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1. Ruusunen, M; Sarkka-Tirkkonen, M; Puolanne, E
   Saltiness of coarsely ground cooked ham with reduced salt content
   AGRICULTURAL AND FOOD SCIENCE IN FINLAND
   
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2. Metaxopoulos, J; Samelis, J; Papadelli, M
   Technological and microbiological evaluation of traditional processes as modified for the industrial manufacturing of dry fermented sausage in Greece
   ITALIAN JOURNAL OF FOOD SCIENCE
   
   J. Metaxopoulos et al., "Technological and microbiological evaluation of traditional processes as modified for the industrial manufacturing of dry fermented sausage in Greece", ITAL J FOOD, 13(1), 2001, pp. 3-18
3. Luongo, D; Giagnacovo, B; Fiume, I; Iorizzo, M; Coppola, R
   Volatile compounds in "soppressata molisana" style salami fermented by Lactobacillus sakei
   ITALIAN JOURNAL OF FOOD SCIENCE
   
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4. Ruderman, MS; Roberts, B; Pelinovsky, EN; Petrukhin, NS
   Slow solitary waves in multi-layered magnetic structures
   PHYSICS OF PLASMAS
   
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5. Ji, BK; Park, HS; Oh, SJ; Joo, JH; Nah, W; Park, NJ; Hong, GW
   Interface irregularity and texture evolution of Bi-Sr-Ca-Cu-O superconductor tape processed by PIT method
   IEEE TRANSACTIONS ON APPLIED SUPERCONDUCTIVITY
   
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6. Kendrick, CA; Acton, JC
   Salt concentration, type of phosphate and film sealant effects on meat adhesion to packaging films
   JOURNAL OF MUSCLE FOODS
   
   C.A. Kendrick e J.C. Acton, "Salt concentration, type of phosphate and film sealant effects on meat adhesion to packaging films", J MUSCLE F, 12(3), 2001, pp. 171-184
7. Rocha, JRC; Kosminsky, L; Paixao, TRLC; Bertotti, M
   Anodic oxidation of nitrite at a molybdenum oxide layer
   ELECTROANALYSIS
   
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8. Jo, C; Ahn, DU; Byun, MW
   Lipid oxidation and volatile production in irradiated raw pork batters prepared with commercial soybean oil containing vitamin E
   RADIATION PHYSICS AND CHEMISTRY
   
   C. Jo et al., "Lipid oxidation and volatile production in irradiated raw pork batters prepared with commercial soybean oil containing vitamin E", RADIAT PH C, 61(1), 2001, pp. 41-47
9. Hamana, Y
   Asymptotics of the moment generating function for the range of random walks
   JOURNAL OF THEORETICAL PROBABILITY
   
   Y. Hamana, "Asymptotics of the moment generating function for the range of random walks", J THEOR PR, 14(1), 2001, pp. 189-197
10. Sturt, P; Pickering, MJ; Scheepers, C; Crocker, MW
    The preservation of structure in language comprehension: Is reanalysis thelast resort?
    JOURNAL OF MEMORY AND LANGUAGE
    
    P. Sturt et al., "The preservation of structure in language comprehension: Is reanalysis thelast resort?", J MEM LANG, 45(2), 2001, pp. 283-307
11. Katla, T; Moretro, T; Aasen, IM; Holck, A; Axelsson, L; Naterstad, K
    Inhibition of Listeria monocytogenes in cold smoked salmon by addition of sakacin P and/or live Lactobacillus sakei cultures
    FOOD MICROBIOLOGY
    
    T. Katla et al., "Inhibition of Listeria monocytogenes in cold smoked salmon by addition of sakacin P and/or live Lactobacillus sakei cultures", FOOD MICROB, 18(4), 2001, pp. 431-439
12. Jagannath, A; Ramesh, A; Ramesh, MN; Chandrashekar, A; Varadaraj, MC
    Predictive model for the behavior of Listeria monocytogenes Scott A in Shrikhand, prepared with a biopreservative, pediocin K7
    FOOD MICROBIOLOGY
    
