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Results:
1-8
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Results: 8
Authors:
Unal, R
Fleming, HP
McFeeters, RF
Thompson, RL
Breidt, F
Giesbrecht, FG
Citation: R. Unal et al., Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice, J FOOD PROT, 64(2), 2001, pp. 189-194
Authors:
Fasina, OO
Fleming, HP
Citation: Oo. Fasina et Hp. Fleming, Heat transfer characteristics of cucumbers during blanching, J FOOD ENG, 47(3), 2001, pp. 203-210
Authors:
Yoon, SS
Kim, JW
Breidt, F
Fleming, HP
Citation: Ss. Yoon et al., Characterization of a lytic Lactobacillus plantarum bacteriophage and molecular cloning of a lysin gene in Escherichia coli, INT J F MIC, 65(1-2), 2001, pp. 63-74
Authors:
Lu, Z
Fleming, HP
McFeeters, RF
Citation: Z. Lu et al., Differential glucose and fructose utilization during cucumber juice fermentation, J FOOD SCI, 66(1), 2001, pp. 162-166
Authors:
Palma-Harris, C
McFeeters, RF
Fleming, HP
Citation: C. Palma-harris et al., Solid-phase microextraction (SPME) technique for measurement of generationof fresh cucumber flavor compounds, J AGR FOOD, 49(9), 2001, pp. 4203-4207
Authors:
Breidt, F
Hayes, JS
Fleming, HP
Citation: F. Breidt et al., Reduction of microflora of whole pickling cucumbers by blanching, J FOOD SCI, 65(8), 2000, pp. 1354-1358
Authors:
Zhou, A
McFeeters, RF
Fleming, HP
Citation: A. Zhou et al., Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen, J AGR FOOD, 48(2), 2000, pp. 193-197
Authors:
Zhou, A
McFeeters, RF
Fleming, HP
Citation: A. Zhou et al., Inhibition of formation of oxidative volatile components in fermented cucumbers by ascorbic acid and turmeric, J AGR FOOD, 48(10), 2000, pp. 4910-4912
Risultati:
1-8
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