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There are 18252 results for: content related to: Stimulation of Cadaverine Production by Foodborne Pathogens in the Presence of Lactobacillus , Lactococcus , and Streptococcus spp.

  1. Interaction between lactic acid bacteria and food-borne pathogens on putrescine production in ornithine-enriched broth

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 394–404, Esmeray Kuley, Esra Balikci, İlyas Özogul and Derya Cengiz

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03201.x

  2. Volatile Profile of Cashews (Anacardium occidentale L.) from Different Geographical Origins during Roasting

    Journal of Food Science

    Volume 76, Issue 5, June/July 2011, Pages: C768–C774, Amal Agila and Sheryl Ann Barringer

    Version of Record online : 27 APR 2011, DOI: 10.1111/j.1750-3841.2011.02180.x

  3. You have full text access to this OnlineOpen article
    Methanol-based cadaverine production by genetically engineered Bacillus methanolicus strains

    Microbial Biotechnology

    Volume 8, Issue 2, March 2015, Pages: 342–350, Ingemar Nærdal, Johannes Pfeifenschneider, Trygve Brautaset and Volker F. Wendisch

    Version of Record online : 23 JAN 2015, DOI: 10.1111/1751-7915.12257

  4. Evaluation of Antibacterial Activity of 3-Butenyl, 4-Pentenyl, 2-Phenylethyl, and Benzyl Isothiocyanate in Brassica Vegetables

    Journal of Food Science

    Volume 75, Issue 7, September 2010, Pages: M412–M416, Miran Jang, Eunyoung Hong and Gun-Hee Kim

    Version of Record online : 3 AUG 2010, DOI: 10.1111/j.1750-3841.2010.01725.x

  5. Effect of Cofermentation of Grape Varieties on Aroma Profiles of La Mancha Red Wines

    Journal of Food Science

    Volume 76, Issue 8, October 2011, Pages: C1169–C1180, Eva Gómez García-Carpintero, Eva Sánchez-Palomo, Manuel A. Gómez Gallego and Miguel A. González-Viñas

    Version of Record online : 17 OCT 2011, DOI: 10.1111/j.1750-3841.2011.02374.x

  6. Effect of Antioxidant Activity and Functional Properties of Chingshey Purple Sweet Potato Fermented Milk by Lactobacillus acidophilus, L. delbrueckii subsp. lactis, and L. gasseri Strains

    Journal of Food Science

    Volume 77, Issue 1, January 2012, Pages: M2–M8, Tsung-Yen Wu, Cheng-Chih Tsai, Yi-Ting Hwang and Tsai-Hsin Chiu

    Version of Record online : 19 DEC 2011, DOI: 10.1111/j.1750-3841.2011.02507.x

  7. Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds

    Journal of Food Science

    Volume 76, Issue 3, April 2011, Pages: C368–C379, Ye-Jin Jo, In Hee Cho, Chi Kwang Song, Hye Won Shin and Young-Suk Kim

    Version of Record online : 16 MAR 2011, DOI: 10.1111/j.1750-3841.2011.02068.x

  8. The Impact of NaCl Substitution with KCl on Proteinase Activities Cell-Free Extract and Cell-Free Supernatant at Different pH Levels and Salt Concentrations: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus

    Journal of Food Science

    Volume 77, Issue 8, August 2012, Pages: M490–M498, M. M. Ayyash, F. Sherkat and N. P. Shah

    Version of Record online : 18 JUL 2012, DOI: 10.1111/j.1750-3841.2012.02802.x

  9. Comparison of the Frying Performance of Olive Oil and Palm Superolein

    Journal of Food Science

    Volume 77, Issue 5, May 2012, Pages: C519–C531, Raffaele Romano, Anella Giordano, Simona Vitiello, Laura Le Grottaglie and Salvatore Spagna Musso

    Version of Record online : 10 APR 2012, DOI: 10.1111/j.1750-3841.2012.02663.x

  10. Effect of Annatto Seed and Coriander Leaves as Natural Antioxidants in Fish Meatballs during Frozen Storage

    Journal of Food Science

    Volume 76, Issue 6, August 2011, Pages: C838–C845, Renata Aparecida Soriano Sancho, Fabíola Aliaga de Lima, Gabriel Guerra Costa, Lilian Regina Barros Mariutti and Neura Bragagnolo

