Detalhe da pesquisa
1.
Authentication of commercial spices based on the similarities between gas chromatographic fingerprints.
J Sci Food Agric
; 98(8): 2989-3000, 2018 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-29178169
2.
Preparation of reminiscent aroma mixture of Japanese soy sauce.
Biosci Biotechnol Biochem
; 80(3): 533-9, 2016.
Artigo
em Inglês
| MEDLINE | ID: mdl-26494283
3.
The effect of low-pressure carbonation on the heat inactivation of Escherichia coli.
Biosci Biotechnol Biochem
; 75(10): 1945-50, 2011.
Artigo
em Inglês
| MEDLINE | ID: mdl-21979074
4.
The effects of high hydrostatic pressure treatment on the flavor and color of grated ginger.
Biosci Biotechnol Biochem
; 74(10): 1981-6, 2010.
Artigo
em Inglês
| MEDLINE | ID: mdl-20944393
5.
High correlation between octanol-air partition coefficient and aroma release rate from O/W emulsions under non-equilibrium.
Food Res Int
; 116: 883-887, 2019 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-30717019
6.
Enzyme inactivation and quality preservation of sake by high-pressure carbonation at a moderate temperature.
Biosci Biotechnol Biochem
; 72(1): 22-8, 2008 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-18175918
7.
Effectiveness of water-air and octanol-air partition coefficients to predict lipophilic flavor release behavior from O/W emulsions.
Food Chem
; 239: 712-717, 2018 Jan 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-28873626
8.
Increase in hydrophobicity of Bacillus subtilis spores by heat, hydrostatic pressure, and pressurized carbon dioxide treatments.
J Biosci Bioeng
; 125(3): 327-332, 2018 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-29107628
9.
Extraction of Volatile Flavor Compounds From Tobacco Leaf Through a Low-Density Polyethylene Membrane.
J Chromatogr Sci
; 55(3): 373-377, 2017 03 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-27881495
10.
Inactivation of Bacillus spores by the combination of moderate heat and low hydrostatic pressure in ketchup and potage.
Int J Food Microbiol
; 107(2): 124-30, 2006 Mar 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-16260058
11.
Mechanisms behind tailing in the pressure inactivation curve of a clinical isolate of Escherichia coli O157:H7.
Int J Food Microbiol
; 109(1-2): 103-8, 2006 May 25.
Artigo
em Inglês
| MEDLINE | ID: mdl-16503069
12.
L-Lactic acid production from glycerol coupled with acetic acid metabolism by Enterococcus faecalis without carbon loss.
J Biosci Bioeng
; 121(1): 89-95, 2016 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-26168904
13.
Identification of distinctive volatile compounds in fish sauce.
J Agric Food Chem
; 50(19): 5412-6, 2002 Sep 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-12207484
14.
Effect of citrate ions on the softening of root crops prepared with freeze-thaw impregnation of macerating enzymes.
J Food Sci
; 79(3): E333-41, 2014 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-24456428
15.
Effects of high-pressure carbonation on intracellular ATP and NADH levels and DNA damage in Escherichia coli cells.
Biocontrol Sci
; 18(4): 199-203, 2013.
Artigo
em Inglês
| MEDLINE | ID: mdl-24366625
16.
Combined effects of carbonation with heating and fatty acid esters on inactivation and growth inhibition of various bacillus spores.
J Food Prot
; 76(9): 1568-74, 2013 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-23992501
17.
Inactivation of enzymes in fresh sake using a continuous flow system for high-pressure carbonation.
Biosci Biotechnol Biochem
; 69(11): 2094-100, 2005 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-16306690
18.
Effects of minerals on resistance of Bacillus subtilis spores to heat and hydrostatic pressure.
Appl Environ Microbiol
; 69(10): 6307-10, 2003 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-14532097