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| Description of a new species, Bifidobacterium crudilactis sp. nov., isolated from raw milk and raw milk cheeses | | Systematic and applied microbiology |
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| Quantification of Enterococcus italicus in traditional Italian cheeses by fluorescence whole-cell hybridization | | Systematic and applied microbiology |
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| Detection of SNPs in Fish DNA: Application of the Fluorogenic Ribonuclease Protection (FRIP) Assay for the Authentication of Food Contents | | Journal of agricultural and food chemistry |
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| Water Distribution in Brine Salted Cod (Gadus morhua) and Salmon (Salmo salar): A Low-Field 1H NMR Study | | Journal of agricultural and food chemistry |
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| Identification and Characterization of the Precursor of Chicken Matrix Metalloprotease 2 (pro-MMP-2) in Hen Egg | | Journal of agricultural and food chemistry |
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| Simultaneous analysis of amino acids and amines as their o-phthalaldehyde-ethanethiol-9-fluorenylmethyl chloroformate derivatives in cheese by high-performance liquid chromatography | | Journal of chromatography |
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| Comparison of tandem-in-space and tandem-in-time mass spectrometry in gas chromatography determination of pesticides: Application to simple and complex food samples | | Journal of chromatography |
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| Purification and characterization of CEP from Lactococcus lactis ssp. lactis | | Food chemistry |
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| Effects of pH, temperature and enzyme-to-substrate ratio on the antigenicity of whey protein hydrolysates prepared by Alcalase | | International dairy journal |
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| Properties of protein fibrils in whey protein isolate solutions: Microstructure, flow behaviour and gelation | | International dairy journal |
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| Separation of minor protein components from whey protein isolates by heparin affinity chromatography | | International dairy journal |
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| Identification of yeasts of dairy origin by amplified ribosomal DNA restriction analysis (ARDRA) | | International dairy journal |
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| Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) using instrumental and sensory methods | | International dairy journal |
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| Sensitivity of the moiré technique for measuring biological surfaces | | Biosystems engineering |
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| Skim milk powder supplementation affects lactose utilization, microbial survival and biotransformation of isoflavone glycosides to isoflavone aglycones in soymilk by Lactobacillus | | Food microbiology |
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| Prevalence and characterization of Enterococcus spp. isolated from Brazilian foods | | Food microbiology |
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| Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting | | Food microbiology |
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| Combined effect of dynamic heat treatment and ionic strength on denaturation and aggregation of whey proteins. 1 | | Food research international |
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| Nondestructive monitoring of renetted whole milk during cheese manufacturing | | Food research international |
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| Fat and moisture content determination with unilateral NMR | | Food research international |
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| Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment | | Food research international |
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| Antioxidant effect of casein phosphopeptides compared with fruit beverages supplemented with skimmed milk against H2O2-induced oxidative stress in Caco-2 cells | | Food research international |
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| An analytical model for cooking automation in industrial steam ovens | | Journal of food engineering |
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| Analytical methods for authentication of fresh vs. thawed meat - A review | | Meat science |
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| The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage | | Meat science |
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| Determination of volatile compounds in San Daniele ham using headspace GC-MS | | Meat science |
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| Authentication of meat from game and domestic species by SNaPshot minisequencing analysis | | Meat science |
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| Identifying muscle and processing combinations suitable for use as beef for fajitas | | Meat science |
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| Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured “chorizo” sausage treated with high pressure and kept in chilled storage | | Meat science |
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| Effects of pork/beef levels and various casings on quality properties of semi-dried jerky | | Meat science |
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| Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method | | Meat science |
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| Relationship between sensory attributes and volatile compounds qualifying dry-cured hams | | Meat science |
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| Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma - A dry cured beef product | | Meat science |
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| Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage | | Meat science |
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| The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de León | | Meat science |
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| Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber | | Meat science |
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| Microbial profiles of frozen trimmings and silver sides prepared at Indian buffalo meat packing plants | | Meat science |
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| De electricitatis catholici musculari - Concerning the electrical properties of muscles, with emphasis on meat quality | | Meat science |
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| Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR-DGGE | | Meat science |
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| Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semi-purified bacteriocin mesenterocin Y | | Meat science |
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