    Version of Record online : 8 JUN 2011, DOI: 10.1111/j.1750-3841.2011.02224.x

  11. Development of Volatile Compounds during the Manufacture of Dry-Cured “Lacón,” a Spanish Traditional Meat Product

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: C89–C97, Laura Purriños, Roberto Bermúdez, Daniel Franco, Javier Carballo and José M. Lorenzo

    Version of Record online : 6 JAN 2011, DOI: 10.1111/j.1750-3841.2010.01955.x

  12. Nutritionally Important Starch Fractions of Rice Cultivars Grown in Southern United States

    Journal of Food Science

    Volume 75, Issue 5, June/July 2010, Pages: H137–H144, James A. Patindol, Harmeet S. Guraya, Elaine T. Champagne and Anna M. McClung

    Version of Record online : 9 JUN 2010, DOI: 10.1111/j.1750-3841.2010.01627.x

  13. Trypsin Inhibitor from 3 Legume Seeds: Fractionation and Proteolytic Inhibition Study

    Journal of Food Science

    Volume 75, Issue 3, April 2010, Pages: C223–C228, Richa Kusuma Wati, Theerapong Theppakorn, Soottawat Benjakul and Saroat Rawdkuen

    Version of Record online : 3 FEB 2010, DOI: 10.1111/j.1750-3841.2010.01515.x

  14. A Comparison of the Effect of Macerating Enzymes and Pulsed Electric Fields Technology on Phenolic Content and Color of Red Wine

    Journal of Food Science

    Volume 74, Issue 9, November/December 2009, Pages: C647–C652, E. Puértolas, G. Saldaña, S. Condón, I. Álvarez and J. Raso

    Version of Record online : 30 SEP 2009, DOI: 10.1111/j.1750-3841.2009.01343.x

  15. You have free access to this content
    Excretion and uptake of cadaverine by CadB and its physiological functions in Escherichia coli

    Molecular Microbiology

    Volume 51, Issue 5, March 2004, Pages: 1401–1412, Waraporn Soksawatmaekhin, Aiko Kuraishi, Kaori Sakata, Keiko Kashiwagi and Kazuei Igarashi

    Version of Record online : 13 JAN 2004, DOI: 10.1046/j.1365-2958.2003.03913.x

  16. Prooxidant Effects of the Combination of Green Tea Extract and Sodium Nitrite for Accelerating Lipolysis and Lipid Oxidation in Pepperoni during Storage

    Journal of Food Science

    Volume 76, Issue 5, June/July 2011, Pages: C694–C700, Yuhai Lin, Ming Huang, Guanghong Zhou, Yufeng Zou and Xinglian Xu

    Version of Record online : 4 MAY 2011, DOI: 10.1111/j.1750-3841.2011.02187.x

  17. Effect of the Prefermentative Addition of Five Enological Tannins on Anthocyanins and Color in Red Wines

    Journal of Food Science

    Volume 78, Issue 1, January 2013, Pages: C25–C30, Yan-Xia Liu, Na-Na Liang, Jun Wang, Qiu-Hong Pan and Chang-Qing Duan

    Version of Record online : 9 JAN 2013, DOI: 10.1111/j.1750-3841.2012.02993.x

  18. Effect of Elicitor Spray at Different Reproductive Stages on Saponin Content of Soybean

    Journal of Food Science

    Volume 77, Issue 2, February 2012, Pages: H81–H86, Satchithanandam Eswaranandam, Joseph Salyer, Pengyin Chen and Sun-Ok Lee

    Version of Record online : 6 JAN 2012, DOI: 10.1111/j.1750-3841.2011.02527.x

  19. Volatile Composition of Pomegranates from 9 Spanish Cultivars Using Headspace Solid Phase Microextraction

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: S114–S120, Pablo Melgarejo, Ángel Calín-Sánchez, Laura Vázquez-Araújo, Francisca Hernández, Juan José Martínez, Pilar Legua and Ángel A. Carbonell-Barrachina

    Version of Record online : 6 JAN 2011, DOI: 10.1111/j.1750-3841.2010.01945.x

  20. Improved cadaverine production from mutant Klebsiella oxytoca lysine decarboxylase

    Engineering in Life Sciences

    Volume 16, Issue 3, April 2016, Pages: 299–305, Naiqiang Li, Howard Chou and Yan Xu

    Version of Record online : 20 JAN 2016, DOI: 10.1002/elsc.201500037