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Preservation of blue-jack mackerel (Trachurus picturatus Bowdich) silage by chemical and fermentative acidification

by Enes Dapkevicius, M.L.N., Nout, M.J.R., Rombouts, F.M., Houben, J.H.

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Use of starter cultures of lactobacilli and yeast in the fermentation of mawè, an African maize product

by Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.H., Rombouts, F.M.

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Composition and microbiological and physical attributes of mawè, a fermented maize dough from Benin.

by Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.H., Rombouts, F.M.

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Changes in the physico-chemical properties of maize during natural fermentation of mawè.

by Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.H., Rombouts, F.M.

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5

Microbiological changes in mawè during natural fermentation

by Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.H., Rombouts, F.M.

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Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawé, a fermented maize dough from Benin

by Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.H., Rombouts, F.M.

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7

Biogenic amine formation and degradation by potential fish starter microorganisms

by Enes Dapkevicius, M.L.N., Nout, M.J.R., Rombouts, F.M., Houben, J.H., Wymenga, W.

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8

Lipid and protein changes during the ensilage of blue whiting (Micromesistius poutassou Risso) by acid and biological methods.

by de Lurdes Enes Dapkevicius, M., Batista, I., Nout, M.J.R., Rombouts, F.M., Houben, J.H.

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