UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Maximum residue limit of fungicides inhibits the viability and growth of desirable non‐Saccharomyces wine yeasts

Australian journal of grape and wine research, 2019-01, Vol.25 (1), p.43-52

2019

Volltextzugriff (PDF)

Hepatitis E - a "new" foodborne disease

IOP conference series. Earth and environmental science, 2017-09, Vol.85 (1), p.12018

2017

Volltextzugriff (PDF)

Determination of MICING: a new assay for assessing minimal inhibitory concentration for invasive growth

European journal of clinical microbiology & infectious diseases, 2015-05, Vol.34 (5), p.1023-1030

2015

Volltextzugriff (PDF)

effect of pyrimethanil on the growth of wine yeasts

Letters in applied microbiology, 2008-07, Vol.47 (1), p.54-59

2008

Volltextzugriff (PDF)

The European Declaration on Food, Technology and Nutrition

Acta alimentaria (Budapest), 2009-03, Vol.38 (1), p.3-7

Raspor, P.

2009

Volltextzugriff (PDF)

Maximum residue limit of fungicides inhibits the viability and growth of desirable non- Saccharomyces wine yeasts: Maximum residue limit of fungicides inhibits yeasts

Australian journal of grape and wine research, 2019-01, Vol.25 (1), p.43-52

2019

Volltextzugriff (PDF)

Pro-oxidative vs antioxidative properties of ascorbic acid in chromium(VI)-induced damage: an in vivo and in vitro approach

Journal of applied toxicology, 2005-11, Vol.25 (6), p.535-548

2005

Volltextzugriff (PDF)

Inconsistent terminology in food safety field: a permanent risk factor?

Journal of food and nutrition research, 2010, Vol.49 (4), p.186-194

2010

Volltextzugriff (PDF)

Antifungal and anti-adhesion activity of plant extracts and essential oils against Candida spp. and Pichia spp

Journal of food and nutrition research, 2022-01, Vol.61 (1), p.61

2022

Volltextzugriff (PDF)

Compliance of proposed Codex Alimentarius Guidelines for virus management with principles of good practice

Acta alimentaria (Budapest), 2011-09, Vol.40 (3), p.364-375

2011

Volltextzugriff (PDF)

Slovenian public opinion regarding genetically modified organisms in winemaking

Acta alimentaria (Budapest), 2007-03, Vol.36 (1), p.61-73

2007

Volltextzugriff (PDF)

The effect of pyrimethanil on the growth of wine yeasts: The effect of pyrimethanil wine yeasts

Letters in applied microbiology, 2008-07, Vol.47 (1), p.54-59

2008

Volltextzugriff (PDF)

Bio-markers: traceability in food safety issues

Acta biochimica polonica, 2005-01, Vol.52 (3), p.659-664

Raspor, Peter

2005

Volltextzugriff (PDF)

The influence of chromium compounds on yeast physiology (a review)

Acta microbiologica et immunologica Hungarica, 2000, Vol.47 (2-3), p.143

2000

Volltextzugriff (PDF)

Lipid Deposition on the Tongue after Oral Processing of Medium-Chain Triglycerides and Impact on the Perception of Mouthfeel

Journal of agricultural and food chemistry, 2008-02, Vol.56 (3), p.1058-1064

2008

Volltextzugriff (PDF)

Assessing Lipid Coating of the Human Oral Cavity after Ingestion of Fatty Foods

Journal of agricultural and food chemistry, 2008-01, Vol.56 (2), p.507-511

2008

Volltextzugriff (PDF)

Uptake of chromium(III) and chromium(VI) compounds in the yeast cell structure

Biometals, 2004-02, Vol.17 (1), p.25-33

2004

Volltextzugriff (PDF)

Hanseniaspora meyeri sp. nov., Hanseniaspora clermontiae sp. nov., Hanseniaspora lachancei sp. nov. and Hanseniaspora opuntiae sp. nov., novel apiculate yeast species

International journal of systematic and evolutionary microbiology, 2003-09, Vol.53 (5), p.1671-1680

2003

Volltextzugriff (PDF)

Engineering of polyketide synthases: how close are we to the reality?

