相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations
D. Wouters et al.
FOOD MICROBIOLOGY (2013)
Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi
Sang Hyeon Jeong et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Predictive Models for Growth of Leuconostoc citreum and Its Dynamics in Pickled Vegetables with Low Salinity
P. F. Weng et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2013)
Analysis of bacterial community structure in Saba-Narezushi (Narezushi of Mackerel) by 16S rRNA gene clone library
Hiroki Matsui et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2013)
Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations
Dorrit Wouters et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Phenotypic and Genotypic Characterization of Lactic Acid Bacteria Isolated from Some Nigerian Traditional Fermented Foods
Kolawole Banwo et al.
FOOD BIOTECHNOLOGY (2012)
Fate of Listeria monocytogenes and Salmonella Typhimurium during spontaneous cauliflower fermentation
Spiros Paramithiotis et al.
FOOD CONTROL (2012)
Leuconostoc mesenteroides subsp suionicum subsp nov.
Chun Tao Gu et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2012)
Genotypic characterization of Brochothrix thermosphacta isolated during storage of minced pork under aerobic or modified atmosphere packaging conditions
Olga S. Papadopoulou et al.
MEAT SCIENCE (2012)
Changes in pH, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes
Gordon E. Anthon et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)
Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly
Spiros Paramithiotis et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2010)
Bacterial dynamics during the spontaneous fermentation of cassava dough in gari production
Folarin A. Oguntoyinbo et al.
FOOD CONTROL (2010)
Development of the microbial community during spontaneous cauliflower fermentation
Spiros Paramithiotis et al.
FOOD RESEARCH INTERNATIONAL (2010)
Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin-Producing Strain, Leuconostoc citreum GJ7 as a Starter
Ji Yoon Chang et al.
JOURNAL OF FOOD SCIENCE (2010)
Inverse association of carotenoid intakes with 4-y change in bone mineral density in elderly men and women: the Framingham Osteoporosis Study
Shivani Sahni et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2009)
Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp botrytis)
Jon Volden et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
The effect of cooking on Brassica vegetables
Sissi Wachtel-Galor et al.
FOOD CHEMISTRY (2008)
Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria
Efstathios Z. Panagou et al.
FOOD MICROBIOLOGY (2008)
How does tomato quality (sugar, acid, and nutritional quality) vary with ripening stage, temperature, and irradiance?
Helene Gautier et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines
S. Sesena et al.
JOURNAL OF APPLIED MICROBIOLOGY (2007)
Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough
Spiros Paramithiotis et al.
PROCESS BIOCHEMISTRY (2006)
Discrimination of dairy industry isolates of the Lactobacillus casei group
A. R. Desai et al.
JOURNAL OF DAIRY SCIENCE (2006)
Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas
JP Tamang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
Microbiological study of lactic acid fermentation of caper berries by molecular and culture-dependent methods
RN Pulido et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2005)
Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCR fingerprint databases
L Rossetti et al.
JOURNAL OF MICROBIOLOGICAL METHODS (2005)
Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages
C Fontana et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
Laboratory and large-scale fermentation of white cabbage into sauerkraut and sauerkraut juice by using starters in combination with mineral salt with a low NaCI content
B Wiander et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2005)
Lactic acid fermentation of Brassica rapa:: chemical and microbial evaluation of a typical Italian product (brovada)
M Maifreni et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)
Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods
L Cocolin et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2004)
Lactobacillus casei, dominant species in naturally fermented Sicilian green olives
CL Randazzo et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Screening of lactic acid bacteria from fermented vegetables by carbohydrate profiling and PCR-ELISA
M Tamminen et al.
LETTERS IN APPLIED MICROBIOLOGY (2004)
Plasma antioxidants are similarly depleted in mild cognitive impairment and in Alzheimer's disease
P Rinaldi et al.
NEUROBIOLOGY OF AGING (2003)
Differentiation of Lactobacillus plantarum, L-pentosus, and L-paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA gene-derived primers
S Torriani et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2001)
Biochemical characterization of lactic acid bacteria isolated from spontaneous fermentation of 'Almagro' eggplants
I Sánchez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)
Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia)
N Ben Omar et al.
SYSTEMATIC AND APPLIED MICROBIOLOGY (2000)
分享论文
