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There are 7298 results for: content related to: Characterization of Cucumber Fermentation Spoilage Bacteria by Enrichment Culture and 16S rDNA Cloning

  1. Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture-Based Methods

    Journal of Food Science

    Volume 81, Issue 1, January 2016, Pages: M121–M129, Eduardo Medina, Ilenys M. Pérez-Díaz, Fred Breidt, Janet Hayes, Wendy Franco, Natasha Butz and María Andrea Azcarate-Peril

    Version of Record online : 25 NOV 2015, DOI: 10.1111/1750-3841.13158

  2. Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: M2827–M2836, I. M. Pérez-Díaz, R. F. McFeeters, L. Moeller, S. D. Johanningsmeier, J. Hayes, D. S. Fornea, L. Rosenberg, C. Gilbert, N. Custis, K. Beene and D. Bass

    Version of Record online : 29 OCT 2015, DOI: 10.1111/1750-3841.13107

  3. Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: S1360–S1367, Emily M. Wilson, Suzanne D. Johanningsmeier and Jason A. Osborne

    Version of Record online : 15 MAY 2015, DOI: 10.1111/1750-3841.12882

  4. Effect of Vitamin D3 Fortification and Saskatoon Berry Syrup Addition on the Flavor Profile, Acceptability, and Antioxidant Properties of Rooibos Tea (Aspalathus linearis)

    Journal of Food Science

    Volume 82, Issue 3, March 2017, Pages: 807–817, Jennifer Grant, Donna Ryland, Cara K. Isaak, Suvira Prashar, Yaw L. Siow, Carla G. Taylor and Michel Aliani

    Version of Record online : 13 FEB 2017, DOI: 10.1111/1750-3841.13646

  5. Chemical Profile and Antioxidative and Antimicrobial Activity of Juices and Extracts of 4 Black Currants Varieties (Ribes nigrum L.)

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: C301–C309, Bojana Miladinović, Milica Kostić, Katarina Šavikin, Boban Đorđević, Tatjana Mihajilov-Krstev, Slavoljub Živanović and Dušanka Kitić

    Version of Record online : 7 FEB 2014, DOI: 10.1111/1750-3841.12364

  6. Effect of Adulteration versus Storage on Volatiles in Unifloral Honeys from Different Floral Sources and Locations

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: C184–C191, Amal Agila and Sheryl Barringer

    Version of Record online : 17 JAN 2013, DOI: 10.1111/1750-3841.12033

  7. Effect of Cover Brine Type on the Quality of Meat from Herring Marinades

    Journal of Food Science

    Volume 78, Issue 4, April 2013, Pages: S619–S625, Mariusz Szymczak, Barbara Szymczak, Anna Koronkiewicz, Katarzyna Felisiak and Mateusz Bednarek

    Version of Record online : 11 MAR 2013, DOI: 10.1111/1750-3841.12090

  8. Describing Quality and Sensory Attributes of 3 Mango (Mangifera indica L.) Cultivars at 3 Ripeness Stages Based on Firmness

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: S2055–S2063, Rita de Cássia Mirela Resende Nassur, Sara González-Moscoso, Gayle M. Crisosto, Luiz Carlos de Oliveira Lima, Eduardo Valério de Barros Vilas Boas and Carlos H. Crisosto

    Version of Record online : 7 AUG 2015, DOI: 10.1111/1750-3841.12989

  9. Influence of Sodium Chloride, pH, and Lactic Acid Bacteria on Anaerobic Lactic Acid Utilization during Fermented Cucumber Spoilage

    Journal of Food Science

    Volume 77, Issue 7, July 2012, Pages: M397–M404, Suzanne D. Johanningsmeier, Wendy Franco, Ilenys Perez-Diaz and Roger F. McFeeters

    Version of Record online : 3 JUL 2012, DOI: 10.1111/j.1750-3841.2012.02780.x

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    Salt Reduction in Vegetable Fermentation: Reality or Desire?

