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Publicaciones en la fuente INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Tipo Año Título Fuente
Artículo2024A consortium of different Saccharomyces species enhances the content of bioactive tryptophan-derived compounds in wine fermentationsINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Artículo2024Commercial wine yeast nitrogen requirement influences the production of secondary metabolites (aroma, hydroxytyrosol, melatonin and other bioactives) during alcoholic fermentationINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Artículo2015Production and partial characterization of exopolysaccharides produced by two Lactobacillus suebicus strains isolated from ciderINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Artículo2014Overproduction of 2-phenylethanol by industrial yeasts to improve organoleptic properties of bakers' productsINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Artículo2012Increased raw poultry meat colonization by extended spectrum beta-lactamase-producing Escherichia coli in the south of SpainINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Artículo2010Diversity of Saccharomyces and non-Saccharomyces yeasts in three red grape varieties cultured in the Serrania de Ronda (Spain) vine-growing regionINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Artículo2010Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar productionINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Artículo2010Increased biomass production of industrial bakers' yeasts by overexpression of Hap4 geneINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Artículo2010Modelling the effect of ascorbic acid, sodium metabisulphite and sodium chloride on the kinetic responses of lactic acid bacteria and yeasts in table olive storage using a specifically implemented Quasi-chemical primary modelINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY