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| Prevalence of Clostridium botulinum and thermophilic heat-resistant spores in raw carrots and green beans used in French canning industry | | International journal of food microbiology |
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| Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar | | Innovative food science and emerging technologies |
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| Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes | | Food chemistry |
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| Lipids in bread making: Sources, interactions, and impact on bread quality | | Journal of cereal science |
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| Production, quality assessment and acceptability of african yam bean sphenostylis stenoscarpa sauce | | Journal of food processing and preservation |
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| Genetic diversity of emetic toxin producing Bacillus cereus Korean strains | | International journal of food microbiology |
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| Purification, characterization and application of thermostable exo-polygalacturonase from streptomyces erumpens mtcc 7317 | | Journal of food biochemistry |
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| Presence and Persistence of Salmonella enterica Serotype Typhimurium in the Phyllosphere and Rhizosphere of Spray-Irrigated Parsley | | Applied and environmental microbiology AEM |
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| Enrichment of mushrooms: An interesting strategy for the acquisition of lithium | | Food chemistry |
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| Yeast diversity in the Mediterranean strawberry tree (Arbutus unedo L.) fruits' fermentations | | Food research international |
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| Cold active β-galactosidase from Thalassospira sp. 3SC-21 to use in milk lactose hydrolysis: a novel source from deep waters of Bay-of-Bengal | | World journal of microbiology and biotechnology |
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| Controlling psychrotrophic bacteria in raw buffalo milk preserved at 4 °C with esterified legume proteins | | Lebensmittel-Wissenschaft |
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| Kefir yeasts enhance probiotic potentials of Lactobacillus paracasei H9: The positive effects of coaggregation between the two strains | | Food research international |
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| Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation | | International journal of food microbiology |
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| Development and validation of the high performance liquid chromatography–ion exclusion method for detection of lactic acid in milk | | Food chemistry |
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| Milk processing as a tool to reduce cow’s milk allergenicity: a mini-review | | Dairy science and technology |
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| Production of angiotensin-I-converting enzyme (ACE) inhibitory activity in milk fermented with probiotic strains: Effects of calcium, pH and peptides on the ACE-inhibitory activity | | International dairy journal |
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| Research perspectives and role of lactose uptake rate revealed by its study using ¹⁴C-labelled lactose in whey fermentation | | Bioresource technology |
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| Nutrient utilisation by shallow water temperate sponges in New Zealand | | Hydrobiologia |
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| Hyd5 gene-based detection of the major gushing-inducing Fusarium spp. in a loop-mediated isothermal amplification (LAMP) assay | | International journal of food microbiology |
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| Growth and Mating of Cryptococcus neoformans var. grubii on Woody Debris | | Microbial ecology |
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| Microbiological and physicochemical characterization of natural fermented camel meat sausage | | Journal of food processing and preservation |
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| Hydrolysis of major dairy proteins by lactic acid bacteria from bulgarian yogurts | | Journal of food biochemistry |
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| Determination of Histamine in Some Foods by Isotachophoretic Method with Simple Sample Preparation | | Food analytical methods |
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| Removal of ochratoxin A by wine Saccharomyces cerevisiae strains | | European food research and technology |
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| RNA fingerprinting analysis of Oenococcus oeni strains under wine conditions | | Food microbiology |
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| Effects of antioxidants on irradiated beef color | | Journal of food quality |
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| Functionality of Lactobacillus acidophilus and Bifidobacterium bifidum incorporated to edible coatings and films | | Innovative food science and emerging technologies |
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| Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition | | Lebensmittel-Wissenschaft |
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| Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef | | Food microbiology |
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| Commercial sugars as substrates for lipid accumulation in Cunninghamella echinulata and Mortierella isabellina fungi | | European journal of lipid science and technology |
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| 浓缩乳高温处理工艺对中国婴儿配方乳粉微生物和理化特性的影响 | | Dairy science and technology |
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| Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk | | International journal of food microbiology |
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| Influence of heat treatment and grain germination on the isoflavone profile of soy milk | | Journal of food biochemistry |
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| Potential extinction of Antarctic endemic fungal species as a consequence of global warming | | Science of the total environment |
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| Construction of proteinase A deficient transformant of industrial brewing yeast | | European food research and technology |
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| Bioprospecting of thermo- and osmo-tolerant fungi from mango pulp–peel compost for bioethanol production | | Antonie van Leeuwenhoek |
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| Heat stability of agaritine in water extracts from Agaricus blazei and other edible fungi, and removal of agaritine by ethanol fractionation | | Food chemistry |
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| Reactive oxygen species scavenging activity and dna protecting effect of fresh and naturally fermented coconut sap | | Journal of food biochemistry |
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| Modification of the fat composition of the Iberian pig using Bacillus licheniformis and Bacillus subtilis | | European journal of lipid science and technology |
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