Results 201 to 210 of about 1,960 (210)

Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey

Biotechnology Advances, 2010
Lucília Domingues
exaly  

AN OUTBREAK OF ENTEROPATHOGENIC ESCHERICHIA COLI FOODBORNE DISEASE TRACED TO IMPORTED FRENCH CHEESE

Lancet, The, 1973
exaly  

Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening

Trends in Food Science and Technology, 2015
Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno   +2 more
exaly  

Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment

Trends in Food Science and Technology, 2019
exaly  

TYRAMINE IN CHEESE RELATED TO HYPERTENSIVE CRISES AFTER MONOAMINE-OXIDASE INHIBITION

Lancet, The, 1965
exaly  

MILK-AND-CHEESE DIET IN PORTAL-SYSTEMIC ENCEPHALOPATHY

Lancet, The, 1966
exaly  

The biotechnological utilization of cheese whey: A review

Bioresource Technology, 1996
exaly  

DEATH ASSOCIATED WITH TRANYLCYPROMINE AND CHEESE

Lancet, The, 1964
exaly  

Bronze Age cheese reveals human-Lactobacillus interactions over evolutionary history

Cell
exaly  

Feasibility of biohydrogen production from cheese whey using a UASB reactor: Links between microbial community and reactor performance

International Journal of Hydrogen Energy, 2009
exaly