Found 9 results
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Journal Article
Z. Jeknić, Jeknić, S., Jevremović, S., Subotić, A., and Chen, T. H. H., “Alteration of flower color in Iris germanica L. 'Fire Bride' through ectopic expression of phytoene synthase gene (crtB) from Pantoea agglomerans.”, Plant Cell Rep, vol. 33, no. 8, pp. 1307-21, 2014.
J. Duan, Jiang, Y., and Zhao, Y., “Chitosan-whey protein isolate composite films for encapsulation and stabilization of fish oil containing ultra pure omega-3 fatty acids.”, J Food Sci, vol. 76, no. 1, pp. C133-41, 2011.
Z. Jeknić, Morré, J. T., Jeknić, S., Jevremović, S., Subotić, A., and Chen, T. H. H., “Cloning and functional characterization of a gene for capsanthin-capsorubin synthase from tiger lily (Lilium lancifolium Thunb. 'Splendens').”, Plant Cell Physiol, vol. 53, no. 11, pp. 1899-912, 2012.
J. P. Osborne, A Morneau, D., and R de Orduña, M., “Degradation of free and sulfur-dioxide-bound acetaldehyde by malolactic lactic acid bacteria in white wine.”, J Appl Microbiol, vol. 101, no. 2, pp. 474-9, 2006.
J. Song, Smart, R., Wang, H., Dambergs, B., Sparrow, A., and Qian, M. C., “Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine.”, Food Chem, vol. 173, pp. 424-31, 2015.
Y. Zhang, Jiao, S., Lian, Z., Deng, Y., and Zhao, Y., “Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus).”, J Food Sci, vol. 80, no. 5, pp. E1012-20, 2015.
A. Hunt, Park, J. W., and Handa, A., “Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins.”, J Food Sci, vol. 74, no. 9, pp. C683-92, 2009.
T. Okada and Morrissey, M. T., “Recovery and characterization of sardine oil extracted by pH adjustment.”, J Agric Food Chem, vol. 55, no. 5, pp. 1808-13, 2007.
Y. - C. Su, Duan, J., and Wu, W. - H., “Selectivity and specificity of a chromogenic medium for detecting Vibrio parahaemolyticust.”, J Food Prot, vol. 68, no. 7, pp. 1454-6, 2005.