    Journal of Food Science

    Volume 78, Issue 8, August 2013, Pages: R1095–R1100, J. Bautista-Gallego, K. Rantsiou, A. Garrido-Fernández, L. Cocolin and F. N. Arroyo-López

    Version of Record online : 14 JUN 2013, DOI: 10.1111/1750-3841.12170

  11. Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: S968–S981, Kejin Zhuang, Na Wu, Xichang Wang, Xugan Wu, Shuai Wang, Xiaowen Long and Xuan Wei

    Version of Record online : 25 FEB 2016, DOI: 10.1111/1750-3841.13229

  12. Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: S2045–S2054, Marina Tolentino Marinho, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, Luciano dos Santos Bersot, Daniel Granato and Alessandro Nogueira

    Version of Record online : 10 AUG 2015, DOI: 10.1111/1750-3841.12988

  13. Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks

    Journal of Food Science

    Volume 80, Issue 10, October 2015, Pages: S2287–S2295, Damir Dennis Torrico, Wisdom Wardy, Kairy Dharali Pujols, Kennet Mariano Carabante, Wannita Jirangrat, Guillermo Scaglia, Marlene E. Janes and Witoon Prinyawiwatkul

    Version of Record online : 26 SEP 2015, DOI: 10.1111/1750-3841.12999

  14. Microbial Quality of Industrial Liquid Egg White: Assumptions on Spoiling Issues in Egg-Based Chilled Desserts

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: M389–M398, Clarisse Techer, Amina Daoud, Marie-Noëlle Madec, Michel Gautier, Sophie Jan and Florence Baron

    Version of Record online : 14 JAN 2015, DOI: 10.1111/1750-3841.12764

  15. Use of JAR-Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs

    Journal of Food Science

    Volume 82, Issue 5, May 2017, Pages: 1200–1207, Attila Gere, Zsófia Szabó, Klára Pásztor-Huszár, Csaba Orbán, Zoltán Kókai and László Sipos

    Version of Record online : 3 APR 2017, DOI: 10.1111/1750-3841.13701

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    Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: R1231–R1249, Phakawat Tongnuanchan and Soottawat Benjakul

    Version of Record online : 2 JUN 2014, DOI: 10.1111/1750-3841.12492

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    Phytochemistry Profile, Nutritional Properties and Pharmacological Activities of Mauritia flexuosa

    Journal of Food Science

    Volume 81, Issue 11, November 2016, Pages: R2611–R2622, Joilane Alves Pereira Freire, Karla Bruna Nogueira Torres Barros, Layana Karine Farias Lima, Julyanna Maciel Martins, Yan de Carvalho Araújo, George Laylson da Silva Oliveira, Jailane de Souza Aquino and Paulo Michel Pinheiro Ferreira

    Version of Record online : 7 NOV 2016, DOI: 10.1111/1750-3841.13529

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    Diet Effects in Gut Microbiome and Obesity

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: R442–R451, Jia Chen, Xianzhi He and Jinhai Huang

    Version of Record online : 12 MAR 2014, DOI: 10.1111/1750-3841.12397

  19. Shelf-Life Extension of Chill-Stored Beef Longissimus Steaks Packaged under Modified Atmospheres with 50% O2 and 40% CO2

    Journal of Food Science

    Volume 81, Issue 7, July 2016, Pages: C1692–C1698, Xiaoyin Yang, Lebao Niu, Lixian Zhu, Rongrong Liang, Yimin Zhang and Xin Luo

    Version of Record online : 30 MAY 2016, DOI: 10.1111/1750-3841.13345

  20. Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide

    Journal of Food Science

    Volume 80, Issue 10, October 2015, Pages: C2153–C2160, Tucker J. Smith, E. Allen Foegeding and MaryAnne Drake

    Version of Record online : 28 AUG 2015, DOI: 10.1111/1750-3841.13000