TitleJournalDatePubmed ID
Diacetyl: occurrence, analysis, and toxicity.J Agric Food Chem2014 May 724738917
Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts onthe microbiological, biochemical and sensorial properties of Lben genericproducts.J Dairy Res2014 May24642233
Aroma-active components of yeast extract pastes with a basic and characteristicmeaty flavour.J Sci Food Agric2014 Mar 3023900959
Metabolic engineering of Candida glabrata for diacetyl production.PLoS One2014 Mar 1024614328
Technological properties of bacteriocin-producing lactic acid bacteria isolatedfrom Pico cheese an artisanal cow's milk cheese.J Appl Microbiol2014 Mar24206097
Respiratory symptoms and lung function abnormalities related to work at aflavouring manufacturing facility.Occup Environ Med2014 Aug24891557
Evaluation of engineering controls for the mixing of flavorings containingdiacetyl and other volatile ingredients.J Occup Environ Hyg201424649880
Bioactives from probiotics for dermal health: functions and benefits.J Appl Microbiol2013 May23311666
Salt reduction in slow fermented sausages affects the generation of aroma active compounds.Meat Sci2013 Mar23261539
Monitoring the effect of high pressure and transglutaminase treatment of milk on the evolution of flavour compounds during lactic acid fermentation usingPTR-ToF-MS.Food Chem2013 Jun 1523497871
Displaying 51 - 60 of 143 in total