30 research outputs found
Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporation
Full text linkValores de nitrito e TBARS durante o processamento e armazenamento da paleta suína curada, maturada e fermentada
Full text linkInfluence of locally-selected yeast on the chemical and sensorial properties of Albariño white wines
Full text linkCharacterization of Enterobacteriaceae strains isolated during industrial processing of dry-cured hams
Full text linkAntimicrobial Activity of Chitosan against Campylobacter spp. and Other Microorganisms and Its Mechanism of Action
Full text linkRelease of nitrogen compounds to the extracellular medium by three strains of Saccharomyces cerevisiae during induced autolysis in a model wine system
Full text linkThe Effects of High Pressure on Whey Protein Denaturation and Cheese-Making Properties of Raw Milk
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Effects of Aging and Heat Treatment on Whole Yeast Cells and Yeast Cell Walls and on Adsorption of Ochratoxin A in a Wine Model System
Full text linkMicrobiological and Chemical Changes in High-Pressure-Treated Milk during Refrigerated Storage
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