    A. Jagannath et al., "Predictive model for the behavior of Listeria monocytogenes Scott A in Shrikhand, prepared with a biopreservative, pediocin K7", FOOD MICROB, 18(3), 2001, pp. 335-343
13. Devlieghere, F; Geeraerd, AH; Versyck, KJ; Vandewaetere, B; Van Impe, J; Debevere, J
    Growth of Listeria monocytogenes in modified atmosphere packed cooked meatproducts: a predictive model
    FOOD MICROBIOLOGY
    
    F. Devlieghere et al., "Growth of Listeria monocytogenes in modified atmosphere packed cooked meatproducts: a predictive model", FOOD MICROB, 18(1), 2001, pp. 53-66
14. Lahti, E; Johansson, T; Honkanen-Buzalski, T; Hill, P; Nurmi, E
    Survival and detection of Escherichia coli O157 : H7 and Listeria monocytogenes during the manufacture of dry sausage using two different starter cultures
    FOOD MICROBIOLOGY
    
    E. Lahti et al., "Survival and detection of Escherichia coli O157 : H7 and Listeria monocytogenes during the manufacture of dry sausage using two different starter cultures", FOOD MICROB, 18(1), 2001, pp. 75-85
15. Konishi, Y; Horiuchi, J; Kobayashi, M
    Dynamic evaluation of the dehydration response curves of foods characterized by a poultice-up process using a fish-paste sausage. II. A new tank model for a computer simulation
    DRYING TECHNOLOGY
    
    Y. Konishi et al., "Dynamic evaluation of the dehydration response curves of foods characterized by a poultice-up process using a fish-paste sausage. II. A new tank model for a computer simulation", DRY TECHNOL, 19(7), 2001, pp. 1271-1285
16. Gevers, D; Huys, G; Swings, J
    Applicability of rep-PCR fingerprinting for identification of Lactobacillus species
    FEMS MICROBIOLOGY LETTERS
    
    D. Gevers et al., "Applicability of rep-PCR fingerprinting for identification of Lactobacillus species", FEMS MICROB, 205(1), 2001, pp. 31-36
17. Barriere, C; Centeno, D; Lebert, A; Leroy-Setrin, S; Berdague, JL; Talon, R
    Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidation
    FEMS MICROBIOLOGY LETTERS
    
    C. Barriere et al., "Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidation", FEMS MICROB, 201(2), 2001, pp. 181-185
18. Chikthimmah, N; Anantheswaran, RC; Roberts, RF; Mills, EW; Knabel, SJ
    Influence of sodium chloride on growth of lactic acid bacteria and subsequent destruction of Escherichia coli O157 : H7 during processing of Lebanon bologna
    JOURNAL OF FOOD PROTECTION
    
    N. Chikthimmah et al., "Influence of sodium chloride on growth of lactic acid bacteria and subsequent destruction of Escherichia coli O157 : H7 during processing of Lebanon bologna", J FOOD PROT, 64(8), 2001, pp. 1145-1150
19. Calicioglu, M; Faith, NG; Buege, DR; Luchansky, JB
    Validation of a manufacturing process for fermented, semidry Turkish soudjouk to control Escherichia coli O157 : H7
    JOURNAL OF FOOD PROTECTION
    
    M. Calicioglu et al., "Validation of a manufacturing process for fermented, semidry Turkish soudjouk to control Escherichia coli O157 : H7", J FOOD PROT, 64(8), 2001, pp. 1156-1161
20. Chikthimmah, N; Guyer, RB; Knabel, SJ
    Validation of a 5-log(10) reduction of Listeria monocytogenes following simulated commercial processing of Lebanon bologna in a model system
    JOURNAL OF FOOD PROTECTION
    
