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...

Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production

Food microbiology, 2009-09, Vol.26 (6), p.578-586

2009

Volltextzugriff (PDF)

DNA typing methods for differentiation of yeasts related to dry-cured meat products

International journal of food microbiology, 2006-03, Vol.107 (1), p.48-58

2006

Volltextzugriff (PDF)

Free amino acids and other non-volatile compounds formed during processing of Iberian ham

Meat science, 2001-12, Vol.59 (4), p.363-368

2001

Volltextzugriff (PDF)

Effects of salt and temperature on proteolysis during ripening of Iberian ham

Meat science, 1998-06, Vol.49 (2), p.145-153

1998

Volltextzugriff (PDF)

Development of an efficient real-time PCR assay to quantify enterotoxin-producing staphylococci in meat products

Food control, 2016-02, Vol.60, p.302-308

2016

Volltextzugriff (PDF)

Volatile components of dry cured Iberian ham

Food chemistry, 1991, Vol.41 (1), p.23-32

1991

Volltextzugriff (PDF)

Yeast population during ripening of dry-cured Iberian ham

International journal of food microbiology, 1996-04, Vol.29 (2), p.271-280

1996

Volltextzugriff (PDF)

Detection of Clostridium botulinum types A, B, E and F in foods by PCR and DNA probe

Letters in applied microbiology, 1997-09, Vol.25 (3), p.186-190

1997

Volltextzugriff (PDF)

Contribution of a selected fungal population to the volatile compounds on dry-cured ham

International journal of food microbiology, 2006-07, Vol.110 (1), p.8-18

2006

Volltextzugriff (PDF)

Hydrolysis and loss of extractability of proteins during ripening of iberian ham

Meat science, 1994, Vol.37 (2), p.217-227

1994

Volltextzugriff (PDF)

Evaluation of microbial proteolysis in meat products by capillary electrophoresis

Journal of applied microbiology, 2001-02, Vol.90 (2), p.163-171

2001

Volltextzugriff (PDF)

Composition and toxigenic potential of the mould population on dry-cured Iberian ham

International journal of food microbiology, 1996-09, Vol.32 (1), p.185-197

1996

Volltextzugriff (PDF)

Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process

International journal of food microbiology, 1994-12, Vol.24 (1), p.329-335

1994

Volltextzugriff (PDF)

Microbiological hazards during processing of croquettes

Journal of food safety, 1999-04, Vol.19 (1), p.1-15

1999

Volltextzugriff (PDF)

Changes in intramuscular lipids during ripening of Iberian dry-cured ham

Meat science, 1999-02, Vol.51 (2), p.129-134

1999

Volltextzugriff (PDF)

Characterization of molds from dry-cured meat products and their metabolites by micellar electrokinetic capillary electrophoresis and random amplified polymorphic DNA PCR

Journal of food protection, 2004-10, Vol.67 (10), p.2234-2239

2004

Volltextzugriff (PDF)

Rapid differentiation of Staphylococcus aureus from staphylococcal species by arbitrarily primed‐polymerase chain reaction

Letters in applied microbiology, 2000-11, Vol.31 (5), p.368-373

2000

Volltextzugriff (PDF)

Lipid oxidative changes in the processing of Iberian pig hams

Food chemistry, 1992, Vol.45 (2), p.105-110

1992

Volltextzugriff (PDF)

Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage 'salchichon'

Journal of the science of food and agriculture, 2005-01, Vol.85 (2), p.273-280

2005

Volltextzugriff (PDF)

Contribution of a selected fungal population to proteolysis on dry-cured ham

International journal of food microbiology, 2004-07, Vol.94 (1), p.55-66

2004

Volltextzugriff (PDF)

Molecular cloning of verrucosidin-producing Penicillium polonicum genes by differential screening to obtain a DNA probe

International journal of food microbiology, 2002-06, Vol.76 (1), p.55-61

2002

Volltextzugriff (PDF)

Microbial hazards analysis in commercial processing of prepared and frozen hake fish fingers Análisis de los riesgos microbiológicos durante el proceso de elaboración de varitas de merluza

Food science and technology international, 2000-08, Vol.6 (4), p.307-314

2000

Volltextzugriff (PDF)

Evaluation of proteolytic activity of micro-organisms isolated from dry cured ham

Journal of applied microbiology, 1998-11, Vol.85 (5), p.905-912

1998

Volltextzugriff (PDF)

Generation of non-protein nitrogen and volatile compounds by Penicillium chrysogenum Pg222 activity on pork myofibrillar proteins

Food microbiology, 2005-12, Vol.22 (6), p.513-519

2005

Volltextzugriff (PDF)

Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products

Czech Journal of Food Sciences, 2011-01, Vol.29 (5), p.463-470

2011

Volltextzugriff (PDF)

1 – 25 von 109

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(93)
Mit Volltextzugriff
(102)

Publikationsform

Artikel
(106)
Tagungsberichte
(3)

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(65)
Life Sciences & Biomedicine
(50)
Biological And Medical Sciences
(36)
Fundamental And Applied Biological Sciences. Psychology
(36)
Food Industries
(28)
Food Science & Technology
(25)
Meat And Meat Product Industries
(23)
Microbiology
(19)
Animals
(13)
Physical Sciences
(13)
Biotechnology & Applied Microbiology
(12)
Meat Products - Microbiology
(10)
Spain
(10)
Food Microbiology
(9)
Ham
(9)
Proteolysis
(9)
Chemistry
(8)
Swine
(8)
Female
(7)
Yeasts
(7)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production

DNA typing methods for differentiation of yeasts related to dry-cured meat products

Free amino acids and other non-volatile compounds formed during processing of Iberian ham

Effects of salt and temperature on proteolysis during ripening of Iberian ham

Development of an efficient real-time PCR assay to quantify enterotoxin-producing staphylococci in meat products

Volatile components of dry cured Iberian ham

Yeast population during ripening of dry-cured Iberian ham

Detection of Clostridium botulinum types A, B, E and F in foods by PCR and DNA probe

Contribution of a selected fungal population to the volatile compounds on dry-cured ham

Hydrolysis and loss of extractability of proteins during ripening of iberian ham

Evaluation of microbial proteolysis in meat products by capillary electrophoresis

Composition and toxigenic potential of the mould population on dry-cured Iberian ham

Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process

Microbiological hazards during processing of croquettes

Changes in intramuscular lipids during ripening of Iberian dry-cured ham

Characterization of molds from dry-cured meat products and their metabolites by micellar electrokinetic capillary electrophoresis and random amplified polymorphic DNA PCR

Rapid differentiation of Staphylococcus aureus from staphylococcal species by arbitrarily primed‐polymerase chain reaction

Lipid oxidative changes in the processing of Iberian pig hams

Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage 'salchichon'

Contribution of a selected fungal population to proteolysis on dry-cured ham

Molecular cloning of verrucosidin-producing Penicillium polonicum genes by differential screening to obtain a DNA probe

Microbial hazards analysis in commercial processing of prepared and frozen hake fish fingers Análisis de los riesgos microbiológicos durante el proceso de elaboración de varitas de merluza

Evaluation of proteolytic activity of micro-organisms isolated from dry cured ham

Generation of non-protein nitrogen and volatile compounds by Penicillium chrysogenum Pg222 activity on pork myofibrillar proteins

Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products

Suchergebnisse filtern