Biotechnologies and food.I : The International Food Biotechnology Council (IFBC)VETTORAZZI, G.Chimica oggi. 1990, Vol 8, Num 12, pp 25-26, issn 0392-839XArticle

Fermented milks: past, present, and futureKROGER, M; KURMANN, J. A; RASIC, J. L et al.Food technology (Chicago). 1989, Vol 43, Num 1, pp 92-99, issn 0015-6639, 92-99 [6 p.]Article

Gehaltsänderungen von acht Säuren in den Kakaosamen während der Fermentation = Variation des teneurs en huit acides dans les fèves de cacao au cours de la fermentation = Changes in the content of eight acids in cocoa seeds during fermentationNUYKEN-HAMELMANN, C; BIEHL, B; MEYER, B et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1989, Num 2, pp 52-57, issn 0366-7154Article

An attempt to improve the flavour of «nono» by the use of starter culturesATANDA, O. O; IKENEBOMEH, M. J.Letters in applied microbiology. 1989, Vol 9, Num 1, pp 17-19, issn 0266-8254Article

Characteristics and production process of Nono - A Nigerian fermented milk food = Caractéristique, et procédé de production de Nono - Un produit laitier fermenté nigerianAKINYANJU, J. A.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1989, Vol 12, Num 1, pp 14-19, issn 0366-7154Article

Preparation of fermented soymilk curd with commercial proteinases = Préparation de caillé de lait de soja fermenté avec des protéases industriellesMURATA, K; KOBAYASHI, H; KUSAKABE, I et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1989, Vol 36, Num 5, pp 417-423, issn 0029-0394Article

Incidence des facteurs microbiologiques sur la qualité du vin = Effect of microbial factors on wine qualityRIBEREAU-GAYON, P.Comptes rendus de l'Académie d'agriculture de France. 1989, Vol 75, Num 1, pp 51-56, issn 0989-6988Article

La recherche dans le secteur agro-alimentaire aux Etats-Unis = Agro-food sector research in the United StatesBERNON, Michel.1989, 35 p.Report

Industrial uses of yeast―present and futureCRUMPLEN, R; D'AMORE, T; PANCHAL, C. J et al.Yeast (Chichester). 1989, Vol 5, pp 3-9, issn 0749-503X, no. specConference Paper

Phenolics and yeast: remarks concerning fermented beveragesCANTARELLI, C.Yeast (Chichester). 1989, Vol 5, pp 53-59, issn 0749-503X, no. specConference Paper

Study of interactions between yeast involved in cider-makingBIZEAU, C; DRILLEAU, J. F; MICHEL, J et al.Yeast (Chichester). 1989, Vol 5, pp 169-173, issn 0749-503X, no. specConference Paper

The mechanism of yeast autolysis in wineCHARPENTIER, C; FREYSSINET, M.Yeast (Chichester). 1989, Vol 5, pp 181-186, issn 0749-503X, no. specConference Paper

Changes of microbial flora and enzyme activity during the aging of Tou-Pan-Chiang, a chinese fermented condimentCHENG-CHUN CHOU; GWO-RONG HWANG; FRANK-MING HO et al.Journal of fermentation technology (Osaka. 1977). 1988, Vol 66, Num 4, pp 473-478, issn 0385-6380Article

Effects of microbial inoculant on fermentation of poor quality alfalfaSHOCKEY, W. L; DEHORITY, B. A; CONRAD, H. R et al.Journal of dairy science. 1988, Vol 71, Num 3, pp 722-726, issn 0022-0302Article

Fermentation characteristics and feeding value of enzyme-treated alfalfa haylageJASTER, E. H; MOORE, K. J.Journal of dairy science. 1988, Vol 71, Num 3, pp 705-711, issn 0022-0302Article

Formation of γ-glutamylglycylglycine by extracellular glutaminase of Aspergillus oryzaeTOMITA, K; YANO, T; KUMAGAI, H et al.Journal of fermentation technology (Osaka. 1977). 1988, Vol 66, Num 3, pp 299-304, issn 0385-6380Article

Molecular cloning and expression of bovine κ-casein in Escherichia coliKANG, Y. C; RICHARDSON, T.Journal of dairy science. 1988, Vol 71, Num 1, pp 29-40, issn 0022-0302Article

Bakterienstarterkulturen in der Kellerwirtschaft - eine kritische Betrachtung aus mikrobiologischer Sicht = Les cultures de levains bactériens en vinification - une étude microbiologique critiqueBENDA, I; KOHLER, H. J.Wein-Wissenschaft. 1988, Vol 43, Num 4, pp 279-284, issn 0375-8818Article

Charakterisierung von Saccharomyces cerevisiae Weinhefen durch spezifische DNA-Markierungen = Caractérisation des levures de vinification Saccharomyces cerevisiae par marquage spécifique de l'ADNCIRIACY, M; GROSSMANN, M.Wein-Wissenschaft. 1988, Vol 43, Num 3, pp 186-192, issn 0375-8818Article

Hemmung der Starterkulturen zur Einleitung des biologischen Säureabbaus durch Spritzmittelrückstände im Wein = Inhibition, par les résidus de pesticides dans le vin, des cultures de levains utilisées pour le déclenchement de la fermentation malolactiqueHAAG, B; KRIEGER, S; HAMMES, W. P et al.Wein-Wissenschaft. 1988, Vol 43, Num 4, pp 261-278, issn 0375-8818Article

Deletion analysis of the proteinase gene of Streptococcus cremoris Wg2KOK, J; HILL, D; HAANDRIKMAN, A. J et al.Applied and environmental microbiology (Print). 1988, Vol 54, Num 1, pp 239-244, issn 0099-2240Article

Food biotechnology: a scientific status summaryWASSERMAN, B. P; MONTVILLE, T. J; KORWEK, E. L et al.Food technology (Chicago). 1988, Vol 42, Num 1, pp 133-146, issn 0015-6639Article

Vinegar production from substandard fruitsGREWAL, H. S; TEWARI, H. K; KALRA, K. L et al.Biological wastes. 1988, Vol 26, Num 1, pp 9-14, issn 0269-7483Article

Antioxidants and storage atmospheres for freeze-dried concentrated starters from ion-bitter Streptococcus lactis strainsDE PAZ, M; CHAVARRI, F. J; NUNEZ, M et al.Biotechnology techniques. 1988, Vol 2, Num 3, pp 165-170, issn 0951-208XArticle

Apple pomace: a good substrate for the cultivation of edible mushroomsUPADHYAY, R. C; SOHI, H. S.Current science (Bangalore). 1988, Vol 97, Num 21, pp 1189-1190, issn 0011-3891Article