Production of Cyclopiazonic Acid by Molds Isolated from Taleggio Cheese

By Finoli Carlo   Vecchio Angela   Galli Antonietta   Franzetti Laura  

Journal of Food Protection, Vol. 62, Iss. 10, 1999-10 ,pp. : 1198-1202

International Association for Food Protection

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Citrinin Production and Stability in Cheese

By Bailly J. D.   Querin A.   Le Bars-Bailly S.   Benard G.   Guerre P.  

Journal of Food Protection, Vol. 65, Iss. 8, 2002-08 ,pp. : 1317-1321

International Association for Food Protection

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Inhibition of Proteolytic Enzymes from Pseudomonas fluorescens ATCC 948 and Angiotensin I-Converting Enzyme by Peptides from Zein, Hordein, and Gluten Hydrolysates

By Gobbetti M.   Smacchi E.   Corsetti A.   Bellucci M.  

Journal of Food Protection, Vol. 60, Iss. 5, 1997-05 ,pp. : 499-504

International Association for Food Protection

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Chemical and Bacteriological Characteristics of Pichtogalo Chanion Cheese and Mesophilic Starter Cultures for Its Production

By Papageorgiou Demetrios K.   Abrahim Amin   Bori Mina   Doundounakis Spiros  

Journal of Food Protection, Vol. 61, Iss. 6, 1998-06 ,pp. : 688-692

International Association for Food Protection

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Utilization of Bovine Blood Plasma Obtained from a Slaughterhouse for Economic Production of Probiotics

By Hyun C.-K.   Shin H.-K.  

Journal of Fermentation and Bioengineering, Vol. 86, Iss. 1, 1998-01 ,pp. : 34-37

Elsevier

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