| 1 |
Biochemical Properties of a Partially Purified Protease from Bacillus sp. CL18 and Its Use to Obtain Bioactive Soy Protein Hydrolysates
Lermen AM, Clerici NJ, Daroit DJ
Applied Biochemistry and Biotechnology, 192(2), 643, 2020 |
| 2 |
Increased stability of alcohol oxidase under high hydrostatic pressure
Buchholz-Afari MI, Halalipour A, Yang DY, Reyes-De-Corcuera JI
Journal of Food Engineering, 246, 95, 2019 |
| 3 |
Modified atmosphere packaging pre-storage treatment for thermal control of E. coli. ATCC 25922 in almond kernels assisted by radio frequency energy
Cheng T, Wang SJ
Journal of Food Engineering, 246, 253, 2019 |
| 4 |
An individual-carcass model for quantifying bacterial cross-contamination in an industrial three-stage poultry scalding tank
McCarthy Z, Smith B, Fazil A, Ryan SD, Wu JH, Munther D
Journal of Food Engineering, 262, 142, 2019 |
| 5 |
pH dependent C-jejuni thermal inactivation models and application to poultry scalding
McCarthy Z, Smith B, Fazil A, Wu JH, Ryan SD, Munther D
Journal of Food Engineering, 223, 1, 2018 |
| 6 |
Purification, Kinetic, and Thermodynamic Characteristics of an Exo-polygalacturonase from Penicillium notatum with Industrial Perspective
Amin F, Bhatti HN, Bilal M, Asgher M
Applied Biochemistry and Biotechnology, 183(1), 426, 2017 |
| 7 |
Comparative Thermal Inactivation Analysis of Aspergillus oryzae and Thiellavia terrestris Cutinase: Role of Glycosylation
Shirke AN, Su A, Jones JA, Butterfoss GL, Koffas MAG, Kim JR, Gross RA
Biotechnology and Bioengineering, 114(1), 63, 2017 |
| 8 |
Solar water pasteurizer: Productivity and treatment efficiency in microbial decontamination
Carielo G, Calazans G, Lima G, Tiba C
Renewable Energy, 105, 257, 2017 |
| 9 |
Copper, zinc superoxide dismutase from Caragana jubata: A thermostable enzyme that functions under a broad pH and temperature window
Kumar A, Sharma M, Bhardwaj PK, Vats SK, Singh D, Kumar S
Process Biochemistry, 51(10), 1434, 2016 |
| 10 |
Potato Patatin Generates Short-Chain Fatty Acids from Milk Fat that Contribute to Flavour Development in Cheese Ripening
Spelbrink REJ, Lensing H, Egmond MR, Giuseppin MLF
Applied Biochemistry and Biotechnology, 176(1), 231, 2015 |
