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Journal Abstract Search

331 related items for PubMed ID: 20492282

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  • 22. Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.
    Bautista-Gallego J, Arroyo-López FN, Durán-Quintana MC, Garrido-Fernández A.
    Food Microbiol; 2010 May; 27(3):403-12. PubMed ID: 20227606
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  • 25. Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation.
    Moore JF, DuVivier R, Johanningsmeier SD.
    J Food Sci; 2022 Feb; 87(2):599-611. PubMed ID: 35018637
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  • 27. Evaluation of the use of malic acid decarboxylase-deficient starter culture in NaCl-free cucumber fermentations to reduce bloater incidence.
    Zhai Y, Pérez-Díaz IM, Diaz JT, Lombardi RL, Connelly LE.
    J Appl Microbiol; 2018 Jan; 124(1):197-208. PubMed ID: 29091336
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  • 28. Identification of potential causative agents of the CO2-mediated bloater defect in low salt cucumber fermentation.
    Zhai Y, Pérez-Díaz IM.
    Int J Food Microbiol; 2021 Apr 16; 344():109115. PubMed ID: 33662901
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  • 35. Characteristics of spoilage-associated secondary cucumber fermentation.
    Franco W, Pérez-Díaz IM, Johanningsmeier SD, McFeeters RF.
    Appl Environ Microbiol; 2012 Feb 16; 78(4):1273-84. PubMed ID: 22179234
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  • 38. Sorbic acid as a selective agent in cucumber fermentations. II. Effect of sorbic acid on the yeast and lactic acid fermentations in brined cucumbers.
    COSTILOW RN, COUGHLIN FM, ROBBINS EK, HSU WT.
    Appl Microbiol; 1957 Nov 16; 5(6):373-9. PubMed ID: 13488440
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