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Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications
Gomes, Rodrigo José, Borges, Maria de Fátima, Rosa, Morsyleide de Freitas, Castro-Gómez, Raúl Jorge Hernan, Spinosa, Wilma Aparecida
Published in Food technology and biotechnology (01.04.2018)
Published in Food technology and biotechnology (01.04.2018)
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Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate
Çabuk, Burcu, Nosworthy, Matthew G., Stone, Andrea K., Korber, Darren R., Tanaka, Takuji, House, James D., Nickerson, Michael T.
Published in Food technology and biotechnology (01.04.2018)
Published in Food technology and biotechnology (01.04.2018)
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Alkaline and Halophilic Protease Production by Bacillus luteus H11 and its Potential Industrial Applications
Kalwasińska, Agnieszka, Jankiewicz, Urszula, Felföldi, Tamás, Burkowska-But, Aleksandra, Swiontek Brzezinska, Maria
Published in Food technology and biotechnology (2018)
Published in Food technology and biotechnology (2018)
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Characterization of Collagen from Sakhalin Taimen Skin as Useful Biomass
Nagai, Takeshi, Saito, Masataka, Tanoue, Yasuhiro, Kai, Norihisa, Suzuki, Nobutaka
Published in Food Technology and Biotechnology (01.12.2020)
Published in Food Technology and Biotechnology (01.12.2020)
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Evaluation of Prebiotic Effects of High-Purity Galactooligosaccharides in vitro and in vivo
Hong, Ki Bae, Kim, Jae Hwan, Kwon, Hyuk Kon, Han, Sung Hee, Park, Yooheon, Suh, Hyung Joo
Published in Food Technology and Biotechnology (01.04.2016)
Published in Food Technology and Biotechnology (01.04.2016)
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Influence of Barley Sourdough and Vacuum Cooling on Shelf-Life Quality of Partially Baked Bread
Novotni, Dubravka, Vrana Špoljarić, Ivna, Drakula, Saša, Čukelj, Nikolina, Voučko, Bojana, Ščetar, Mario, Galić, Kata, Ćurić, Duška
Published in Food technology and biotechnology (01.10.2017)
Published in Food technology and biotechnology (01.10.2017)
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Influence of D-Amino Acids in Beer on Formation of Uric Acid
Zhang, Zhikun, Yang, Kunhao, Ti, Mengru, Ke, Yongqi, Wu, Li, Yang, Jingkui, He, Yujian, Kan, Yuhe
Published in Food technology and biotechnology (2019)
Published in Food technology and biotechnology (2019)
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Evaluation of Solasonine Content and Expression Patterns of SGT1 Gene in Different Tissues of Two Iranian Eggplant (Solanum melongena L.) Genotypes
Bagheri, Mahmoud, Shahnejat Bushehri, Ali Akbar, Hassandokht, Mohammad Reza, Naghavi, Mohammad Reza
Published in Food technology and biotechnology (01.06.2017)
Published in Food technology and biotechnology (01.06.2017)
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Potential of Different Coleus blumei Tissues for Rosmarinic Acid Production
Bauer, Nataša, Vuković, Rosemary, Likić, Saša, Jelaska, Sibila
Published in Food technology and biotechnology (01.01.2015)
Published in Food technology and biotechnology (01.01.2015)
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Osmotic Concentration of Gooseberry Fruits – The Influence of Temperature, Time and Pretreatment Methods on Mass Transfer and Total Polyphenol and Organic Acid Content
Kucner, Anna, Klewicki, Robert, Sójka, Michał, Klewicka, Elżbieta
Published in Food technology and biotechnology (01.12.2014)
Published in Food technology and biotechnology (01.12.2014)
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Removal of Histamine in Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish
Natthakan Rungraeng, Kazuhisa Ohtaguchi, Teerin Chysirichote
Published in Food Technology and Biotechnology (11.07.2023)
Published in Food Technology and Biotechnology (11.07.2023)
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