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Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species.
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- Journal of Applied Microbiology, 2013, v. 114, n. 2, p. 404, doi. 10.1111/jam.12045
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- Article
Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry.
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- Journal of Applied Microbiology, 2011, v. 110, n. 2, p. 529, doi. 10.1111/j.1365-2672.2010.04904.x
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- Article
Glucose-Limited fed-batch cultivation of Escherichia coli with computer-controlled fixed growth rate.
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- Biotechnology & Bioengineering, 1990, v. 35, n. 3, p. 312, doi. 10.1002/bit.260350313
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- Article
POSSIBILITY FOR A STRAWBERRY JAM SENSORY STANDARD.
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- Journal of Sensory Studies, 2011, v. 26, n. 1, p. 71, doi. 10.1111/j.1745-459X.2010.00323.x
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- Article
A Method for GC–Olfactometry Panel Training.
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- Chemosensory Perception, 2013, v. 6, n. 4, p. 179, doi. 10.1007/s12078-013-9156-x
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- Article
Uptake and accumulation of B-group vitamers in Saccharomyces cerevisiae in ethanol-stat fed-batch culture.
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- World Journal of Microbiology & Biotechnology, 2014, v. 30, n. 9, p. 2351, doi. 10.1007/s11274-014-1660-x
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- Article