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Fermentation Processes for the Production of Natural Colour Compounds for the Food Industry
1994In the food and feed industry there is growing demand for natural sources of colour. This presentation will deal with studies on the development of a technology for growth of the yeast Phaffia rhodozyma and the production of high yields of carotenoids, specifically astaxanthin, by this yeast.
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An update on the immune landscape in lung and head and neck cancers
Ca-A Cancer Journal for Clinicians, 2020Jennifer W Carlisle, Nabil F Saba
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Evolving standards of care and new challenges in the management of HER2‐positive breast cancer
Ca-A Cancer Journal for Clinicians, 2020Grace M Choong +2 more
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Climate change impacts on plant pathogens, food security and paths forward
Nature Reviews Microbiology, 2023Brajesh K Singh +2 more
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Innovations in research and clinical care using patient‐generated health data
Ca-A Cancer Journal for Clinicians, 2020Aasha I Hoogland +2 more
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The rumen microbiome: balancing food security and environmental impacts
Nature Reviews Microbiology, 2021Itzhak Mizrahi, Robert Wallace
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Nutrition and physical activity guidelines for cancer survivors
Ca-A Cancer Journal for Clinicians, 2012Cheryl L Rock +2 more
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Ultrasonics for Modulation of Food Fermentation Processes
2019Sajad Shokri, Netsanet Shiferaw Terefe
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Current recommendations and recent progress in endometrial cancer
Ca-A Cancer Journal for Clinicians, 2019Gini F Fleming
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- Physical and Chemical Factors Affecting Fermentation in Food Processing
2013Christian Larroche +2 more
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