2023

Effects of superheated steam processing on the physicochemical properties of sea rice bran

2022

The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour

"Evaluation of antioxidant, organic acid, and volatile compounds in coffee pulp wine fermented with native yeasts isolated from coffee cherries"

Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese 'May bryndza'

2021

Effect of inulin-type fructans and galactooligosaccharides on cultures of Lactobacillus strains isolated in Algeria from camel's milk and human colostrum

"Formulation of goat's milk yogurt with fig powder: Aromatic profile, physicochemical and microbiological characteristics"

2020

Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model

Chemical and sensory features of Torrontes Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains

2019

The effect of fermentation time on the volatile aromatic profile of tarhana dough

Increasing phenolic and aromatic compounds extraction and maximizing liking of lemon verbena (Aloysia triphylla) infusions through the optimization of steeping temperature and time

2018

Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model

2017

"Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice"

Effect of ethylene and 1-methylcyclopropene on the postharvest behavior of cape gooseberry fruits (Physalis peruviana L.)

2016

The evaluation of kefir pure culture starter: Liquid-core capsule entrapping microorganisms isolated from kefir grains

"Effect of modified atmosphere packaging on the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum 1792) mince"

2015

Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation

Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham

Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry

2014

Pervaporation investigation of recovery of volatile compounds from brown crab boiling juice

Sensory characteristics and volatile composition of a cereal beverage fermented with Bifidobacterium breve NCIMB 702257

2013

Influence of the industrial processing and the floral origin into the volatile constituents of honeybee-collected pollen

Characterisation of a highly saturated Irvingia gabonensis seed kernel oil with unusual linolenic acid content

Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: fermentative performance and influence on the wine characteristics

Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME

2012

Development of quality index method for anchovy (Engraulis anchoita) stored in ice: assessment of its shelf-life by chemical and sensory methods

Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels

Potential of Spanish sour-sweet pomegranates (cultivar C25) for the juice industry

2011

Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal cheese

Effect of processing in volatiles from a Portuguese traditional dry-fermented ripened sausage 'Chourico Grosso Borba-Estremoz PGI'

2010

"Review. Sulfur-containing volatile compounds in seafood: occurrence, odorant properties and mechanisms of formation"