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European Food Research and Technology A, Vol. 224, Iss. 6, 2007-04 ,pp. : 695-705

Springer Publishing Company

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Effect of Vanillin, Ethyl Vanillin, and Vanillic Acid on the Growth and Heat Resistance of Cronobacter Species

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Journal of Food Protection, Vol. 74, Iss. 12, 2011-12 ,pp. : 2062-2069

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Influence of different aging systems and oak woods on aged wine color and anthocyanin composition

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European Food Research and Technology A, Vol. 219, Iss. 2, 2004-07 ,pp. : 124-132

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The content of L-carnitine in meat after different methods of heat treatment

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Effects of Aging and Heat Treatment on Whole Yeast Cells and Yeast Cell Walls and on Adsorption of Ochratoxin A in a Wine Model System

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