Results 191 to 200 of about 66,848 (202)

Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry

Frontiers in Microbiology, 2020
Michela Verni, Carlo Giuseppe Rizzello, Luana Nionelli   +2 more
exaly  

Fast Starters and Slow Starters After Hip Arthroscopy for Femoroacetabular Impingement: Correlation of Early Postoperative Pain and 2-Year Outcomes

American Journal of Sports Medicine, 2020
Alan Zhang
exaly  

Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits

Food Microbiology, 2008
Paloma Manzanares, José Vicente Gil, Salvador Valles   +2 more
exaly  

Peptidomics insights into the interplay between the pre-digestion effect of mixed starters and the digestive pattern of sausage proteins

Food Research International, 2022
exaly  

Fermented Apulian table olives: Effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility

Food Chemistry, 2018
Vito Linsalata, Maria Tufariello, Giovanni Mita   +2 more
exaly  

Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine

Food Research International, 2019
Xu-Cong Or Xucong Lv, Zirui Huang, Bin Liu   +2 more
exaly  

Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters

Microorganisms, 2020
Camilla Lazzi, Erasmo Neviani, Elena Bancalari   +2 more
exaly  

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing

Food Microbiology, 2015
Francisco Noe Arroyo-López, Efstathios Panagou, Francisco Rodríguez-Gómez   +2 more
exaly  

Anaerobic Growth of Molds Isolated from Fermentation Starters Used for Foods in Asian Countries

Mycologia, 1985
C W Hesseltine, V R Dowell
exaly  

Can soft-starters help save energy?

IEEE Industry Applications Magazine, 1997
Frede Blaabjerg, J K Pedersen, A M Trzynadlowski   +2 more
exaly