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Multi-residue method for the detection of veterinary drugs in distillers grains by liquid chromatography―Orbitrap high resolution mass spectrometryKAKLAMANOS, George; VINCENT, Ursula; VON HOLST, Christoph et al.Journal of chromatography. 2013, Vol 1322, pp 38-48, issn 0021-9673, 11 p.Article

(+)- and (-)-syn-2-isobutyl-4-methylazetidine-2,4-dicarboxylic acids from the extract of Monascus pilosus-fermented rice (red-mold rice)AKIHISA, Toshihiro; MAFUNE, Shoichi; UKIYA, Motohiko et al.Journal of natural products (Print). 2004, Vol 67, Num 3, pp 479-480, issn 0163-3864, 2 p.Article

Improvement of kimchi fermentation by using acid-tolerant mutant of Leuconostoc mesenteroides and aromatic yeast Saccharomyces fermentati as startersKIM, Y.-C; JUNG, E.-Y; KIM, H.-J et al.Journal of microbiology and biotechnology. 1999, Vol 9, Num 1, pp 22-31, issn 1017-7825Article

Microbiological and chemical investigations on sugar kefir drinkFRANZETTI, L; GALLI, A; PAGANI, M. A et al.Annali di microbiologia ed enzimologia. 1998, Vol 48, pp 67-80, issn 0003-4649, 1Article

Identification of lactic acid bacteria isolated from tarhana during fermentationTEMIZ, A; YILMAZER, A. N.Acta alimentaria (Budapest). 1998, Vol 27, Num 3, pp 277-291, issn 0139-3006Article

Biochemical changes in soy sauce prepared with extruded and traditional raw materialsCHOU, C.-C; LING, M.-Y.Food research international. 1998, Vol 31, Num 6-7, pp 487-492, issn 0963-9969Article

Consistency, polysaccharidase activities and non-starch polysaccharides content of soya beans during tempe fermentationDE REU, J. C; LINSSEN, V. A. J. M; ROMBOUTS, F. M et al.Journal of the science of food and agriculture. 1997, Vol 73, Num 3, pp 357-363, issn 0022-5142Article

Simple, sensitive assay for microbial aminopeptidaseSANZ, Y; TOLDRA, F; VILA, R et al.Journal of food science. 1997, Vol 62, Num 3, pp 583-585, issn 0022-1147Article

Chemical and enzymic changes during the fermentation of bacteria-free soya bean tempeRUIZ-TERAN, F; OWENS, J. D.Journal of the science of food and agriculture. 1996, Vol 71, Num 4, pp 523-530, issn 0022-5142Article

Isolation and identification of precursor of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone from isolated soybean protein and shoyuSASAKI, M.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 1, pp 230-235, issn 0021-8561Article

Microbiology of mesu, a traditional fermented bamboo shoot productTAMANG, J. P; SARKAR, P. K.International journal of food microbiology. 1996, Vol 29, Num 1, pp 49-58, issn 0168-1605Article

Short duration processing for high quality gari productionSOKARI, T. G; KARIBO, P. S.Journal of the science of food and agriculture. 1996, Vol 70, Num 4, pp 427-432, issn 0022-5142Article

Influence of acidity and initial substrate temperature on germination of Rhizopus oligosporus sporangiopores during tempe manufactureDE REU, J. C; ROMBOUTS, F. M; NOUT, M. J. R et al.Journal of applied bacteriology. 1995, Vol 78, Num 2, pp 200-208, issn 0021-8847Article

Proteolysis during tempe fermentationBAUMANN, U; BISPING, B.Food microbiology. 1995, Vol 12, Num 1, pp 39-47, issn 0740-0020Article

Effect of water ratio on the formation of flavour during rice Shochu fermentationSAIGUSA, T; YAMAGAMI, M; YODA, T et al.Seibutsu-Kogaku Kaishi. 1995, Vol 73, Num 4, pp 291-293, issn 0919-3758Article

The role of Bacillus species in the fermentation of cassavaAMOA-AWUA, W. K. A; JAKOBSEN, M.Journal of applied bacteriology. 1995, Vol 79, Num 3, pp 250-256, issn 0021-8847Article

Design of microbial processes and manufactures based on the specialities and traditions of a region : a Kumamoto caseUEDA, S; TERAMOTO, Y.Journal of fermentation and bioengineering. 1995, Vol 80, Num 5, pp 522-527, issn 0922-338XArticle

Assessment of hyphal binding in tempeARIFFIN, R; APOSTOLOPOULOS, C; GRAFFHAM, A et al.Letters in applied microbiology. 1994, Vol 18, Num 1, pp 32-34, issn 0266-8254Article

Fuel alcohol production : appraisal of nitrogenous yeast foods for very high gravity wheat mash fermentationJONES, A. M; INGLEDEW, W. M.Process biochemistry (1991). 1994, Vol 29, Num 6, pp 483-488, issn 1359-5113Article

Processing and characteristics of soybean-fortified gariSANNI, M. O; SOBAMIWA, A. O.World journal of microbiology & biotechnology. 1994, Vol 10, Num 3, pp 268-270, issn 0959-3993Article

Ester formation by a yeast Hansenula mrakii IFO 0895 : contribution of esterase for iso-amyl acetate production in sake brewingINOUE, Y; FUKUDA, K; WAKAI, Y et al.Lebensmittel - Wissenschaft + Technologie. 1994, Vol 27, Num 2, pp 189-193, issn 0023-6438Article

Optimization of honey wort fermentation in double mead technologyWZOREK, W; KONIECZNA, E; SZYMANSKA, K et al.Polish journal of food and nutrition sciences. 1993, Vol 2, Num 1, pp 57-65, issn 1230-0322Article

Survey of propionibacteria for ability to produce propionic and acetic acidsBABUCHOWSKI, A; HAMMOND, E. G; GLATZ, B. A et al.Journal of food protection. 1993, Vol 56, Num 6, pp 493-496, issn 0362-028X, 527 [5 p.]Article

HCl extractability of minerals from Rabadi : a wheat flour fermented foodMANJU GUPTA; NEELAM KHETARPAUL.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 1, pp 125-127, issn 0021-8561Article

Composition and microbiological and physical attributes of mawè, a fermented maize dough from BeninHOUNHOUIGAN, D. J; NOUT, M. J. R; NAGO, C. M et al.International journal of food science & technology. 1993, Vol 28, Num 5, pp 513-517, issn 0950-5423Article

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