A modified Gompertz model to predict microbial inactivation under time-varying temperature conditions
Brandão, T.Silva, C.(2006)
, A modified Gompertz model to predict microbial inactivation under time-varying temperature conditions
, Journal of Food Engineering - 1.
Article
Ability of lactic acid bacteria to produce volatile phenols
Couto, J.Hogg, T.(2006)
, Ability of lactic acid bacteria to produce volatile phenols
, American Journal of Enology and Viticulture - 2.
Automatic method for the determination of Folin-Ciocalteu reducing capacity in food products
Magalhães, L.Segundo, M.Reis, S.Lima, J.Rangel, A.(2006)
, Automatic method for the determination of Folin-Ciocalteu reducing capacity in food products
, Journal of Agricultural and Food Chemistry - 15.
, https://doi.org/10.1021/jf060324s
Vasconcelos, I.(2006)
, Bioconversion of glycerol to 1;3-propanediol
, Industrial Bioprocessing - 2.
Article
Biodegradation of 2-fluorobenzoate in upflow fixed bed bioreactors operated with different growth support materials
Emanuelsson, M.Henriques, I.Castro, P.(2006)
, Biodegradation of 2-fluorobenzoate in upflow fixed bed bioreactors operated with different growth support materials
, Journal of Chemical Technology and Biotechnology - 9.
, https://doi.org/10.1002/jctb.1565
Carotenoid profile in grapes related to aromatic compounds in wines from Douro Region
Oliveira, C.Barbosa, A.Ferreira, A.Guerra, J.(2006)
, Carotenoid profile in grapes related to aromatic compounds in wines from Douro Region
, Journal of Food Science - 1.
, https://doi.org/10.1111/j.1365-2621.2006.tb12398.x
Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae
Pérez-Nevado, F.Albergaria, H.Hogg, T.Girio, F.(2006)
, Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae
, International Journal of Food Microbiology - 3.