An Internal Amplification Control System Based on Primer-Dimer Formation for PCR Product Detection by DNA Hybridization

By Leggate Johanna   Blais Burton W.  

Journal of Food Protection, Vol. 69, Iss. 9, 2006-09 ,pp. : 2280-2284

International Association for Food Protection

Access to resources Recommend Favorite

The Efficiency of Temperature-Shift Strategy to Improve the Production of α-Amylase by Bacillus sp. in a Solid-State Fermentation System

By Hashemi Maryam  

Food and Bioprocess Technology, Vol. 5, Iss. 3, 2012-04 ,pp. : 1093-1099

Springer Publishing Company

Access to resources Recommend Favorite

Formation and Reduction of Acrylamide in Maillard Reaction: A Review Based on the Current State of Knowledge

By Zhang Yu   Zhang Ying  

Critical Reviews in Food Science and Nutrition, Vol. 47, Iss. 5, 2007-06 ,pp. : 521-542

Taylor & Francis Ltd

Access to resources Recommend Favorite

Vibrational microspectroscopy of food. Raman vs. FT-IR

By Thygesen L.G.   Lokke M.M.   Micklander E.   Engelsen S.B.  

Trends in Food Science and Technology, Vol. 14, Iss. 1, 2003-01 ,pp. : 50-57

Elsevier

Access to resources Recommend Favorite

Simultaneous detection of the main black aspergilli responsible for ochratoxin A (OTA) contamination in grapes by multiplex real-time polymerase chain reaction

By Selma M. V.  

Food Additives and Contaminants, Vol. 26, Iss. 2, 2009-02 ,pp. : 180-188

Taylor & Francis Ltd

Access to resources Recommend Favorite