Automatic flow system with voltammetric detection for diacetyl monitoring during brewing process. | J Agric Food Chem | 2002 Jun 19 | 12059138 |
Effect of emulsion characteristics on the release of aroma as detected by sensoryevaluation, static headspace gas chromatography, and electronic nose. | J Agric Food Chem | 2002 Jul 17 | 12105951 |
Low-temperature brewing using yeast immobilized on dried figs. | J Agric Food Chem | 2002 Dec 4 | 12452640 |
Necrosis of nasal and airway epithelium in rats inhaling vapors of artificialbutter flavoring. | Toxicol Appl Pharmacol | 2002 Dec 1 | 12490137 |
Cytotoxicity of trichothecenes and fusarochromanone produced by Fusarium equiseti strains isolated from Norwegian cereals. | Mycopathologia | 2002 | 11913766 |
Influence of temperature on flavour compound production from citrate byLactobacillus rhamnosus ATCC 7469. | Microbiol Res | 2001 Mar | 11297355 |
Integrative food-grade expression system based on the lactose regulon ofLactobacillus casei. | Appl Environ Microbiol | 2000 Nov | 11055930 |
Pyruvate flux distribution in NADH-oxidase-overproducing Lactococcus lactisstrain as a function of culture conditions. | FEMS Microbiol Lett | 1999 Oct 15 | 10518751 |
Origin of 2,3-pentanedione and 2,3-butanedione in D-glucose/L-alanine Maillardmodel systems. | J Agric Food Chem | 1999 Aug | 10552645 |
Effect of saliva dilution on the release of diacetyl and 2-heptanone from creamstyle dressings. | Nahrung | 1998 Dec | 9881366 |