1. Determination of furan precursors and some thermal damage markers in baby foods: ascorbic acid, dehydroascorbic acid, hydroxymethylfurfural and furfural;Mesias-Garicia;J. Agric. Food Chem.,2010
2. Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products – benefits and weak points;Ciesarová;J. Food Nutr. Res.,2009
3. Evaluation of shelf life and heat treatment of tomato products;Rajchl;Czech J. Food Sci.,2009
4. Heat damage and in vitro starch digestibility of puffed wheat kernels;Cattaneo;Food Chem.,2015