AAAAAA
Results:
1-16
|
Results: 16
Authors:
KENNEALLY PM
LEUSCHNER RG
ARENDT EK
Citation: Pm. Kenneally et al., EVALUATION OF THE LIPOLYTIC-ACTIVITY OF STARTER CULTURES FOR MEAT FERMENTATION PURPOSES, Journal of applied microbiology, 84(5), 1998, pp. 839-846
Authors:
WALSH MM
KERRY JF
BUCKLEY DJ
ARENDT EK
MORRISSEY PA
Citation: Mm. Walsh et al., EFFECT OF DIETARY SUPPLEMENTATION WITH ALPHA-TOCOPHERYL ACETATE ON THE STABILITY OF REFORMED AND RESTRUCTURED LOW NITRITE CURED TURKEY PRODUCTS, Meat science, 50(2), 1998, pp. 191-201
Authors:
LEUSCHNER RGK
OCALLAGHAN MA
ARENDT EK
Citation: Rgk. Leuschner et al., BACILLI SPOILAGE IN PART-BAKED AND REBAKED BROWN SODA BREAD, Journal of food science, 63(5), 1998, pp. 915-918
Authors:
KENNEALLY PM
SCHWARZ G
FRANSEN NG
ARENDT EK
Citation: Pm. Kenneally et al., LIPOLYTIC STARTER CULTURE EFFECTS ON PRODUCTION OF FREE FATTY-ACIDS IN FERMENTED SAUSAGES, Journal of food science, 63(3), 1998, pp. 538-543
Authors:
WEHRLE K
ARENDT EK
Citation: K. Wehrle et Ek. Arendt, RHEOLOGICAL CHANGES IN WHEAT SOURDOUGH DURING CONTROLLED AND SPONTANEOUS FERMENTATION, Cereal chemistry, 75(6), 1998, pp. 882-886
Authors:
SCANNELL AGM
HILL C
BUCKLEY DJ
ARENDT EK
Citation: Agm. Scannell et al., DETERMINATION OF THE INFLUENCE OF ORGANIC-ACIDS AND NISIN ON SHELF-LIFE AND MICROBIOLOGICAL SAFETY ASPECTS OF FRESH PORK SAUSAGE, Journal of applied microbiology, 83(4), 1997, pp. 407-412
Authors:
LEUSCHNER RGK
OCALLAGHAN MJA
ARENDT EK
Citation: Rgk. Leuschner et al., OPTIMIZATION OF BAKING PARAMETERS OF PART-BAKED AND REBAKED IRISH BROWN SODA BREAD BY EVALUATION OF SOME QUALITY CHARACTERISTICS, International journal of food science & technology, 32(6), 1997, pp. 487-493
Authors:
LEUSCHNER RG
KENNEALLY PM
ARENDT EK
Citation: Rg. Leuschner et al., METHOD FOR THE RAPID QUANTITATIVE DETECTION OF LIPOLYTIC-ACTIVITY AMONG FOOD FERMENTING MICROORGANISMS, International journal of food microbiology, 37(2-3), 1997, pp. 237-240
Authors:
FRANSEN NG
OCONNELL MB
ARENDT EK
Citation: Ng. Fransen et al., A MODIFIED AGAR MEDIUM FOR THE SCREENING OF PROTEOLYTIC ACTIVITY OF STARTER CULTURES FOR MEAT FERMENTATION PURPOSES, International journal of food microbiology, 36(2-3), 1997, pp. 235-239
Authors:
MORZEL M
FRANSEN NG
ARENDT EK
Citation: M. Morzel et al., DEFINED STARTER CULTURES USED FOR FERMENTATION OF SALMON FILLETS, Journal of food science, 62(6), 1997, pp. 1214
Authors:
WEHRLE K
GRAU H
ARENDT EK
Citation: K. Wehrle et al., EFFECTS OF LACTIC-ACID, ACETIC-ACID, AND TABLE SALT ON FUNDAMENTAL RHEOLOGICAL PROPERTIES OF WHEAT DOUGH, Cereal chemistry, 74(6), 1997, pp. 739-744
Authors:
VANDEGUCHTE M
DALY C
FITZGERALD GF
ARENDT EK
Citation: M. Vandeguchte et al., IDENTIFICATION OF THE PUTATIVE REPRESSOR-ENCODING GENE-CI OF THE TEMPERATE LACTOCOCCAL BACTERIOPHAGE-TUC2009, Gene, 144(1), 1994, pp. 93-95
Authors:
VANDEGUCHTE M
DALY C
FITZGERALD GF
ARENDT EK
Citation: M. Vandeguchte et al., BACTERIOPHAGE-TUC2009 AND THEIR USE FOR SITE-SPECIFIC PLASMID INTEGRATION IN THE CHROMOSOME OF TUC2009-RESISTANT LACTOCOCCUS-LACTIS-MG1363, Applied and environmental microbiology, 60(7), 1994, pp. 2324-2329
Authors:
ARENDT EK
DALY C
FITZGERALD GF
VANDEGUCHTE M
Citation: Ek. Arendt et al., MOLECULAR CHARACTERIZATION OF LACTOCOCCAL BACTERIOPHAGE-TUC2009 AND IDENTIFICATION AND ANALYSIS OF GENES ENCODING LYSIN, A PUTATIVE HOLIN, AND 2 STRUCTURAL PROTEINS, Applied and environmental microbiology, 60(6), 1994, pp. 1875-1883
Authors:
LEUSCHNER RGK
ARENDT EK
HAMMES WP
Citation: Rgk. Leuschner et al., CHARACTERIZATION OF A VIRULENT LACTOBACILLUS-SAKE PHAGE PWH2, Applied microbiology and biotechnology, 39(4-5), 1993, pp. 617-621
Authors:
ARENDT EK
VANDEGUCHTE M
COFFEY AG
DALY C
FITZGERALD GF
Citation: Ek. Arendt et al., MOLECULAR-GENETICS OF BACTERIOPHAGES OF LACTIC-ACID BACTERIA, Le Lait, 73(2), 1993, pp. 191-198
Risultati:
1-16
|