fermented foods - Globe Thesis

Keyword [fermented foods] Result: 1 - 20 \| Page: 1 of 1
1.	Construction Of Bacteria Strains Library From Fermented Foods And Cluster Analysis
2.	Antibiotic Resistance Assessment And Functional Strain Screening Of Lactic Acid Bacteria From Chinese Fermented Foods
3.	Separation、Screening And Application Of Probiotics From Natural Fermented Foods In Changbai Mountain Region
4.	Comparative Genomic Analysis Of The Type Strains Of Genus Enterococcus And Multilocus Sequence Typing Of Enterococcus Faecalis Isolated From Fermented Foods
5.	Correlation Between Structural Shifts Of Microbiota And Compositions Of Flavors During The Stage Of Acetic Acid Fermentation Of Zhenjiang Aromatic Vinegar
6.	The Causing Environment Analysis And Educational Implication Of Dali Traditional Fermented Foods Processing Technologies
7.	Screening Of Probiotics From Traditional Fermented Foods And Application In Cheese Processing
8.	Application Of Multiple Headspace SPME Followed By GC To Quantitative Analysis Of Ethyl Carbamate In Various Alcoholic Beverages And Bread
9.	Multilocus Sequence Typing Of Lactobacillus Plantarum From Naturally Fermented Foods
10.	Study On Bacterial Community Structures And Metatranscriptomics From Traditional Fermented Food,and Bacterial Spoilers In Yunnan
11.	Microbial Degradation Of Organophosphorus Pesticides In Fermented Foods
12.	Research And Application On The Electrochemical Detection Methods Of Tyramine And Tryptamine In Fermented Foods
13.	Multilocus Sequence Typing Of Lactobacillus Fermentum From Home-made Fermented Foods
14.	Screening And Functional Properties Of Probiotic Lactobacillus From Home-made Fermented Foods
15.	Microbial Degradation Of Carbamate Pesticides In Fermented Foods
16.	Structure Characteristics,Functional Properties Of Okra Polysaccharide And Its Modification In Fermented Foods
17.	Production and characterization of bioactive peptides from soy fermented foods and their hydrolysates
18.	Improvement Of Multicopper Oxidase Applied Properties In Degradation Of Biogenic Amines By Employment Of Optimized Expression Strategies
19.	The Determination Of Phenyllactic Acid In Fermented Foods And Its Application In Fermented Vegetables Preservative
20.	Study On Risk Control And Management Of Traditional Fermented Food
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