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21. Samelis, J; Sofos, JN; Kain, ML; Scanga, JA; Belk, KE; Smith, GC
    Organic acids and their salts as dipping solutions to control Listeria monocytogenes inoculated following processing of sliced pork bologna stored at4 degrees C in vacuum packages
    JOURNAL OF FOOD PROTECTION
    
    J. Samelis et al., "Organic acids and their salts as dipping solutions to control Listeria monocytogenes inoculated following processing of sliced pork bologna stored at4 degrees C in vacuum packages", J FOOD PROT, 64(11), 2001, pp. 1722-1729
22. Rouzaud, P; Soulat, JM; Trela, C; Fraysse, P; Recco, P; Carles, P; Lauque, D
    Symptoms and serum precipitins in workers exposed to dry sausage mould: consequences of exposure to sausage mould
    INTERNATIONAL ARCHIVES OF OCCUPATIONAL AND ENVIRONMENTAL HEALTH
    
    P. Rouzaud et al., "Symptoms and serum precipitins in workers exposed to dry sausage mould: consequences of exposure to sausage mould", INT A OCCUP, 74(5), 2001, pp. 371-374
23. Lin, KW; Chao, JY
    Quality characteristics of reduced-fat Chinese-style sausage as related tochitosan's molecular weight
    MEAT SCIENCE
    
    K.W. Lin e J.Y. Chao, "Quality characteristics of reduced-fat Chinese-style sausage as related tochitosan's molecular weight", MEAT SCI, 59(4), 2001, pp. 343-351
24. Jo, C; Lee, JW; Lee, KH; Byun, MW
    Quality properties of pork sausage prepared with water-soluble chitosan oligomer
    MEAT SCIENCE
    
    C. Jo et al., "Quality properties of pork sausage prepared with water-soluble chitosan oligomer", MEAT SCI, 59(4), 2001, pp. 369-375
25. Con, AH; Gokalp, HY; Kaya, M
    Antagonistic effect on Listeria monocytogenes and L-innocua of a bacteriocin-like metabolite produced by lactic acid bacteria isolated from sucuk
    MEAT SCIENCE
    
    A.H. Con et al., "Antagonistic effect on Listeria monocytogenes and L-innocua of a bacteriocin-like metabolite produced by lactic acid bacteria isolated from sucuk", MEAT SCI, 59(4), 2001, pp. 437-441
26. Byun, MW; Lee, JW; Jo, C; Yook, HS
    Quality properties of sausage made with gamma-irradiated natural pork and lamb casing
    MEAT SCIENCE
    
    M.W. Byun et al., "Quality properties of sausage made with gamma-irradiated natural pork and lamb casing", MEAT SCI, 59(3), 2001, pp. 223-228
27. Komprda, T; Neznalova, J; Standara, S; Bover-Cid, S
    Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage polican
    MEAT SCIENCE
    
    T. Komprda et al., "Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage polican", MEAT SCI, 59(3), 2001, pp. 267-276
28. Jimenez-Colmenero, F; Carballo, J; Cofrades, S
    Healthier meat and meat products: their role as functional foods
    MEAT SCIENCE
    
    F. Jimenez-Colmenero et al., "Healthier meat and meat products: their role as functional foods", MEAT SCI, 59(1), 2001, pp. 5-13
29. Abiola, SS; Adegbaju, SW
    Effect of substituting pork backfat with rind on quality characteristics of pork sausage
    MEAT SCIENCE
    
    S.S. Abiola e S.W. Adegbaju, "Effect of substituting pork backfat with rind on quality characteristics of pork sausage", MEAT SCI, 58(4), 2001, pp. 409-412
30. Erkkila, S; Petaja, E; Eerola, S; Lilleberg, L; Mattila-Sandholm, T; Suihko, ML
    Flavour profiles of dry sausages fermented by selected novel meat starter cultures
    MEAT SCIENCE
    
