Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang)SHUKLA, Shruti; TAE BONG CHOI; PARK, Hae-Kyong et al.Food and chemical toxicology. 2010, Vol 48, Num 8-9, pp 2005-2010, issn 0278-6915, 6 p.Article

Effect of site and source of energy supplementation on milk yield in dairy cowsARIELI, A; ABRAMSON, S; MABJEESH, S. J et al.Journal of dairy science. 2001, Vol 84, Num 2, pp 462-470, issn 0022-0302Article

Determination of biogenic amines in fermented beverages and vinegars by pre-column derivatization with para-nitrobenzyloxycarbonyl chloride (PNZ-CI) and reversed-phase LCKIRSCHBAUM, J; MEIER, A; BRÜCKNER, H et al.Chromatographia (Wiesbaden). 1999, Vol 49, Num 3-4, pp 117-124, issn 0009-5893Article

High-pressure carbon dioxide effect on Kimchi fermentationHONG, S.-I; PARK, W.-S.Bioscience, biotechnology, and biochemistry. 1999, Vol 63, Num 6, pp 1119-1121, issn 0916-8451Article

Identification of volatile metabolites from rice fermented by the fungus Monascus purpureus (Ang-kak)PATAKOVA-JUZLOVA, P; REZANKA, T; VIDEN, I et al.Folia microbiologica. 1998, Vol 43, Num 4, pp 407-410, issn 0015-5632Article

Acides alimentaires : Augmentation des capacités : Panoram économique des ingrédients et additifs alimentaires = Acids as food additives : Increase of production capacityMILLET, P.Arômes ingrédients additifs. 1998, Num 17, pp 42-43, issn 1260-9978Article

Study on deterioration of itohiki-natto : Formation of struviteMURAMATSU, K; MURAOKA, Y; YASUI, A et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1997, Vol 44, Num 4, pp 285-289, issn 0029-0394Article

Alkaline-fermented foods : A review with emphasis on pidan fermentationWANG, J; FUNG, D. Y. C.Critical reviews in microbiology. 1996, Vol 22, Num 2, pp 101-138, issn 1040-841XArticle

Assuring microbial and textural stability of fermented cucumbers by pH adjustment and sodium benzoate additionFLEMING, H. P; THOMPSON, R. L; MCFEETERS, R. F et al.Journal of food science. 1996, Vol 61, Num 4, pp 832-836, issn 0022-1147Article

Influence of fermentation time and an 'Indigenous Tenderiser' (Kanwa) on the microbial profile, chemical attributes and shelf-life of rice Masa (a Nigerian fermented product)EFIUVWEVWERE, B. J. O; EZEAMA, C. F.Journal of the science of food and agriculture. 1996, Vol 71, Num 4, pp 442-448, issn 0022-5142Article

Experiencs with the use of a starter culture in the fermentation of maize for 'kenkey' production in GhanaHALM, M; OSEI-YAW, A; HAYFORD, A et al.World journal of microbiology & biotechnology. 1996, Vol 12, Num 5, pp 531-536, issn 0959-3993Conference Paper

Anti-hypertensive substances in fermented soybean, nattoOKAMOTO, A; HANAGATA, H; KAWAMURA, Y et al.Plant foods for human nutrition (Dordrecht). 1995, Vol 47, Num 1, pp 39-47, issn 0921-9668Article

Effect of xanthan on textural properties of idli (traditional south Indian food)SUSHMA THAKUR; PRASAD, M. S; RASTOGI, N. K et al.Food hydrocolloids. 1995, Vol 9, Num 2, pp 141-145, issn 0268-005XArticle

A nutritional, chemical and sensory evaluation of lupin (L. angustifolius) tempeFUDIYANSYAH, N; PETTERSON, D. S; BELL, R. R et al.International journal of food science & technology. 1995, Vol 30, Num 3, pp 297-305, issn 0950-5423Article

The antimicrobial activity of lactic acid bacteria from fermented maize (kenkey) and their interactions during fermentationOLSEN, A; HALM, M; JAKOBSEN, M et al.Journal of applied bacteriology. 1995, Vol 79, Num 5, pp 506-512, issn 0021-8847Article

Variability of the physiological features and of the nuclear and mitochondrial genomes of bakers' yeastsCODON, A. C; BENITEZ, T.Systematic and applied microbiology. 1995, Vol 18, Num 3, pp 343-352, issn 0723-2020Article

Determination of glyoxal, methylglyoxal, diacethyl, and 2,3-pentanedione in fermented foods by high-performance liquid chromatography with fluorescence detectionYAMAGUCHI, M; ISHIDA, J; ZHU XUAN-XUAN et al.Journal of liquid chromatography. 1994, Vol 17, Num 1, pp 203-211, issn 0148-3919Article

Kinema: a traditional soybean fermented food: proximate composition and microfloraSARKAR, P. K; TAMANG, J. P; COOK, P. E et al.Food microbiology. 1994, Vol 11, Num 1, pp 47-55, issn 0740-0020Article

Utilization of soymilk galactosaccharides by lactobacilliGARRO, M. S; DE GIORI, G. S; DE VALDEZ, G. F et al.M.A.N. Microbiologie, aliments, nutrition. 1994, Vol 12, Num 1, pp 61-66, issn 0759-0644Article

A study on the conversion of glutamine to glutamic acid by an immobilized glutaminase on a support having magnetic sensitivity. I: Preparation of magnetic support to glutaminase immobilizationKOSEKO, S; HISAMATSU, M; YAMADA, T et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1994, Vol 41, Num 1, pp 31-36, issn 0029-0394Article

Isolation and characterization of a Bacillus subtilis strain producing natto with strong umami-taste and high viscosityNAGAI, T; NISHIMURA, K; SUZUKI, H et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1994, Vol 41, Num 2, pp 123-128, issn 0029-0394Article

Strategies for the isolation of potent fungal cultures capable of producing tannin acyl hydrolase in higher titresLEKHA, P. K; RAMAKRISHNA, M; LONSANE, B. K et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1993, Vol 15, Num 1-2, pp 5-10, issn 0366-7154Article

Effect of ozone on softening enzymes, sorbate, pigment and bacteria in recycled pickle brineBRIGANCE, A. R; BUESCHER, R.Journal of food biochemistry. 1993, Vol 16, Num 6, pp 359-369, issn 0145-8884Article

Semicontinuous ethanol fermentation with Shochu distillery wasteTERAMOTO, Y; UEKI, T; KIMURA, K et al.Journal of the Institute of Brewing. 1993, Vol 99, Num 2, pp 139-142, issn 0046-9750Article

Controlled fermentation of Spanish-type green olivesMONTANO, A; SANCHEZ, A. H; DE CASTRO, A et al.Journal of food science. 1993, Vol 58, Num 4, pp 842-844, issn 0022-1147, 852 [4 p.]Article