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| anatomy and morphology (16) |
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| Changes in textural characteristics of paneer in ready-to-eat canned paneer curry during storage | | Journal of texture studies |
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| Anti-dermatitis effects of oak wood vinegar on the DNCB-induced contact hypersensitivity via STAT3 suppression | | Journal of ethnopharmacology |
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| Viability of Listeria monocytogenes in an experimental model of nigiri sushi of halibut (Hippoglossus hippoglossus) and salmon (Salmo salar) | | Food control |
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| Influence of acid adaptation on the survival of Salmonella enteritidis and Salmonella typhimurium in simulated gastric fluid and in Rattus norvegicus intestine infection | | Journal of food safety |
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| behavior (3) |
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| Behavior of Carpophilus hemipterus in a vertical flight chamber: transition from phototactic to vegetative orientation | | Entomologia experimentalis et applicata |
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| Investigation of fermenting conditions for sugarcane (saccharum officinarum l.) wine using response surface methodology | | Journal of food processing and preservation |
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| Investigation of chemical quality of sugarcane (Saccharum officinarum L.) wine during fermentation by Saccharomyces cerevisiae | | Journal of food quality |
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| biochemistry (62) |
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| Anti-dermatitis effects of oak wood vinegar on the DNCB-induced contact hypersensitivity via STAT3 suppression | | Journal of ethnopharmacology |
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| Production of Microbial Cellulose by a Bacterium Isolated from Fruit | | Applied biochemistry and biotechnology |
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| Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar | | Food microbiology |
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| Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines | | Food research international |
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| biogeography (1) |
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| Formation of glucose and fructose acetates during maturation and ageing of balsamic vinegars | | Food chemistry |
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| biological properties and phenomena (14) |
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| Analysis and risk assessment of ethyl carbamate in various fermented foods | | European food research and technology |
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| Viability of Listeria monocytogenes in an experimental model of nigiri sushi of halibut (Hippoglossus hippoglossus) and salmon (Salmo salar) | | Food control |
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| Significant damage‐rescuing effects of wood vinegar extract in living Caenorhabditis elegans under oxidative stress | | Journal of the science of food and agriculture |
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| Behavior of Carpophilus hemipterus in a vertical flight chamber: transition from phototactic to vegetative orientation | | Entomologia experimentalis et applicata |
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| botany (8) |
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| Effect of Cinnamoyl and Flavonol Glucosides Derived from Cherry Blossom Flowers on the Production of Advanced Glycation End Products (AGEs) and AGE‐induced Fibroblast Apoptosis | | Phytotherapy research |
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| Contribution of melanoidins to the antioxidant activity of traditional balsamic vinegar during aging | | Journal of food biochemistry |
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| Changes in major antioxidant compounds during aging of traditional balsamic vinegar | | Journal of food biochemistry |
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| THE Composition of essential oils of different parts of laurel, mountain tea, sage and ajowan | | Journal of food biochemistry |
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| all 8 items... |
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| cell biology (7) |
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| Anti-dermatitis effects of oak wood vinegar on the DNCB-induced contact hypersensitivity via STAT3 suppression | | Journal of ethnopharmacology |
|
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| Significant damage‐rescuing effects of wood vinegar extract in living Caenorhabditis elegans under oxidative stress | | Journal of the science of food and agriculture |
|
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| Effect of Cinnamoyl and Flavonol Glucosides Derived from Cherry Blossom Flowers on the Production of Advanced Glycation End Products (AGEs) and AGE‐induced Fibroblast Apoptosis | | Phytotherapy research |
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| Evaluation of viability and growth of Acetobacter senegalensis under different stress conditions | | International journal of food microbiology |
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| all 7 items... |
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| evolution (4) |
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| Influence of acid adaptation on the survival of Salmonella enteritidis and Salmonella typhimurium in simulated gastric fluid and in Rattus norvegicus intestine infection | | Journal of food safety |
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| Gluconacetobacter hansenii subsp. nov., a High-Yield Bacterial Cellulose Producing Strain Induced by High Hydrostatic Pressure | | Applied biochemistry and biotechnology |
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| Genus-specific profile of acetic acid bacteria by 16S rDNA PCR-DGGE | | International journal of food microbiology |
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| Application of culture culture-independent molecular biology based methods to evaluate acetic acid bacteria diversity during vinegar processing | | International journal of food microbiology |
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| genetics (17) |
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| Production of Microbial Cellulose by a Bacterium Isolated from Fruit | | Applied biochemistry and biotechnology |
