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E K Arendt

Showing results (1-10 of 25) with videos related to

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Food & Function|June 20, 2017
Correlation analysis of protein quality characteristics with gluten-free bread propertiesS W Horstmann, M Foschia, E K Arendt
Journal of General Microbiology|September 1, 1991
Lysogeny in Leuconostoc oenosE K Arendt, A Lonvaud, W P Hammes
International Journal of Food Sciences and Nutrition|May 23, 2009
Nutritive value and chemical composition of pseudocereals as gluten-free ingredientsL Alvarez-Jubete, E K Arendt, E Gallagher
International Journal of Food Microbiology|July 22, 1997
Method for the rapid quantitative detection of lipolytic activity among food fermenting microorganismsR G Leuschner, P M Kenneally, E K Arendt
International Journal of Food Microbiology|May 20, 1997
A modified agar medium for the screening of proteolytic activity of starter cultures for meat fermentation purposesN G Fransen, M B O'Connell, E K Arendt
International Journal of Food Microbiology|June 29, 2010
The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barleyA Mauch, F Dal Bello, A Coffey, et al.
International Journal of Food Microbiology|June 11, 2008
The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in breadL A M Ryan, F Dal Bello, E K Arendt
Journal of Agricultural and Food Chemistry|February 26, 2000
Use of two-dimensional electrophoresis to evaluate proteolysis in salmon (Salmo salar) muscle as affected by a lactic fermentationM Morzel, V Verrez-Bagnis, E K Arendt, et al.
International Journal of Food Microbiology|May 1, 1990
Heme-dependent and heme-independent nitrite reduction by lactic acid bacteria results in different N-containing productsG Wolf, E K Arendt, U Pfähler, et al.
Journal of Applied Microbiology|November 14, 1997
Determination of the influence of organic acids and nisin on shelf-life and microbiological safety aspects of fresh pork sausageA G Scannell, C Hill, D J Buckley, et al.
Pageof 3

Showing results (1-10 of 25) with videos related to

Sort By:
Pageof 3
Food & Function|June 20, 2017
Correlation analysis of protein quality characteristics with gluten-free bread propertiesS W Horstmann, M Foschia, E K Arendt
Journal of General Microbiology|September 1, 1991
Lysogeny in Leuconostoc oenosE K Arendt, A Lonvaud, W P Hammes
International Journal of Food Sciences and Nutrition|May 23, 2009
Nutritive value and chemical composition of pseudocereals as gluten-free ingredientsL Alvarez-Jubete, E K Arendt, E Gallagher
International Journal of Food Microbiology|July 22, 1997
Method for the rapid quantitative detection of lipolytic activity among food fermenting microorganismsR G Leuschner, P M Kenneally, E K Arendt
International Journal of Food Microbiology|May 20, 1997
A modified agar medium for the screening of proteolytic activity of starter cultures for meat fermentation purposesN G Fransen, M B O'Connell, E K Arendt
International Journal of Food Microbiology|June 29, 2010
The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barleyA Mauch, F Dal Bello, A Coffey, et al.
International Journal of Food Microbiology|June 11, 2008
The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in breadL A M Ryan, F Dal Bello, E K Arendt
Journal of Agricultural and Food Chemistry|February 26, 2000
Use of two-dimensional electrophoresis to evaluate proteolysis in salmon (Salmo salar) muscle as affected by a lactic fermentationM Morzel, V Verrez-Bagnis, E K Arendt, et al.
International Journal of Food Microbiology|May 1, 1990
Heme-dependent and heme-independent nitrite reduction by lactic acid bacteria results in different N-containing productsG Wolf, E K Arendt, U Pfähler, et al.
Journal of Applied Microbiology|November 14, 1997
Determination of the influence of organic acids and nisin on shelf-life and microbiological safety aspects of fresh pork sausageA G Scannell, C Hill, D J Buckley, et al.
Pageof 3