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| Assessment of the solubility and bioaccessibility of arsenic in realgar wine using a simulated gastrointestinal system | | Science of the total environment |
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| Sequential production of two biopolymers-levan and poly-ε-lysine by microbial fermentation | | Bioresource technology |
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| Simultaneous control of apparent extract and volatile compounds concentrations in low-malt beer fermentation | | Applied microbiology and biotechnology |
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| Effects of cow's and goat's milk as fermentation media on the microbial ecology of sugary kefir grains | | International journal of food microbiology |
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| Antimicrobial phenolic extracts able to inhibit lactic acid bacteria growth and wine malolactic fermentation | | Food control |
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| Alcohol and alkalosis enhance excystation of Opisthorchis viverrini metacercariae | | Parasitology research |
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| Malolactic fermentation of wines with immobilised lactic acid bacteria – Influence of concentration, type of support material and storage conditions | | Food chemistry |
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| LDL-cholesterol-lowering effect of a dietary supplement with plant extracts in subjects with moderate hypercholesterolemia | | European journal of nutrition |
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| Analysis of growth models for batch kefir grain biomass production in rc1 reaction system | | Journal of food process engineering |
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| Effect of a deficit irrigation regime on the quality of wines made from white grapes (Vitis vinifera L.) grown in semiarid areas | | Journal of food quality |
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| Inhibitory potential of wine and tea against α-amylase and α-glucosidase for management of hyperglycemia linked to type 2 diabetes | | Journal of food biochemistry |
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| Effect of Monascus Fermentation on the Characteristics of Mackerel Mince | | Journal of food science |
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| Arsenic speciation in white wine by LC–ICP–MS | | Food chemistry |
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| Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells | | Applied microbiology and biotechnology |
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| Proteomic Approach for Characterization of Hop-Inducible Proteins in Lactobacillus brevis | | Applied and environmental microbiology AEM |
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| Comparison of headspace solid phase microextraction and XAD-2 methods to extract volatile compounds produced by saccharomyces during wine fermentations | | Journal of food quality |
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| Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae | | Food microbiology |
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| The influence of inoculum composition on selected bioactive and nutritional parameters of grass pea tempeh obtained by mixed-culture fermentation with Rhizopus oligosporus and Aspergillus oryzae strains | | Food science and technology international |
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| Fermentation conditions of walnut milk beverage inoculated with kefir grains | | Lebensmittel-Wissenschaft |
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| Natural occurrence of deoxynivalenol in soy sauces consumed in China | | Food control |
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| Antifungal activities of volatile substances generated by yeast isolated from Iranian commercial cheese | | Food control |
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| Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins | | Lebensmittel-Wissenschaft |
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| Yeast species associated with spontaneous wine fermentation of Cabernet Sauvignon from Ningxia, China | | World journal of microbiology and biotechnology |
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| Genome shuffling of Hansenula anomala to improve flavour formation of soy sauce | | World journal of microbiology and biotechnology |
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| Delaying Riesling grape berry ripening with a synthetic auxin affects malic acid metabolism and sugar accumulation, and alters wine sensory characters | | Functional plant biology |
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| THE Effect of adjunct cultures on some chemical and biochemical properties of white-brined cheese | | Journal of food biochemistry |
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| The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties | | International journal of food microbiology |
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| Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing | | Food microbiology |
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| Yoghurt impacts on the excretion of phenolic acids derived from colonic breakdown of orange juice flavanones in humans | | Molecular nutrition and food research |
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| Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must | | Food microbiology |
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| A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce | | European food research and technology |
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| Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.) | | European food research and technology |
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| Current enzymatic milk fermentation procedures | | European food research and technology |
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| Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part I: Petit Verdot wines | | Food chemistry |
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| Cardiovascular effects of whey from prozyme 6-facilitated lactic acid bacteria fermentation of milk | | Journal of food biochemistry |
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| Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts | | Lebensmittel-Wissenschaft |
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| Potential application of electronic nose technology in brewery | | Trends in food science and technology |
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| Reducing sodium levels in frankfurters using naturally brewed soy sauce | | Meat science |
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| Ethyl-carbamate determination by gas chromatography–mass spectrometry at different stages of production of a traditional Brazilian spirit | | Food chemistry |
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| Comparison of near infrared and mid infrared spectroscopy to discriminate between wines produced by different Oenococcus Oeni strains after malolactic fermentation: A feasibility study | | Food control |
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