TitleJournalDatePubmed ID
Automatic flow system with voltammetric detection for diacetyl monitoring during brewing process.J Agric Food Chem2002 Jun 1912059138
Effect of emulsion characteristics on the release of aroma as detected by sensoryevaluation, static headspace gas chromatography, and electronic nose.J Agric Food Chem2002 Jul 1712105951
Low-temperature brewing using yeast immobilized on dried figs.J Agric Food Chem2002 Dec 412452640
Necrosis of nasal and airway epithelium in rats inhaling vapors of artificialbutter flavoring.Toxicol Appl Pharmacol2002 Dec 112490137
Cytotoxicity of trichothecenes and fusarochromanone produced by Fusarium equiseti strains isolated from Norwegian cereals.Mycopathologia200211913766
Influence of temperature on flavour compound production from citrate byLactobacillus rhamnosus ATCC 7469.Microbiol Res2001 Mar11297355
Integrative food-grade expression system based on the lactose regulon ofLactobacillus casei.Appl Environ Microbiol2000 Nov11055930
Pyruvate flux distribution in NADH-oxidase-overproducing Lactococcus lactisstrain as a function of culture conditions.FEMS Microbiol Lett1999 Oct 1510518751
Origin of 2,3-pentanedione and 2,3-butanedione in D-glucose/L-alanine Maillardmodel systems.J Agric Food Chem1999 Aug10552645
Effect of saliva dilution on the release of diacetyl and 2-heptanone from creamstyle dressings.Nahrung1998 Dec9881366
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