Chemical composition and sensory quality of sauerkraut produced from different cabbage varieties

Evaluation of Brassica Vegetables as Potential Feed for Ruminants

(2019) Trinidad de Evan et al.   Animals

Biocatalytic Synthesis of Natural Green Leaf Volatiles Using the Lipoxygenase Metabolic Pathway

(2019) Sophie Vincenti et al.   Catalysts

Quantitative physiology and aroma formation of a dairy Lactococcus lactis at near-zero growth rates

(2018) Oscar van Mastrigt et al.   FOOD MICROBIOLOGY

Optimisation of method of fermentation of cabbage juice

(2018) Z. Kohajdová et al.   CZECH JOURNAL OF FOOD SCIENCES

Effect of starter cultures L. mesenteroides and L. lactis ssp. lactis on sauerkraut fermentation and quality

(2018) S. Kristek et al.   CZECH JOURNAL OF FOOD SCIENCES

Biogenic amines in foods

(2017) Dara Doeun et al.   FOOD SCIENCE AND BIOTECHNOLOGY

The Nutritive Value of Organic and Conventional White Cabbage (Brassica Oleracea L. Var. Capitata) and Anti-Apoptotic Activity in Gastric Adenocarcinoma Cells of Sauerkraut Juice Produced Therof

(2017) Ewelina Hallmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality and developmental changes in white head cabbage (Brassica oleracea L.) and radish (Raphanus sativus L.) during winter storage

(2017) Alina Viškelienė et al.   Zemdirbyste-Agriculture

Comparative evaluation of physical properties and aroma profile of carrot slices subjected to hot air and freeze drying

(2016) Gomathi Rajkumar et al.   DRYING TECHNOLOGY

Synthesis of (3R)-acetoin and 2,3-butanediol isomers by metabolically engineered Lactococcus lactis

(2016) Vijayalakshmi Kandasamy et al.   Scientific Reports

Thermal and high hydrostatic pressure inactivation of myrosinase from green cabbage: A kinetic study

(2011) Sameer Khalil Ghawi et al.   FOOD CHEMISTRY

Taste mixture interactions: Suppression, additivity, and the predominance of sweetness

(2010) Barry G. Green et al.   PHYSIOLOGY & BEHAVIOR