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| Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch | | Lebensmittel-Wissenschaft |
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| Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines | | Food chemistry |
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| Temperature-Dependent Kinetic Model for Nitrogen-Limited Wine Fermentations | | Applied and environmental microbiology AEM |
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| Evolution of fermenting microbiota in tarhana produced under controlled technological conditions | | Food microbiology |
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| The Microbial Community in the Feces of the Giant Panda (Ailuropoda melanoleuca) as Determined by PCR-TGGE Profiling and Clone Library Analysis | | Microbial ecology |
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| Cellulose production by Enterobacter sp. CJF-002 and identification of genes for cellulose biosynthesis | | Cellulose |
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| Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage | | Innovative food science and emerging technologies |
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| Mycoflora and absence of aflatoxin contamination of commercialized cassava chips in Benin, West Africa | | Food control |
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| Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota | | International journal of food microbiology |
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| Monitoring of selected aflatoxins in brewing materials and beer by liquid chromatography/mass spectrometry | | Food control |
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| Utilization of thymus vulgaris l. in the production of sucuk | | Journal of food processing and preservation |
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| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
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| Microbial and chemical analysis of a kvass fermentation | | European food research and technology |
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| Quantities of foods consumed by 12- to 24-month-old New Zealand children | | Nutrition and dietetics |
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| Lactobacillus ginsenosidimutans sp. nov., isolated from kimchi with the ability to transform ginsenosides | | Antonie van Leeuwenhoek |
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| A multiplex polymerase chain reaction coupled with high-performance liquid chromatography assay for simultaneous detection of six foodborne pathogens | | Food control |
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| A New Bifunctional Chitosanase Enzyme from Streptomyces sp. and Its Application in Production of Antioxidant Chitooligosaccharides | | Applied biochemistry and biotechnology |
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| Saccharomyces cerevisiae strains from traditional fermentations of Brazilian cachaça: trehalose metabolism, heat and ethanol resistance | | Antonie van Leeuwenhoek |
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| The smell and odorous components of dried shiitake mushroom, Lentinula edodes VI: increase in odorous compounds of dried shiitake mushroom cultivated on bed logs | | Journal of wood science |
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| Fermentation of reconstituted milk by Streptococcus thermophilus: Effect of irradiation on skim milk powder | | International dairy journal |
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| Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Nonacidified, Refrigerated Pickles | | Journal of food science |
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| Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines | | Applied microbiology and biotechnology. |
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| Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation | | Food chemistry |
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| Nickel levels in convenience and fast foods: In vitro study of the dialyzable fraction | | Science of the total environment |
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| Microbial quality and nutritional aspects of Norwegian brand waters | | International journal of food microbiology |
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| Evaluation of the immersion vacuum cooling of cooked beef joints—mathematical simulation of variations in beef size and porosity and pressure reduction rates | | Innovative food science and emerging technologies |
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| Effects of wild boar (Sus scrofa L.) rooting on the bacterial community structure in mixed-hardwood forest soils in Switzerland | | European journal of soil biology |
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| Evaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals | | Small ruminant research |
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| Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts | | European food research and technology |
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| The origin of particulate organic matter and the diet of tilapia from an estuarine ecosystem subjected to domestic wastewater discharge: fatty acid analysis approach | | Aquatic ecology |
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| Oenological versatility of Schizosaccharomyces spp. | | European food research and technology |
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| Candida theae sp. nov., a new anamorphic beverage-associated member of the Lodderomyces clade | | International journal of food microbiology |
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| Effect of soy skim from soybean aqueous processing on the performance of corn ethanol fermentation | | Bioresource technology |
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| Characterization and Phylogenetic Analysis of Microbial Surface Active Compound-Producing Bacteria | | Applied biochemistry and biotechnology |
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| Changes in growth and survival of Bifidobacterium by coculture with Propionibacterium in soy milk, cow's milk, and modified MRS medium | | International journal of food microbiology |
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| Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines | | Food research international |
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| Effects of nutrient supplementation on fermentation kinetics, H₂S evolution, and aroma profile in Verdicchio DOC wine production | | European food research and technology |
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| Antimicrobial resistance of Salmonella isolated from food animals: A review | | Food research international |
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| Inactivation, morphology, interior structure and enzymatic activity of high pressure CO2-treated Saccharomyces cerevisiae | | Innovative food science and emerging technologies |
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| Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage | | Lebensmittel-Wissenschaft |
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