Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

M J Nout

Showing results (11-20 of 27) with videos related to

Pageof 3
Sort By:
International Journal of Food Microbiology|December 1, 1990
Toxicological, nutritional and microbiological evaluation of tempe fermentation with Rhizopus oligosporus of bitter and sweet apricot seedsG Tunçel, M J Nout, L Brimer, et al.
International Journal of Food Microbiology|July 1, 1995
Contribution of selected fungi to the reduction of cyanogen levels during solid substrate fermentation of cassavaA J Essers, C M Jurgens, M J Nout
Canadian Journal of Microbiology|April 1, 1997
Biodiversity of yeasts from Illinois maizeM J Nout, C E Platis, D T Wicklow
Food Additives and Contaminants|May 1, 1994
Investigation of the presence of biogenic amines and ethyl carbamate in kenkey made with maize and maize-cowpea mixtures as influenced by process conditionsM J Nout, P F Nche, P C Hollman
World Journal of Microbiology & Biotechnology|January 14, 2014
Mechanisms of increased linamarin degradation during solid-substrate fermentation of cassavaA J Essers, M H Bennik, M J Nout
International Journal of Food Microbiology|April 27, 2001
A Chinese fermented soybean foodB Z Han, F M Rombouts, M J Nout
International Journal of Food Microbiology|August 19, 1997
A computerised system for the identification of lactic acid bacteriaT Wijtzes, M R Bruggeman, M J Nout, et al.
International Journal of Food Microbiology|October 4, 2000
In vitro digestibility of bacillus fermented soya beanJ L Kiers, A E Van Laeken, F M Rombouts, et al.
International Journal of Food Microbiology|June 1, 1993
Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from BeninD J Hounhouigan, M J Nout, C M Nago, et al.
World Journal of Microbiology & Biotechnology|January 15, 2014
Microbiological changes in mawè during natural fermentationD J Hounhouigan, M J Nout, C M Nago, et al.
Pageof 3

Showing results (11-20 of 27) with videos related to

Sort By:
Pageof 3
International Journal of Food Microbiology|December 1, 1990
Toxicological, nutritional and microbiological evaluation of tempe fermentation with Rhizopus oligosporus of bitter and sweet apricot seedsG Tunçel, M J Nout, L Brimer, et al.
International Journal of Food Microbiology|July 1, 1995
Contribution of selected fungi to the reduction of cyanogen levels during solid substrate fermentation of cassavaA J Essers, C M Jurgens, M J Nout
Canadian Journal of Microbiology|April 1, 1997
Biodiversity of yeasts from Illinois maizeM J Nout, C E Platis, D T Wicklow
Food Additives and Contaminants|May 1, 1994
Investigation of the presence of biogenic amines and ethyl carbamate in kenkey made with maize and maize-cowpea mixtures as influenced by process conditionsM J Nout, P F Nche, P C Hollman
World Journal of Microbiology & Biotechnology|January 14, 2014
Mechanisms of increased linamarin degradation during solid-substrate fermentation of cassavaA J Essers, M H Bennik, M J Nout
International Journal of Food Microbiology|April 27, 2001
A Chinese fermented soybean foodB Z Han, F M Rombouts, M J Nout
International Journal of Food Microbiology|August 19, 1997
A computerised system for the identification of lactic acid bacteriaT Wijtzes, M R Bruggeman, M J Nout, et al.
International Journal of Food Microbiology|October 4, 2000
In vitro digestibility of bacillus fermented soya beanJ L Kiers, A E Van Laeken, F M Rombouts, et al.
International Journal of Food Microbiology|June 1, 1993
Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from BeninD J Hounhouigan, M J Nout, C M Nago, et al.
World Journal of Microbiology & Biotechnology|January 15, 2014
Microbiological changes in mawè during natural fermentationD J Hounhouigan, M J Nout, C M Nago, et al.
Pageof 3