A novel nitrogen-fixing cellulytic bacterium associated with roots of corn. A candidate for production of single cell proteinEMTIAZI, G; ETEMADIFAR, Z; SHOARAYE NEJATIE, A. R et al.Advances in food sciences. 2003, Vol 25, Num 2, pp 45-48, issn 1431-7737, 4 p.Article

Effect of animal manures on the growth and fruit body production of Pleurotus sajor-caju on cassava peelsADENIPEKUN, C. O; FASIDI, I. O.Advances in food sciences. 2003, Vol 25, Num 2, pp 70-73, issn 1431-7737, 4 p.Article

Microbial fermentation of cabbage leaf liquid wasteRASHAD, Mona M; MOHARIB, Sorial A.Advances in food sciences. 2003, Vol 25, Num 1, pp 28-32, issn 1431-7737, 5 p.Article

Utilization of guava peel waste as substrate for protein and protease production by Saccharomyces cerevisiae 8112MOHARIB, Sorial A.Advances in food sciences. 2003, Vol 25, Num 2, pp 49-55, issn 1431-7737, 7 p.Article

Strength and elasticity of agaroid - modified starch gelGARNCAREK, Barbara; GARNCAREK, Zbigniew.Advances in food sciences. 2003, Vol 25, Num 4, pp 137-142, issn 1431-7737, 6 p.Article

A fermented, ropy, non-dairy oat product based on the exopolysaccharide-producing strain Pediococcus damnosusMARTENSSON, O; STAAF, J; DUENAS-CHASCO, M et al.Advances in food sciences. 2002, Vol 24, Num 1, pp 4-11, issn 1431-7737Article

Microbial community dynamics during ripening of fermented sausage produced in Apulia region (Italy)NATOLA, Krysta; GOFFREDO, Elisa; LA SALANDRA, Giovanna et al.Advances in food sciences. 2002, Vol 24, Num 2, pp 62-65, issn 1431-7737Article

Presence of Staphylococcus aureus in fresh pasta and fresh egg pastaALTIERI, Clelia; SPANO, Giuseppe; NOVELLI, Annamaria et al.Advances in food sciences. 2002, Vol 24, Num 1, pp 37-39, issn 1431-7737Article

Production and evaluation of Pleurotus ostreatus mushroom cultivated on some food processing wastesRASHAD, Mona M; ABDOU, Hala M.Advances in food sciences. 2002, Vol 24, Num 2, pp 79-84, issn 1431-7737Article

A comparative study of the microbiological quality and consumer acceptability of soycheese and milk-based cheeseABOABA, O. O; ADELEYE, M. S.Advances in food sciences. 2002, Vol 24, Num 4, pp 148-153, issn 1431-7737, 6 p.Article

Fatty acid compositions of Hypericum triquetrifolium turraÖZEN, Hasan Cetin; BASHAN, Mehmet.Advances in food sciences. 2002, Vol 24, Num 4, pp 173-174, issn 1431-7737, 2 p.Article

Influence of selected parameters on the isoelectric adsorptive bubble separation (IABS) of potato proteinsPARIAR, Harun; GSCHWENDTNER, Oliver; ANSCHÜTZ, Aurelia et al.Advances in food sciences. 2001, Vol 23, Num 1, pp 2-10, issn 1431-7737Article

Polyunsaturated fatty acids of green and brown algae from the egyptian Mediterranean coastMABROUK, S. S; HASHEM, A. M; EL-SHAYEB, N. M. A et al.Advances in food sciences. 2001, Vol 23, Num 1, pp 20-24, issn 1431-7737Article

Suitability of triticale for production of extruded productsSINGH, G; SEKHON, K. S; SHARMA, S et al.Advances in food sciences. 2001, Vol 23, Num 2, pp 52-56, issn 1431-7737Article

Mineral composition of high-fiber pan bread formulations containing bran and germ fractionsSIDHU, Jiwan S; AL-SAQER, Jameela M; AL-HOOTI, Suad N et al.Advances in food sciences. 2001, Vol 23, Num 3, pp 108-112, issn 1431-7737Article

Purification and partial characterization of cellulase-free xylanase produced in solid-state and submerged fermentation by Aspergillus tamariiGOUDA, M. K.Advances in food sciences. 2000, Vol 22, Num 1-2, pp 31-37, issn 1431-7737Article

Effect of three honey types on Escherichia coli O157:H7 and Shigella flexneriSINIGAGLIA, M; CORBO, M. R; MASSA, S et al.Advances in food sciences. 2000, Vol 22, Num 5-6, pp 156-160, issn 1431-7737Article

Low temperature conversion of beverage industry residues : GC/MS evaluationVIEIRA, Glaucia E. G; ROMEIRO, Gilberto A; DAMASCENO, Raimundo N et al.Advances in food sciences. 2000, Vol 22, Num 5-6, pp 170-177, issn 1431-7737Article

Immobilization, purification and characterization of rennin-like enzyme from solid state culture of Hyphomucor assamensisEL AASSAR, S. A; GHANEM, N. B; ABEDIN, R. M et al.Advances in food sciences. 2000, Vol 22, Num 3-4, pp 92-99, issn 1431-7737Article

Mechanistic aspects of the formation of natural 2-methylbutyric acid via fermentative oxidation of the corresponding alcoholGATFIELD, L. L; HILMER, J.-M; WERKHOFF, P et al.Advances in food sciences. 2000, Vol 22, Num 3-4, pp 100-106, issn 1431-7737Article

Antifungal activity of Brevibacterium linensOSMAN, M. M.Advances in food sciences. 1999, Vol 21, Num 3-4, pp 93-99, issn 1431-7737Article

Maximization by response surface methodology of β-mannanase production from solid state fermentation of coffee wastes, using Aspergillus oryzaeREGALADO, C; GARCIA-ALMENDAREZ, B; VENEGAS-BARRERA, L. M et al.Advances in food sciences. 1999, Vol 21, Num 1-2, pp 34-38, issn 1431-7737Article

Occurrence of ochratoxin A in moldy vegetables and fruits analysed after removal of rotten tissue partsENGELHARDT, G; RUHLAND, M; WALLNÖFER, P. R et al.Advances in food sciences. 1999, Vol 21, Num 3-4, pp 88-92, issn 1431-7737Article

Odour assessment with piezoelectric quartz crystal sensor arrays, a suitable tool for quality control in food technology?NITZ, S; KOLLMANNSBERGER, H; LACHERMEIER, C et al.Advances in food sciences. 1999, Vol 21, Num 3-4, pp 136-150, issn 1431-7737Article

Screening of some Mediterranean red macrophytic algae as sources of polyunsaturated fatty acidsMABROUK, S. S; HASHEM, A. M; EL-SAYED, L et al.Advances in food sciences. 1999, Vol 21, Num 1-2, pp 30-33, issn 1431-7737Article