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Diversity of bacterial population of table olives assessed by PCR-DGGE analysis

(2012) Cinzia L. Randazzo et al.   FOOD MICROBIOLOGY

Lactic acid bacteria in traditional fermented Chinese foods

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Hypolipidemic and antioxidant efficacy of dehydrated onion in experimental rats

(2010) H. G. Vidyavati et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A Modified Amino Acid Analysis Using PITC Derivatization for Soybeans with Accurate Determination of Cysteine and Half-Cystine

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Valorization of onion waste and by-products: MCR-ALS applied to reveal the compositional profiles of alcoholic fermentations of onion juice monitored by near-infrared spectroscopy

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Role of yeasts in table olive production

(2008) F.N. Arroyo-López et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Volatile flavour compounds analysis of solid state fermented Thai rice wine (Ou)

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Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

(2008) Michael G. Gänzle et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai

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