| Validation of methods used to recover Escherichia coli O157:H7 and Salmonellaspp. subjected to stress conditionst. | J Food Prot | 2001 Oct | 11601691 |
| Evaluation of culture media for enrichment and isolation of Shigella sonnei andS. flexneri. | Int J Food Microbiol | 2001 Nov 8 | 11764191 |
| Pretreatment with ammonia water for enzymatic hydrolysis of corn husk, bagasse,and switchgrass. | Appl Biochem Biotechnol | 2001 Mar | 11318037 |
| Characteristics of xyloglucan after attack by hydroxyl radicals. | Carbohydr Res | 2001 Jun 15 | 11438096 |
| Effects of olive, canola, and sunflower oils on the formation of volatiles fromthe Maillard reaction of lysine with xylose and glucose. | J Agric Food Chem | 2001 Jan | 11170611 |
| Olive fruit cell wall: degradation of pectic polysaccharides during ripening. | J Agric Food Chem | 2001 Jan | 11170606 |
| Evaluation of health aspects of kojic acid in food. | Regul Toxicol Pharmacol | 2001 Feb | 11259181 |
| Metabolic study of the adaptation of the yeast Candida guilliermondii tosugarcane bagasse hydrolysate. | Appl Microbiol Biotechnol | 2001 Dec | 11778887 |
| Transient-state and steady-state kinetic studies of the mechanism ofNADH-dependent aldehyde reduction catalyzed by xylose reductase from the yeastCandida tenuis. | Biochemistry | 2001 Aug 28 | 11513616 |
| Effect of pH and temperature on the formation of volatile compounds incysteine/reducing sugar/starch mixtures during extrusion cooking. | J Agric Food Chem | 2001 Apr | 11308341 |