Changes in Phosphoglyceride Composition during Storage of Ultrahigh-Temperature Milk, as Assessed by ³¹P-Nuclear Magnetic Resonance: Possible Involvement of Thermoresistant Microbial Enzymes

By Belloque Josefina   Carrascosa Alfonso V.   López-Fandiño Rosina  

Journal of Food Protection, Vol. 64, Iss. 6, 2001-06 ,pp. : 850-855

International Association for Food Protection

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Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese

By Majcher Małgorzata A   Goderska Kamila   Pikul Jan   Jeleń Henryk H  

Journal of the Science of Food and Agriculture, Vol. 91, Iss. 8, 2011-06 ,pp. : 1416-1423

John Wiley & Sons Inc

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Changes in the Microbial Composition of Raw Milk Induced by Thermization Treatments Applied Prior to Traditional Greek Hard Cheese Processing

By Samelis John   Lianou Alexandra   Kakouri Athanasia   Delbès Céline   Rogelj Irena   Bogovič-Matijašić Bojana   Montel Marie-Christine  

Journal of Food Protection, Vol. 72, Iss. 4, 2009-04 ,pp. : 783-790

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Analysis of ramie fiber length changes during the stretch-breaking process

By Ji Xiao‐lei  

Journal of the Textile Institute, Vol. 103, Iss. 1, 2012-01 ,pp. : 99-105

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Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process

By Xu Wei   Xu Qingping   Chen Jinghua   Lu Zhenming   Xia Rong   Li Guoquan   Xu Zhenghong   Ma Yanhe  

Journal of the Science of Food and Agriculture, Vol. 91, Iss. 9, 2011-07 ,pp. : 1612-1617

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