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1.
Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies.
Food Chem
; 425: 136490, 2023 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-37276663
2.
Acrylamide in Corn-Based Thermally Processed Foods: A Review.
J Agric Food Chem
; 70(14): 4165-4181, 2022 Apr 13.
Artículo
en Inglés
| MEDLINE | ID: mdl-35357820
3.
Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts ( Corylus avellana L.).
J Agric Food Chem
; 67(1): 415-424, 2019 Jan 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-30525582
4.
Investigation of serotonin, free and protein-bound tryptophan in Turkish hazelnut varieties and effect of roasting on serotonin content.
Food Res Int
; 120: 865-871, 2019 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-31000307
5.
Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometry.
Food Chem
; 272: 347-353, 2019 Jan 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-30309554
6.
Correction to Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts ( Corylus avellana L.).
J Agric Food Chem
; 67(11): 3292, 2019 03 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-30844261
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