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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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| Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana | | Applied and environmental microbiology AEM |
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| RAPD-based screening for spore-forming bacterial populations in Uruguayan commercial powdered milk | | International journal of food microbiology |
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| Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies | | Food microbiology |
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| Volatile profile and microbiological characterization of hollow defect in dry-cured ham | | Meat science |
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| Studies on the development and storag stability of groundnut (Arachis hypogea) burfi | | Journal of food quality |
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| Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product | | Meat science |
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| Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties | | Food and bioprocess technology |
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| Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins | | Lebensmittel-Wissenschaft |
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| Mycobacterium avium subsp. paratuberculosis survival during fermentation of soured milk products detected by culture and quantitative real time PCR methods | | International journal of food microbiology |
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| Quantification and antibiotic susceptibility profiles of staphylococcus aureus and bacillus cereus strains isolated from biltong | | Journal of food safety |
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| Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes | | Food chemistry |
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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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| The effect of different heat sterilization regimes on the quality of canned processed cheese | | Journal of food process engineering |
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| Process optimization for a novel kefir candy with high probiotic viability | | Journal of food process engineering |
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| Microbial, physical and sensory properties of yogurt supplemented with lentil flour | | Food research international |
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| Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses | | Food chemistry |
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| Random or systematic sampling to detect a localised microbial contamination within a batch of food | | Food control |
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| A review on the occurrence and control of ochratoxigenic fungal species and ochratoxin A in dehydrated grapes, non-fortified dessert wines and dried vine fruit in the Mediterranean area | | Food control |
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| Improved shelf life estimation of UHT milk by prediction of proteolysis | | Journal of food quality |
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| Genetic variability among isolates of Fusarium oxysporum from sugar beet | | Plant pathology |
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| Integration of blue mussel (Mytilus edulis Linnaeus, 1758) with western king prawn (Penaeus latisulcatus Kishinouye, 1896) in a closed recirculating aquaculture system under laboratory conditions | | Aquaculture |
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| Effect of fermentation substrates on enzyme production and degradation of oligosaccharides in pinto bean flour as affected by particle size | | Journal of food processing and preservation |
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| Automated bacterial DNA isolation from food and feed samples - a biopreparedness design | | Journal of food safety |
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| Environmental factors influencing the inactivation of Cronobacter sakazakii by high hydrostatic pressure | | International journal of food microbiology |
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| Optimization of production of chlamydospores of the nematode-trapping fungus Duddingtonia flagrans in solid culture media | | Parasitology research |
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| Descriptive sensory characteristics of no-flatulence pinto bean | | Journal of food quality |
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| Modelling homogeneous and heterogeneous microbial contaminations in a powdered food product | | International journal of food microbiology |
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| Recent advances in ochratoxin A-producing fungi detection based on PCR methods and ochratoxin A analysis in food matrices | | Food control |
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| Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans | | Journal of the science of food and agriculture |
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| VeA and LaeA transcriptional factors regulate ochratoxin A biosynthesis in Aspergillus carbonarius | | International journal of food microbiology |
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| Effect of gamma-irradiation on color, pungency, and volatiles of Korean red pepper powder | | Journal of food science |
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| Ability of Shiga Toxin-Producing Escherichia coli and Salmonella spp. To Survive in a Desiccation Model System and in Dry Foods | | Applied and environmental microbiology |
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| Inhibition of Salmonella serovars, Escherichia coli O157:H7 and Listeria monocytogenes during dry-curing and drying meat: A case study with Basturma | | Journal of food safety |
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| Enterobacter sakazakii: biological properties and significance in dried infant milk formula (IMF) powder | | International journal of dairy technology |
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| The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage | | Meat science |
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| Dry aging of beef in a bag highly permeable to water vapour | | Meat science |
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| Development of a real-time PCR assay targeting the sporulation gene, spo0A, for the enumeration of thermophilic bacilli in milk powder | | Food microbiology |
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| Shiga toxin production by sausage-borne Escherichia coli O157:H7 in response to a post-processing in vitro digestion challenge | | Food microbiology |
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