| Formation of 4(5)-methylimidazole and its precursors, α-dicarbonyl compounds, in Maillard model systems. | J Agric Food Chem | 2013 Jul 17 | 23796138 |
| Determination of toxic α-dicarbonyl compounds, glyoxal, methylglyoxal, and diacetyl, released to the headspace of lipid commodities upon heat treatment. | J Agric Food Chem | 2013 Feb 6 | 23317342 |
| Volatile release from self-assembly structured emulsions: effect of monoglyceridecontent, oil content, and oil type. | J Agric Food Chem | 2013 Feb 20 | 23331191 |
| Growth optimization of Lactobacillus rhamnosus FTDC 8313 and the production of putative dermal bioactives in the presence of manganese and magnesium ions. | J Appl Microbiol | 2013 Feb | 23082775 |
| Evaluation of pulmonary function within a cohort of flavorings workers. | Inhal Toxicol | 2013 Feb | 23363043 |
| Evaluation of the hypersensitivity potential of alternative butter flavorings. | Food Chem Toxicol | 2013 Dec | 24007741 |
| Effect of in vitro digestion on free α-dicarbonyl compounds in balsamic vinegars. | J Food Sci | 2013 Apr | 23464604 |
| Popcorn flavoring effects on reactivity of rat airways in vivo and in vitro. | J Toxicol Environ Health A | 2013 | 23941636 |
| The butter flavorant, diacetyl, exacerbates β-amyloid cytotoxicity. | Chem Res Toxicol | 2012 Oct 15 | 22731744 |
| Bronchiolitis associated with exposure to artificial butter flavoring in workers at a cookie factory in Brazil. | J Bras Pneumol | 2012 May-Jun | 22782611 |