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...

Antimicrobial Activity of Chitosan against Campylobacter spp. and Other Microorganisms and Its Mechanism of Action

Journal of food protection, 2009-08, Vol.72 (8), p.1735-1738

2009

Volltextzugriff (PDF)

Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albariño and Caiño white wines

Journal of applied microbiology, 2014-03, Vol.116 (3), p.586-595

2014

Volltextzugriff (PDF)

Interaction of Campylobacter spp. and Human Probiotics in Chicken Intestinal Mucus

Zoonoses and public health, 2013-03, Vol.60 (2), p.141-148

2013

Volltextzugriff (PDF)

Antibacterial activity of products of depolymerization of chitosans with lysozyme and chitosanase against Campylobacter jejuni

Carbohydrate polymers, 2011-03, Vol.84 (2), p.844-848

2011

Volltextzugriff (PDF)

Inhibition by pectic oligosaccharides of the invasion of undifferentiated and differentiated Caco-2 cells by Campylobacter jejuni

International journal of food microbiology, 2010-02, Vol.137 (2), p.181-185

2010

Volltextzugriff (PDF)

Biogenic amine production in Spanish dry-cured “chorizo” sausage treated with high-pressure and kept in chilled storage

Meat science, 2007-11, Vol.77 (3), p.365-371

2007

Volltextzugriff (PDF)

Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured “chorizo” sausage treated with high pressure and kept in chilled storage

Meat science, 2008-10, Vol.80 (2), p.272-277

2008

Volltextzugriff (PDF)

Effects of Aging and Heat Treatment on Whole Yeast Cells and Yeast Cell Walls and on Adsorption of Ochratoxin A in a Wine Model System

Journal of food protection, 2008-07, Vol.71 (7), p.1496-1499

2008

Volltextzugriff (PDF)

Molecular cloning and functional characterization of a histidine decarboxylase from Staphylococcus capitis

Journal of applied microbiology, 2008-01, Vol.104 (1), p.194-203

2008

Volltextzugriff (PDF)

The Effects of High Pressure on Whey Protein Denaturation and Cheese-Making Properties of Raw Milk

Journal of dairy science, 1996-06, Vol.79 (6), p.929-936

1996

Volltextzugriff (PDF)

Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages

Meat science, 2013-10, Vol.95 (2), p.272-280

2013

Volltextzugriff (PDF)

Note. Morphological Changes in Saccharomyces cerevisiae during the Second Fermentation of Sparkling Wines

Food science and technology international, 2008-08, Vol.14 (4), p.393-398

2008

Volltextzugriff (PDF)

Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products

Meat science, 2013-03, Vol.93 (3), p.387-396

2013

Volltextzugriff (PDF)

Morphological changes in autolytic wine yeast during aging in two model systems

Journal of food science, 2004-10, Vol.69 (8), p.M233-M239

2004

Volltextzugriff (PDF)

Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration

Meat science, 2011-07, Vol.88 (3), p.368-373

2011

Volltextzugriff (PDF)

PCR Detection of Foodborne Bacteria Producing the Biogenic Amines Histamine, Tyramine, Putrescine, and Cadaverine

Journal of food protection, 2006-10, Vol.69 (10), p.2509-2514

2006

Volltextzugriff (PDF)

A Simple Strategy for the Purification of Large Thermophilic Proteins Overexpressed in Mesophilic Microorganisms: Application to Multimeric Enzymes from Thermus sp. Strain T2 Expressed in Escherichia coli

Biotechnology progress, 2004, Vol.20 (5), p.1507-1511

2004

Volltextzugriff (PDF)

Alternative strategies to use antibiotics or chemical products for controlling Campylobacter in the food chain

Food control, 2012-03, Vol.24 (1-2), p.6-14

2012

Volltextzugriff (PDF)

Effect of Mannoproteins on the Growth, Gastrointestinal Viability, and Adherence to Caco-2 Cells of Lactic Acid Bacteria

Journal of food science, 2012-03, Vol.77 (3), p.M176-M180

2012

Volltextzugriff (PDF)

Chemical evaluation of white wines elaborated with a recombinant Saccharomyces cerevisiae strain overproducing mannoproteins

Food chemistry, 2014-03, Vol.147, p.84-91

2014

Volltextzugriff (PDF)

