Hydrolyzed whey proteins as emulsifiers and stabilizers in high-pressure processed dressings

Food Hydrocolloids, 2004
Academic article

Factors influencing yeast fermentation and the effect of LMW sugars and yeast fermentation on hearth bread quality

Cereal Chemistry, 2004
Academic article

Effects of carbon dioxide on yield, texture and microstructure of cooked ground beef

Meat Science, 2004
Academic article

Cross-resistance to antibiotics of Escherichia coli adapted to benzalkonium chloride or exposed to stress-inducers

Journal of Applied Microbiology, 2004
Academic article

Attitudes towards the use of GMOs in food production and their impact on buying intention: The role of positive sensory experience

Agribusiness, 2004
Academic article

Assessing the performance of classifiers when classes arise from a continuum

Computational Statistics & Data Analysis, 2004
Academic article

Wine is bactericidal to foodborne pathogens

Journal of Food Science, 2004
Academic article

Vaccination and immune responses against atypical Aeromonas salmonicida in spotted wolffish (Anarhichas minor Olafsen) juveniles

Fish and Shellfish Immunology, 2004
Academic article

The lactic acid bacteria, the food chain, and their regulation

Trends in Food Science & Technology, 2004
Academic article

The “boiling” phenomenon in formic acid preserved poultry by-products

Scientifur, 2004
Academic article