    S. Erkkila et al., "Flavour profiles of dry sausages fermented by selected novel meat starter cultures", MEAT SCI, 58(2), 2001, pp. 111-116
31. Li, CT; Wick, M
    Improvement of the physicochemical properties of pale soft and exudative (PSE) pork meat products with an extract from mechanically deboned turkey meat (MDTM)
    MEAT SCIENCE
    
    C.T. Li e M. Wick, "Improvement of the physicochemical properties of pale soft and exudative (PSE) pork meat products with an extract from mechanically deboned turkey meat (MDTM)", MEAT SCI, 58(2), 2001, pp. 189-195
32. Puolanne, EJ; Ruusunen, MH; Vainionpaa, JI
    Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate
    MEAT SCIENCE
    
    E.J. Puolanne et al., "Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate", MEAT SCI, 58(1), 2001, pp. 1-7
33. Sunesen, LO; Dorigoni, V; Zanardi, E; Stahnke, L
    Volatile compounds released during ripening in Italian dried sausage
    MEAT SCIENCE
    
    L.O. Sunesen et al., "Volatile compounds released during ripening in Italian dried sausage", MEAT SCI, 58(1), 2001, pp. 93-97
34. Fernandez-Fernandez, E; Romero-Rodriguez, MA; Vazquez-Oderiz, ML
    Physicochemical and sensory properties of Galician chorizo sausage preserved by refrigeration, freezing, oil-immersion, or vacuum-packing
    MEAT SCIENCE
    
    E. Fernandez-Fernandez et al., "Physicochemical and sensory properties of Galician chorizo sausage preserved by refrigeration, freezing, oil-immersion, or vacuum-packing", MEAT SCI, 58(1), 2001, pp. 99-104
35. Kaniou, I; Samouris, G; Mouratidou, T; Eleftheriadou, A; Zantopoulos, N
    Determination of biogenic amines in fresh unpacked and vacuum-packed beef during storage at 4 degrees C
    FOOD CHEMISTRY
    
    I. Kaniou et al., "Determination of biogenic amines in fresh unpacked and vacuum-packed beef during storage at 4 degrees C", FOOD CHEM, 74(4), 2001, pp. 515-519
36. Merkl, F; Wuthrich, MV
    Annealed survival asymptotics for Brownian motion in a scaled Poissonian potential
    STOCHASTIC PROCESSES AND THEIR APPLICATIONS
    
    F. Merkl e M.V. Wuthrich, "Annealed survival asymptotics for Brownian motion in a scaled Poissonian potential", STOCH PR AP, 96(2), 2001, pp. 191-211
37. Bradley, PL; Haberman, AS; Andrew, DJ
    Organ formation in Drosophila: specification and morphogenesis of the salivary gland
    BIOESSAYS
    
    P.L. Bradley et al., "Organ formation in Drosophila: specification and morphogenesis of the salivary gland", BIOESSAYS, 23(10), 2001, pp. 901-911
38. Hsu, SY; Chung, HY
    Effects of kappa-carrageenan, salt, phosphates and fat on qualities of lowfat emulsified meatballs
    JOURNAL OF FOOD ENGINEERING
    
    S.Y. Hsu e H.Y. Chung, "Effects of kappa-carrageenan, salt, phosphates and fat on qualities of lowfat emulsified meatballs", J FOOD ENG, 47(2), 2001, pp. 115-121
39. Erdos, L
    Lifschitz tail in a magnetic field: coexistence of classical and quantum behavior in the borderline case
    PROBABILITY THEORY AND RELATED FIELDS
    
    L. Erdos, "Lifschitz tail in a magnetic field: coexistence of classical and quantum behavior in the borderline case", PROB TH REL, 121(2), 2001, pp. 219-236
40. Hamana, Y; Kesten, H
    A large-deviation result for the range of random walk and for the Wiener sausage
    PROBABILITY THEORY AND RELATED FIELDS
    
