Cargando…

Application of Innovative Technologies for Improved Food Quality and Safety

Detalles Bibliográficos
Autores principales:	Kourkoutas, Yiannis, Chorianopoulos, Nikos, Nisiotou, Aspasia, Valdramidis, Vasilis P., Karatzas, Kimon A. G.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi Publishing Corporation 2016
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4736334/ https://www.ncbi.nlm.nih.gov/pubmed/26881232 http://dx.doi.org/10.1155/2016/9160375

Ejemplares similares

Bioactive Natural Products: Facts, Applications, and Challenges
por: Kourkoutas, Yiannis, et al.
Publicado: (2015)

Bioactive Natural Products 2016
por: Kourkoutas, Yiannis, et al.
Publicado: (2016)

Bioactive Natural Products 2018
por: Kourkoutas, Yiannis, et al.
Publicado: (2018)

Torulaspora delbrueckii May Help Manage Total and Volatile Acidity of Santorini-Assyrtiko Wine in View of Global Warming
por: Sgouros, Georgios, et al.
Publicado: (2023)

New Frontiers in Wine Microbiology
por: Nisiotou, Aspasia
Publicado: (2021)

Food Preservation: Challenges and Efforts for the Future
por: Kourkoutas, Yiannis, et al.
Publicado: (2020)

Detection and Identification of Probiotic Lactobacillus plantarum Strains by Multiplex PCR Using RAPD-Derived Primers
por: Galanis, Alex, et al.
Publicado: (2015)

Escherichia coli K-12 Transcriptomics for Assessing the Mechanism of Action of High-Power Ultrasound
por: Spiteri, David, et al.
Publicado: (2023)

Immobilization Technologies in Probiotic Food Production
por: Mitropoulou, Gregoria, et al.
Publicado: (2013)

Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production
por: Saxami, Georgia, et al.
Publicado: (2016)

Editorial: Functional Foods and Bioactive Compounds for Improving and Maintaining Digestive Health
por: Yanni, Amalia, et al.
Publicado: (2022)

The Effect of Novel Packaging Technology on Food Safety and Quality
por: Paolucci, Marina, et al.
Publicado: (2021)

Fast Nondestructive Detection Technology and Equipment for Food Quality and Safety
por: Guo, Zhiming, et al.
Publicado: (2023)

Use of Microbes for Improving Food Safety and Quality
por: Zdolec, Nevijo, et al.
Publicado: (2018)

Indigenous Yeast Interactions in Dual-Starter Fermentations May Improve the Varietal Expression of Moschofilero Wine
por: Nisiotou, Aspasia, et al.
Publicado: (2019)

Interdisciplinary Approach to Improve Agri-Food Safety and Quality
por: Serio, Francesca
Publicado: (2022)

Understanding Wine through Yeast Interactions
por: Zilelidou, Evangelia A., et al.
Publicado: (2021)

Natural Antioxidants: Innovative Extraction and Application in Foods
por: Loizzo, Monica Rosa, et al.
Publicado: (2021)

Application of Analytical Chemistry to Foods and Food Technology
por: Naviglio, Daniele, et al.
Publicado: (2020)

Application of Emerging Non-Thermal Processing Technologies: Impact on Characteristics, Efficacy, and Safety of Foods
por: Roig-Sagués, Artur X., et al.
Publicado: (2023)

Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid Bacteria
por: Nisiotou, Aspasia A., et al.
Publicado: (2015)

Recent Advances in OMICs Technologies and Application for Ensuring Meat Quality, Safety and Authenticity
por: Gagaoua, Mohammed
Publicado: (2022)

Application of Immunoassay Technology in Food Inspection
por: Li, Peipei, et al.
Publicado: (2023)

Challenge of Innovative Technology: How to Improve Efficiency of Korean Medicine?
por: Park, Wansu, et al.
Publicado: (2016)

Patterns of Genetic Diversity and the Invasion of Commercial Starters in Saccharomyces cerevisiae Vineyard Populations of Santorini Island
por: Chalvantzi, Ioanna, et al.
Publicado: (2020)

Grapevine Responses to Heat Stress and Global Warming
por: Venios, Xenophon, et al.
Publicado: (2020)

Biogeographical Regionalization of Wine Yeast Communities in Greece and Environmental Drivers of Species Distribution at a Local Scale
por: Chalvantzi, Ioanna, et al.
Publicado: (2021)

Innovation and Technology in Iran
por: Akhondzadeh, Shahin
Publicado: (2017)

Digital Health Innovations in the Battle against COVID-19: A Global Perspective
por: Koumpouros, Yiannis
Publicado: (2023)

Application of Antibody and Immunoassay for Food Safety
por: Lei, Hongtao, et al.
Publicado: (2022)

Application of Novel Thermal Technology in Foods Processing
por: Leong, Sze Ying, et al.
Publicado: (2022)

Advances in the Application of Cold Plasma Technology in Foods
por: Sainz-García, Elisa, et al.
Publicado: (2023)

Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains
por: Martínez-Villaluenga, Cristina, et al.
Publicado: (2023)

Rapid Methods for Assessing Food Safety and Quality
por: Visciano, Pierina, et al.
Publicado: (2020)

Assessment of Food Quality and Safety of Cultivated Macroalgae
por: Løvdal, Trond, et al.
Publicado: (2021)

Innovative Application of SERS in Food Quality and Safety: A Brief Review of Recent Trends
por: Xu, Meng-Lei, et al.
Publicado: (2022)

Technology, innovation and health equity
por: Fong, Hildy, et al.
Publicado: (2015)

Application of Spectrometric Technologies in the Monitoring and Control of Foods and Beverages
por: Boqué, Ricard, et al.
Publicado: (2021)

Recent Developments in the Applications of Fingerprinting Technology in the Food Field
por: Câmara, José S., et al.
Publicado: (2022)

Smart and Multifunctional Nanomaterials and Applications for Food Safety
por: Wu, Long
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_2eech8f7pmtcp9rbks7gmqqek7