Authors: Suriyaphan, O Drake, MA Cadwallader, KR

Citation: O. Suriyaphan et al., Lipid oxidation of deoiled soy lecithin by lactic acid bacteria, LEBENSM-WIS, 34(7), 2001, pp. 462-468

Authors: Suriyaphan, O Cadwallader, KR Drake, MA

Citation: O. Suriyaphan et al., Lecithin associated off-aromas in fermented milk, J FOOD SCI, 66(4), 2001, pp. 517-523

Authors: Lee, GH Suriyaphan, O Cadwallader, KR

Citation: Gh. Lee et al., Aroma components of cooked tail meat of American lobster (Homarus americanus), J AGR FOOD, 49(9), 2001, pp. 4324-4332

Authors: Suriyaphan, O Drake, M Chen, XQ Cadwallader, KR

Citation: O. Suriyaphan et al., Characteristic aroma components of British farmhouse cheddar cheese, J AGR FOOD, 49(3), 2001, pp. 1382-1387

Authors: Hoke, ME Jahncke, ML Silva, JL Hearnsberger, JO Chamul, RS Suriyaphan, O

Citation: Me. Hoke et al., Stability of washed frozen mince from channel catfish frames, J FOOD SCI, 65(6), 2000, pp. 1083-1086

Authors: Suriyaphan, O Drake, MA Cadwallader, KR

Citation: O. Suriyaphan et al., Identification of volatile off-flavors in reduced-fat cheddar cheeses containing lecithin, FOOD SCIENC, 32(5), 1999, pp. 250-254