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| Overexpression of a chitinase gene in transgenic peanut confers enhanced resistance to major soil borne and foliar fungal pathogens | | Journal of plant biochemistry and biotechnology |
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| Structural characteristics of oligosaccharides from soy sauce lees and their potential prebiotic effect on lactic acid bacteria | | Food chemistry |
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| Characterization of a multilayer film activated with Lactobacillus curvatus CRL705 bacteriocins | | Journal of the science of food and agriculture |
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| A simple method for long-term cryopreservation of Calonectria ilicicola on barley grains | | Journal of general plant pathology |
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| In vitro and in vivo satietogenic effect of yeast extracts and control of food intake in rats | | European food research and technology |
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| Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin | | Lebensmittel-Wissenschaft |
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| Programmed cell death in Ricinus and Arabidopsis: the function of KDEL cysteine peptidases in development | | Physiologia plantarum |
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| Solid-state cultivation of Trichoderma harzianum NBRI-1055 for modulating natural antioxidants in soybean seed matrix | | Bioresource technology |
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| Significance of phenolic compounds in tropical forages for the ruminal bypass of polyunsaturated fatty acids and the appearance of biohydrogenation intermediates as examined in vitro | | Animal production science |
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| Enriched n−3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage | | Meat science |
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| Random or systematic sampling to detect a localised microbial contamination within a batch of food | | Food control |
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| Plant uptake and in-soil degradation of PCB-5 under varying cropping conditions | | Chemosphere |
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| Ultraviolet radiation enhanced growth of lactobacilli and their bioconversion of isoflavones in biotin-supplemented soymilk | | Lebensmittel-Wissenschaft |
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| A two‐step inoculation of Candida etchellsii to enhance soy sauce flavour and quality | | International journal of food science and technology |
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| Soybean chlorotic spot virus, a novel begomovirus infecting soybean in Brazil | | Archives of virology |
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| Bacteriophages BCP1-1 and BCP8-2 require divalent cations for efficient control of Bacillus cereus in fermented foods | | Food microbiology |
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| Biosynthesis of polyhydroxyalkanoate by Gamma proteobacterium WD-3 from volatile fatty acids | | Chemosphere |
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| Growth, nitrogen fixation, yield and kernel quality of peanut in response to lime, organic and inorganic fertilizer levels | | Bioresource technology |
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| Waste rapeseed oil as a substrate for medium‐chain‐length polyhydroxyalkanoates production | | European journal of lipid science and technology |
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| Inhibition kinetics of lipid oxidation of model foods by using antioxidant extract of fermented soybeans | | Food chemistry |
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| Optimization of cellulase production by a brown rot fungus Fomitopsis sp. RCK2010 under solid state fermentation | | Bioresource technology |
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| Bacterial diversity of cheonggukjang, a traditional Korean fermented food, analyzed by barcoded pyrosequencing | | Food control |
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| Diversity of plant growth-promoting rhizobacteria communities associated with the stages of canola growth | | Applied soil ecology |
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| Effect of solid content and sugar combinations on the quality of soymilk-based yogurt | | Journal of food processing and preservation |
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| Improving Solid-State Fermentation of Monascus purpureus on Agricultural Products for Pigment Production | | Food and bioprocess technology |
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| Temperature increase of foods in car trunk and the potential hazard for microbial growth | | Food control |
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| Biochemical aspects of red koji and tofuyo prepared using Monascus fungi | | Applied microbiology and biotechnology. |
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| Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria | | Lebensmittel-Wissenschaft |
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| Characterization of a protease-resistant α-galactosidase from the thermophilic fungus Rhizomucor miehei and its application in removal of raffinose family oligosaccharides | | Bioresource technology |
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| Optimization of multienzyme production by two mixed strains in solid-state fermentation | | Applied microbiology and biotechnology |
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| Digestibility, fermentation and rumen microbiota of crossbred heifers fed diets with different soybean oil availabilities in the rumen | | Animal feed science and technology |
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| Effects of drought on host and endophyte development in mycorrhizal soybeans in relation to water use and phosphate uptake | | Physiologia plantarum |
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| Molecular identification and safety of Bacillus species involved in the fermentation of African oil beans (Pentaclethra macrophylla Benth) for production of Ugba | | International journal of food microbiology |
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| Yarrowia lipolytica: A model microorganism used for the production of tailor-made lipids | | European journal of lipid science and technology |
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| Isolation of halophilic lactic acid bacteria from traditional Chinese fermented soybean paste and assessment of the isolates for industrial potential | | European food research and technology |
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| Reaction of sugar beet S1 lines and cultivars to different isolates of Macrophomina phaseolina and Rhizoctonia solani AG-2-2IIIB | | Euphytica |
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| Oil-in-water microemulsions enhance the biodegradation of DDT by Phanerochaete chrysosporium | | Bioresource technology |
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| Biological pretreatment with a cellobiose dehydrogenase-deficient strain of Trametes versicolor enhances the biofuel potential of canola straw | | Bioresource technology |
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| Effect of carbohydrate source and cottonseed meal level in the concentrate: IV. Feed intake, rumen fermentation and milk production in milking cows | | Tropical plant biology |
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| Rhizosphere isoflavones (daidzein and genistein) levels and their relation to the microbial community structure of mono-cropped soybean soil in field and controlled conditions | | Soil biology and biochemistry |
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