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Economics, Business and Industry: products and commodities > agricultural products > foods > pickled foods > pickled vegetables × 28 items, grouped by Biological Sciences (view ungrouped items) anatomy and morphology (10)    (Click to View) The antimicrobial effects of wood-associated polyphenols on food pathogens and spoilage organisms International journal of food microbiology (Click to View) White cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages Lebensmittel-Wissenschaft (Click to View) A New cleaner production technique of pickle mustard tuber at low salinity by lactic acid bacteria Journal of food process engineering (Click to View) Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut World journal of microbiology and biotechnology (Click to View) Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut Food chemistry (Click to View) Modulation of CYP19 expression by cabbage juices and their active components: indole-3-carbinol and 3,3′-diindolylmethene in human breast epithelial cell lines European journal of nutrition (Click to View) Traditional foods from the Black Sea region as a potential source of minerals Journal of the science of food and agriculture (Click to View) Increase in the Permeability of Tonoplast of Garlic (Allium sativum) by Monocarboxylic Acids Journal of agricultural and food chemistry (Click to View) Use of Human Urine Fertilizer in Cultivation of Cabbage (Brassica oleracea)--Impacts on Chemical, Microbial, and Flavor Quality Journal of agricultural and food chemistry (Click to View) Pediococcus pentosaceus NB-17 for probiotic use Journal of bioscience and bioengineering behavior (1)    (Click to View) Traditional foods from the Black Sea region as a potential source of minerals Journal of the science of food and agriculture biochemistry (19)    (Click to View) Electrochemical Determination of Ascorbigen in Sauerkrauts Food analytical methods (Click to View) Effect of fermentation on nitrate, nitrite and organic acid contents in traditional pickled chinese cabbage Journal of food processing and preservation (Click to View) Indolylfuran, a potent aryl hydrocarbon receptor agonist from sauerkraut, interacts with the oestrogen pathway Food chemistry (Click to View) Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria Food chemistry (Click to View) Influence of cabbage juices on oxidative changes of rapeseed oil and lard European journal of lipid science and technology (Click to View) The antimicrobial effects of wood-associated polyphenols on food pathogens and spoilage organisms International journal of food microbiology (Click to View) White cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages Lebensmittel-Wissenschaft (Click to View) A New cleaner production technique of pickle mustard tuber at low salinity by lactic acid bacteria Journal of food process engineering (Click to View) Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut World journal of microbiology and biotechnology (Click to View) Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria European food research and technology (Click to View) Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut Food chemistry (Click to View) Modulation of CYP19 expression by cabbage juices and their active components: indole-3-carbinol and 3,3′-diindolylmethene in human breast epithelial cell lines European journal of nutrition (Click to View) Behavior of Glucosinolates in Pickling Cruciferous Vegetables Journal of agricultural and food chemistry (Click to View) Selection of psychrotrophic Leuconostoc spp. producing highly active dextransucrase from lactate fermented vegetables International journal of food microbiology (Click to View) Use of Human Urine Fertilizer in Cultivation of Cabbage (Brassica oleracea)--Impacts on Chemical, Microbial, and Flavor Quality Journal of agricultural and food chemistry (Click to View) Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling Food chemistry (Click to View) The effect of heating and fermenting on antioxidant properties of white cabbage Food chemistry (Click to View) Pediococcus pentosaceus NB-17 for probiotic use Journal of bioscience and bioengineering (Click to View) Influence of Fermentation Conditions on Glucosinolates, Ascorbigen, and Ascorbic Acid Content in White Cabbage (Brassica oleracea var. capitata cv. Taler) Cultivated in Different Seasons Journal of food science biological properties and phenomena (3)    (Click to View) The antimicrobial effects of wood-associated polyphenols on food pathogens and spoilage organisms International journal of food microbiology (Click to View) The first isolation of two types of trifluoroleucine resistant mutants of Saccharomyces servazzii Biotechnology