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| Naturally occurring diacetyl and 2,3-pentanedione concentrations associated with roasting and grinding unflavored coffee beans in a commercial setting. | Toxicol Rep | 2015 Aug 14 | 28962459 |
| A methodological approach to screen diverse cheese-related bacteria for theirability to produce aroma compounds. | Food Microbiol | 2015 Apr | 25475278 |
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| The role of sodium in the salty taste of permeate. | J Dairy Sci | 2014 Sep | 25022679 |
| α-Acetolactate synthase of Lactococcus lactis contributes to pH homeostasis inacid stress conditions. | Int J Food Microbiol | 2014 Oct 1 | 25100661 |
| Short communication: Combined antimicrobial activity of reuterin and diacetylagainst foodborne pathogens. | J Dairy Sci | 2014 Oct | 25087026 |
| Diacetyl induces amphiregulin shedding in pulmonary epithelial cells and inexperimental bronchiolitis obliterans. | Am J Respir Cell Mol Biol | 2014 Oct | 24816162 |