Caractérisation des facteurs influencant la formation de sédiment de sance de soja crue par chauffage et fractionnement de ces facteursTOMITA, M; YAMAUCHI, F; OKUBO, K et al.Hakkōkōgaku Kaishi. 1990, Vol 68, Num 2, pp 117-122, issn 0385-6151Article

Reifung von Heringsfilets durch bakterielle Starterkulturen = Salage de filets de hareng au moyen de cultures bactériennes = Curing herring fillets by means of starter bacteriaFICHTL, P; SCHREIBER, W.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1989, Num 2, pp 33-38, issn 0366-7154Article

Beta-carotene from algae = Du bêta-carotène à partir des alguesSCHLIPALIUS, L. E.Food Australia. 1989, Vol 41, Num 5, pp 742-745, issn 1032-5298Article

Degradation and O-methylation of phenols among volatile flavor components of dried bonito (Katsuobushi) by Aspergillus speciesDOI, M; NINOMIYA, M; MATSUI, M et al.Agricultural and biological chemistry. 1989, Vol 53, Num 4, pp 1051-1055, issn 0002-1369Article

Optimization of the conditions for preparing bacterial cultures for malolactic bioconversionNAOURI, P; CHAGNAUD, P; ARNAUD, A et al.Journal of biotechnology. 1989, Vol 10, Num 2, pp 135-150, issn 0168-1656Article

La percée des microalgues : avec quelle technologie de culture et pour quels produits ?THEPENIER, C; GUDIN, C.Equinoxe (Nantes). 1989, Num 27, pp 16-23, issn 0765-5320Article

Pectinatus, nouvelle bactérie pouvant affecter la stabilité biologique du moût et de la bière. 2ème partieSOBERKA, R; SCIAZKO, D; WARZECHA, A et al.Bios (Paris). 1989, Vol 20, Num 1-2, pp 51-59, issn 0366-2284Article

Expression of wheat γ-gliadin in Saccharomyces cerevisiae from a yeast ADH1 promoterSCHEETS, K; HEDGCOTH, C.Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 3, pp 829-833, issn 0021-8561Article

Food and feed biotechnology in Hungary: an extensive survey of the biotechnological processes developed in Hungary in the fields of food and feedHOLLO, J.Chimica oggi. 1989, Vol 7, Num 4, pp 75-80, issn 0392-839XArticle

Ice cream components prepared with ultrafiltration and reverse osmosis membranesGARCIA, A. III; MEDINA, B; VERHOEK, N et al.Biotechnology progress. 1989, Vol 5, Num 1, pp 46-50, issn 8756-7938Article

Activity-loss kinetics of freeze-dried lactic acid starter culturesALAEDDINOGLU, G; GUVEN, A; OZILGEN, M et al.Enzyme and microbial technology. 1989, Vol 11, Num 11, pp 765-769, issn 0141-0229Article

Commercialization of oil-seed biotechnology economic implications for secondary agricultural areasFLORKOWSKI, W. J; PURCELL, J. C.Journal of the American Oil Chemists' Society. 1989, Vol 66, Num 10, pp 1504-1506, issn 0003-021XArticle

Concurrent saccharification/fermentation of enzymatic corn syrups in light beer productionHEBEDA, R. E; STYRLUND, C. R.Biotechnology letters. 1989, Vol 11, Num 11, pp 825-830, issn 0141-5492Article

Genetic variation in wheat HMW glutenin subunits and the molecular basis of bread-making qualityFLAVELL, R. B; GOLDSBROUGH, A. P; ROBERT, L. S et al.Bio/technology (New York, N.Y. 1983). 1989, Vol 7, Num 12, pp 1281-1285, issn 0733-222XArticle

Inducing malolactic fermentation in winesEDWARDS, C. G; BEELMAN, R. B.Biotechnology advances. 1989, Vol 7, Num 3, pp 333-360, issn 0734-9750Article

Mashing trials of two Nigerian sorghum varieties using thermostable microbila pullulanaseODIBO, F. J. C; OBI, S. K. C.MIRCEN journal of applied microbiology and biotechnology. 1989, Vol 5, Num 2, pp 187-192, issn 0265-0762Article

Synthèse d'arômes par les bactéries lactiques du ferment de fromage blanc bulgareGOSHEVA, B. KH; STEFANOVA, M. D; DEDOVA, P. A et al.Mikrobiologija (Moskva). 1989, Vol 58, Num 1, pp 161-163Article

Interactions between Enterobacteriaceae and Saccharomyces cerevisiae during wort fermentationVERACHTERT, H; DAWOUT, E; SHANTA KUMARA, H. M. C et al.Yeast (Chichester). 1989, Vol 5, pp 67-72, issn 0749-503X, no. specConference Paper

A new immobilized glucose isomerase with high productivity produced by a strain of Streptomyces murinusJORGENSEN, O. B; KARLSEN, L. G; NIELSEN, N. B et al.Stärke. 1988, Vol 40, Num 8, pp 307-313, issn 0038-9056Article

Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and a commercial proteolytic enzymeARDO, Y; PETTERSSON, H.-E.Journal of dairy research. 1988, Vol 55, Num 2, pp 239-245, issn 0022-0299Article

Characterization of Lactobacillus bulgaricus bacteriophage ch2CHOW, J. J; BATT, C. A; SINSKEY, A. J et al.Applied and environmental microbiology (Print). 1988, Vol 54, Num 5, pp 1138-1142, issn 0099-2240Article

Rust Bacillus macerans a produkce cyklodextringlukosyltransferasy = Croissance de Bacillus macerans et production de cyclodextrine glycosyltransféraseHRABOVA, H; GOTTVALDOVA, M; KUCERA, J et al.Sborník ÚVTIZ. Potravinářské vědy. 1988, Num 2, pp 81-85, issn 0232-0568Article

Herstellung von Edamer und Tilsiter Käse mit gentechnologisch aus Kluyveromyces lactis gewonnenem Rinder-Chymosin = Préparation de fromages Edam et Tilsit en utilisant de la chymosine bovine obtenue par génie génétique à partir de Kluyveromyces lactisPROKOPEK, D; MEISEL, H; FRISTER, H et al.Kieler Milchwirtschaftliche Forschungsberichte. 1988, Vol 40, Num 1, pp 43-52, issn 0023-1347Article

Uber das Vorkommen der Metalle Zink, Cadmium, Blei und Kupfer in Most, Wein und in den bei der Weinbereitung anfallenden Nebenprodukten = Présence de zinc, cadmium, plomb et cuivre dans le moût, le vin et les sous-produits de vinification = The contents of zinc, cadmium, lead and copper in the most, wine and by-products of wine-makingLAY, H; LIEB, W.Wein-Wissenschaft. 1988, Vol 43, Num 2, pp 107-115, issn 0375-8818Article

Biotechnology in food-new emerging field = La biotechnologie récemment apparue dans le domaine des produits alimentairesVENKATARAMAN, L. V.Indian food industry. 1988, Vol 7, Num 1, pp 9-11Article