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| Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Nonacidified, Refrigerated Pickles | | Journal of food science |
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| Daily intake of selenium and concentrations in blood of residents of Riyadh City, Saudi Arabia | | Environmental geochemistry and health |
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| Antidiabetic, antiatherosclerotic and hepatoprotective properties of decalepis hamiltonii in streptozotocin-induced diabetic rats | | Journal of food biochemistry |
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| Sensitive determination of nitrite in food samples using voltammetric techniques | | Food analytical methods |
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| A Comparison between UV Spectrophotometer and High-performance Liquid Chromatography Method for the Analysis of Sodium Benzoate and Potassium Sorbate in Food Products | | Food analytical methods |
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| Rapid mesocarp cell elongation enhances Gumming Syndrome in Japanese apricot (Prunus mume sieb. et zucc.) fruit | | Journal of food quality |
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| Electrochemical Determination of Ascorbigen in Sauerkrauts | | Food analytical methods |
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| Optimization of process parameters for the osmotic dehydration of beetroot in sugar solution | | Journal of food process engineering |
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| Elevated calcium chloride in cucumber fermentation brine prolongs pickle product crispness | | Journal of food quality |
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| A study on the relation between anthocyanin content and product quality: shalgam as a model beverage | | Journal of food quality |
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| Field study on the microbiological quality of pickles in brine and survival of Salmonella Typhimurium and Listeria monocytogenes during storage at 4 °C | | European food research and technology |
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| Cure appearance development in pasteurized cucumber pickle mesocarp tissue associated with proteolysis | | Journal of food biochemistry |
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| Effect of fermentation on nitrate, nitrite and organic acid contents in traditional pickled chinese cabbage | | Journal of food processing and preservation |
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| Indolylfuran, a potent aryl hydrocarbon receptor agonist from sauerkraut, interacts with the oestrogen pathway | | Food chemistry |
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| Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria | | Food chemistry |
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| Influence of cabbage juices on oxidative changes of rapeseed oil and lard | | European journal of lipid science and technology |
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| The chemistry and medicinal uses of the underutilized Indian fruit tree Garcinia indica Choisy (kokum): A review | | Food research international |
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| Forensically Robust Determination of the Illegal Dye Dimethyl Yellow in a Refractory Curcuma Oleoresin–Surfactant Matrix—a Case Study | | Food analytical methods |
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| Chemical and microbiological qualities of dry-salted (Lakerda) bonito (Sarda Sarda, Bloch 1793) | | Journal of food quality |
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| Consumer acceptance of lactic acid-fermented sweet potato pickle | | Journal of sensory studies |
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| The antimicrobial effects of wood-associated polyphenols on food pathogens and spoilage organisms | | International journal of food microbiology |
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| Prediction of out-of-container pasteurization of pickled cucumbers using the finite-difference method | | Journal of food engineering |
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| Lactic acid fermentation of sweet potato (ipomoea batatas l.) into pickles | | Journal of food processing and preservation |
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| White cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages | | Lebensmittel-Wissenschaft |
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| A New cleaner production technique of pickle mustard tuber at low salinity by lactic acid bacteria | | Journal of food process engineering |
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| Determination of benzoic and sorbic acid in turkish food using high-performance liquid chromatography | | Journal of food processing and preservation |
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| Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut | | World journal of microbiology and biotechnology |
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| Decolorization of molasses wastewater by Lactobacillus plantarum No. PV71-1861 | | Bioresource technology |
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| Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria | | European food research and technology |
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| Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut | | Food chemistry |
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| Compounds in functional food fenugreek spice exhibit anti-inflammatory and antioxidant activities | | Food chemistry |
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| Determination of anti-tubercular agent in mango ginger (Curcuma amada Roxb.) by reverse phase HPLC-PDA-MS | | Food chemistry |
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| 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 |
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| Traditional foods from the Black Sea region as a potential source of minerals | | Journal of the science of food and agriculture |
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| The first isolation of two types of trifluoroleucine resistant mutants of Saccharomyces servazzii | | Biotechnology letters |
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| Purification of a fibrinolytic enzyme (myulchikinase) from pickled anchovy and its cytotoxicity to the tumor cell lines | | Biotechnology letters |
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| The effect of controlled atmosphere storage on pickle production from pickling cucumbers cv. 'Troy' | | European food research and technology |
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| The effect of low oxygen and high carbon dioxide on storage and pickle production of pickling cucumbers cv. 'Octobus' | | Journal of food engineering |
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| Increase in the Permeability of Tonoplast of Garlic (Allium sativum) by Monocarboxylic Acids | | Journal of agricultural and food chemistry |
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| Vacuum pulse-assisted pickling whole jalapeño pepper optimization | | Journal of food engineering |
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| Histamine formation by histamine-forming bacteria and yeast in mustard pickle products in Taiwan | | Food chemistry |
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| Behavior of Glucosinolates in Pickling Cruciferous Vegetables | | Journal of agricultural and food chemistry |
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| Visible and near-infrared spectroscopy for nondestructive quality assessment of pickling cucumbers | | Postharvest biology and technology |
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| Selection of psychrotrophic Leuconostoc spp. producing highly active dextransucrase from lactate fermented vegetables | | International journal of food microbiology |
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| Identification of Allyl Esters in Garlic Cheese | | Journal of agricultural and food chemistry |
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| Use of Human Urine Fertilizer in Cultivation of Cabbage (Brassica oleracea)--Impacts on Chemical, Microbial, and Flavor Quality | | Journal of agricultural and food chemistry |
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| Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling | | Food chemistry |
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| The effect of heating and fermenting on antioxidant properties of white cabbage | | Food chemistry |
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| Determination of Triterpene Glycosides in Sea Cucumber (Stichopus japonicus) and Its Related Products by High-Performance Liquid Chromatography | | Journal of agricultural and food chemistry |
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| Pediococcus pentosaceus NB-17 for probiotic use | | Journal of bioscience and bioengineering |
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| Optimization of culture medium for the production of phenyllactic acid by Lactobacillus sp. SK007 | | Bioresource technology |
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| Determination of nitrite in food samples by anodic voltammetry using a modified electrode | | Food chemistry |
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| 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 |
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