408 related articles for article (PubMed ID: 22365196)
1. Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
Rincon-Delgadillo MI; Lopez-Hernandez A; Wijaya I; Rankin SA
J Dairy Sci; 2012 Mar; 95(3):1128-39. PubMed ID: 22365196
[TBL] [Abstract][Full Text] [Related]
2. Identification and measurement of diacetyl substitutes in dry bakery mix production.
Day G; LeBouf R; Grote A; Pendergrass S; Cummings K; Kreiss K; Kullman G
J Occup Environ Hyg; 2011 Feb; 8(2):93-103. PubMed ID: 21253982
[TBL] [Abstract][Full Text] [Related]
3. Potential Hazards Not Communicated in Safety Data Sheets of Flavoring Formulations, Including Diacetyl and 2,3-Pentanedione.
LeBouf RF; Hawley B; Cummings KJ
Ann Work Expo Health; 2019 Jan; 63(1):124-130. PubMed ID: 30407491
[TBL] [Abstract][Full Text] [Related]
4. Volatile flavor compounds in yogurt: a review.
Cheng H
Crit Rev Food Sci Nutr; 2010 Nov; 50(10):938-50. PubMed ID: 21108074
[TBL] [Abstract][Full Text] [Related]
5. Characterization by solid-phase microextraction-gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening.
Innocente N; Munari M; Biasutti M
J Dairy Sci; 2013 Jan; 96(1):26-32. PubMed ID: 23084885
[TBL] [Abstract][Full Text] [Related]
6. Measurement of Diacetyl and 2,3-Pentanedione in the Coffee Industry Using Thermal Desorption Tubes and Gas Chromatography-Mass Spectrometry.
Pengelly I; O'Shea H; Smith G; Coggins MA
Ann Work Expo Health; 2019 Apr; 63(4):415-425. PubMed ID: 30893419
[TBL] [Abstract][Full Text] [Related]
7. Organic acids and volatile flavor components evolved during refrigerated storage of kefir.
Guzel-Seydim Z; Seydim AC; Greene AK
J Dairy Sci; 2000 Feb; 83(2):275-7. PubMed ID: 10714860
[TBL] [Abstract][Full Text] [Related]
8. Effect of the type of oil on the evolution of volatile compounds of taralli during storage.
Giarnetti M; Caponio F; Paradiso VM; Summo C; Gomes T
J Food Sci; 2012 Mar; 77(3):C326-31. PubMed ID: 22384958
[TBL] [Abstract][Full Text] [Related]
9. Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
Dan T; Wang D; Wu S; Jin R; Ren W; Sun T
Molecules; 2017 Sep; 22(10):. PubMed ID: 28961194
[No Abstract] [Full Text] [Related]
10. Short communication: Reactivity of diacetyl with cleaning and sanitizing agents.
Rincon-Delgadillo MI; Lopez-Hernandez A; Rankin SA
J Dairy Sci; 2013 Jan; 96(1):105-11. PubMed ID: 23063162
[TBL] [Abstract][Full Text] [Related]
11. Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
Soukoulis C; Aprea E; Biasioli F; Cappellin L; Schuhfried E; Märk TD; Gasperi F
Rapid Commun Mass Spectrom; 2010 Jul; 24(14):2127-3134. PubMed ID: 20552689
[TBL] [Abstract][Full Text] [Related]
12. Concentration of furfuryl alcohol in fluid milk, dried dairy ingredients, and cultured dairy products.
Wherry BM; Jo Y; Drake MA
J Dairy Sci; 2019 May; 102(5):3868-3878. PubMed ID: 30827565
[TBL] [Abstract][Full Text] [Related]
13. Relating sensory and chemical properties of sour cream to consumer acceptance.
Shepard L; Miracle RE; Leksrisompong P; Drake MA
J Dairy Sci; 2013 Sep; 96(9):5435-54. PubMed ID: 23849637
[TBL] [Abstract][Full Text] [Related]
14. Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis.
Xiao Z; Dai S; Niu Y; Yu H; Zhu J; Tian H; Gu Y
J Food Sci; 2011 Oct; 76(8):C1125-35. PubMed ID: 22417575
[TBL] [Abstract][Full Text] [Related]
15. Short communication: low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate.
Chauhan JM; Lim SY; Powers JR; Ross CF; Clark S
J Dairy Sci; 2010 Apr; 93(4):1452-8. PubMed ID: 20338422
[TBL] [Abstract][Full Text] [Related]
16. Diacetyl formation by lactic bacteria.
Escamilla-Hurtado ML; Tomasini-Campocosio A; Valdés-Martínez S; Soriano-Santos J
Rev Latinoam Microbiol; 1996; 38(2):129-37. PubMed ID: 8986113
[TBL] [Abstract][Full Text] [Related]
17. Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening.
Hayaloglu AA; Tolu C; Yasar K; Sahingil D
J Dairy Sci; 2013 May; 96(5):2765-80. PubMed ID: 23453516
[TBL] [Abstract][Full Text] [Related]
18. Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour.
Lin M; Liu X; Xu Q; Song H; Li P; Yao J
J Sci Food Agric; 2014 Mar; 94(5):882-9. PubMed ID: 23900959
[TBL] [Abstract][Full Text] [Related]
19. Characterization of volatile aroma compounds in different brewing barley cultivars.
Dong L; Hou Y; Li F; Piao Y; Zhang X; Zhang X; Li C; Zhao C
J Sci Food Agric; 2015 Mar; 95(5):915-21. PubMed ID: 24862930
[TBL] [Abstract][Full Text] [Related]
20. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
Drake MA; Miracle RE; McMahon DJ
J Dairy Sci; 2010 Nov; 93(11):5069-81. PubMed ID: 20965321
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
