Feeding heat-oxidized oil to dairy cows affects milk fat nutritional quality. | Animal | 2018 Jan | 28637516 |
Potentially active spoilage bacteria community during the storage of vacuumpackaged beefsteaks treated with aqueous ozone and electrolyzed water. | Int J Food Microbiol | 2018 Feb 2 | 29033074 |
Supramolecular nano-sniffers for ultrasensitive detection of formaldehyde. | Biosens Bioelectron | 2018 Feb 15 | 28915384 |
Quantitative physiology and aroma formation of a dairy Lactococcus lactis atnear-zero growth rates. | Food Microbiol | 2018 Aug | 29526206 |
Micro-organisms growing on rapeseed during storage affect the profile of volatilecompounds of virgin rapeseed oil. | J Sci Food Agric | 2018 Apr | 28960362 |
Volatile and key odourant compounds of Turkish Berberis crataegina fruit usingGC-MS-Olfactometry. | Nat Prod Res | 2018 Apr | 28764557 |
Lipolysis and aroma generation as mechanisms involved in masking boar taint insodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast. | J Sci Food Agric | 2018 Apr | 28941248 |
Effects of bacitracin methylene disalicylate and diet change on gastrointestinal integrity and endotoxin permeability in the duodenum of broiler chicken. | BMC Res Notes | 2017 Sep 8 | 28886731 |
Metabolic engineering of Saccharomyces cerevisiae for improvement in stressestolerance. | Bioengineered | 2017 Sep 3 | 27937123 |
Profiles of Volatile Flavor Compounds in Milk Fermented with DifferentProportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus andStreptococcus thermophilus. | Molecules | 2017 Sep 29 | 28961194 |