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Food Microbiology|February 21, 2026
Control of residual maltose in low-alcohol beer produced by non-Saccharomyces yeast with enzymatic treatmentMohini Basu, Nataliia Voloshchuk, Jacob Simmons, et al.
Analytica Chimica Acta|September 2, 2008
Analysis of selected carbonyl oxidation products in wine by liquid chromatography with diode array detectionRyan J Elias, V Felipe Laurie, Susan E Ebeler, et al.
Frontiers in Plant Science|November 5, 2019
Modeling the Impacts of Weather and Cultural Factors on Rotundone Concentration in Cool-Climate Noiret Wine GrapesAndrew D Harner, Justine E Vanden Heuvel, Richard P Marini, et al.
Food Chemistry|February 5, 2017
Removal of fumonisin B1 and B2 from model solutions and red wine using polymeric substancesVerónica Carrasco-Sánchez, Gal Y Kreitman, Christian Folch-Cano, et al.
Chemical Research in Toxicology|August 6, 2015
Highly reactive free radicals in electronic cigarette aerosolsReema Goel, Erwann Durand, Neil Trushin, et al.
Food Chemistry|March 30, 2025
Peptides modulate Cu(II) reactivity toward hop-derived polyfunctional thiols in beerMorgan A Vincent, Magdalena I Naziemiec, Mogens L Andersen, et al.
Chemical Research in Toxicology|June 27, 2017
Effects of Topography-Related Puff Parameters on Carbonyl Delivery in Mainstream Cigarette SmokeSamantha M Reilly, Reema Goel, Zachary Bitzer, et al.
Nicotine & Tobacco Research : Official Journal of the Society for Research on Nicotine and Tobacco|August 21, 2018
Little Cigars, Filtered Cigars, and their Carbonyl Delivery Relative to CigarettesSamantha M Reilly, Reema Goel, Zachary Bitzer, et al.
Journal of Agricultural and Food Chemistry|December 7, 2006
Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersionsRyan J Elias, Juma D Bridgewater, Richard W Vachet, et al.
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