Survival of biofilm-forming Salmonella on stainless steel bolt threads under dry conditions. | Shokuhin Eiseigaku Zasshi | 2011 | 22200749 |
Proteomic analysis of effects on natural herb additive containing immunoglobulin Yolksac (IgY) in pigs. | Am J Chin Med | 2011 | 21598416 |
Effective quality control of incoming potatoes as an acrylamide mitigationstrategy for the French fries industry. | Food Addit Contam Part A Chem Anal Control Expo Risk Assess | 2010Apr | 20131131 |
Relative gene expression in acid-adapted Escherichia coli O157:H7 duringlactoperoxidase and lactic acid challenge in Tryptone Soy Broth. | Microbiol Res | 2010 Sep 20 | 20005689 |
A review on the beneficial aspects of food processing. | Mol Nutr Food Res | 2010 Sep | 20725924 |
Determination of acrylamide level in popular Iranian brands of potato and corn products. | Food Chem Toxicol | 2010 Oct | 20600544 |
Compositions of phenolic compounds, amino acids and reducing sugars in commercialpotato varieties and their effects on acrylamide formation. | J Sci Food Agric | 2010 Oct | 20629114 |
Utilization of oryzacystatin for regulating the ripening of squid shiokara, atraditional Japanese salted and fermented seafood. | J Food Sci | 2010 Nov-Dec | 21535627 |
The effect of high pressure-high temperature processing conditions on acrylamide formation and other Maillard reaction compounds. | J Agric Food Chem | 2010 Nov 24 | 20973553 |
Purification and characterization of a gelatinolytic metalloproteinase from theskeletal muscle of red sea bream (Pagrus major). | J Agric Food Chem | 2010 May 12 | 20384341 |