| Identification of the agent from Lactobacillus plantarum KFRI464 that enhancesbacteriocin production by Leuconostoc citreum GJ7. | J Appl Microbiol | 2007 Dec | 17850309 |
| Egg yolk protein and egg yolk phosvitin inhibit calcium, magnesium, and ironabsorptions in rats. | J Food Sci | 2007 Aug | 17995699 |
| Weissellicin 110, a newly discovered bacteriocin from Weissella cibaria 110,isolated from plaa-som, a fermented fish product from Thailand. | Appl Environ Microbiol | 2007 Apr | 17293526 |
| Characterization of a bacteriocin, Thermophilin 1277, produced by Streptococcusthermophilus SBT1277. | J Appl Microbiol | 2007 Apr | 17381740 |
| Cell-associated hemolytic activity in environmental strains of Plesiomonasshigelloides expressing cell-free, iron-influenced extracellular hemolysin. | J Food Prot | 2007 Apr | 17477257 |
| Assessment of the mean daily dietary intake of acrylamide in alexandria. | J Egypt Public Health Assoc | 2007 | 18410716 |
| [The metabolic, nutritional and toxicological consequences of ingested dietary Maillard reaction products: a literature review]. | J Soc Biol | 2007 | 17978754 |
| Formation and reduction of acrylamide in Maillard reaction: a review based on the current state of knowledge. | Crit Rev Food Sci Nutr | 2007 | 17558658 |
| Occurrence of acrylamide in selected foods and mitigation options. | Food Addit Contam | 2007 | 17687696 |
| Acrylamide in fried and roasted potato products: a review on progress inmitigation. | Food Addit Contam | 2007 | 17687698 |