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| The effect of temperature and film covers on the storage ability of Arbutus unedo L. fresh fruit | | Scientia horticulturae |
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| Thermal inactivation of Yersinia enterocolitica in pork slaughter plant scald tank water | | Meat science |
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| Scale-up from shake flasks to bioreactor, based on power input and Streptomyces lividans morphology, for the production of recombinant APA (45/47 kDa protein) from Mycobacterium tuberculosis. | | World journal of microbiology and biotechnology |
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| Preparation and evaluation of Bacillus megaterium-alginate microcapsules for control of rice sheath blight disease | | World journal of microbiology and biotechnology |
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| Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae | | Food chemistry |
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| Global characterization of neutral saccharides in crude and processed Radix Rehmanniae by hydrophilic interaction liquid chromatography tandem electrospray ionization time-of-flight mass spectrometry | | Food chemistry |
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| Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes | | European food research and technology |
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| Membrane fouling related to microbial community and extracellular polymeric substances at different temperatures | | Bioresource technology |
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| Intensification of hemicellulose hot-water extraction from spruce wood in a batch extractor – Effects of wood particle size | | Bioresource technology |
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| Butyric acid from anaerobic fermentation of lignocellulosic biomass hydrolysates by Clostridium tyrobutyricum strain RPT-4213 | | Bioresource technology |
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| Enhanced butanol production by coculture of Clostridium beijerinckii and Clostridium tyrobutyricum | | Bioresource technology |
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| Ethanol production from glucose and xylose by immobilized Thermoanaerobacter pentosaceus at 70°C in an up-flow anaerobic sludge blanket (UASB) reactor | | Bioresource technology |
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| Thermomechanical Properties of Dough and Quality of Noodles Made from Wheat Flour Supplemented with Different Grades of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Flour | | Food and bioprocess technology |
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| Effects of Different Drying Conditions on Water Absorption and Gelatinization Properties of Pasta | | Food and bioprocess technology |
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| Amelioration of thermal stress impacts in dairy cows | | Animal production science |
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| Cytotoxicity tests of cellulose nanofibril-based structures | | Cellulose |
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| Preparation and characterization of cotton fabrics with antibacterial properties treated by crosslinkable benzophenone derivative in choline chloride-based deep eutectic solvents | | Cellulose |
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| Enhancement of enzymatic hydrolysis of corncob by microwave-assisted alkali pretreatment and its effect in morphology | | Cellulose |
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| Cellulose-based Li-ion batteries: a review | | Cellulose |
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| Effect of high pressure processing on the stability of anthocyanin, ascorbic acid and color of Chinese bayberry juice during storage | | Journal of food engineering |
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| Establishment of photomixotrophic cultures for raspberry micropropagation in Temporary Immersion Bioreactors (TIBs) | | Scientia horticulturae |
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| Performance of microbial fuel cell coupled constructed wetland system for decolorization of azo dye and bioelectricity generation | | Bioresource technology |
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| Electricity generation from food wastes and microbial community structure in microbial fuel cells | | Bioresource technology |
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| A New Analytical Method to Volatile Compounds in Cider Apples: Application to Evaluate the Starch Index | | Food and bioprocess technology |
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| Effect of Degritting of Phenolic Extract from Sour Cherry Pomace on Encapsulation Efficiency—Production of Nano-suspension | | Food and bioprocess technology |
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| A differential scanning calorimetry study of wheat grain cooking | | International journal of food science and technology |
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| Bioluminescence and ice-nucleation microbial biosensors for L-arabinose content analysis in arabinoxylans | | European food research and technology |
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| Gelatinization properties of wheat flour as determined by empirical and fundamental rheometric method | | European food research and technology |
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| Purification, characterization, and production of β-mannanase from Bacillus subtilis TJ-102 and its application in gluco-mannooligosaccharides preparation | | European food research and technology |
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| Electrospraying of water in oil emulsions for thin film coating | | Journal of food engineering |
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| Genetic engineering of Escherichia coli to enhance production of L-tryptophan | | Applied microbiology and biotechnology |
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| Fermentation of biodiesel-derived glycerol by Bacillus amyloliquefaciens: effects of co-substrates on 2,3-butanediol production | | Applied microbiology and biotechnology |
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| Use of an in vitro flat-bed biofilm model to measure biologically active anti-odour compounds | | Applied microbiology and biotechnology |
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| Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters | | Food chemistry |
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| Comparison of different measurement techniques and variable selection methods for FT-MIR in wine analysis | | Food chemistry |
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| Effects of light availability on the biomass production, CO₂ fixation, and bioethanol production potential of Thermosynechococcus CL-1 | | Bioresource technology |
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| Comparison of methanogenic community structure and anaerobic process performance treating swine wastewater between pilot and optimized lab scale bioreactors | | Bioresource technology |
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| Oxygen effect on the degradation of ascorbic acid in a dehydrated food system | | Journal of food science |
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| Effects of Gamma Irradiation on the Chemical Composition and Antioxidant Activity of Lactarius deliciosus L. Wild Edible Mushroom | | Food and bioprocess technology |
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| Production of l- and d-lactic acid from waste Curcuma longa biomass through simultaneous saccharification and cofermentation | | Bioresource technology |
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