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| A numerical approach for predicting volumetric inactivation of food borne microorganisms in liquid substrates by pulsed light treatment | | Journal of food engineering |
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| Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins | | Lebensmittel-Wissenschaft |
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| Effects of Ripening Process on the Mutagenicity and Antimutagenicity of Sufu, a Chinese Traditional Fermented Product of Soybean | | Food and bioprocess technology |
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| Antioxidant potential and dna damage protecting activity of aqueous extract from armillaria mellea | | Journal of food biochemistry |
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| Propionibacterium freudenreichii strains as antibacterial agents at neutral ph and their production on food‐grade media fermented by some lactobacilli | | Journal of food safety |
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| Comparison of two extraction methods for the detection of hepatitis A virus in semi-dried tomatoes and murine norovirus as a process control by duplex RT-qPCR | | Food microbiology |
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| Yeast species associated with spontaneous wine fermentation of Cabernet Sauvignon from Ningxia, China | | World journal of microbiology and biotechnology |
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| Essential oil vapour and negative air ions: A novel tool for food preservation | | Trends in food science and technology |
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| Genome shuffling of Hansenula anomala to improve flavour formation of soy sauce | | World journal of microbiology and biotechnology |
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| Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) | | Antonie van Leeuwenhoek |
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| Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads | | Journal of cereal science |
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| Effects of garlic (Allium sativum) juice containing allicin on Phytophthora infestans and downy mildew of cucumber caused by Pseudoperonospora cubensis | | European journal of plant pathology |
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| Optimizing temperature in mushroom drying | | Journal of food processing and preservation |
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| Evaluation of high hydrostatic pressure effect on human adenovirus using molecular methods and cell culture | | International journal of food microbiology |
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| THE Effect of adjunct cultures on some chemical and biochemical properties of white-brined cheese | | Journal of food biochemistry |
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| Aerobic bacterial, coliform, Escherichia coli and Staphylococcus aureus counts of raw and processed milk from selected smallholder dairy farms of Zimbabwe | | International journal of food microbiology |
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| Nonthermal sterilization of green coconut water for packaging | | Journal of food quality |
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| Comparison of baking tests using wholemeal and white wheat flour | | European food research and technology |
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| Dynamic chromatin remodelling of ciliate macronuclear DNA as determined by an optimized chromatin immunoprecipitation (ChIP) method for Paramecium tetraurelia | | Applied microbiology and biotechnology |
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| A biochemical system of rapidly detecting bacteria based on ATP bioluminescence technology | | European food research and technology |
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| The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties | | International journal of food microbiology |
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| Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing | | Food microbiology |
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| ‘Omics’ technologies in quantitative microbial risk assessment | | Trends in food science and technology |
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| Optimization of medium composition for enhanced chitin extraction from Parapenaeus longirostris by Lactobacillus helveticus using response surface methodology | | Food hydrocolloids |
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| Application of the vacuum/steam/vacuum surface intervention process to reduce bacteria on the surface of fruits and vegetables | | Innovative food science and emerging technologies |
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| Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must | | Food microbiology |
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| Purification and properties of a heat-stable enzyme of Pseudomonas fluorescens Rm12 from raw milk | | European food research and technology |
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| A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce | | European food research and technology |
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| Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.) | | European food research and technology |
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| Constitutive high-level expression of a codon-optimized β-fructosidase gene from the hyperthermophile Thermotoga maritima in Pichia pastoris | | Applied microbiology and biotechnology |
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| Waste molasses alone displaces glucose-based medium for microalgal fermentation towards cost-saving biodiesel production | | Bioresource technology |
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| Current enzymatic milk fermentation procedures | | European food research and technology |
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| Conversion of coffee residue waste into bioethanol with using popping pretreatment | | Bioresource technology |
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| Use of Tetrahymena thermophila To Study the Role of Protozoa in Inactivation of Viruses in Water | | Applied and environmental microbiology AEM |
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| Effect of flaxseed flour and packaging on shelf life of refrigerated pasta | | Journal of food processing and preservation |
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| Isolation and identification of bacteria from organic foods: Sensitivity to biocides and antibiotics | | Food control |
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| Combination with plant extracts improves the inhibitory action of divergicin M35 against Listeria monocytogenes | | Journal of food quality |
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| Effects of the decontamination of a fresh tiger nuts' milk beverage (horchata) with short wave ultraviolet treatments (UV-C) on quality attributes | | Innovative food science and emerging technologies |
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| Review: Norovirus prevalence in Belgian, Canadian and French fresh produce: A threat to human health? | | International journal of food microbiology |
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| Study of ochratoxin A content in South Moravian and foreign wines by the UPLC method with fluorescence detection | | Food chemistry |
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