Diacetyl: occurrence, analysis, and toxicity. | J Agric Food Chem | 2014 May 7 | 24738917 |
Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts onthe microbiological, biochemical and sensorial properties of Lben genericproducts. | J Dairy Res | 2014 May | 24642233 |
Aroma-active components of yeast extract pastes with a basic and characteristicmeaty flavour. | J Sci Food Agric | 2014 Mar 30 | 23900959 |
Metabolic engineering of Candida glabrata for diacetyl production. | PLoS One | 2014 Mar 10 | 24614328 |
Technological properties of bacteriocin-producing lactic acid bacteria isolatedfrom Pico cheese an artisanal cow's milk cheese. | J Appl Microbiol | 2014 Mar | 24206097 |
Respiratory symptoms and lung function abnormalities related to work at aflavouring manufacturing facility. | Occup Environ Med | 2014 Aug | 24891557 |
Evaluation of engineering controls for the mixing of flavorings containingdiacetyl and other volatile ingredients. | J Occup Environ Hyg | 2014 | 24649880 |
Bioactives from probiotics for dermal health: functions and benefits. | J Appl Microbiol | 2013 May | 23311666 |
Salt reduction in slow fermented sausages affects the generation of aroma active compounds. | Meat Sci | 2013 Mar | 23261539 |
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 Chem | 2013 Jun 15 | 23497871 |