Sensitisation of Escherichia coli to antibacterial peptides and enzymes by high-pressure homogenisation.
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Enhanced cell disruption strategy in the release of recombinant hepatitis B surface antigen from Pichia pastoris using response surface methodology.Investigation into the antimicrobial action and mechanism of a novel endogenous peptide β-casein 197 from human milkHigh-pressure homogenization as a non-thermal technique for the inactivation of microorganisms.A combination of HPLC and automated data analysis for monitoring the efficiency of high-pressure homogenizationComparison of reduction in foodborne viral surrogates by high pressure homogenization.High pressure homogenization to improve the stability of casein - hydroxypropyl cellulose aqueous systems.Inactivation of Aspergillus niger in mango nectar by high-pressure homogenization combined with heat shock.Quality of mango nectar processed by high-pressure homogenization with optimized heat treatment.Inactivation of Escherichia coli K-12 exposed to pressures in excess of 300 MPa in a high-pressure homogenizer.Ultra-High Pressure Homogenization-Induced Changes in Skim Milk: Impact on Acid Coagulation Properties
P2860
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P2860
Sensitisation of Escherichia coli to antibacterial peptides and enzymes by high-pressure homogenisation.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年学术文章
@wuu
2005年学术文章
@zh
2005年学术文章
@zh-cn
2005年学术文章
@zh-hans
2005年学术文章
@zh-my
2005年学术文章
@zh-sg
2005年學術文章
@yue
2005年學術文章
@zh-hant
name
Sensitisation of Escherichia c ...... high-pressure homogenisation.
@en
Sensitisation of Escherichia c ...... high-pressure homogenisation.
@nl
type
label
Sensitisation of Escherichia c ...... high-pressure homogenisation.
@en
Sensitisation of Escherichia c ...... high-pressure homogenisation.
@nl
prefLabel
Sensitisation of Escherichia c ...... high-pressure homogenisation.
@en
Sensitisation of Escherichia c ...... high-pressure homogenisation.
@nl
P1476
Sensitisation of Escherichia c ...... high-pressure homogenisation.
@en
P2093
Ann M J Diels
Jan De Taeye
P304
P356
10.1016/J.IJFOODMICRO.2005.04.027
P577
2005-08-26T00:00:00Z