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There are 7491 results for: content related to: Screening and Identification of Functional Lactobacillus Specific for Vegetable Fermentation

  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. Effects of Leuconostoc mesenteroides Starter Culture on Fermentation of Cabbage with Reduced Salt Concentrations

    Journal of Food Science

    Volume 72, Issue 5, June/July 2007, Pages: M166–M172, Suzanne Johanningsmeier, Roger F. McFeeters, Henry P. Fleming and Roger L. Thompson

    Version of Record online : 29 MAY 2007, DOI: 10.1111/j.1750-3841.2007.00372.x

  3. 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

  4. 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

  5. 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


    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


    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

  8. 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

  9. You have free access to this content
    Cognitive dysfunction in cirrhosis is associated with falls: A prospective study


    Volume 55, Issue 6, June 2012, Pages: 1922–1930, Germán Soriano, Eva Román, Joan Córdoba, Maria Torrens, Maria Poca, Xavier Torras, Càndid Villanueva, Ignasi J. Gich, Víctor Vargas and Carlos Guarner

    Version of Record online : 4 APR 2012, DOI: 10.1002/hep.25554

  10. 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

  11. Identification of Lactic Acid Bacterial Strains with High Conjugated Linoleic Acid-Producing Ability from Natural Sauerkraut Fermentations

    Journal of Food Science

    Volume 74, Issue 4, May 2009, Pages: M154–M158, Z. Zeng, J. Lin and D. Gong

    Version of Record online : 14 APR 2009, DOI: 10.1111/j.1750-3841.2009.01123.x

  12. 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

  13. 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

  14. The genus Lactobacillus

    Lactic Acid Bacteria: Biodiversity and Taxonomy

    Bruno Pot, Giovanna E. Felis, Katrien De Bruyne, Effie Tsakalidou, Konstantinos Papadimitriou, Jørgen Leisner, Peter Vandamme, Pages: 249–353, 2014

    Published Online : 2 MAY 2014, DOI: 10.1002/9781118655252.ch19

  15. 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

  16. 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

  17. The Effect of Package Type on Selected Parameters of Nutritional Quality of the Chilled Stored Red Sauerkraut

    Journal of Food Processing and Preservation

    Joanna Kapusta-Duch, Barbara Kusznierewicz, Teresa Leszczyńska and Barbara Borczak

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


    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

  19. 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

  20. 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