxidation Rates of ∝-, γ-, and δ-Tocopherols

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

Effects of soybean oil and oxidized soybean oil on the stability of β-carotene

Effects, Quenching Mechanisms, and Kinetics of Water Soluble Compounds in Riboflavin Photosensitized Oxidation of Milk

Hydrogenation and Interesterification Effects on the Oxidative Stability and Melting Point of Soybean Oil

Optimization of Solid-Phase Microextraction Analysis for Headspace Flavor Compounds of Orange Juice

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