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  • Datum izdavanja: 15.09.2005.
  • Objavljen na Hrčku: 13.11.2013.

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Effect of High Pressure and Heat on Bacterial Toxins (str. 211-217)

Dirk Margosch, Maximilian Moravek, Michael G. Gänzle, Erwin Märtlbauer, Rudi F. Vogel, Matthias A. Ehrmann
Izvorni znanstveni članak


Influence of Growth Medium on Hydrogen Peroxide and Bacteriocin Production of Lactobacillus Strains (str. 219-225)

Zsolt Zalán, Edina Németh, Ágnes Baráth, Anna Halász
Izvorni znanstveni članak


Effect of Media Components on the Mycelial Film Formation in Submerged Culture of Lentinus edodes (Shiitake) (str. 227-234)

Olga M. Tsivileva, Alexei N. Pankratov, Valentina E. Nikitina, Lidiya V. Garibova
Izvorni znanstveni članak


A Shortcut to the Production of High Ethanol Concentration from Jerusalem Artichoke Tubers (str. 241-246)

Xiang-Yang Ge, Wei-Guo Zhang
Izvorni znanstveni članak


Protein Patterns and Plasmid Profiles of the Bacterial Strains Isolated from a Poultry Slaughterhouse in Ankara, Turkey (str. 255-262)

Leyla Açik, Ayhan Temiz, Ayten Çelebi, Sevim Arslan, Remziye Yilmaz
Izvorni znanstveni članak


Improvement of the Microbiological Safety of Two Chilled Semi-Prepared Meals by Gamma Irradiation (str. 263-269)

József Farkas, Éva Andrássy, Katalin Polyák-Fehér
Izvorni znanstveni članak


A Comparison of Methods Used to Define the Phenolic Content and Antioxidant Activity of Croatian Wines (str. 271-276)

Jasenka Piljac, Sanja Martinez, Lidija Valek, Tamara Stipčević, Karin Kovačević Ganić
Izvorni znanstveni članak


Biodiversity of Yeasts During Plum Wegierka Zwykla Spontaneous Fermentation (str. 277-282)

Pawel Satora, Tadeusz Tuszynski
Izvorni znanstveni članak


Microbial Characterization of Table Olives Processed According to Spanish and Natural Styles (str. 289-294)

Daniela Campaniello, Antonio Bevilacqua, Daniela D’Amato, Maria Rosaria Corbo, Clelia Altieri, Milena Sinigaglia
Prethodno priopćenje


Molecular Methods Used for the Identification of Potentially Probiotic Lactobacillus reuteri Strains (str. 295-300)

Agnes Weiss, Hans Peter Lettner, Walter Kramer, Helmut Karl Mayer, Wolfgang Kneifel
Kratko priopćenje


Does Probiotic Yeast Act as Antigenotoxin? (str. 301-305)

Malda Maija Toma, Jekabs Raipulis, Inta Kalnina, Reinis Rutkis
Kratko priopćenje


Effects of Fermentation Temperature and Time on the Physicochemical and Sensory Characteristics of Douchi (str. 307-311)

Chuanlai Xu, Kai Hao, Chifang Peng, Weihui Cai, Zhengyu Jin
Kratko priopćenje


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