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| Influence of pollen addition on mead elaboration: Physicochemical and sensory characteristics | | Food chemistry |
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| Nonfermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus rhamnosus | | International journal of food science and technology |
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| Synthesis of green note aroma compounds by biotransformation of fatty acids using yeast cells coexpressing lipoxygenase and hydroperoxide lyase | | Applied microbiology and biotechnology. |
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| Interactive effects of selected nutrients and fermentation temperature on H2S production by wine strains of Saccharomyces | | Journal of food quality |
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| Evaluation of Fermentative Bacteria in a Model Low Salt Cucumber Juice Brine | | Journal of food science |
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| Impact of sodium chloride on wheat flour dough for yeast‐leavened products. II. Baking quality parameters and their relationship | | Journal of the science of food and agriculture |
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| Characterization of volatile fraction of typical Irpinian wines fermented with a new starter yeast | | World journal of microbiology and biotechnology |
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| Synergies of carvacrol and 1,8-cineole to inhibit bacteria associated with minimally processed vegetables | | International journal of food microbiology |
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| Ethanol vapor and saprophytic yeast treatments reduce decay and maintain quality of intact and fresh-cut sweet cherries | | Postharvest biology and technology |
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| Essential oil composition of salvia verbenaca l. growing wild in tunisia | | Journal of food biochemistry |
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| Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics | | Lebensmittel-Wissenschaft |
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| Impact of different malolactic fermentation inoculation scenarios on Riesling wine aroma | | World journal of microbiology and biotechnology |
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| Development of a new fresh-like product from ‘Lamuyo’ red bell peppers using hurdle technology | | Lebensmittel-Wissenschaft |
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| Spoilage characteristics of ground beef with added lactic acid bacteria and rosemary oleoresin packaged in a modified-atmosphere package and displayed at abusive temperatures | | Journal of animal science |
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| The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss) | | Food and bioprocess technology |
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| Critical effect of oxygen on aroma compound production by Proteus vulgaris | | Food chemistry |
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| Physical characteristics of surimi and bacterial cellulose composite gel | | Journal of food process engineering |
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| Original features of cell-envelope proteinases of Lactobacillus helveticus. A review | | International journal of food microbiology |
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| Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1day and 21days post-mortem storage | | Meat science |
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| Integrated expression of the α-amylase, dextranase and glutathione gene in an industrial brewer’s yeast strain | | World journal of microbiology and biotechnology |
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| Impact of yeast on the aroma and flavour of Oregon Pinot Noir wine | | Australian journal of grape and wine research |
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| Investigation of chemical quality of sugarcane (Saccharum officinarum L.) wine during fermentation by Saccharomyces cerevisiae | | Journal of food quality |
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| Exposure time on bacteria flora/count and shelf life of canned sardine (sardinella pilchardus) under ambient and cold storage conditions | | Journal of food processing and preservation |
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| Intake of isoflavone-supplemented soy yogurt fermented with Enterococcus faecium lowers serum total cholesterol and non-HDL cholesterol of hypercholesterolemic rats | | European food research and technology |
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| Selection of a decontamination treatment for fresh Tuber aestivum and Tuber melanosporum truffles packaged in modified atmospheres | | Food control |
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| Microbial enzymatic activities for improved fermented meats | | Trends in food science and technology |
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| Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese | | International journal of food microbiology |
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| Supercritical Carbon Dioxide Processing of Dry Cured Ham Spiked with Listeria monocytogenes: Inactivation Kinetics, Color, and Sensory Evaluations | | Food and bioprocess technology |
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| An ability of isolated strains to efficiently cooperate in ethanolic fermentation of agricultural plant refuse under initially aerobic thermophilic conditions: Oxygen deletion process appended to consolidated bioprocessing (CBP) | | Bioresource technology |
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| Function and regulation of yeast genes involved in higher alcohol and ester metabolism during beverage fermentation | | European food research and technology |
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| Detection of geosmin from Coelosphaerium kuetzingianum separated by a step density gradient medium from suspended materials in water in Lake Shinji, Japan | | Limnology |
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| A novel technology for production of instant tea powder from the existing black tea manufacturing process | | Innovative food science and emerging technologies |
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| A Dynamic Analysis of Higher Alcohol and Ester Release During Winemaking Fermentations | | Food and bioprocess technology |
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| Influence of temperature on shelf life of butterhead lettuce leaves under passive modified atmosphere packaging | | Journal of food quality |
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| Fermentation of cashew (anacardium occidentale l.) apple into wine | | Journal of food processing and preservation |
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| High pressure processing of dry-cured ham: Ultrastructural and molecular changes affecting sodium and water dynamics | | Innovative food science and emerging technologies |
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| Nutrient and antinutrient composition of condiments produced from some fermented underutilized legumes | | Journal of food biochemistry |
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| Effect of CO2 dissolution on the shelf life of ready-to-eat Octopus vulgaris | | Innovative food science and emerging technologies |
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| Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage | | Meat science |
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| Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening | | Innovative food science and emerging technologies |
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