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Identification and characterization of Leuconostoc fallax strains isolated from an industrial sauerkraut fermentationBARRANGOU, Rodolphe; YOON, Sung-Sik; BREIDT, Frederick JR et al.Applied and environmental microbiology (Print). 2002, Vol 68, Num 6, pp 2877-2884, issn 0099-2240, 8 p.Article

Isolation and characterization of bacteriophages from fermenting sauerkrautYOON, S. S; BARRANGOU-POUEYS, R; BREIDT, F. JR et al.Applied and environmental microbiology (Print). 2002, Vol 68, Num 2, pp 973-976, issn 0099-2240, 4 p.Article

AMINE IN FRUECHTEN, GEMUESE UND DEREN PRODUKTEN = LES AMINES DANS LES FRUITS, LES LEGUMES ET LES PRODUITS QUI EN DERIVENTASKAR A.1973; CHEM. MIKROBIOL. TECHNOL. LEBENSMITTEL; DTSCH.; DA. 1973; VOL. 2; NO 3; PP. 65-70; ABS. ANGL. FR.; BIBL. 57 REF.Serial Issue

EVALUATION OF SAUERKRAUT-LIKE PRODUCTS FROM DIRECT-ACIDIFICATION OF CABLAGELONERGAN D; LINDSAY RC.1979; J. FOOD PROTECT.; USA; DA. 1979; VOL. 42; NO 1; PP. 38-42; BIBL. 13 REF.Article

HIGH SOLIDS CABBAGE FOR SAUERKRAUT PRODUCTION: ITS EFFECTS UPON BRINE REDUCTION AND YIELD OF PRODUCT = CHOU A FORT EXTRAIT SEC POUR LA PRODUCTION DE CHOUCROUTE: SON EFFET SUR LA REDUCTION DE LA SAUMURE ET LE RENDEMENT EN PRODUITSTAMER JR; DICKSON MH.1975; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1975; VOL. 38; NO 11; PP. 688-690; BIBL. 4 REF.Article

La choucrouterie Laurent teste un nouveau revêtement de sol = Sauerkraut plant Laurent tests a new flooringZINI, M.RIA. Revue économique et technique de l'industrie alimentaire européenne. 1996, Num 562, issn 0035-4244, p. 76Article

Die milchsaure Vergärung pflanzlicher Rohware unter besonderer Berücksichtigung der Herstellung von Sauerkraut = Fermentation lactique de matières premières végétales en considérant en particulier la préparation de la choucrouteBUCKENHUSKES, H; SCHNEIDER, M; HAMMES, W. P et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1986, Vol 10, Num 1-2, pp 42-53, issn 0366-7154Article

Microbiological and chemical changes during the natural fermentation of white cabbage (Sauerkraut)MOZZI, F; FONT DE VALDEZ, G; SAVOY DE GIORI, G et al.M.A.N. Microbiologie, aliments, nutrition. 1993, Vol 11, Num 2, pp 229-233, issn 0759-0644Article

Production of carotenoids by Rhodotorula rubra from Sauerkraut brineSHIH, C. T; HANG, Y. D.Lebensmittel - Wissenschaft + Technologie. 1996, Vol 29, Num 5-6, pp 570-572, issn 0023-6438Article

EFFECT OF FERMENTATION, PROCESSING AND STORAGE ON LIPID COMPOSITION OF SAUERKRAUT = EFFET DE FERMENTATION, FABRICATION ET CONSERVATION SUR LA COMPOSITION DES LIPIDES DE LA CHOUCROUTEPENG AC.1975; J. SCI. FOOD AGRIC., SCI.; G.B.; DA. 1975; VOL. 26; NO 9; PP. 1325-1332; BIBL. 21 REF.Article

N-NITROSAMINES: ABSENCE FROM SAUERKRAUT AND SILAGE = N-NITROSAMINES: ABSENCE DANS CHOUCROUTE ET ENSILAGETATE RL III; ALEXANDER M.1975; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1975; VOL. 23; NO 5; PP. 896-897; BIBL. 17REF.Article

DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut FermentationsPLENGVIDHYA, Vethachai; BREIDT, Fredrick; ZHONGJING LU et al.Applied and environmental microbiology (Print). 2007, Vol 73, Num 23, pp 7697-7702, issn 0099-2240, 6 p.Article

