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184篇 您的检索式：作者名="Nout M"

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	题名	作者	年代	出处	被引量
1	Effect of fermented soya beans on diarrhoea and feed efficiency in weaned piglets显示文摘	Kiers J L Meijer J C Nout M JR	2003	Journal of App lied Microbiology2003，95，3：	1
2	Fermented foods and food safety显示文摘	Nout M	1994	Food Research International1994，27，3：	1
3	Effect of fermented soya beans on diarrhoea and feed efficiency in weaned piglets显示文摘	KIERS J L MEIJER J C NOUT M J R	2003	Journal of Applied Microbiology2003，95，3：	1
4	Effect of fermented soybeans on diarrhoea and feed efficiency in weaned piglets 显示文摘	KIERS J L MEUER J C NOUT M J R	2003	Journal of Applied Microbiology2003，95，：	1
5	Effect of fermented soybeans on diarrhoea and feed efficiency in weaned piglets显示文摘	Kiers J L Meijcr J C Nout M J R	2003	Journal of Applied Microbiology2003，95，：	1
6	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
7	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
8	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
9	Amino acid profiles of sufu, a Chinese fermented soybean food显示文摘	Han Beizhong Frans M Rombous M J Robert Nout	2004	Journal of Food Composition and Analysis2004，17，：	1
10	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
11	Daqu-A traditional chinese liquor fermentation starter显示文摘	Zheng XW Tabrizi MR Nout M JR	2011	Journal of the Institute of Brewing2011，117，1：	1
12	A Chinese fermented soybean food 显示文摘	Han B-Z Rombouts F M Robert Nout M J	2001	International Journal of Food Microbiology2001，65，：	1
13	Daqu-a traditional Chinese liquor fermentation starter显示文摘	Zheng X W Tabrizi M R Nout M J R	2011	J Inst Brew2011，117，1：	1
14	Microbial degradation ofamygdalin of bitter apricot seeds(Prunus armeniaca)显示文摘	Nout M J R Tunnel G Brimer L	1995	Int JFood Microbiol1995，24，：	1
15	Fermented foods and food safety 显示文摘	Nout M J R	1994	Food Research International1994，27，3：	1
16	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
17	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
18	Fermented foods and food safety显示文摘	NOUT M J R	1994	Food ResearchInternational1994，27，3：	1
19	Solid-substrate fermentation of soybeans with Rhizopus spp: Comparison of discontinuous rotation with stationary bed fermentation 显示文摘	Han B-Z KersJ Nout M J R	1999	Journal of Bioscience and Bioengineering1999，88，2：	1
20	Effect of cowpea supplementation on the quality of kenkey, a traditional Ghanaian fermented maize food 显示文摘	NCHE P F NOUT J R ROMBOUTS F M	1994	J Cereal Sci1994，19，：	1

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