| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Antilisterial Bacteriocin-producing Strain of Lactobacillus curvatus CWBI-B28 as a Preservative Culture in Bacon Meat and Influence of Fat and Nitrites on Bacteriocins Production and Activity
|
Ghalfi, H.
|
|
2006
|
12 |
4 |
p. 325-333
|
article
|
| 2 |
Antioxidative Activities and Angiotensin I-converting Enzyme Inhibitory Activities of Enzymatic Hydrolysates from Commercial Kamaboko Type Samples
|
Nagai, T.
|
|
2006
|
12 |
4 |
p. 335-346
|
article
|
| 3 |
Effect of Blanching and Air Flow Rate on Turmeric Drying
|
Blasco, M.
|
|
2006
|
12 |
4 |
p. 315-323
|
article
|
| 4 |
Effect of Lactic Acid Bacteria on Beef Steak Microbial Flora Stored Under Modified Atmosphere and on Listeria Monocytogenes in Broth Cultures
|
Djenane, D.
|
|
2006
|
12 |
4 |
p. 287-295
|
article
|
| 5 |
Effects of High O2 Pretreatment and Gibberellic Acid on Sensorial Quality and Storability of Table Grapes
|
Deng, Y.
|
|
2006
|
12 |
4 |
p. 307-313
|
article
|
| 6 |
Firmness of Mandarin at Different Picking Dates
|
Gómez, A. Hernández
|
|
2006
|
12 |
4 |
p. 273-279
|
article
|
| 7 |
Fusarium verticillioides andFusarium graminearum Infection and Fumonisin B1 and Zearalenone Accumulation in Resveratrol-treated Corn
|
Marín, S.
|
|
2006
|
12 |
4 |
p. 353-359
|
article
|
| 8 |
Note: Stability of Calcium Bioaccessibility and Sensory Parameters During the Storage of Fortified Juices
|
Haro, J. F.
|
|
2006
|
12 |
4 |
p. 281-285
|
article
|
| 9 |
Nutritional Quality of Microwave and Pressure Cooked Rice (Oryza sativa) Varieties
|
Khatoon, N.
|
|
2006
|
12 |
4 |
p. 397-305
|
article
|
| 10 |
Physical Properties of Frozen Pork Thawed by High Pressure Assisted Thawing Process
|
Park, S. H.
|
|
2006
|
12 |
4 |
p. 347-352
|
article
|
Journal description