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| Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar | | Food microbiology |
|
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| Directional isolation of ethanol-tolerant acetic acid bacteria from industrial fermented vinegar | | European food research and technology |
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| Behavior of Carpophilus hemipterus in a vertical flight chamber: transition from phototactic to vegetative orientation | | Entomologia experimentalis et applicata |
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| all 17 items... |
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| immunology (4) |
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| Anti-dermatitis effects of oak wood vinegar on the DNCB-induced contact hypersensitivity via STAT3 suppression | | Journal of ethnopharmacology |
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| Source diversity of toxoplasma gondii infection during meal preparation | | Journal of food safety |
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| Gluconacetobacter hansenii subsp. nov., a High-Yield Bacterial Cellulose Producing Strain Induced by High Hydrostatic Pressure | | Applied biochemistry and biotechnology |
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| Simultaneous Determination of Aflatoxin B₁ and Aflatoxin M ₁ in Food Matrices by Enzyme-Linked Immunosorbent Assay | | Food analytical methods |
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| microbiology (44) |
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| Production of Microbial Cellulose by a Bacterium Isolated from Fruit | | Applied biochemistry and biotechnology |
|
(Click to View)
| Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar | | Food microbiology |
|
(Click to View)
| Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines | | Food research international |
|
(Click to View)
| Directional isolation of ethanol-tolerant acetic acid bacteria from industrial fermented vinegar | | European food research and technology |
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| all 44 items... |
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| nutrition (6) |
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| Significant damage‐rescuing effects of wood vinegar extract in living Caenorhabditis elegans under oxidative stress | | Journal of the science of food and agriculture |
|
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| Behavior of Carpophilus hemipterus in a vertical flight chamber: transition from phototactic to vegetative orientation | | Entomologia experimentalis et applicata |
|
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| Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet | | Journal of the American Dietetic Association |
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| Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection | | International journal of food microbiology |
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| organisms (37) |
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| Anti-dermatitis effects of oak wood vinegar on the DNCB-induced contact hypersensitivity via STAT3 suppression | | Journal of ethnopharmacology |
|
(Click to View)
| Production of Microbial Cellulose by a Bacterium Isolated from Fruit | | Applied biochemistry and biotechnology |
|
(Click to View)
| Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar | | Food microbiology |
|
(Click to View)
| Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines | | Food research international |
|
| all 37 items... |
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| physiology (40) |
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| Anti-dermatitis effects of oak wood vinegar on the DNCB-induced contact hypersensitivity via STAT3 suppression | | Journal of ethnopharmacology |
|
(Click to View)
| Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar | | Food microbiology |
|
(Click to View)
| Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines | | Food research international |
|
(Click to View)
| Antioxidant properties and mutagenicity of Pinus morrisonicola and its vinegar preparation | | Lebensmittel-Wissenschaft |
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| all 40 items... |
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| psychology (3) |
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| Behavior of Carpophilus hemipterus in a vertical flight chamber: transition from phototactic to vegetative orientation | | Entomologia experimentalis et applicata |
|
(Click to View)
| Investigation of fermenting conditions for sugarcane (saccharum officinarum l.) wine using response surface methodology | | Journal of food processing and preservation |
|
(Click to View)
| Investigation of chemical quality of sugarcane (Saccharum officinarum L.) wine during fermentation by Saccharomyces cerevisiae | | Journal of food quality |
|
|
| taxonomy (5) |
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| Importance of acetic acid bacteria in food industry | | Food control |
|
(Click to View)
| Gluconacetobacter hansenii subsp. nov., a High-Yield Bacterial Cellulose Producing Strain Induced by High Hydrostatic Pressure | | Applied biochemistry and biotechnology |
|
(Click to View)
| Food fermentations: Microorganisms with technological beneficial use | | International journal of food microbiology |
|
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| Characterization of acetic acid bacteria in “traditional balsamic vinegar” | | International journal of food microbiology |
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| all 5 items... |
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| zoology (17) |
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| Changes in textural characteristics of paneer in ready-to-eat canned paneer curry during storage | | Journal of texture studies |
|
(Click to View)
| Anti-dermatitis effects of oak wood vinegar on the DNCB-induced contact hypersensitivity via STAT3 suppression | | Journal of ethnopharmacology |
|
(Click to View)
| Viability of Listeria monocytogenes in an experimental model of nigiri sushi of halibut (Hippoglossus hippoglossus) and salmon (Salmo salar) | | Food control |
|
(Click to View)
| Behavior of Carpophilus hemipterus in a vertical flight chamber: transition from phototactic to vegetative orientation | | Entomologia experimentalis et applicata |
|
| all 17 items... |
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