    Y. Hamana e H. Kesten, "A large-deviation result for the range of random walk and for the Wiener sausage", PROB TH REL, 120(2), 2001, pp. 183-208
41. Lopez-Diaz, TM; Santos, JA; Garcia-Lopez, ML; Otero, A
    Surface mycoflora of a Spanish fermented meat sausage and toxigenicity of Penicillium isolates
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    
    T.M. Lopez-Diaz et al., "Surface mycoflora of a Spanish fermented meat sausage and toxigenicity of Penicillium isolates", INT J F MIC, 68(1-2), 2001, pp. 69-74
42. Bredholt, S; Nesbakken, T; Holck, A
    Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    
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43. Stekelenburg, FK; Kant-Muermans, MLT
    Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    
    F.K. Stekelenburg e M.L.T. Kant-Muermans, "Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes", INT J F MIC, 66(3), 2001, pp. 197-203
44. Worcman-Barninka, D; Destro, MT; Fernandes, SA; Landgraf, M
    Evaluation of motility enrichment on modified semi-solid Rappaport-Vassiladis medium (MSRV) for the detection of Salmonella in foods
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    
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45. Erkkila, S; Suihko, ML; Eerola, S; Petaja, E; Mattila-Sandholm, T
    Dry sausage fermented by Lactobacillus rhamnosus strains
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    
    S. Erkkila et al., "Dry sausage fermented by Lactobacillus rhamnosus strains", INT J F MIC, 64(1-2), 2001, pp. 205-210
46. Aran, N
    The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a 'sous-vide' beef goulash under temperature abuse
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    
    N. Aran, "The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a 'sous-vide' beef goulash under temperature abuse", INT J F MIC, 63(1-2), 2001, pp. 117-123
47. Barriere, C; Bruckner, R; Talon, R
    Characterization of the single superoxide dismutase of Staphylococcus xylosus
    APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    
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48. El-Adawy, TA
    Optimum production, stability, partial purification and inhibitory spectrum of antimicrobial compounds produced by Pediococcus pentosaceus DI
    NAHRUNG-FOOD
    
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49. Grochalska, D; Mroczek, J
    Influence of soya bean preparations and reduced salt content on the quality of poultry sausages
    MEDYCYNA WETERYNARYJNA
    
    D. Grochalska e J. Mroczek, "Influence of soya bean preparations and reduced salt content on the quality of poultry sausages", MED WETER, 57(1), 2001, pp. 54-58
50. Du, M; Ahn, DU
    Volatile substances of Chinese traditional Jinhua ham and Cantonese sausage
    JOURNAL OF FOOD SCIENCE
    
    M. Du e D.U. Ahn, "Volatile substances of Chinese traditional Jinhua ham and Cantonese sausage", J FOOD SCI, 66(6), 2001, pp. 827-831
51. Ripoche, A; Le Guern, L; Martin, JL; Taylor, RG; Vendeuvre, JL
    Sausage structure analysis
    JOURNAL OF FOOD SCIENCE
    
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52. Yin, LJ; Jiang, ST
    Pediococcus pentosaceus L and S utilization in fermentation and storage ofmackerel sausage
    JOURNAL OF FOOD SCIENCE
    
    L.J. Yin e S.T. Jiang, "Pediococcus pentosaceus L and S utilization in fermentation and storage ofmackerel sausage", J FOOD SCI, 66(5), 2001, pp. 742-746
53. Berezhkovskii, AM; Makhnovskii, YA; Weiss, GH
    Trapping of Brownian particles by random spheres of different radii
    JOURNAL OF CHEMICAL PHYSICS
    
    A.M. Berezhkovskii et al., "Trapping of Brownian particles by random spheres of different radii", J CHEM PHYS, 115(12), 2001, pp. 5376-5380
54. Martuscelli, M; Tofalo, R; Fiore, C; Galgano, F; Caruso, N; Suzzi, G
    Degradation of histamine and tyramine by Staphylococcus xylosus isolated from sausage produced in the Basilicata area (Italy)
    INDUSTRIE ALIMENTARI
    
