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32篇 您的检索式：作者名="NOUT M T"

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	题名	作者	年代	出处	被引量
1	A computerised system for the identification of lactic acid bacteria显示文摘	WIJTZES T BRUGGEMAN M R NOUT M J	1997	International Journal of Food Microbiology1997，38，1：	1
2	Development of defined mixed-culture fungal fermentation starter granulate for controlled production of rice wine显示文摘	Dung N T P Rombouts F M Nout M J R	2005	Innovative Food Science and EmergingTechnologies2005，，6：	1
3	Amino acid profiles of sufu, a Chinese fermented soybean food显示文摘	HAN Beizhong ROMBOUTS F M NOUT M T	2004	Journal of Food Composition and Analysis2004，17，6：	1
4	Development of defined mixed-culture fangal fermentation starter granulate for controlled production of rice wine 显示文摘	DUNG N T P ROMBOUTS F M NOUT M J R	2005	Innovative Food Science and Emerging Technologies2005，6，4：	1
5	Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp, bulgaricus on the metabolite profile of set-yoghurt 显示文摘	Settachaimongkon S Nout M J R Fernandes E C A Hettinga K A Vervoort J M van Hooijdonk T C M Zwietering M H Smid E J van Valenberg H J F	2014	International Journal of Food Microbiology2014，177，：	1
6	A computerised system for the identification of lactic acid bacteria显示文摘	Wijtzes T Bruggeman MR Nout M J R		International Journal of Food Microbiology0，138，：	1
7	Functionality of selected strains of moulds and yeasts from Vietnamese rice wine starters 显示文摘	DUNGA N T P ROMBOUTSB F M NOUT M J R	2006	Food Microbiology2006，23，：	1
8	Complex microbiota of a Chinese 'Fen' liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods显示文摘	Zheng X W Yan Z Han B Z Zwietering M H Samson R A Boekhout T Robert Nout M J	2012	Food Microbiology2012，31，：	1
9	A computerised system for the identification of lactic acid bacteria 显示文摘	WIJTZES T BRUGGEMAN M R NOUT M J	1997	International Journal of Food Microbiology1997，38，1：	1
10	Ergosterol content of Rhizopus oligosporus NRRL 5905 grown in liquid and solid substrates显示文摘	Nout M J R Bonants-van Laarhoven T M G de Jongh	1987	Appl MicrobiolBiotechnol1987，2，：	1
11	Functionality of se- lect-ed strains of moulds and yeasts from Vietnamese rice wine starters 显示文摘	DUNG N T P ROMBOUTS F M NOUT M J R	2006	Food Mierobiol2006，23，4：	1
12	Yeasts and lactic acid bacteria microbiota from masau (Zizi- phus mauritiana) fruits and their fermented fruit pulp in Zimbabwe 显示文摘	Nyanga L K Nout M J R Gadaga T H	2007	International Journal of Food Micro- biology2007，120，12：	1
13	Functionality of selected strains of moulds and yeasts from Vietnamese rice wine starters 显示文摘	DUNG N T P ROMBOUTS F M NOUT M J R	2006	Food Microbiology2006，23，：	1
14	Functionality of selected strains of moulds and yeasts from Vietnamese rice wine starters显示文摘	N T P Dung F M Rombouts M J R Nout	2005	Food microbiology2005，5，：	1
15	A computerised system for the identification of lactic acid bacteria显示文摘	WIJTZES T BRUGGEMAN M R NOUT M J	1997	International Journal of Food Microbiology1997，38，1：	1
16	An antifungal compound produced by Bacillus subtilis YM 10-20 inhibits germination of Penicillium roqueforti conidiospores显示文摘	Chitarra G S Breeuwer P Nout M J R Aelst A C Rombouts F M Abee T	2003	Journal of Applied Microbiology2003，94，：	1
17	Functionality of se- lect-ed strains of moulds and yeasts from Vietnamese rice wine starters 显示文摘	DUNG N T P ROMBOUTS F M NOUT M J R	2006	Food Microbiol2006，23，：	1
18	Functionality of selected strains of moulds and yeasts from Vietnamese rice wine starters 显示文摘	DUNG N T P ROMBOUTS F M NOUT M J R	2006	Food Mierobiol2006，23，：	1
19	Ergosterol content of Rhizopus oligosporus NRRL 5905 grown in liquid and solid subst rates显示文摘	Nout M J R Bonants-van Laarhoven T M G de Jongh	1987	Appl Microbiol Biotechnol1987，2，：	1
20	A computerized system for the identification of lactic acid bacteria显示文摘	Wijtzes T Bruggeman M R Nout M J R	1997	International Joural of Food Microbiology1997，38，：	1

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