134 results on '"Komaitis M"'
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2. Predicting relative concentrations of bioavailable iron in foods using in vitro digestion: New developments
3. Grape skins as a natural support for yeast immobilization
4. Single cell oil production by Yarrowia lipolytica growing on an industrial derivative of animal fat in batch cultures
5. Production of γ-linolenic acid by Cunninghamella echinulata cultivated on glucose and orange peel
6. Lipid and γ-linolenic acid accumulation in strains of zygomycetes growing on glucose
7. Continuous wine making by γ-alumina-supported biocatalyst: Quality of the wine and distillates
8. The Effect of K+, Ca2+ and their Mixtures on Low Acyl Gellan Gels
9. The Effect of Sugars on Low Acyl Gellan Gels
10. Antioxidant Capacity of Hops
11. List of Contributors
12. Microbial fatty acid specificity
13. Organic nitrogen of tomato waste hydrolysate enhances glucose uptake and lipid accumulation in Cunninghamella echinulata
14. Composition of lipids produced by some strains ofCandida species. Production of single-cell oil in a chemostat culture
15. Evaluation of lead, mercury, cadmium and arsenic accumulation, and fatty acids' profile in muscle and cephalothorax of Parapenaeus longirostris (Mediterranean shrimp) and of Pandalus borealis (northern shrimp)
16. Repression of reserve lipid turnover in Cunninghamella echinulata and Mortierella isabellina cultivated in multiple-limited media
17. Triglyceride composition of olive oil, cottonseed oil and their mixtures by low temperature crystallization and gas liquid chromatography
18. Antimicrobial effect of filipendula ulmaria plant extract against selected foodborne pathogenic and spoilage bacteria in laboratory media, fish flesh and fish roe product
19. Volatile profiles of healthy and aflatoxin contaminated pistachios
20. Natural antioxidant constituents from selected aromatic plants and their antimicrobial activity against selected pathogenic microorganisms
21. Headspace analysis of volatile flavor compounds of olive oils from Lianolia variety
22. Grape skins as a natural support for yeast immobilization
23. Effect of a Teucrium polium L. extract on the growth and fatty acid composition of Saccharomyces cerevisiae and Yarrowia lipolytica
24. INFLUENCE OF CULTIVAR, HARVESTING SEASON AND GEOGRAPHICAL ORIGIN ON PHENOLIC CONTENT IN LEAVES OF GREEK OLIVE CULTIVARS
25. TOTAL PHENOLIC CONTENT, PHENOLIC PROFILE AND ANTIOXIDANT ACTIVITY IN LEAVES AND DRUPES OF GREEK OLIVE CULTIVARS
26. Iron or zinc dialyzability obtained from a modified in vitro digestion procedure compare well with iron or zinc absorption from meals
27. EFFECTS OF PACKAGE ATMOSPHERE AND TEMPERATURE ON PHENOLICS, TOTAL ANTIOXIDANT CAPACITY AND COLOUR IN KERNELS OF 'FRANQUETTE' WALNUTS DURING 8-MONTH STORAGE
28. Specificity of Mucor miehei lipase on methyl ester substrates
29. Organic nitrogen of tomato waste hydrolysate enhances glucose uptake and lipid accumulation inCunninghamella echinulata
30. Essential oil composition of Pistacia lentiscus L. and Myrtus communis L.: Evaluation of antioxidant capacity of methanolic extracts
31. Analysis of flavonoids and phenolic acids in Greek aromatic plants: Investigation of their antioxidant capacity and antimicrobial activity
32. Determination of phenolic compounds in aromatic plants by RP-HPLC and GC-MS
33. Investigation by Fractional Crystallization of Classes of Compounds Formed during Frying of Vegetable-Oils
34. RP-HPLC Analysis of the Phenolic Compounds of Plant Extracts. Investigation of Their Antioxidant Capacity and Antimicrobial Activity
35. Effectiveness of determinations of fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils
36. Wine production using yeast immobilized on quince biocatalyst at temperatures between 30 and 0 °C
37. Spectrophotometric determination of BHA in edible fats and oils
38. Low-Temperature Brewing Using Yeast Immobilized on Dried Figs
39. Wine Production Using Yeast Immobilized on Apple Pieces at Low and Room Temperatures
40. Specificity of Mucor miehei lipase on methyl ester substrates
41. A mathematical model for the study of lipid accumulation in oleaginous microorganisms. II. Study of cellular lipids of Mucor circinelloides during growth on a vegetable oil
42. A mathematical model for the study of lipid accumulation in oleaginous microorganisms. I. Lipid accumulation during growth of Mucor circinelloides CBS 172-27 on a vegetable oil
43. Thin layer chromatographic detection of some common antioxidants
44. Lipid levels in cabbage leaves (Brassica oleracea)
45. Polarographic determination of trace elements in food from a single digest.
46. Composition of lipids produced by some strains of Candida species. Production of single-cell oil in a chemostat culture.
47. Lipid and ?-linolenic acid accumulation in strains of zygomycetes growing on glucose
48. Effect of aqueous extracts of some plants of Lamiaceae family on the growth of Yarrowia lipolytica
49. Antioxidant and antimicrobial properties of tea and aromatic plant extracts against bacterial foodborne pathogens: A comparative evaluation
50. Antimicrobial effect of filipendula ulmaria plant extract against selected foodborne pathogenic and spoilage bacteria in laboratory media, fish flesh and fish roe product
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