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| Addition of sorbitol with KMnO4 improves broccoli quality retention in modified atmosphere packages | | Journal of food quality |
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| Optimization of synbiotic fermented food from hydrosoluble soy extract applying experimental design and sensory analysis techniques | | Journal of sensory studies |
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| Low oxygen levels and light exposure affect quality of fresh-cut Romaine lettuce | | Postharvest biology and technology |
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| Effect of packing materials and storage time on volatile compounds in tea processed from flowers of black elder (Sambucus nigra L.) | | European food research and technology |
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| Effect of packaging materials on color, vitamin C and sensory quality of refrigerated mandarin juice | | Journal of food quality |
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| The influence of ripening temperature on the sensory characteristics of reggianito Argentino cheese | | Journal of sensory studies |
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| Molecular basis of seed lipoxygenase null traits in soybean line OX948 | | Theoretical and applied genetics |
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| Shelf stability and sensory attributes of a deep-fried product incorporated with pre-treated soy flour | | Journal of food processing and preservation |
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| Inactivation kinetics of lipoxygenase in pressurized raw soymilk and soymilk from high-pressure treated soybeans | | Journal of food processing and preservation |
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| Redberry juniper as a roughage source in lamb feedlot rations: Wool and carcass characteristics, meat fatty acid profiles, and sensory panel traits | | Meat science |
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| Effects of feeding a single or sequence of beta-adrenergic agonists on cull cow meat quality | | Meat science |
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| Iron fortification and parboiled rice quality: appearance, cooking quality and sensory attributes | | Journal of the science of food and agriculture |
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| Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature | | Journal of the science of food and agriculture |
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| Inhibitory effects of isoflavones on soybean lipoxygenase-1 activity | | Journal of food biochemistry |
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| Volatile organic compounds and palatability of concentrates fed to lambs and ewes | | Small ruminant research |
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| Flying the Fly: Long-range Flight Behavior of Drosophila melanogaster to Attractive Odors | | Journal of chemical ecology |
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| Characterization of olive fruit microflora and its effect on olive oil volatile compounds biogenesis | | European journal of lipid science and technology |
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| The use of electronic and human nose for monitoring rapeseed oil autoxidation | | European journal of lipid science and technology |
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| Effect of ingredients on oxidative stability of fish oil-enriched drinking yoghurt | | European journal of lipid science and technology |
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| Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius) | | Food chemistry |
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| Flavors of green tea change little during storage | | Journal of sensory studies |
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| Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders | | International journal of food microbiology |
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| Impact of microwave blanching on the flavor of roasted peanuts | | Journal of sensory studies |
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| Extrusion parameters and consumer acceptability of a peanut-based meat analogue | | International journal of food science and technology |
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| Effect prediction of identified SNPs linked to fruit quality and chilling injury in peach [Prunus persica (L.) Batsch] | | Plant molecular biology |
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| Low-density silver carp Hypophthalmichthys molitrix (Valenciennes) polyculture does not prevent cyanobacterial off-flavours in channel catfish Ictalurus punctatus (Rafinesque) | | Aquaculture research |
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| A novel approach for ammonia removal from fresh-water recirculated aquaculture systems, comprising ion exchange and electrochemical regeneration | | Aquacultural engineering |
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| Consumer acceptance of UV-C treated liquid egg products and preparations with UV-C treated eggs | | Innovative food science and emerging technologies |
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| Carbon dioxide flavour taint in modified atmosphere packed beef steaks | | Lebensmittel-Wissenschaft |
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| Evidence of 4-ethylcatechol as one of the main phenolic off-flavour markers in French ciders | | Food chemistry |
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| Effect of temperature and modified atmosphere on quality preservation of sayer date fruits (phoenix dactylifera l.) | | Journal of food processing and preservation |
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| The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality | | Small ruminant research |
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| Rapid and Simultaneous Analysis of Xanthines and Polyphenols as Bitter Taste Markers in Bakery Products by FT-NIR Spectroscopy | | Food analytical methods |
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| A pilot plant evaluation of the Magnetic Ion EXchange® process for the removal of dissolved organic carbon at Draycote water treatment works | | Water and environment journal |
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| Antioxidants and shelf life of whole wheat bread | | Journal of cereal science |
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| Evaluation of overall acceptability of fresh pineapple using the regression tree approach | | Journal of food quality |
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| Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action | | Meat science |
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| Mathematical modeling of off-flavor development during beef storage | | Meat science |
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| Comparison of two headspace sampling techniques for the analysis of off-flavour volatiles from oat based products | | Food chemistry |
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| Optimization of purification conditions of radish (Raphanus sativus L.) anthocyanin-rich extracts using chitosan | | Lebensmittel-Wissenschaft |
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