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| Glycosidase inhibitory activity and antioxidant properties of a polysaccharide from the mushroom inonotus obliquus | | Journal of food biochemistry |
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| Differentiation of acetic acid bacteria based on sequence analysis of 16S-23S rRNA gene internal transcribed spacer sequences | | International journal of food microbiology |
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| Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine | | Innovative food science and emerging technologies |
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| Modeling microbial competition in food: Application to the behavior of Listeria monocytogenes and lactic acid flora in pork meat products | | Food microbiology |
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| Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread | | International journal of food microbiology |
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| Microbiological and pathogenic contaminants of seafood in Greece | | Journal of food quality |
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| Synergistic effect of UV, laser and microwave radiation or conventional heating on E. coli and on some spoilage and pathogenic bacteria | | Innovative food science and emerging technologies |
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| Metabolomic analysis of meju during fermentation by ultra performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF MS) | | Food chemistry |
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| Impact of microbial distributions on food safety II. Quantifying impacts on public health and sampling | | Food control |
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| THE Effects of packaging film and storage temperature on the internal package atmosphere and fermentation enzyme activity of sweet potato slices | | Journal of food processing and preservation |
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| Continuous treatment of coloured industry wastewater using immobilized Phanerochaete chrysosporium in a rotating biological contactor reactor | | Journal of environmental management |
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| In vitro testing of commercial and potential probiotic lactic acid bacteria | | International journal of food microbiology |
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| Air–liquid interface biofilm formation by psychrotrophic pseudomonads recovered from spoilt meat | | Antonie van Leeuwenhoek |
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| Evaluation of antimicrobial and antioxidant activities of natural phenolic compounds against foodborne pathogens and spoilage bacteria | | Food control |
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| Salmonella in chicken meat, eggs and humans; Adelaide, South Australia, 2008 | | International journal of food microbiology |
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| Formation of styrene dependent on fermentation management during wheat beer production | | Food chemistry |
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| Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment | | Food chemistry |
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| Defatted Jatropha curcas flour and protein isolate as materials for protein hydrolysates with biological activity | | Food chemistry |
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| Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation | | International journal of food microbiology |
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| Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition | | Food chemistry |
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| Temporal clustering of minced meat by RGB- and spectral imaging | | Journal of food engineering |
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| Consistency, microstructure and probiotic survivability of goats’ milk yoghurt using polymerized whey protein as a co-thickening agent | | International dairy journal |
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| Determination of optimum fermentation quality of capers (capparis ovata desf. var. canescens) in different brine conditions | | Journal of food processing and preservation |
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| Resistance to aerobic deterioration of total mixed ration silage: effect of ration formulation, air infiltration and storage period on fermentation characteristics and aerobic stability | | Journal of the science of food and agriculture |
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| Ethanol fermentation from Jerusalem artichoke powder using Saccharomyces cerevisiae KCCM50549 without pretreatment for inulin hydrolysis | | Bioresource technology |
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| Surface binding of aflatoxin B1 by Saccharomyces cerevisiae strains with potential decontaminating abilities in indigenous fermented foods | | International journal of food microbiology |
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| Effectiveness of two sanitation procedures for decreasing the microbial contamination levels (including Listeria monocytogenes) on food contact and non-food contact surfaces in a dessert-processing factory | | Food control |
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| Development and application of predictive models for fungal growth as tools to improve quality control in yogurt production | | Food microbiology |
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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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| Weissella sp. outbreaks in commercial rainbow trout (Oncorhynchus mykiss) farms in Brazil | | Veterinary microbiology |
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| Development of a hydrodynamic model for the UV-C treatment of turbid food fluids in a novel ‘SurePure turbulator™’ swirl-tube reactor | | Innovative food science and emerging technologies |
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| Establishment of a viable cell detection system for microorganisms in wine based on ethidium monoazide and quantitative PCR | | Food control |
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| Incongruence between the cps type 2 genotype and host-related phenotypes of an Enterococcus faecalis food isolate | | International journal of food microbiology |
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| Antiaggregation potential of berry fractions against pairs of Streptococcus mutans with Fusobacterium nucleatum or Actinomyces naeslundii | | Phytotherapy research |
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| Sugar beet pulp as support for Saccharomyces cerivisiae immobilization in bioethanol production | | Industrial crops and products |
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| The mycotoxin distribution in maize milling fractions under experimental conditions | | International journal of food microbiology |
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| Bacterial Colonization on Fecal Pellets of Harpacticoid Copepods and on Their Diatom Food | | Microbial ecology |
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| Soybean whey enhance mineral balance and caecal fermentation in rats | | European journal of nutrition |
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| Protecting probiotic bacteria by microencapsulation: challenges for industrial applications | | European food research and technology |
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| RAPD-based screening for spore-forming bacterial populations in Uruguayan commercial powdered milk | | International journal of food microbiology |
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