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There are 4418 results for: content related to: Effects of Leuconostoc mesenteroides Starter Culture on Fermentation of Cabbage with Reduced Salt Concentrations

  1. Chemical and Sensory Properties of Sauerkraut Produced with Leuconostoc mesenteroides Starter Cultures of Differing Malolactic Phenotypes

    Journal of Food Science

    Volume 70, Issue 5, June 2005, Pages: S343–S349, Suzanne D. Johanningsmeier, Henry P. Fleming, R.L. Thompson and Roger F. McFeeters

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb09989.x

  2. Malolactic Activity of Lactic Acid Bacteria during Sauerkraut Fermentation

    Journal of Food Science

    Volume 69, Issue 8, October 2004, Pages: M222–M227, S.D. Johanningsmeier, H.P. Fleming and R Breidt Jr.

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb09891.x

  3. Vegetable Fermentations

    Biotechnology Set, Second Edition

    Henry P. Fleming, Kyu H. Kyung, Fred Breidt, Pages: 629–661, 2008

    Published Online : 7 MAY 2008, DOI: 10.1002/9783527620999.ch17j

  4. Liquid Chromatographic Analysis of Sugars and Mannitol in Cabbage and Fermenting Sauerkraut

    Journal of Food Science

    Volume 50, Issue 6, November 1985, Pages: 1662–1667, A. HUGHES and R.C. LINDSAY

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1985.tb10560.x

  5. Vegetable Fermentations

    Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

    Henry P. Fleming, Kyu H. Kyung, Fred Breidt, Pages: 629–661, 2008

    Published Online : 4 MAR 2008, DOI: 10.1002/9783527620920.ch17

  6. Screening, Mutagenesis of Nitrite-Degrading Lactobacilli in Chinese Traditional Fermented Sauerkraut and its Application in the Production of Sauerkraut

    Journal of Food Safety

    Volume 36, Issue 4, November 2016, Pages: 474–481, Dayong Ren, Ping Chen, Wentao Li, Xiaojing Su, Kun Bao, Ying Wang, Jianan Wang and Hongfeng Liu

    Version of Record online : 9 JAN 2016, DOI: 10.1111/jfs.12264

  7. CHEMICAL AND SENSORY CHARACTERIZATION OF COMMERCIAL SAUERKRAUT

    Journal of Food Quality

    Volume 19, Issue 1, February 1996, Pages: 15–30, A.C. TRAIL, H.P. FLEMING, C.T. YOUNG and R.F. MCFEETERS

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1996.tb00402.x

  8. DISCOLORATION OF SAUERKRAUT PROBABLY CAUSED BY A LEUCOANTHOCYAINIDIN

    Journal of Food Science

    Volume 36, Issue 6, September 1971, Pages: 943–947, N. GORIN and J. A. JANS

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1971.tb15565.x

  9. You have free access to this content
    Influence of Fermentation Conditions on Glucosinolates, Ascorbigen, and Ascorbic Acid Content in White Cabbage (Brassica oleracea var. capitata cv. Taler) Cultivated in Different Seasons

    Journal of Food Science

    Volume 74, Issue 1, January/February 2009, Pages: C62–C67, C. Martinez-Villaluenga, E. Peñas, J. Frias, E. Ciska, J. Honke, M.K. Piskula, H. Kozlowska and C. Vidal-Valverde

    Version of Record online : 9 DEC 2008, DOI: 10.1111/j.1750-3841.2008.01017.x

  10. Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 4, 15 March 2013, Pages: 749–760, Dorrit Wouters, Silvia Grosu-Tudor, Medana Zamfir and Luc De Vuyst

    Version of Record online : 17 JUL 2012, DOI: 10.1002/jsfa.5788

  11. Improved Sauerkraut Production with Probiotic Strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954

    Journal of Food Science

    Volume 76, Issue 2, March 2011, Pages: M124–M129, Jasna Beganović, Andreja Leboš Pavunc, Krešimir Gjuračić, Marina Špoljarec, Jagoda Šušković and Blaženka Kos

    Version of Record online : 1 MAR 2011, DOI: 10.1111/j.1750-3841.2010.02030.x

  12. A fermentor for study of sauerkraut fermentation

    Biotechnology and Bioengineering

    Volume 31, Issue 3, 20 February 1988, Pages: 189–197, H. P. Fleming, R. F. McFeeters and Ervin G. Humphries

    Version of Record online : 18 FEB 2004, DOI: 10.1002/bit.260310302

  13. Qualität des Sauerkrautes in Abhängigkeit von der Düngung des Weißkohls .

    Bodenkunde und Pflanzenernährung

    Volume 15, Issue 3-4, 1939, Pages: 191–221, F. Vogel, H. Rademacher and R. v. Hößlin

    Version of Record online : 11 JAN 2007, DOI: 10.1002/jpln.19390150312

  14. Sorten- und Standortseinflüsse auf die Güte des Sauerkrautes

    Bodenkunde und Pflanzenernährung

    Volume 9, Issue 1, 1938, Pages: 665–695, F. Vogel and R. v. Hößlin

    Version of Record online : 11 JAN 2007, DOI: 10.1002/jpln.19380090142

  15. Sorten- und Standortseinflüsse auf die Güte des Sauerkrautes .. 2. Mitteilung.

    Bodenkunde und Pflanzenernährung

    Volume 16, Issue 5-6, 1940, Pages: 327–362, F. Vogel and E. Klopsch

    Version of Record online : 11 JAN 2007, DOI: 10.1002/jpln.19400160504

  16. You have free access to this content
    The Effect of Package Type on Selected Parameters of Nutritional Quality of the Chilled Stored Red Sauerkraut

    Journal of Food Processing and Preservation

    Volume 41, Issue 1, February 2017, Joanna Kapusta-Duch, Barbara Kusznierewicz, Teresa Leszczyńska and Barbara Borczak

    Version of Record online : 2 SEP 2016, DOI: 10.1111/jfpp.13105

  17. Molecular characterization of Lactobacillus curvatus and Lact. sake isolated from sauerkraut and their application in sausage fermentations

    Journal of Applied Bacteriology

    Volume 74, Issue 3, March 1993, Pages: 295–300, R.F. Vogelxy, M. Lohmann, Margarethe Nguyen, Andrea N. Weller and W.P. Hammes

    Version of Record online : 11 MAR 2008, DOI: 10.1111/j.1365-2672.1993.tb03029.x

  18. Die Fermentation von Sauerkraut. Das Experiment

    Biologie in unserer Zeit

    Volume 40, Issue 2, April 2010, Pages: 122–130, Kai Keßler, Peter M. Kunz and Isabell Sommer

    Version of Record online : 16 APR 2010, DOI: 10.1002/biuz.201010419

  19. HISTAMINE IN SAUERKRAUT

    Journal of Food Science

    Volume 43, Issue 3, May 1978, Page: 1030, STEVE L. TAYLOR, MATTHEW LEATHERWOOD and ELLEN R. LIEBER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1978.tb02481.x

  20. NUTRITIONAL SUPPLEMENTATION OP LACTIC ACID FLORA OF SAUERKRAUT

    Journal of Food Science

    Volume 19, Issue 1-6, January 1954, Pages: 564–574, ANTHONY LOPEZ, MARK G. SCHWARTZ, DAN E. PRATT and JOHN J. POWERS

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1954.tb17489.x