Food Technology and Biotechnology, Vol. 43 No. 1, 2005.

Sadržaj

Puni tekst

Development of a Microbiosensor Based on Fish Chromatophores Immobilized on Ferromagnetic Gelatin Beads (str. 1-7)

Ljiljana V. Mojović, Goran N. Jovanović
Izvorni znanstveni članak

Persistence of the Chromosome End Regions at Low Copy Number in Mutant Strains of Streptomyces rimosus and Streptomyces lividans (str. 9-17)

Dalia Denapaite, Andrea Paravić Radičević, Branka Čajavec, Iain Hunter Hunter, Daslav Hranueli, John Cullum
Izvorni znanstveni članak

Coimmobilization of Azospirillum lipoferum and Bacillus megaterium for Successful Phosphorus and Nitrogen Nutrition of Wheat Plants (str. 19-27)

Hesham M. A. El-Komy
Izvorni znanstveni članak

The Preparation and Bioactivity Research of Agaro-Oligosaccharides (str. 29-36)

Hai-Min Chen, Li Zheng, Xiao-Jun Yan
Izvorni znanstveni članak

Xylanase Production from Trichoderma harzianum 1073 D3 with Alternative Carbon and Nitrogen Sources (str. 37-40)

Isil Seyis, Nilufer Aksoz
Izvorni znanstveni članak

Potential Antimicrobial Activity of Red and White Wine Phenolic Extracts against Strains of Staphylococcus aureus, Escherichia coli and Candida albicans (str. 41-46)

Chrissanthy Papadopoulou, Kalliopi Soulti, Ioannis G. Roussis
Izvorni znanstveni članak

Study of Dynamics of Polyphenol Extraction During Traditional and Advanced Maceration Processes of the Babić Grape Variety (str. 47-53)

Irena Budić-Leto, Tomislav Lovrić, Ivan Pezo, Jasenka Gajdoš Kljusurić
Izvorni znanstveni članak

Microbial Adhesion to Processing Lines for Fish Fillets and Cooked Shrimp: Influence of Stainless Steel Surface Finish and Presence of Gram-Negative Bacteria on the Attachment of Listeria monocytogenes (str. 55-61)

Birna Guðbjörnsdóttir, Hjörleifur Einarsson, Guðjón Thorkelsson
Izvorni znanstveni članak

Physico-Chemical Properties, Composition and Oxidative Stability of Camelina sativa Oil (str. 63-70)

Helena Abramovič, Veronika Abram
Prethodno priopćenje

Changes in Peroxidase Activity in the Peel of Unshiub Mandarin (Citrus unshiu Marc.) Fruit with Different Storage Treatments (str. 71-77)

Hrvoje Lepeduš, Marko Jozić, Ivna Štolfa, Nikola Pavičić, Branimir K. Hackenberger, Vera Cesar
Prethodno priopćenje

Influence of Saccharomyces cerevisiae Strains on General Composition and Sensorial Properties of White Wines Made from Vitis vinifera cv. Albariño (str. 79-83)

Mar Vilanova, Isabelle Masneuf-Pomarède, Denis Dubourdieu
Prethodno priopćenje

Differentiation Between Amino Acids Used as Carbon and Energy Sources During Growth of Geotrichum candidum Geo17 (str. 85-89)

Lydia Adour, Catherine Couriol, Abdeltif Amrane
Kratko priopćenje

Detection of Adulteration in Italian Mozzarella Cheese Using Mitochondrial DNA Templates as Biomarkers (str. 91-95)

Maria Feligini, Ivan Bonizzi, Vlatka Cubric Curik, Pietro Parma, Gian Franco Greppi, Giuseppe Enne
Kratko priopćenje

Antioxidant Activities of Total Pigment Extract from Blackberries (str. 97-102)

Zhonggao Jiao, Jiechao Liu, Sixin Wang
Kratko priopćenje

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