(Click to View)
| Relative quantification of Vitis vinifera L. varieties in musts by microsatellite DNA analysis | | European food research and technology |
|
(Click to View)
| Transcriptional Response of Saccharomyces cerevisiae to Different Nitrogen Concentrations during Alcoholic Fermentation | | Applied and environmental microbiology AEM |
|
(Click to View)
| Wood identification with PCR targeting noncoding chloroplast DNA | | Plant molecular biology |
|
(Click to View)
| Resveratrol confers resistance against taxol via induction of cell cycle arrest in human cancer cell lines | | Molecular nutrition and food research |
|
(Click to View)
| Lactobacillus paracasei NFBC 338 producing recombinant beta-glucan positively influences the functional properties of yoghurt | | International dairy journal |
|
(Click to View)
| Identification of yeasts during alcoholic fermentation of tchapalo, a traditional sorghum beer from Côte d'Ivoire | | Antonie van Leeuwenhoek |
|
(Click to View)
| Diet and cancer prevention in humans: review of the evidence and its application to companion animals | | Journal of animal physiology and animal nutrition |
|
(Click to View)
| Development of a multilocus variable number of tandem repeat typing method for Oenococcus oeni | | Food microbiology |
|
(Click to View)
| RAPD–2100 bio-analyzer and 2DGE methods applied to qualitatively and quantitatively assess grain purity of commercial malting barley | | European food research and technology |
|
(Click to View)
| Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation | | International journal of food microbiology |
|
(Click to View)
| Hyd5 gene-based detection of the major gushing-inducing Fusarium spp. in a loop-mediated isothermal amplification (LAMP) assay | | International journal of food microbiology |
|
(Click to View)
| RNA fingerprinting analysis of Oenococcus oeni strains under wine conditions | | Food microbiology |
|
(Click to View)
| Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt | | Food chemistry |
|
(Click to View)
| Construction of proteinase A deficient transformant of industrial brewing yeast | | European food research and technology |
|
(Click to View)
| Effect of Thymus haussknechtii and Origanum acutidens essential oils on the stability of cow milk butter | | European journal of lipid science and technology |
|
(Click to View)
| Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria | | Food microbiology |
|
(Click to View)
| Adventitious dairy Leuconostoc strains with interesting technological and biological properties useful for adjunct starters | | Dairy science and technology |
|
(Click to View)
| Isolation and Characterization of Brewer's Yeast Variants with Improved Fermentation Performance under High-Gravity Conditions | | Applied and environmental microbiology AEM |
|
(Click to View)
| Identifying genes that impact on aroma profiles produced by Saccharomyces cerevisiae and the production of higher alcohols | | Applied microbiology and biotechnology. |
|
(Click to View)
| Cytotoxicity of α-dicarbonyl compounds submitted to in vitro simulated digestion process | | Food chemistry |
|
(Click to View)
| α-l-Arabinofuranosidase 3 from Penicillium purpurogenum (ABF3): Potential application in the enhancement of wine flavour and heterologous expression of the enzyme | | Food chemistry |
|
(Click to View)
| Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora | | Lebensmittel-Wissenschaft |
|
(Click to View)
| The antimicrobial effect of wine on Bacillus cereus in simulated gastro-intestinal conditions | | Food control |
|
(Click to View)
| Survival of potentially probiotic enterococci in dairy matrices and in the human gastrointestinal tract | | International dairy journal |
|
(Click to View)
| The oxidative and lipolytic stability of Yayık butter produced from different species of mammals milk (cow, sheep, goat) yoghurt | | Food chemistry |
|
(Click to View)
| Effects on intestinal microbiota of probiotic fermented milk used for prevention of antibiotic-associated diarrhoea | | European food research and technology |
|
(Click to View)
| The yeast Dekkera bruxellensis genome contains two orthologs of the ARO10 gene encoding for phenylpyruvate decarboxylase | | World journal of microbiology and biotechnology |
|
(Click to View)
| Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines | | Food microbiology |
|
(Click to View)
| Flavour-active wine yeasts | | Applied microbiology and biotechnology |
|
(Click to View)
| Bioconversion of ginsenoside Rc into Rd by a novel α-L-arabinofuranosidase, Abf22-3 from Leuconostoc sp. 22-3: cloning, expression, and enzyme characterization | | Antonie van Leeuwenhoek |
|
(Click to View)
| An alkaline protease from Kocuria kristinae F7: properties and characterization of its hydrolysates from soy protein | | European food research and technology |
|
(Click to View)
| Influence of red wine fermentation oenological additives on inoculated strain implantation | | World journal of microbiology and biotechnology |
|
(Click to View)
| Transcription profiling of sparkling wine second fermentation | | International journal of food microbiology |
|
(Click to View)
| Influence of inoculation time of an autochthonous selected malolactic bacterium on volatile and sensory profile of Tempranillo and Merlot wines | | International journal of food microbiology |
|
(Click to View)
| Molecular response of Saccharomyces cerevisiae wine and laboratory strains to high sugar stress conditions | | International journal of food microbiology |
|
(Click to View)
| Production of d-tagatose, a low caloric sweetener during milk fermentation using l-arabinose isomerase | | Bioresource technology |
|
(Click to View)
| Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks | | Food chemistry |
|
(Click to View)
| Incidence and genetic variability of Listeria species from three milk processing plants | | Food control |
|
(Click to View)
| Acceptability of yogurt and yogurt-like products: influence of product information and information and consumer characteristics and preferences | | Journal of sensory studies |
|
(Click to View)
| Evaluation and optimisation of bacterial genomic DNA extraction for no-culture techniques applied to vinegars | | Food microbiology |
|