Biblio
Found 29 results
Author Title [ Type] Year Filters: Keyword is Hydrogen-Ion Concentration [Clear All Filters]
“Analysis of volatile phenols in alcoholic beverage by ethylene glycol-polydimethylsiloxane based stir bar sorptive extraction and gas chromatography-mass spectrometry.”, J Chromatogr A, vol. 1390, pp. 22-7, 2015.
, “Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese.”, J Food Sci, vol. 72, no. 9, pp. M355-62, 2007.
, “Cathepsin L: a predominant heat-activated proteinase in arrowtooth flounder muscle.”, J Agric Food Chem, vol. 49, no. 5, pp. 2633-40, 2001.
, “Characterization of a grape class IV chitinase.”, J Agric Food Chem, vol. 62, no. 24, pp. 5660-8, 2014.
, “Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.”, J Agric Food Chem, vol. 55, no. 8, pp. 3051-7, 2007.
, “Comparison of sugar, acids, and volatile composition in raspberry bushy dwarf virus-resistant transgenic raspberries and the wild type 'meeker' (rubus idaeus L.).”, J Agric Food Chem, vol. 56, no. 15, pp. 6648-55, 2008.
, “Controlling the bleeding of carmine colorant in crabstick.”, J Food Sci, vol. 74, no. 9, pp. C707-12, 2009.
, “Degradation of free and sulfur-dioxide-bound acetaldehyde by malolactic lactic acid bacteria in white wine.”, J Appl Microbiol, vol. 101, no. 2, pp. 474-9, 2006.
, “Detection of methylglyoxal as a degradation product of DNA and nucleic acid components treated with strong acid.”, Anal Biochem, vol. 236, no. 2, pp. 262-9, 1996.
, “Evaluation of a modified pH-shift process to reduce 2-methylisoborneol and geosmin in spiked catfish and produce a consumer acceptable fried catfish nugget-like product.”, J Food Sci, vol. 77, no. 10, pp. S377-83, 2012.
, “Evaluation of perennial ryegrass straw as a forage source for ruminants.”, Journal of Animal Science, vol. 82, no. 7, pp. 2175-84, 2004.
, “How realistic are outdoor microcosms? A comparison of the biota of microcosms and natural ponds.”, Environ Toxicol Chem, vol. 21, no. 1, pp. 143-50, 2002.
, “Impact of acetaldehyde- and pyruvic acid-bound sulphur dioxide on wine lactic acid bacteria.”, Lett Appl Microbiol, vol. 54, no. 3, pp. 187-94, 2012.
, “Impact of acidity and metal ion on the antibacterial activity and mechanisms of β- and α-chitosan.”, Appl Biochem Biotechnol, vol. 175, no. 6, pp. 2972-85, 2015.
, “Optimization of pH and nitrogen for enhanced hydrogen production by Synechocystis sp. PCC 6803 via statistical and machine learning methods.”, Biotechnol Prog, vol. 25, no. 4, pp. 1009-17, 2009.
, “Optimized production of Serratia marcescens B742 mutants for preparing chitin from shrimp shells powders.”, Int J Biol Macromol, vol. 69, pp. 319-28, 2014.
, “PEP3 overexpression shortens lag phase but does not alter growth rate in Saccharomyces cerevisiae exposed to acetic acid stress.”, Appl Microbiol Biotechnol, vol. 99, no. 20, pp. 8667-80, 2015.
, “Physicochemical, nutritional, and antimicrobial properties of wine grape (cv. Merlot) pomace extract-based films.”, J Food Sci, vol. 76, no. 3, pp. E309-17, 2011.
, “Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal.”, Food Chem, vol. 214, pp. 736-744, 2017.
, “Production of n-3 polyunsaturated fatty acid concentrate from sardine oil by immobilized Candida rugosa lipase.”, J Food Sci, vol. 73, no. 3, pp. C146-50, 2008.
, “Production of shelf-stable ranch dressing using high-pressure processing.”, J Food Sci, vol. 74, no. 2, pp. M83-93, 2009.
, “Raman spectroscopy determines structural changes associated with gelation properties of fish proteins recovered at alkaline pH.”, J Agric Food Chem, vol. 54, no. 6, pp. 2178-87, 2006.
, “Recovery and characterization of sardine oil extracted by pH adjustment.”, J Agric Food Chem, vol. 55, no. 5, pp. 1808-13, 2007.
, “Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite.”, J Food Prot, vol. 66, no. 5, pp. 812-8, 2003.
, “Reduction of Salmonella enterica on alfalfa seeds with acidic electrolyzed oxidizing water and enhanced uptake of acidic electrolyzed oxidizing water into seeds by gas exchange.”, J Food Prot, vol. 66, no. 11, pp. 2017-22, 2003.
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