letters (Click to View) Pediococcus pentosaceus NB-17 for probiotic use Journal of bioscience and bioengineering botany (3)    (Click to View) A New cleaner production technique of pickle mustard tuber at low salinity by lactic acid bacteria Journal of food process engineering (Click to View) Traditional foods from the Black Sea region as a potential source of minerals Journal of the science of food and agriculture (Click to View) Use of Human Urine Fertilizer in Cultivation of Cabbage (Brassica oleracea)--Impacts on Chemical, Microbial, and Flavor Quality Journal of agricultural and food chemistry cell biology (8)    (Click to View) Indolylfuran, a potent aryl hydrocarbon receptor agonist from sauerkraut, interacts with the oestrogen pathway Food chemistry (Click to View) The antimicrobial effects of wood-associated polyphenols on food pathogens and spoilage organisms International journal of food microbiology (Click to View) White cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages Lebensmittel-Wissenschaft (Click to View) Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut Food chemistry (Click to View) Modulation of CYP19 expression by cabbage juices and their active components: indole-3-carbinol and 3,3′-diindolylmethene in human breast epithelial cell lines European journal of nutrition (Click to View) The effect of low oxygen and high carbon dioxide on storage and pickle production of pickling cucumbers cv. 'Octobus' Journal of food engineering (Click to View) Increase in the Permeability of Tonoplast of Garlic (Allium sativum) by Monocarboxylic Acids Journal of agricultural and food chemistry (Click to View) Pediococcus pentosaceus NB-17 for probiotic use Journal of bioscience and bioengineering endocrinology (2)    (Click to View) Indolylfuran, a potent aryl hydrocarbon receptor agonist from sauerkraut, interacts with the oestrogen pathway Food chemistry (Click to View) Modulation of CYP19 expression by cabbage juices and their active components: indole-3-carbinol and 3,3′-diindolylmethene in human breast epithelial cell lines European journal of nutrition genetics (3)    (Click to View) A New cleaner production technique of pickle mustard tuber at low salinity by lactic acid bacteria Journal of food process engineering (Click to View) Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria European food research and technology (Click to View) Modulation of CYP19 expression by cabbage juices and their active components: indole-3-carbinol and 3,3′-diindolylmethene in human breast epithelial cell lines European journal of nutrition immunology (2)    (Click to View) Modulation of CYP19 expression by cabbage juices and their active components: indole-3-carbinol and 3,3′-diindolylmethene in human breast epithelial cell lines European journal of nutrition (Click to View) Pediococcus pentosaceus NB-17 for probiotic use Journal of bioscience and bioengineering microbiology (12)    (Click to View) Electrochemical Determination of Ascorbigen in Sauerkrauts Food analytical methods (Click to View) Effect of fermentation on nitrate, nitrite and organic acid contents in traditional pickled chinese cabbage Journal of food processing and preservation (Click to View) Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria Food chemistry (Click to View) The antimicrobial effects of wood-associated polyphenols on food pathogens and spoilage organisms International journal of food microbiology (Click to View) White cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages Lebensmittel-Wissenschaft (Click to View) A New cleaner production technique of pickle mustard tuber at low salinity by lactic acid bacteria Journal of food process engineering (Click to View) Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut Food chemistry (Click to View) Histamine formation by histamine-forming bacteria and yeast in mustard pickle products in Taiwan Food chemistry (Click to View) Selection of psychrotrophic Leuconostoc spp. producing highly active dextransucrase from lactate fermented vegetables International journal of food microbiology (Click to View) Use of Human Urine Fertilizer in Cultivation of Cabbage (Brassica oleracea)--Impacts on Chemical, Microbial, and Flavor Quality Journal of agricultural and food chemistry (Click to View) The effect of heating and fermenting on antioxidant properties of white cabbage Food chemistry (Click to View) Influence of Fermentation Conditions on Glucosinolates, Ascorbigen, and Ascorbic Acid Content in White Cabbage (Brassica oleracea var. capitata cv. Taler) Cultivated in Different Seasons Journal of food science nutrition (5)    (Click to View) Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut World journal of microbiology and biotechnology (Click