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  1. 1
    Microbiological and physicochemical quality of vegetable pickles
    by Amani H. Aljahani
    Published 2020-09-01
    Subjects: “...Cucumber pickles...”
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    Article
  2. 2
    Rehabilitation and recycling of cucumber processing salt brines.
    by Henne, Robert Earl
    Published 1972
    Subjects: “...Pickles...”
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  3. 3
    Salt free acidulant storage of pickling cucumbers for further processing /
    by Shoup, Jerry Lee
    Published 1975
    Subjects: “...Pickles...”
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  4. 4
    Studies in food science for industrial applications : Chemical and sensory analysis of fermented cucumbers; insoluble chitosanpolyacrylic acid complexes
    by Chavasit, Visith
    Published 2012
    Subjects: “...Pickles...”
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  5. 5
    Rehabilitation and recycling of cucumber processing salt brines.
    by Henne, Robert Earl
    Published 1972
    Subjects: “...Pickles...”
    Get full text
  6. 6
    The utilization of dextrose in manufactured pickle products.
    by Howard, Harlan A.
    Published 1938
    Subjects: “...Pickles...”
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  7. 7
    Development of Processed Products from Guapple
    Subjects: “...pickles...”
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    Article
  8. 8
    Microbial characterization of the Japanese traditional pickle senmaizuke produced by two different manufacturing processes
    by Hiroyuki Iguchi
    Published 2021-08-01
    Subjects: “...pickles...”
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    Article
  9. 9
    Production of Probiotic (Turshi) Pickled Vegetables
    Subjects: “...pickles...”
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    Article
  10. 10
    Microecological treatment of hyperuricemia using Lactobacillus from pickles
    by Yuanxun Xiao, Congxin Zhang, Xianli Zeng, Zhichao Yuan
    Published 2020-07-01
    Subjects: “...Pickles...”
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    Article
  11. 11
    Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Starters for Fermentation of Vegetables
    Subjects: “...pickles...”
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    Article
  12. 12
    Inactivation of Inulinase and Marination of High-Quality Jerusalem Artichoke (Helianthus tuberosus L.) Pickles With Screened Dominant Strains
    Subjects: “...Jerusalem artichoke pickles...”
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    Article
  13. 13
    Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes
    Subjects: “...Ipomoea batatas, Lactobacillus plantarum, β-carotene, Lacto pickles, Kenya...”
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    Article
  14. 14
    Determination of Benzoate Level in Canned Pickles and Pickled Cucumbers in Food Producing Factories in Markazi Province and those that their Products were Sold in Arak City, Iran
    Subjects: “...Pickled Cucumbers...”
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    Article
  15. 15
    Softening of Processed Plant Virus Infected <i>Cucumis sativus</i> Fruits
    Subjects: “...pickles...”
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    Article
  16. 16
    Antimicrobial Activity of Lactic Acid Bacteria from Bamboo Shoot Pickles Fermented at 15 oC
    Subjects: “...bamboo shoots pickles...”
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    Article
  17. 17
    Inhibition of Streptococcus mutans Biofilm Formation and Virulence by Lactobacillus plantarum K41 Isolated From Traditional Sichuan Pickles
    Subjects: “...sichuan pickles...”
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    Article
  18. 18
    BİTKİ KAYNAKLI LAKTİK ASİT BAKTERİLERİNİN PROTEOLİTİK AKTİVİTELERİNİN GELİŞTİRİLMESİ İÇİN ADAPTASYON ÇALIŞMASI
    by Filiz Özçelik, Fatma Güler
    Published 2017-07-01
    Subjects: “...pickles...”
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    Article
  19. 19
    DESENVOLVIMENTO DE PICKLES DE FRANGO COM ADIÇÃO DE DIFERENTES ANTIOXIDANTES E AVALIAÇÃO DA QUALIDADE E ACEITABILIDADE DOS PRODUTOS
    by Scheeren, Marina Bergoli
    Published 2011
    Subjects: “...Pickles de frango...”
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  20. 20
    Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?
    Subjects: “...Pickling...”
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    Article
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