    M. Martuscelli et al., "Degradation of histamine and tyramine by Staphylococcus xylosus isolated from sausage produced in the Basilicata area (Italy)", IND ALI, 40(399), 2001, pp. 22-26
55. Thiemig, F; Tsedendamba, U; Oelker, P
    The red-colour development in emulsions of scalding sausages with a gas mixture of nitric oxide and nitrogen
    FLEISCHWIRTSCHAFT
    
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56. Stiebing, A; Oberhaus, T; Baumgart, J
    Natamycin - prevention of the mould growth in raw sausages
    FLEISCHWIRTSCHAFT
    
    A. Stiebing et al., "Natamycin - prevention of the mould growth in raw sausages", FLEISCHWIRT, 81(8), 2001, pp. 97-100
57. Moller, S; Rahn, M; Schneider, F
    Effect of different phosphate preparations on consistency and sensory of cooked sausages
    FLEISCHWIRTSCHAFT
    
    S. Moller et al., "Effect of different phosphate preparations on consistency and sensory of cooked sausages", FLEISCHWIRT, 81(8), 2001, pp. 101-103
58. Bohmler, G
    Detection of beef protein in meat products - a discussion about possible ways to input
    FLEISCHWIRTSCHAFT
    
    G. Bohmler, "Detection of beef protein in meat products - a discussion about possible ways to input", FLEISCHWIRT, 81(6), 2001, pp. 103-105
59. Klettner, PG
    Effect of phosphates on technological parameters by dry fermented sausage
    FLEISCHWIRTSCHAFT
    
    P.G. Klettner, "Effect of phosphates on technological parameters by dry fermented sausage", FLEISCHWIRT, 81(10), 2001, pp. 95-98
60. Cofrades, S; Hughes, E; Troy, DJ
    Effects of oat fibre and carrageenan on the texture of frankfurters formulated with low and high fat
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    
    S. Cofrades et al., "Effects of oat fibre and carrageenan on the texture of frankfurters formulated with low and high fat", EUR FOOD RE, 211(1), 2000, pp. 19-26
61. Wolter, H; Laing, E; Viljoen, BC
    Isolation and identification of yeasts associated with intermediate moisture meats
    FOOD TECHNOLOGY AND BIOTECHNOLOGY
    
    H. Wolter et al., "Isolation and identification of yeasts associated with intermediate moisture meats", FOOD TECH B, 38(1), 2000, pp. 69-75
62. Laubscher, WDF; Viljoen, BC; Albertyn, J
    The yeast flora occuring in the trachea of broiler chicken
    FOOD TECHNOLOGY AND BIOTECHNOLOGY
    
    W.D.F. Laubscher et al., "The yeast flora occuring in the trachea of broiler chicken", FOOD TECH B, 38(1), 2000, pp. 77-80
63. Mittal, GS; Zhang, J
    Use of neural network in predicting sodium ion concentration in frankfurters during smokehouse cooking
    ITALIAN JOURNAL OF FOOD SCIENCE
    
    G.S. Mittal e J. Zhang, "Use of neural network in predicting sodium ion concentration in frankfurters during smokehouse cooking", ITAL J FOOD, 12(4), 2000, pp. 469-476
64. Sanchez-Escalante, A; Torrescano, G; Camou, JP; Ballesteros, MN; Gonzalez-Mendez, NF
    Utilization of applesauce in a low-fat bologna-type product
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
    
    A. Sanchez-Escalante et al., "Utilization of applesauce in a low-fat bologna-type product", FOOD SC TEC, 6(5), 2000, pp. 379-386
65. Sandrou, DK; Arvanitoyannis, IS
    Low-fat/calorie foods: Current state and perspectives
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
    
