Related references
Note: Only part of the references are listed.New acetoin reductases from Bacillus stearothermophilus: meso- and 2R,3R-butanediol as fermentation products
Pier Paolo Giovannini et al.
JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC (2011)
The effect of pH on the formation of aroma compounds produced by heating a model system containing L-ascorbic acid with L-threonine/L-serine
Ai-Nong Yu et al.
FOOD CHEMISTRY (2010)
High-yield fermentative preparation of tetramethylpyrazine by Bacillus sp using an endogenous precursor approach
Bing-Feng Zhu et al.
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2010)
Odour-active compound profiles in Cantal-type cheese: Effect of cow diet, milk pasteurization and cheese ripening
A. Cornu et al.
INTERNATIONAL DAIRY JOURNAL (2009)
Sensory Comparison of Fermented Soybeans (Cheongkookjang) Inoculated with Various Bacillus species by Principal Component Analysis
Gyu Hee Lee et al.
JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY (2009)
Isolation of Bacillus spp. from Thai fermented soybean (Thua-nao):: screening for aflatoxin B1 and ochratoxin A detoxification
A. Petchkongkaew et al.
JOURNAL OF APPLIED MICROBIOLOGY (2008)
Antioxidative activity of volatile extracts from Maillard model systems
Y Osada et al.
FOOD CHEMISTRY (2006)
Identification of key volatiles responsible for odour quality differences in popped popcorn of selected hybrids
D Park et al.
FOOD CHEMISTRY (2006)
Isolation of Bacillus subtilis (chungkookjang), a poly-γ-glutamate producer with high genetic competence
M Ashiuchi et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2001)
Aroma components of cooked tail meat of American lobster (Homarus americanus)
GH Lee et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk
KW Chapman et al.
JOURNAL OF DAIRY SCIENCE (2001)
Share Paper