Acta microbiologica et immunologica Hungarica, 2002, Vol.49 (4), p.493-500

2002

Volltextzugriff (PDF)

Identification of Saccharomyces sensu stricto and Torulaspora yeasts by PCR ribotyping

Letters in applied microbiology, 1997-04, Vol.24 (4), p.311-315

1997

Volltextzugriff (PDF)

Meta-analysis as a tool for barriers identification during haccp implementation to improve food safety

Acta alimentaria (Budapest), 2006-09, Vol.35 (3), p.319-353

2006

Volltextzugriff (PDF)

The oxidative stress response of the yeast Candida intermedia to copper, zinc, and selenium exposure

Journal of basic microbiology, 2005-04, Vol.45 (2), p.125-135

2005

Volltextzugriff (PDF)

Genotoxicity of Trivalent Chromium in Bacterial Cells. Possible Effects on DNA Topology

Chemical research in toxicology, 2002-07, Vol.15 (7), p.943-949

2002

Volltextzugriff (PDF)

Methods for monitoring oxidative stress response in yeasts

Journal of biochemical and molecular toxicology, 2005-01, Vol.19 (4), p.195-203

2005

Volltextzugriff (PDF)

Consumer interpretation of the term food safety

Acta alimentaria (Budapest), 2008-12, Vol.37 (4), p.437-448

2008

Volltextzugriff (PDF)

1 – 25 von 71

Suche als RSS-Feed

Aktive Filter

KollektionIngenta

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(43)
Mit Volltextzugriff
(55)

Publikationsform

Sprache

Englisch
(71)

Erscheinungsjahr

n.n

Menü

Weitere Dienste

Einstellungen

Maximum residue limit of fungicides inhibits the viability and growth of desirable non‐Saccharomyces wine yeasts

Hepatitis E - a "new" foodborne disease

Determination of MICING: a new assay for assessing minimal inhibitory concentration for invasive growth

effect of pyrimethanil on the growth of wine yeasts

The European Declaration on Food, Technology and Nutrition

Maximum residue limit of fungicides inhibits the viability and growth of desirable non- Saccharomyces wine yeasts: Maximum residue limit of fungicides inhibits yeasts

Pro-oxidative vs antioxidative properties of ascorbic acid in chromium(VI)-induced damage: an in vivo and in vitro approach

Inconsistent terminology in food safety field: a permanent risk factor?

Antifungal and anti-adhesion activity of plant extracts and essential oils against Candida spp. and Pichia spp

Compliance of proposed Codex Alimentarius Guidelines for virus management with principles of good practice

Slovenian public opinion regarding genetically modified organisms in winemaking

The effect of pyrimethanil on the growth of wine yeasts: The effect of pyrimethanil wine yeasts

Bio-markers: traceability in food safety issues

The influence of chromium compounds on yeast physiology (a review)

Lipid Deposition on the Tongue after Oral Processing of Medium-Chain Triglycerides and Impact on the Perception of Mouthfeel

Assessing Lipid Coating of the Human Oral Cavity after Ingestion of Fatty Foods

Uptake of chromium(III) and chromium(VI) compounds in the yeast cell structure

Hanseniaspora meyeri sp. nov., Hanseniaspora clermontiae sp. nov., Hanseniaspora lachancei sp. nov. and Hanseniaspora opuntiae sp. nov., novel apiculate yeast species

Engineering of polyketide synthases: how close are we to the reality?

Identification of Saccharomyces sensu stricto and Torulaspora yeasts by PCR ribotyping

Meta-analysis as a tool for barriers identification during haccp implementation to improve food safety

The oxidative stress response of the yeast Candida intermedia to copper, zinc, and selenium exposure

Genotoxicity of Trivalent Chromium in Bacterial Cells. Possible Effects on DNA Topology

Methods for monitoring oxidative stress response in yeasts

Consumer interpretation of the term food safety

Aktive Filter

Suchergebnisse filtern