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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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| Utilization of thymus vulgaris l. in the production of sucuk | | Journal of food processing and preservation |
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| Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation | | Food microbiology |
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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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| Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines | | Applied microbiology and biotechnology. |
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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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| 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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| Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation | | Lebensmittel-Wissenschaft |
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| Development of antimicrobial films for microbiological control of packaged salad | | International journal of food microbiology |
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| Identification of rose phenylacetaldehyde synthase by functional complementation in yeast | | Plant molecular biology |
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| Optimization of synbiotic fermented food from hydrosoluble soy extract applying experimental design and sensory analysis techniques | | Journal of sensory studies |
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| Metabolism of nitrate in fermented meats: The characteristic feature of a specific group of fermented foods | | Food microbiology |
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| Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production | | World journal of microbiology and biotechnology |
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| Growth of Aerobic Ripening Bacteria at the Cheese Surface Is Limited by the Availability of Iron | | Applied and environmental microbiology AEM. |
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| Shelf life extension of ground chicken meat using an oxygen absorber and a citrus extract | | Lebensmittel-Wissenschaft |
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| Effects of wheat sourdough process on the quality of mixed oat-wheat bread | | Lebensmittel-Wissenschaft |
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| A taxonomic and ecological overview of cheese fungi | | International journal of food microbiology |
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| Cryoprotectants Affect Physical Properties of Restructured Trout During Frozen Storage | | Journal of food science |
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| Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages | | Meat science |
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| Fungal aryl-alcohol oxidase: a peroxide-producing flavoenzyme involved in lignin degradation | | Applied microbiology and biotechnology |
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| Quantitative determination of the boar taint compounds androstenone, skatole, indole, 3α-androstenol and 3β-androstenol in wild boars (Sus scrofa) reveals extremely low levels of the tryptophan-related degradation products | | Food chemistry |
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| Biotransformation of durian pulp by mono- and mixed-cultures of Saccharomyces cerevisiae and Williopsis saturnus | | Lebensmittel-Wissenschaft |
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| Effects of combined treatment of electrolysed water and chitosan on the quality attributes and myofibril degradation in farmed obscure puffer fish (Takifugu obscurus) during refrigerated storage | | Food chemistry |
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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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| Wine Aroma Improvement Using a β-Glucosidase Preparation from Aureobasidium pullulans | | Applied biochemistry and biotechnology |
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| Biochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds | | Applied microbiology and biotechnology. |
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| The effect of yeast extract addition on quality of fermented sausages at low NaCl content | | Meat science |
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| Mycoplasma infection in the uterus of early postpartum dairy cows and its relation to dystocia and endometritis | | Theriogenology |
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| Effects of electron-beam irradiation on the shelf life, microbial populations and sensory characteristics of summer truffles (Tuber aestivum) packaged under modified atmospheres | | Food microbiology |
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| Co-production of fumaric acid and chitin from a nitrogen-rich lignocellulosic material - dairy manure - using a pelletized filamentous fungus Rhizopus oryzae ATCC 20344 | | Bioresource technology |
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| THE Impact of malolactic fermentation on the volatile composition of the trincadeira wine variety | | Journal of food biochemistry |
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| Thermostable alkaline protease from bacillus licheniformis lbbl-11 isolated from traditionally fermented african locust bean (parkia biglobosa) | | Journal of food biochemistry |
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| Pseudomonas: a promising biocatalyst for the bioconversion of terpenes | | Applied microbiology and biotechnology |
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| Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties | | Meat science |
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| Effect of modified atmosphere packaging and storage temperature on volatile composition and postharvest life of minimally-processed pomegranate arils (cvs. ‘Acco’ and ‘Herskawitz’) | | Postharvest biology and technology |
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| Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages | | Lebensmittel-Wissenschaft |
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| Meaty flavour compounds formation from the submerged liquid culture of Pleurotus ostreatus | | International journal of food science and technology |
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| Sensory, chemical and microbiological quality parameters in sea bream (Sparus aurata) stored in ice or wrapped in cling film or in aluminium foil at 2 ± 1 °C | | International journal of food science and technology |
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| Studies on utilization of indian cottage cheese whey in wheat bread manufacture | | Journal of food processing and preservation |
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