Survival of Listeria monocytogenes and Escherichia coli O157:H7 during sauerkraut fermentationNIKSIC, Miomir; NIEBUHR, Steven E; DICKSON, James S et al.Journal of food protection. 2005, Vol 68, Num 7, pp 1367-1374, issn 0362-028X, 8 p.Article

Quantifying the significance of phage attack on starter cultures : a mechanistic model for population dynamics of phage and their hosts isolated from fermenting sauerkrautMUDGAL, P; BREIDT, F; LUBKIN, S. R et al.Applied and environmental microbiology (Print). 2006, Vol 72, Num 6, pp 3908-3915, issn 0099-2240, 8 p.Article

A genomic study of Leuconostoc mesenteroides and the molecular ecology of sauerkraut fermentationsBREIDT, F. JR.Journal of food science. 2004, Vol 69, Num 1, pp FMS30-FMS32, issn 0022-1147Article

FERMENTATION LACTIQUE DE LA CHOUCROUTE APRES ELIMINATION PARTIELLE DE LA SAUMUREVESNIK F.1976; AGRON. GLASN.; JUGOSL.; DA. 1976; VOL. 38; NO 1-3; PP. 77-82; ABS. ANGL.; BIBL. 5 REF.Article

FLOW BEHAVIOR OF CONCENTRATED SUSPENSIONS OF YEAST GROWN ON SAUERKRAUT WASTE = COMPORTEMENT D'ECOULEMENT DE SUSPENSIONS CONCENTREES DE LEVURE CULTIVEE SUR EAUX RESIDUAIRES DE CHOUCROUTERAO MA; HANG YD.1975; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1975; VOL. 38; NO 6; PP. 315-318; BIBL. 17REF.Article

PRODUCAO DE ALIMENTOS POR FERMENTACAO LACTICA = LA PRODUCTION D'ALIMENTS PAR FERMENTATION LACTIQUEDE MENEZES TJB.1972; BOL. INST. TECNOL. ALIM.; BRAS.; DA. 1972; NO 31; PP. 1-30; BIBL. 6P.Serial Issue

ESTUDO COMPARATIVO EM VITAMINA C DE CULTIVARES DE REPOLHO (BRASSICA OLERACEAE L., VAR. CAPITATA L.) ANTES E DEPOIS DE SEU PROCESSAMENTO EM CHUCRUTE = ETUDE COMPARATIVE DE LA TENEUR EN VITAMINE C DES CULTIVARS DE CHOUX (BRASSICA OLERACEAE L., VAR. CAPITATA L.) AVANT ET APRES LEUR TRANSFORMATION EN CHOUCROUTESANTO GOLDONI J; BONASSI IA; DUARTE CONCEICAO FA et al.1983; ARCHIVOS LATINOAMERICANOS DE NUTRICION; ISSN 0004-0622; GTM; DA. 1983; VOL. 33; NO 1; PP. 45-55; ABS. ENG; BIBL. 28 REF.; 2 TABL.Article

GLUCOSINOLATE PRODUCTS IN COMMERCIAL SAUERKRANTDAXENBICHLER ME; VANETTEN CH; WILLIAMS PH et al.1980; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1980; VOL. 28; NO 4; PP. 809-811; BIBL. 15 REF.Article

Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analysesTAO XIONG; XIAO LI; QIANQIAN GUAN et al.Food control. 2014, Vol 41, pp 122-127, issn 0956-7135, 6 p.Article

Die Bedeutung von Vitamin C fυ#79r die Sauerkraut-Techologie = The role of vitamine C for the production of SauerkrautKÜNSCH, U; SCHÄRER, H; TEMPERLI, A et al.Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene. 1992, Vol 83, Num 1, pp 20-29, issn 0026-6841Article

Lactic acid fermentation of whole white cabbageBUCKENHUÊSKES, H; OMRAN, H; GIERSCHNER, K et al.Acta alimentaria (Budapest). 1990, Vol 19, Num 2, pp 157-163, issn 0139-3006, 7 p.Conference Paper

Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkrautPENAS, Elena; FRIAS, Juana; SIDRO, Beatriz et al.Food chemistry. 2010, Vol 123, Num 1, pp 143-150, issn 0308-8146, 8 p.Article

Laboratory and large-scale fermentation of white cabbage into sauerkraut and sauerkraut juice by using starters in combination with mineral salt with a low NaCl contentWIANDER, B; RYHÄNEN, E-L.European food research & technology (Print). 2005, Vol 220, Num 2, pp 191-195, issn 1438-2377, 5 p.Article

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