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| Physicochemical properties of orange juice from ten rootstocks using multivariate analysis | | Scientia horticulturae |
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| Isolation and characterization of thermo-acidophilic endospore-forming bacteria from the concentrated apple juice-processing environment | | Food microbiology |
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| Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results | | Food microbiology |
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| Characterization of acetic acid bacteria in “traditional balsamic vinegar” | | International journal of food microbiology |
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| Ochratoxin A-producing strains of Penicillium spp. isolated from grapes used for the production of “passito” wines | | International journal of food microbiology |
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| Yeast ecology in French cider and black olive natural fermentations | | International journal of food microbiology |
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| Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar | | Food microbiology |
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| Sensory analysis of Spanish mandarin juices. Selection of attributes and panel performance | | Food quality and preference |
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| Fourier transform infrared spectroscopy, detection and identification of Escherichia coli O157:H7 and Alicyclobacillus strains in apple juice | | International journal of food microbiology |
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| Identification and molecular characterization of Salmonella spp. from unpasteurized orange juices and identification of new serotype Salmonella strain S. enterica serovar Tempe | | Food microbiology |
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| Yeast dynamics during spontaneous wine fermentation of the Catalanesca grape | | International journal of food microbiology |
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| An ideal point density plot method for determining an optimal sensory profile for Muscadine grape juice | | Food quality and preference |
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| A comparison of serial monadic and attribute-by-attribute descriptive analysis protocols for trained judges | | Food quality and preference |
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| Isolation, identification and typification of Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius strains from orchard soil and the fruit processing environment in South Africa | | Food microbiology |
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| Lactobacillus uvarum sp. nov. - A new lactic acid bacterium isolated from Spanish Bobal grape must | | Systematic and applied microbiology |
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