Influence of Yeast Mannoproteins in the Aroma Improvement of White Wines

Journal of food science, 2012-08, Vol.77 (8), p.M499-M504

2012

Volltextzugriff (PDF)

Isolation and Characterization of a Thermally Extracted Yeast Cell Wall Fraction Potentially Useful for Improving the Foaming Properties of Sparkling Wines

Journal of agricultural and food chemistry, 2006-10, Vol.54 (20), p.7898-7903

2006

Volltextzugriff (PDF)

Characteristics of low- and high-fat beef patties: Effect of high hydrostatic pressure

Journal of food protection, 1997, Vol.60 (1), p.48-53

1997

Volltextzugriff (PDF)

In vitro removal of ochratoxin A by wine lactic acid bacteria

Journal of food protection, 2007-09, Vol.70 (9), p.2155-2160

2007

Volltextzugriff (PDF)

1 – 25 von 45

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(43)
Mit Volltextzugriff
(44)

Publikationsform

Artikel
(43)
magazinearticle
(3)

Sprache

Englisch
(43)
Deutsch
(3)

Erscheinungsjahr

n.n

Thema

Science & Technology
(43)
Life Sciences & Biomedicine
(42)
Food Science & Technology
(36)
Biological And Medical Sciences
(35)
Fundamental And Applied Biological Sciences. Psychology
(33)
Food Industries
(28)
Food Microbiology
(21)
Biotechnology & Applied Microbiology
(17)
Microbiology
(12)
Saccharomyces Cerevisiae
(12)
Fermented Food Industries
(10)
Humans
(10)
Wines And Vinegars
(10)
Animals
(9)
Wine - Microbiology
(9)
Meat And Meat Product Industries
(8)
Wine - Analysis
(8)
Yeast
(8)
Biogenic Amines
(7)
Fermentation
(7)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Antimicrobial Activity of Chitosan against Campylobacter spp. and Other Microorganisms and Its Mechanism of Action

Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albariño and Caiño white wines

Interaction of Campylobacter spp. and Human Probiotics in Chicken Intestinal Mucus

Antibacterial activity of products of depolymerization of chitosans with lysozyme and chitosanase against Campylobacter jejuni

Inhibition by pectic oligosaccharides of the invasion of undifferentiated and differentiated Caco-2 cells by Campylobacter jejuni

Biogenic amine production in Spanish dry-cured “chorizo” sausage treated with high-pressure and kept in chilled storage

Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured “chorizo” sausage treated with high pressure and kept in chilled storage

Effects of Aging and Heat Treatment on Whole Yeast Cells and Yeast Cell Walls and on Adsorption of Ochratoxin A in a Wine Model System

Molecular cloning and functional characterization of a histidine decarboxylase from Staphylococcus capitis

The Effects of High Pressure on Whey Protein Denaturation and Cheese-Making Properties of Raw Milk

Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages

Note. Morphological Changes in Saccharomyces cerevisiae during the Second Fermentation of Sparkling Wines

Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products

Morphological changes in autolytic wine yeast during aging in two model systems

Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration

PCR Detection of Foodborne Bacteria Producing the Biogenic Amines Histamine, Tyramine, Putrescine, and Cadaverine

A Simple Strategy for the Purification of Large Thermophilic Proteins Overexpressed in Mesophilic Microorganisms: Application to Multimeric Enzymes from Thermus sp. Strain T2 Expressed in Escherichia coli

Alternative strategies to use antibiotics or chemical products for controlling Campylobacter in the food chain

Effect of Mannoproteins on the Growth, Gastrointestinal Viability, and Adherence to Caco-2 Cells of Lactic Acid Bacteria

Chemical evaluation of white wines elaborated with a recombinant Saccharomyces cerevisiae strain overproducing mannoproteins

Influence of Yeast Mannoproteins in the Aroma Improvement of White Wines

Isolation and Characterization of a Thermally Extracted Yeast Cell Wall Fraction Potentially Useful for Improving the Foaming Properties of Sparkling Wines

Characteristics of low- and high-fat beef patties: Effect of high hydrostatic pressure

In vitro removal of ochratoxin A by wine lactic acid bacteria

Suchergebnisse filtern