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 Biochem | 2004 Oct | 15502352 |
Inhibition of Bacillus subtilis and Listeria innocua by nisin in combination withsome naturally occurring organic compounds. | J Food Prot | 2004 Mar | 15035380 |
Meat-model system development for antibacterial activity determination. | Methods Mol Biol | 2004 | 15156047 |
Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheesemanufactured with the addition of a thermophilic adjunct culture, nisin, andcalcium alginate-nisin microparticles. | J Dairy Sci | 2003 Oct | 14594220 |
Timing of intensity perception of a polar vs nonpolar aroma compound in thepresence of added vegetable fat in milk. | J Agric Food Chem | 2003 Aug 27 | 12926894 |
Quantitation of odor-active compounds in rye flour and rye sourdough using stableisotope dilution assays. | J Agric Food Chem | 2002 Sep 11 | 12207478 |
Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, athermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415. | J Agric Food Chem | 2002 Nov 6 | 12405771 |
Preservation and fermentation: past, present and future. | Int J Food Microbiol | 2002 Nov 15 | 12382680 |
Growth and aroma production by Staphylococcus xylosus, S. carnosus and S.equorum--a comparative study in model systems. | Int J Food Microbiol | 2002 May 5 | 11999121 |
Effects of diacetyl and carbon dioxide on spoilage microflora in ground beef. | J Food Prot | 2002 Mar | 11899051 |