to View) Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria European food research and technology (Click to View) Traditional foods from the Black Sea region as a potential source of minerals Journal of the science of food and agriculture (Click to View) Selection of psychrotrophic Leuconostoc spp. producing highly active dextransucrase from lactate fermented vegetables International journal of food microbiology (Click to View) Pediococcus pentosaceus NB-17 for probiotic use Journal of bioscience and bioengineering organisms (14)    (Click to View) Sensitive determination of nitrite in food samples using voltammetric techniques Food analytical methods (Click to View) Indolylfuran, a potent aryl hydrocarbon receptor agonist from sauerkraut, interacts with the oestrogen pathway Food chemistry (Click to View) Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria Food chemistry (Click to View) The antimicrobial effects of wood-associated polyphenols on food pathogens and spoilage organisms International journal of food microbiology (Click to View) A New cleaner production technique of pickle mustard tuber at low salinity by lactic acid bacteria Journal of food process engineering (Click to View) Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut World journal of microbiology and biotechnology (Click to View) Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria European food research and technology (Click to View) Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut Food chemistry (Click to View) Modulation of CYP19 expression by cabbage juices and their active components: indole-3-carbinol and 3,3′-diindolylmethene in human breast epithelial cell lines European journal of nutrition (Click to View) Histamine formation by histamine-forming bacteria and yeast in mustard pickle products in Taiwan Food chemistry (Click to View) Selection of psychrotrophic Leuconostoc spp. producing highly active dextransucrase from lactate fermented vegetables International journal of food microbiology (Click to View) Use of Human Urine Fertilizer in Cultivation of Cabbage (Brassica oleracea)--Impacts on Chemical, Microbial, and Flavor Quality Journal of agricultural and food chemistry (Click to View) The effect of heating and fermenting on antioxidant properties of white cabbage Food chemistry (Click to View) Pediococcus pentosaceus NB-17 for probiotic use Journal of bioscience and bioengineering physiology (8)    (Click to View) Electrochemical Determination of Ascorbigen in Sauerkrauts Food analytical methods (Click to View) Effect of fermentation on nitrate, nitrite and organic acid contents in traditional pickled chinese cabbage Journal of food processing and preservation (Click to View) White cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages Lebensmittel-Wissenschaft (Click to View) The effect of low oxygen and high carbon dioxide on storage and pickle production of pickling cucumbers cv. 'Octobus' Journal of food engineering (Click to View) Selection of psychrotrophic Leuconostoc spp. producing highly active dextransucrase from lactate fermented vegetables International journal of food microbiology (Click to View) Use of Human Urine Fertilizer in Cultivation of Cabbage (Brassica oleracea)--Impacts on Chemical, Microbial, and Flavor Quality Journal of agricultural and food chemistry (Click to View) The effect of heating and fermenting on antioxidant properties of white cabbage Food chemistry (Click to View) Influence of Fermentation Conditions on Glucosinolates, Ascorbigen, and Ascorbic Acid Content in White Cabbage (Brassica oleracea var. capitata cv. Taler) Cultivated in Different Seasons Journal of food science psychology (1)    (Click to View) Traditional foods from the Black Sea region as a potential source of minerals Journal of the science of food and agriculture zoology (7)    (Click to View) The antimicrobial effects of wood-associated polyphenols on food pathogens and spoilage organisms International journal of food microbiology (Click to View) White cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages Lebensmittel-Wissenschaft (Click to View) Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut World journal of microbiology and biotechnology (Click to View) Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut Food chemistry (Click to View) Increase in the Permeability of Tonoplast of Garlic (Allium sativum) by Monocarboxylic Acids Journal of agricultural and food chemistry (Click to View) Use of Human Urine Fertilizer in Cultivation of Cabbage (Brassica oleracea)--Impacts on Chemical, Microbial, and Flavor Quality Journal of agricultural and food chemistry (Click to View) Pediococcus pentosaceus NB-17 for probiotic use Journal of bioscience and bioengineering