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| Production of angiotensin-I-converting enzyme (ACE) inhibitory activity in milk fermented with probiotic strains: Effects of calcium, pH and peptides on the ACE-inhibitory activity | | International dairy journal |
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| Research perspectives and role of lactose uptake rate revealed by its study using ¹⁴C-labelled lactose in whey fermentation | | Bioresource technology |
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| Hydrolysis of major dairy proteins by lactic acid bacteria from bulgarian yogurts | | Journal of food biochemistry |
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| Saccharin and aspartame, compared with sucrose, induce greater weight gain in adult Wistar rats, at similar total caloric intake levels | | Appetite |
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| Removal of ochratoxin A by wine Saccharomyces cerevisiae strains | | European food research and technology |
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| RNA fingerprinting analysis of Oenococcus oeni strains under wine conditions | | Food microbiology |
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| Do Trends in Physical Activity, Sedentary, and Dietary Behaviors Support Trends in Obesity Prevalence in 2 Border Regions in Texas | | Journal of nutrition education and behavior |
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| Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk | | International journal of food microbiology |
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| Evapotranspiration and crop coefficients from lysimeter measurements of mature ‘Tempranillo’ wine grapes | | Agricultural water management |
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| Purification and characterization of two intracellular phytases from the tempeh fungus rhizopus oligosporus | | Journal of food biochemistry |
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| Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry | | Food chemistry |
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| Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria | | Food microbiology |
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| Influence of the malting parameters on the haze formation of beer after filtration | | European food research and technology |
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| Satiety expectations in a real-world setting | | Appetite |
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| Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes : Effect on wine composition | | International journal of food microbiology |
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| Isolation and Characterization of Brewer's Yeast Variants with Improved Fermentation Performance under High-Gravity Conditions | | Applied and environmental microbiology AEM |
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| Identifying genes that impact on aroma profiles produced by Saccharomyces cerevisiae and the production of higher alcohols | | Applied microbiology and biotechnology. |
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| The microbial ecology of wine grape berries | | International journal of food microbiology |
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| Dietary patterns and metabolic syndrome in a Japanese working population | | Nutrition and metabolism |
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| Texture, not flavor, determines expected satiation of dairy products | | Appetite |
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| Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora | | Lebensmittel-Wissenschaft |
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| The antimicrobial effect of wine on Bacillus cereus in simulated gastro-intestinal conditions | | Food control |
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| Survival of potentially probiotic enterococci in dairy matrices and in the human gastrointestinal tract | | International dairy journal |
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| Volatile organic compounds from a Tuber melanosporum fermentation system | | Food chemistry |
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| Effect of fermentation conditions on yeast growth and volatile composition of wine produced from mango (Mangifera indica L.) fruit juice | | Food and bioproducts processing |
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| Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines | | Food microbiology |
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| Flavour-active wine yeasts | | Applied microbiology and biotechnology |
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| Time of ingestion relative to meal intake determines gastrointestinal responses to a plant sterol–containing yoghurt drink | | European journal of nutrition |
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| Effect of the glass shape on flavor perception of toasted wine from Ribeiro (NW Spain) | | Journal of sensory studies |
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| Influence of red wine fermentation oenological additives on inoculated strain implantation | | World journal of microbiology and biotechnology |
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| Transcription profiling of sparkling wine second fermentation | | International journal of food microbiology |
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| Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines | | Food chemistry |
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| Impact of microbial cultures on conjugated linoleic acid in dairy products-a review | | International dairy journal |
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| Influence of inoculation time of an autochthonous selected malolactic bacterium on volatile and sensory profile of Tempranillo and Merlot wines | | International journal of food microbiology |
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| Specialty products made from goat milk | | Small ruminant research |
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| The potential for rice wine residual as an alternative protein source in a practical diet for Nile tilapia (Oreochromis niloticus) at the juvenile stage | | Aquaculture nutrition |
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| Production of d-tagatose, a low caloric sweetener during milk fermentation using l-arabinose isomerase | | Bioresource technology |
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| Effects of microencapsulated Allyl isothiocyanate (AITC) on the extension of the shelf-life of Kimchi | | International journal of food microbiology |
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| Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part II. Oral sensations and sensory : instrumental relationships | | European food research and technology |
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| Early source limitation as a tool for yield control and wine quality improvement in a high-yielding red Vitis vinifera L. cultivar | | Scientia horticulturae |
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