Navegar

Colección

Datos Estadísticas

Lista de

Zygosaccharomyces rouxii
10
"Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media" (2014) Rojo, M.C.;Arroyo López, F.N.;Lerena, M.C. (...)Combina, M. Food Control. 50:349-355
"Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems" (2010) Hracek, V.M.; Gliemmo, M.F.; Campos, C.A. Food Research International. 43(8):2171-2175
"Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems" (2010) Hracek, V.M.; Gliemmo, M.F.; Campos, C.A. Food Research International. 43(8):2171-2175
"Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems" (2010) Hracek, V.M.; Gliemmo, M.F.; Campos, C.A. Food Research International. 43(8):2171-2175
"Response of some microorganisms to ultraviolet treatment on fresh-cut pear" (2008) Schenk, M.; Guerrero, S.; Alzamora, S.M. Food and Bioprocess Technology. 1(4):384-392
"Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices" (2000) Cerrutti, P.;Segovia De Huergo, M.;Galvagno, M. (...)Del Pilar Buera, M. Applied Microbiology and Biotechnology. 54(4):575-580
"Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices" (2000) Cerrutti, P.;Segovia De Huergo, M.;Galvagno, M. (...)Del Pilar Buera, M. Applied Microbiology and Biotechnology. 54(4):575-580
"Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purées" (1996) Cerrutti, P.; Alzamora, S.M. International Journal of Food Microbiology. 29(2-3):379-386
"Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purées" (1996) Cerrutti, P.; Alzamora, S.M. International Journal of Food Microbiology. 29(2-3):379-386