TitleJournalDatePubmed ID
A practical method for measuring deoxynivalenol, nivalenol, and T-2 + HT-2 toxin in foods by an enzyme-linked immunosorbent assay using monoclonal antibodies.Biosci Biotechnol Biochem2004 Oct15502352
Inhibition of Bacillus subtilis and Listeria innocua by nisin in combination withsome naturally occurring organic compounds.J Food Prot2004 Mar15035380
Meat-model system development for antibacterial activity determination.Methods Mol Biol200415156047
Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheesemanufactured with the addition of a thermophilic adjunct culture, nisin, andcalcium alginate-nisin microparticles.J Dairy Sci2003 Oct14594220
Timing of intensity perception of a polar vs nonpolar aroma compound in thepresence of added vegetable fat in milk.J Agric Food Chem2003 Aug 2712926894
Quantitation of odor-active compounds in rye flour and rye sourdough using stableisotope dilution assays.J Agric Food Chem2002 Sep 1112207478
Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, athermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415.J Agric Food Chem2002 Nov 612405771
Preservation and fermentation: past, present and future.Int J Food Microbiol2002 Nov 1512382680
Growth and aroma production by Staphylococcus xylosus, S. carnosus and S.equorum--a comparative study in model systems.Int J Food Microbiol2002 May 511999121
Effects of diacetyl and carbon dioxide on spoilage microflora in ground beef.J Food Prot2002 Mar11899051
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