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Recovery of nicotine-free proteins from tobacco leaves using phosphate buffer system under controlled conditions

Bioresource technology, 2010-03, Vol.101 (6), p.2034-2042

2010

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continuous high-pressure carbon dioxide system for cloud and quality retention in orange juice

Journal of food science, 2006-08, Vol.71 (6), p.C338-C344

2006

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EFFECTS OF ORGANIC ACIDS ON THE PASTING PROPERTIES OF RICE FLOUR FROM WAXY AND NONWAXY VARIETIES

Journal of food quality, 2010-09, Vol.33 (s1), p.137-154

2010

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Histamine Production by Morganella morganii in Mackerel, Albacore, Mahi-mahi, and Salmon at Various Storage Temperatures

Journal of food science, 2002-05, Vol.67 (4), p.1522-1528

2002

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Antibacterial activity of carvacrol, citral, and geraniol against Salmonella typhimurium in culture medium and on fish cubes

Journal of food science, 1995-11, Vol.60 (6), p.1364-1368

1995

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Growth and survival of Salmonella montevideo on tomatoes and disinfection with chlorinated water

Journal of food protection, 1995-08, Vol.58 (8), p.829-836

1995

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Detoxification of aflatoxins in foods and feeds by physical and chemical methods

Journal of food protection, 1990-06, Vol.53 (6), p.489-501

1990

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Free Amino Acids in Dark- and White-muscle Fish as Determined by O-phthaldialdehyde Precolumn Derivatization

Journal of food science, 2001-01, Vol.66 (1), p.72-77

2001

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Inactivation of pectinesterase in orange juice by supercritical carbon dioxide

Journal of food science, 1991-05, Vol.56 (3), p.743-746

1991

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Biofilm Formation by Multidrug-Resistant Salmonella enterica Serotype Typhimurium Phage Type DT104 and Other Pathogens

Journal of food protection, 2007, Vol.70 (1), p.22-29

2007

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Chemical analysis and sensory evaluation of mahi-mahi (Coryphaena hippurus) during chilled storage

Journal of food protection, 2004-10, Vol.67 (10), p.2255-2262

2004

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Antibacterial activity of some essential oil components against five foodborne pathogens

Journal of agricultural and food chemistry, 1995-11, Vol.43 (11), p.2839-2845

1995

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Histamine and other biogenic amines and histamine-forming bacteria in miso products

Food chemistry, 2007, Vol.101 (1), p.351-356

2007

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Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria

Food chemistry, 2006, Vol.98 (1), p.64-70

2006

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Bacterial effect of high pressure CO2 treatment on foods spiked with Listeria or Salmonella

Journal of food protection, 1991-03, Vol.54 (3), p.189-193

1991

Volltextzugriff (PDF)

continuous high pressure carbon dioxide system for microbial reduction in orange juice

Journal of food science, 2005-06, Vol.70 (5), p.M249-M254

2005

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Histamine formation by histamine-forming bacteria in douchi, a Chinese traditional fermented soybean product

Food chemistry, 2007, Vol.103 (4), p.1305-1311

2007

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Antibiotic resistance and Caco-2 cell invasion of Pseudomonas aeruginosa isolates from farm environments and retail products

International journal of food microbiology, 2007-04, Vol.115 (3), p.356-363

2007

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Determination of histamine and histamine-forming bacteria in dried milkfish ( Chanos chanos) implicated in a food-borne poisoning

Food chemistry, 2007, Vol.105 (3), p.1289-1296

2007

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Determination of histamine in canned mackerel implicated in a food borne poisoning

Food control, 2005-09, Vol.16 (7), p.579-585

2005

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Supercritical Carbon Dioxide Effects on Some Quality Attributes of Single Strength Orange Juice

Journal of food science, 1991-07, Vol.56 (4), p.1030-1033

1991

Volltextzugriff (PDF)

Efficacy of Gamma Radiation and Aqueous Chlorine on Escherichia coli O157:H7 in Hydroponically Grown Lettuce Plants

Journal of food protection, 2007-03, Vol.70 (3), p.748-752

2007

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Retention of oxytetracycline residues in cooked channel catfish fillets

Journal of food science, 1997-01, Vol.62 (1), p.119-122

1997

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Mutagenicity studies of kojic acid

Toxicology letters, 1991-12, Vol.59 (1), p.213-220

1991

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Cultivar, Maturity, and Heat Treatment on Lycopene Content in Tomatoes

Journal of food science, 2000-08, Vol.65 (5), p.791-795

2000

Volltextzugriff (PDF)

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Recovery of nicotine-free proteins from tobacco leaves using phosphate buffer system under controlled conditions

continuous high-pressure carbon dioxide system for cloud and quality retention in orange juice

EFFECTS OF ORGANIC ACIDS ON THE PASTING PROPERTIES OF RICE FLOUR FROM WAXY AND NONWAXY VARIETIES

Histamine Production by Morganella morganii in Mackerel, Albacore, Mahi-mahi, and Salmon at Various Storage Temperatures

Antibacterial activity of carvacrol, citral, and geraniol against Salmonella typhimurium in culture medium and on fish cubes

Growth and survival of Salmonella montevideo on tomatoes and disinfection with chlorinated water

Detoxification of aflatoxins in foods and feeds by physical and chemical methods

Free Amino Acids in Dark- and White-muscle Fish as Determined by O-phthaldialdehyde Precolumn Derivatization

Inactivation of pectinesterase in orange juice by supercritical carbon dioxide

Biofilm Formation by Multidrug-Resistant Salmonella enterica Serotype Typhimurium Phage Type DT104 and Other Pathogens

Chemical analysis and sensory evaluation of mahi-mahi (Coryphaena hippurus) during chilled storage

Antibacterial activity of some essential oil components against five foodborne pathogens

Histamine and other biogenic amines and histamine-forming bacteria in miso products

Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria

Bacterial effect of high pressure CO2 treatment on foods spiked with Listeria or Salmonella

continuous high pressure carbon dioxide system for microbial reduction in orange juice

Histamine formation by histamine-forming bacteria in douchi, a Chinese traditional fermented soybean product

Antibiotic resistance and Caco-2 cell invasion of Pseudomonas aeruginosa isolates from farm environments and retail products

Determination of histamine and histamine-forming bacteria in dried milkfish ( Chanos chanos) implicated in a food-borne poisoning

Determination of histamine in canned mackerel implicated in a food borne poisoning

Supercritical Carbon Dioxide Effects on Some Quality Attributes of Single Strength Orange Juice

Efficacy of Gamma Radiation and Aqueous Chlorine on Escherichia coli O157:H7 in Hydroponically Grown Lettuce Plants

Retention of oxytetracycline residues in cooked channel catfish fillets

Mutagenicity studies of kojic acid

Cultivar, Maturity, and Heat Treatment on Lycopene Content in Tomatoes

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