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| Influence of nonenzymatic glycosylation (glycation) of pea proteins (pisum sativum) on their susceptibility to enzymatic hydrolysis | | Journal of food biochemistry |
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| Antioxidant properties and cytotoxicity of crude polysaccharides from Lentinus polychrous Lév | | Food chemistry |
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| Thermal and nonthermal processing of apple cider: storage quality under equivalent process conditions | | Journal of food quality |
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| Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies | | Food microbiology |
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| Assessment of Escherichia coli O157:H7-specific bacteriophages e11/2 and e4/1c in model broth and hide environments | | International journal of food microbiology |
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| Predatory activity of the fungus Duddingtonia flagrans in equine strongyle infective larvae on natural pasture in the Southern Region of Brazil | | Parasitology research |
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| Antioxidative properties of aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated koji | | Food research international |
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| Phytase production by a thermophilic mould Sporotrichum thermophile in solid state fermentation and its potential applications | | Bioresource technology |
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| Elevated calcium chloride in cucumber fermentation brine prolongs pickle product crispness | | Journal of food quality |
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| Antioxidant properties and mutagenicity of Pinus morrisonicola and its vinegar preparation | | Lebensmittel-Wissenschaft |
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| A wheat biorefining strategy based on solid-state fermentation for fermentative production of succinic acid | | Bioresource technology |
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| Responses of Benthic Bacteria to Experimental Drying in Sediments from Mediterranean Temporary Rivers | | Microbial ecology |
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| Influence of locally-selected yeast on the chemical and sensorial properties of Albariño white wines | | Lebensmittel-Wissenschaft |
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| Microbial population analysis of nutrient removal-related organisms in membrane bioreactors | | Applied microbiology and biotechnology. |
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| Antimicrobial resistance profiles among Escherichia coli strains isolated from commercial and cooked foods | | International journal of food microbiology |
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| Survey of Belgian consumption patterns and consumer behaviour of poultry meat to provide insight in risk factors for campylobacteriosis | | Food control |
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| Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon | | Antonie van Leeuwenhoek |
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| Bovine lactoferrin digested with human gastrointestinal enzymes inhibits replication of human echovirus 5 in cell culture | | Nutrition research |
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| Antimicrobial resistance of Yersinia enterocolitica strains from human patients, pigs and retail pork in Switzerland | | International journal of food microbiology |
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| Comparative effectiveness of mixed organic substrates to mushroom compost for treatment of mine drainage in passive bioreactors | | Chemosphere |
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| Effect of probiotic cultures on the stability of anthocyanins in blueberry yoghurts | | Lebensmittel-Wissenschaft |
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| Enzyme activities of Pleurotus tuber-regium (Fries) Singer, cultivated on selected agricultural wastes | | Bioresource technology |
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| Gangliosides and sialic acid effects upon newborn pathogenic bacteria adhesion: An in vitro study | | Food chemistry |
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| Evaluation of microbiological purity of raw and refined white cane sugar | | Food control |
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| Environmental factors related to fungal infection and fumonisin accumulation during the development and drying of white maize kernels | | International journal of food microbiology |
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| Impact of two Williopsis yeast strains on the volatile composition of mango wine | | International journal of food science and technology |
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| Microbial quality and yeast population dynamics in cracked green table olives’ fermentations | | Food control |
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| Development of a Biofilm Production-Deficient Escherichia coli Strain as a Host for Biotechnological Applications | | Applied and environmental microbiology AEM |
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| Production of Acid-Stable and High-Maltose-Forming α-Amylase of Bacillus acidicola by Solid-State Fermentation and Immobilized Cells and Its Applicability in Baking | | Applied biochemistry and biotechnology |
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| Use of near infrared spectroscopy to predict microbial numbers on Atlantic salmon | | Food microbiology |
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| A retrospective chart review to identify perinatal factors associated with food allergies | | Nutrition journal |
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| Effect of enzymatic maceration on synthesis of higher alcohols during mango wine fermentation | | Journal of food quality |
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| Combination of bioprotective cultures with EDTA to reduce Escherichia coli O157:H7 in frozen ground-beef patties | | Food control |
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| Endogenous microflora in turbid virgin olive oils and the physicochemical characteristics of these oils | | European journal of lipid science and technology |
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| Impact of Triticum mosaic virus infection on hard winter wheat milling and bread baking quality | | Journal of the science of food and agriculture |
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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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| Inactivation of a Norovirus by High-Pressure Processing | | Applied and environmental microbiology AEM |
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| Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria | | International journal of food microbiology |
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| Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels | | Food science and technology international |
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| EFFECTS OF ORANGE JUICE pH ON SURVIVAL, UREASE ACTIVITY AND DNA PROFILES OF YERSINIA ENTEROCOLITICA AND YERSINIA PSEUDOTUBERCULOSIS STORED AT 4C | | Journal of food safety |
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