    D.K. Sandrou e I.S. Arvanitoyannis, "Low-fat/calorie foods: Current state and perspectives", CR R F SCI, 40(5), 2000, pp. 427-447
66. Demeyer, D; Raemaekers, M; Rizzo, A; Holck, A; De Smedt, A; ten Brink, B; Hagen, B; Montel, C; Zanardi, E; Murbrekk, E; Leroy, F; Vandendriessche, F; Lorentsen, K; Venema, K; Sunesen, L; Stahnke, L; De Vuyst, L; Talon, R; Chizzolini, R; Eerola, S
    Control of bioflavour and safety in fermented sausages: first results of aEuropean project
    FOOD RESEARCH INTERNATIONAL
    
    D. Demeyer et al., "Control of bioflavour and safety in fermented sausages: first results of aEuropean project", FOOD RES IN, 33(3-4), 2000, pp. 171-180
67. Beriain, MJ; Chasco, J; Lizaso, G
    Relationship between biochemical and sensory quality characteristics of different commercial brands of salchichon
    FOOD CONTROL
    
    M.J. Beriain et al., "Relationship between biochemical and sensory quality characteristics of different commercial brands of salchichon", FOOD CONTRO, 11(3), 2000, pp. 231-237
68. Beriain, MJ; Lizaso, G; Chasco, J
    Free amino acids and proteolysis involved in 'salchichon' processing
    FOOD CONTROL
    
    M.J. Beriain et al., "Free amino acids and proteolysis involved in 'salchichon' processing", FOOD CONTRO, 11(1), 2000, pp. 41-47
69. Byun, MW; Lee, JW; Yook, HS; Lee, KH; Kim, S; Kim, WJ; Kim, KS
    Effect of gamma irradiation on the raw meat in Bologna sausage production
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    
    M.W. Byun et al., "Effect of gamma irradiation on the raw meat in Bologna sausage production", INT J FOOD, 35(6), 2000, pp. 599-601
70. Myat, MM; Andrew, DJ
    Organ shape in the Drosophila salivary gland is controlled by regulated, sequential internalization of the primordia
    DEVELOPMENT
    
    M.M. Myat e D.J. Andrew, "Organ shape in the Drosophila salivary gland is controlled by regulated, sequential internalization of the primordia", DEVELOPMENT, 127(4), 2000, pp. 679-691
71. Colmenero, FJ
    Relevant factors in strategies for fat reduction in meat products
    TRENDS IN FOOD SCIENCE & TECHNOLOGY
    
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72. Rajbhandari, SM; Sutton, M; Davies, C; Tesfaye, S; Ward, JD
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73. Larrouture, C; Ardaillon, V; Pepin, M; Montel, MC
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74. Mirade, PS; Daudin, JD
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75. Gevers, D; Huys, G; Devlieghere, F; Uyttendaele, M; Debevere, J; Swings, J
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77. McIngvale, SC; Chen, XQ; McKillip, JL; Drake, MA
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78. Kang, DH; Fung, DYC
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80. Lucke, FK
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81. Pietrasik, Z; Duda, Z
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82. Wang, FS
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83. Crehan, CM; Hughes, E; Troy, DJ; Buckley, DJ
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84. Hagen, BF; Naes, H; Holck, AL
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85. Mittal, GS; Zhang, J
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86. Jo, C; Jin, SK; Ahn, DU
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87. Cosansu, S; Ayhan, K
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88. Talon, R; Walter, D; Montel, MC
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89. Gimeno, O; Ansorena, D; Astiasaran, I; Bello, J
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90. Khalil, AH
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92. Cordero, MR; Zumalacarregui, JM
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93. Garcia, C; Martin, A; Timon, ML; Cordoba, JJ
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94. Hsu, SY; Chung, HY
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95. Schnell, U; Wills, JM
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96. Nykanen, A; Weckman, K; Lapvetelainen, A
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97. Casey, P; Condon, S
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98. Garcia-Varona, M; Santos, EM; Jaime, I; Rovira, J
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99. Tan, JD; Galvez, FCF; Tomita, F
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100. Riordan, DCR; Duffy, G; Sheridan, JJ; Whiting, RC; Blair, IS; McDowell, DA
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