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| Rhipicephalus sanguineus (Acari: Ixodidae) female ticks exposed to castor oil (Ricinus communis): an ultrastructural overview | | Parasitology research |
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| Effects of replacing barley grain in feedlot diets with increasing levels of glycerol on in vitro fermentation and methane production | | Animal feed science and technology |
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| Clostridium perfringens: A Dynamic Foodborne Pathogen | | Food and bioprocess technology |
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| Characterization of Listeria monocytogenes isolated from retail foods | | International journal of food microbiology |
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| Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment | | European food research and technology |
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| Rapid enumeration of low numbers of moulds in tea based drinks using an automated system | | International journal of food microbiology |
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| Mechanical properties of softened foodstuffs processed by freeze–thaw infusion of macerating enzyme | | Innovative food science and emerging technologies |
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| Methods for fitting the Poisson-lognormal distribution to microbial testing data | | Food control |
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| Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms | | Food chemistry |
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| Analysis of archaeal ether lipids in bovine faeces | | Animal feed science and technology |
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| Processing of peach nectar by pulsed electric fields with respect to physical and chemical properties and microbial inactivation | | Journal of food process engineering |
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| Chemical analysis, antioxidant and antimicrobial activity of three greek cucumber (cucumis sativus) cultivars | | Journal of food biochemistry |
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| Pasteurized blueberry (vaccinium corymbosum) juice inhibits growth of bacterial pathogens in milk but allows survival of probiotic bacteria | | Journal of food safety |
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| Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients | | Nutrition research |
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| The effect of high hydrostatic pressure on the microbiological quality and safety of carrot juice during refrigerated storage | | Food microbiology |
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| Predictive microbiology models vs. modeling microbial growth within Listeria monocytogenes risk assessment: What parameters matter and why | | Food microbiology |
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| Bacteriophage performance against Staphylococcus aureus in milk is improved by high hydrostatic pressure treatments | | International journal of food microbiology |
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| Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae | | Food chemistry |
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| Selenium biotransformation by Saccharomyces cerevisiae and Saccharomyces bayanus during white wine manufacture: Laboratory-scale experiments | | Food chemistry |
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| A viability approach to control food processes: Application to a Camembert cheese ripening process | | Food control |
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| Purification and characterization of two thermostable xylanases from Malbranchea flava active under alkaline conditions | | Bioresource technology |
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| Bioluminescence-based identification of nisin producers — A rapid and simple screening method for nisinogenic bacteria in food samples | | International journal of food microbiology |
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| Differential responses of aquatic consumers to variations in leaf-litter inputs | | Hydrobiologia |
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| Biodiversity, dynamics, and characteristics of Propionibacterium freudenreichii in Swiss Emmentaler PDO cheese | | Dairy science and technology |
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| Anti yeast activities of some essential oils in growth medium, fruit juices and milk | | International journal of food microbiology |
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| Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures | | Food microbiology |
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| Bioproduction of mushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue | | Journal of the science of food and agriculture |
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| Quantifying and mapping the spatial distribution of fluence inside a pulsed light treatment chamber and various liquid substrates | | Journal of food engineering |
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| Expression of bacterial levanase in yeast enables simultaneous saccharification and fermentation of grass juice to bioethanol | | Bioresource technology |
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| Monitoring a mixed starter of Hanseniaspora vineae–Saccharomyces cerevisiae in natural must: Impact on 2-phenylethyl acetate production | | International journal of food microbiology |
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| Responses of soil microbial biomass and community composition to biological soil crusts in the revegetated areas of the Tengger Desert | | Applied soil ecology |
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| The importance of petiole structure on inhabitability by ants in Piper sect. Macrostachys (Piperaceae) | | Botanical journal of the Linnean Society |
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| Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods | | Trends in food science and technology |
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| Effect of probiotic supplementation on immunoglobulins, isoagglutinins and antibody response in children of low socio-economic status | | European journal of nutrition |
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| Phenolic inhibitors involved in the natural fermentation of Gemlik cultivar black olives | | European food research and technology |
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| Clostridium perfringens: hazards in new generation foods | | Innovative food science and emerging technologies |
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| Colloidal silver complex as an alternative to sulphur dioxide in winemaking | | Food control |
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| Degradation of whey from caprine milk by human proteolytic enzymes, and the resulting antibacterial effect against Listeria monocytogenes | | Small ruminant research |
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| Germination and outgrowth of spores of Bacillus cereus group members: Diversity and role of germinant receptors | | Food microbiology |
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| Quantitative detection of lactic acid bacteria in dried sourdoughs using real-time PCR | | European food research and technology |
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