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Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance

by Pérez-Díaz, I.M., Hayes, J., Medina, E., Anekella, K., Daughtry, K., Dieck, S., Levi, M., Price, R., Butz, N., Lu, Z., Azcarate-Peril, M.A.
Published in Food microbiology (01.05.2017)

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Comparative Study on the Effects of Microwave and High Electric Field Pretreatments on Drying Kinetics and Quality of Mushrooms

by Dutta, B, Raghavan, G. S. V, Dev, S. R. S, Liplap, P, Murugesan, R, Anekella, K, Kaushal, T
Published in Drying technology (15.06.2012)

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Journal Article

Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance

Comparative Study on the Effects of Microwave and High Electric Field Pretreatments on Drying Kinetics and Quality of Mushrooms

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